CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
FRIED CLUCKIN' SUNDAY
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- For the brine: Mix the buttermilk, salt and spices together in a medium bowl. Add the chicken, then turn to coat, cover, and refrigerate for at least 4 hours or up to overnight.
- For the breading: Mix the flour, salt, baking powder and spices together in a shallow dish or pie plate.
- Remove the chicken from the buttermilk brine and transfer to the seasoned flour. Coat the chicken in the seasoned flour, then shake off the excess and return it to the brine. Coat the chicken again in the seasoned flour mixture and transfer to a plate.
- Heat the oil in a pan to 375 degrees F.
- Fry the chicken, flipping halfway through, until golden brown and the internal temperature reaches 160 degrees F , 6 to 8 minutes. Transfer to a wire rack to drain.
- For the honey mustard sauce: Whisk the mustard, honey and mayonnaise together in a small bowl.
- For the sandwiches: Apply mayo to the tops of the buns and honey mustard to the bottoms. Place the fried chicken on the bottom buns, then spoon a little honey mustard on top. Lay a slice of Cheddar on each piece of chicken, then the iceberg and sweet onion. Place the top buns on the sandwiches, cut in half, and serve.
BASIC LO MEIN
This recipe shows for pork, but you can add thinly sliced beef, chicken, or even use shrimp. You can also add just vegetables for a vegetable lo mein. It's very versatile.
Provided by 2Bleu
Categories Chinese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix all sauce ingredients and set aside. To a large skillet or wok, heat oil over medium heat. Add carrots and stir fry for 3-5 minutes.
- Add pork and continue to saute' 2-3 more minutes.
- Increase heat to medium high and add mushrooms, green onion, garlic, and ginger. saute' 2-3 more minutes. Add linguini and sauce and stir fry until heated through, 1-2 minutes. Serve immidiately.
Nutrition Facts : Calories 212.9, Fat 6.1, SaturatedFat 1, Cholesterol 18.4, Sodium 549.6, Carbohydrate 27.1, Fiber 2.5, Sugar 3.3, Protein 12.2
CLUCKIN' LO MEIN
I made this up when trying out about 12 other lo mein recipes. This is my variation and very good. I like more sauce as opposed to less, adjust the amount you want when you're putting yours together, you dont need to use it all.
Provided by CookbookCarrie
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4°C Soy Sauce.
- Mix together well, cover and marinate in the fridge for 1 hours.
- In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
- Shake well.
- Pour a 1/2°C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
- Shake well.
- Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
- Stir fry until the liquid evaporates and the chicken starts to brown.
- Put this on a plate and remove to a warm place.
- Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
- Add in the rest of your vegetables.
- Stir it up well and let cook until the vegetables start to wilt some.
- Scoot the veggies to the side and make a well in the middle.
- Pour in about half of the sauce from the jar.
- When it starts to warm up, mix in the veggies and add back the chicken.
- If you want more sauce, add more and stir until it heats up enough to start thickening.
- Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
- Serve with steamed rice.
- Enjoy!
Nutrition Facts : Calories 269.5, Fat 7, SaturatedFat 0.9, Cholesterol 32.9, Sodium 1175.6, Carbohydrate 30.6, Fiber 2.4, Sugar 5.1, Protein 21
CHICKEN LO MEIN
This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.
Provided by Meesh
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 4
Number Of Ingredients 15
Steps:
- In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
- In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
- Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
- Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Nutrition Facts : Calories 598.6 calories, Carbohydrate 78.6 g, Cholesterol 60.8 mg, Fat 14.7 g, Fiber 4.5 g, Protein 38 g, SaturatedFat 2.5 g, Sodium 1877 mg, Sugar 9.8 g
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