BEEF LO MEIN
This home-cooked Beef Lo Mein recipe tastes just like what you'd get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It's also easy to make. If you love lo mein, it's a must-try recipe!
Provided by Bill
Categories Noodles and Pasta
Time 45m
Number Of Ingredients 24
Steps:
- Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
- Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
- If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
- Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
- Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
- Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
- Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
- Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
- Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
- Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
- Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!
Nutrition Facts : Calories 323 kcal, Carbohydrate 34 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 819 mg, Fiber 2 g, Sugar 5 g, TransFat 1 g, ServingSize 1 serving
CURRY LO MEIN
This recipe makes me very nostalgic, as it is the one that made me fall in love with cooking when I was in college. All it took was the smell of the mushrooms and garlic sauteeing and I was hooked! This is a wonderful dish that is easily made vegan by choosing vegan veggie burgers and using a different sweetener for the honey. From The New World of Eating by Paula Duvall.
Provided by smellyvegetarian
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet cook burger, mushrooms, carrots, green pepper, and garlic until vegetables are tender.
- Stir cornstarch into mixture. Stir in vegetable broth, soy sauce, white wine, sugar, ginger, and curry powder. Cook and stir until thickened, then cook and stir 2 minutes more.
- Stir in cooked pasta, bean sprouts, and green onion. Heat through. If desired, garnish with additional green onion.
Nutrition Facts : Calories 350.9, Fat 5.4, SaturatedFat 1.2, Cholesterol 3.5, Sodium 683.8, Carbohydrate 57.8, Fiber 6.5, Sugar 9.2, Protein 21.3
NO-PAIN LO MEIN
Meal makers: Add a few simple sides to this one-pot meal and double the fun and the food on the table! Prepare store-bought egg or spring rolls (preferred brand Pagoda Cafe) with dishes of duck sauce and sweet hot mustard for dipping. Chill pieces of sliced melons and pineapple spears for a simple dessert. Fortune cookies and green tea are readily available in the Asian food aisle at the market and will add to the total effect of a weeknight fun Chinese supper for your family.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
EVERYTHING LO MEIN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Mix together sauce ingredients and reserve.
- Bring pasta water to a boil, salt water and cook spaghetti to al dente.
- While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
- Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.
VEGETABLE LO MEIN
A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.
Provided by ANGCHICK
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
- Add cooked spaghetti, and toss. Serve immediately.
Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g
PORK LO MEIN
Make and share this Pork Lo Mein recipe from Food.com.
Provided by mielhollinger
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet cook pork, mushrooms, carrot, sweet pepper, and garlic until meat is brown and vegetables are tender.
- Drain off fat.
- Stir cornstarch into meat mixture.
- Stir in broth, soy sauce, gingerroot, crushed red pepper, and curry powder.
- Cook and stir until thickened and bubbly.
- Cook and stir for two minutes more.
- Stir in cooked pasta, bean sprouts, and 1/2 cup green onions; heat through.
SHRIMP LO MEIN
This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)
Provided by Manda
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 463.1, Fat 8.1, SaturatedFat 1.5, Cholesterol 238.9, Sodium 2570.3, Carbohydrate 60.7, Fiber 6.7, Sugar 8.1, Protein 37.4
PORK LO MEIN
I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.
Provided by Kendra:)
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
- Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
- Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
Nutrition Facts : Calories 415 calories, Carbohydrate 54.5 g, Cholesterol 36.7 mg, Fat 11.3 g, Fiber 5.2 g, Protein 25.6 g, SaturatedFat 1.6 g, Sodium 793.5 mg, Sugar 7 g
CHICKEN LO MEIN WITH VEGETABLES
BETTER than carry out! When craving Chinese food we prepare this dish. The secret is in the last step--cooking the noodles until darken. Easy preparation.
Provided by Seasoned Cook
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
- Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
- Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
- Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
- Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.
Nutrition Facts : Calories 467.7, Fat 16.6, SaturatedFat 2.5, Cholesterol 38.1, Sodium 1868.3, Carbohydrate 55, Fiber 4.8, Sugar 6.5, Protein 24.4
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
VEGETABLE LO MEIN
Adapted from a recipe by ANGCHICK at allrecipes.com. An excellent side dish for any Asian meal, try adding ¾ lb cooked meat (chicken, pork, beef, shrimp), cut in julienne, for a main dish. * The best noodles to use are found in Asian markets, labelled "lo mein." They're a slightly dry, curly, fresh egg noodle. Next best is regular dried linguini. Dried egg noodles will turn mushy, as will vacuum-packed "fresh Chinese-style" egg noodles. * Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.
Provided by DrGaellon
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (3-5 minutes for egg noodles, 8-10 minutes for spaghetti); drain.
- Heat oil in a large wok or sauté pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
- Add cooked pasta, and toss. Serve immediately.
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Servings 4Calories 293 per serving
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté for 30 seconds. Add the curry powder and sugar; sauté for 15 seconds. Stir in the broth; bring to a boil. Add the carrot, bell pepper, and mushrooms; cook for 30 seconds. Cover and cook for 1 minute. Add the sprouts and scallions; cook, uncovered, for 1 minute. Add the noodle mixture and soy sauce; cook for 2 minutes, or until thoroughly heated.
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