3 Tbsp soy sauce
2 Tbsp rice vinegar or white-wine vinegar
1/2 tsp dried hot red pepper flakes, to taste
1-2 Tbsp firmly packed brown or granulated sugar, to taste
1/3-1/2 cup peanut butter or Satay sauce, to taste
1 Tbsp Oriental sesame oil
1 tsp grated peeled fresh ginger
1/2 cup water or chicken broth
chopped scallions for garnish
3/4 pound Lo Mein noodles
In a saucepan combine soy sauce, rice vinegar, red pepper flakes, sugar, peanut butter, sesame oil, ginger and water. Simmer stirring until thickened and smooth and let cool slightly.
Cook Lo Mein noodles (bring ~4 cups water to a boil, put noodles in and stir; when water comes to a boil lower heat and simmer for 5-6 minutes or until tender). Place in a colander and rinse with cold water, then drain completely. Add to saucepan and toss with the sauce. Garnish with scallions and serve.
Add vegetables and saute in the sauce after it has thickened (e.g. broccoli, red peppers, mushrooms). Also, add garlic with or instead of the ginger.
Adapted from epicurious.com