Beef Shrimp Lo Mein Food

CLASSIC LO MEIN (NOODLES)

Steps:

• To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
• Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
• Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
• Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
• Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

SHRIMP LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

EASY SHRIMP LO MEIN

Steps:

• Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes.
• Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.

SHRIMP LO MEIN

Steps:

• Combine first 5 ingredients and set aside for 10 minutes.
• In skillet or wok, heat 1 tsp oil over high heat.
• Drain shrimp, reserving soy mixture.
• Cook shrimp until pink, 2-3 minutes.
• Remove from skillet.
• Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
• Add to shrimp.
• Cook cabbage in skillet with remaining oil 1 minute.
• Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
• Cook until thickened, 1 minute.
• Remove from heat and mix in scallion and fettucini.

SHRIMP LO MEIN

Steps:

• For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
• For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
• For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
• In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
• Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

BEEF AND SHRIMP LO MEIN

Steps:

• Season beef and shrimp with salt and white pepper lightly.
• In a heavy saute pan or pot, pour in oil and heat up very hot. Put in shrimp and beef - saute one minute.
• Add carrots, onions, garlic, and water chestnuts. Continue to saute for 2 minutes, then add Teriyaki sauce and mix.
• Sprinkle sifted cornstarch and stir on lower to medium heat.
• Add broth and sesame oil and let thicken.
• Add green beans, bell peppers, and lemon juice. Mix well.
• Finish with green onions and parsley.
• Pour over Lo Mein noodles and finish with toasted sesame seeds.

BEEF LO MEIN - WW

Steps:

• Cook noodles according to package; drain and set aside.
• Combine broth, sake or rice wine, soy sauce, cornstarch, sugar and sesame oil in a small bowl. Set aside.
• Heat wok or large skillet over medium high heat. Swirl in 2 teaspoons of oil, then add the beef. Stir-fry until cooked through, 3-4 minutes; remove from pan.
• In the same skillet add the rest of the oil, then the mushrooms, scallions and garlic. Stir-fry until softened, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mix boils and thickens, about 2 minutes.
• Stir in the beef and noodles. Cook, tossing frequently, until heated through, about 1 minute.

SPICY SHRIMP LO MEIN

Steps:

• In a large saucepan, bring 2 quarts of salted water to a boil over high heat.
• Add the noodles and cook per package directions; drain and rinse with cold water; set aside.
• In a bowl, add the chicken stock, soy sauce, Worcestershire sauce, sherry, sesame oil, sugar, and cornstarch; stir until cornstarch is dissolved; set aside.
• Heat a large nonstick skillet or wok over high heat, until hot but not smoking.
• Add in 2 tablespoons of peanut oil; swirl to coat skillet.
• Add the shrimp and stir-fry for about 2 minutes or until pink; remove from skillet and set aside.
• Add 1 tablespoon peanut oil to skillet.
• Add in the ginger, garlic, and scallions; stir-fry for 20 seconds.
• Add in the water chestnuts and mushrooms; stir-fry for 10 seconds.
• Add in the noodles and toss to combine.
• Stir the chicken stock mixture and add to the skillet.
• Stir mixture until it comes to a boil and thickens.
• Add in the shrimp and chili oil; toss to combine.
• Serve hot.

SHRIMP LO MEIN

Steps:

• For the shrimp: Marinate the shrimp with the salt, cooking wine and cornstarch and set aside. Add the oil just before cooking to prevent the shrimp from sticking together.
• For the sauce: Mix all the ingredients together and set aside.
• For the lo mein: Heat a frying pan with 1/2 cup oil. Once the oil is hot enough, carefully add the marinated shrimp. When the shrimp is pink, remove and set aside. Drain all the oil but 2 tab. Add the onions, green onions and the carrots on medium-high heat and saute for 2 minute Lower the heat and add the checken broth. Cook until the onions and carrots are tender. Add the beat sprouts, shrimp, noodles and sauce. Toss over high heat to blend, and serve.

SHRIMP LO MEIN

Steps:

• Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside.
• For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside.
• Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat wok over medium-high heat. Stir-fry garlic, celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
• Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok.
• Stir prepared sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or pasta, green onions and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Garnish with cilantro and serve immediately.