LO MEIN AND VARIATIONS
Source: How to Cook without a Book by Pam Anderson

4 to 6 oz beef, pork, chicken, seafood, or tofu, cooked or raw, cut into bite-sized pieces
1 tbsp soy sauce
FLAVORING SAUCE:
1/4 cup chicken broth
1/4 cup soy sauce
2 tsp rice wine vinegar
2 tsp toasted sesame oil
1 tsp red pepper flakes
1 tsp sugar
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1 onion, cut into wedges
8 oz vegetables, cut into bite-sized pieces
1 1/2 tsp minced garlic
1 1/2 tsp minced fresh ginger
2 tbsp vegetable oil, divided
8 oz uncooked spaghetti, cooked

Toss the meat with 1 tbsp of soy sauce; set aside to marinate.

Mix the flavoring sauce ingredients together; set aside.

Heat a large (12-inch) heavy-bottomed skillet over low heat while preparing onion, vegetables, garlic, and ginger.

Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.

Put 1 tbsp of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.

Add the raw meat; stir-fry until lightly browned, about 1 minute.

Add the first vegetable; stir-fry until tender-crisp, about 1 minute. (If using a cooked meat, add it now.)

Add the second vegetable; stir-fry about 1 minute longer.

Stir in garlic and ginger. Transfer to a bowl and set aside.

Put the remaining 1 tbsp of oil in the skillet; heat until shimmering. Add the spaghetti; stir-fry until heated through, about 2 minutes.

Return the meat/vegetable mixture to the pan, along with the flavoring sauce; stir-fry to combine and heat through.