Ginger Vegetable Lo Mein Food

VEGETABLE LO MEIN

Steps:

• Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
• In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.
• Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.
• Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them, they're somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).
• Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

VEGETABLE LO MEIN

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.

GINGER-SCALLION LO MEIN

Steps:

• Combine 1/2 cup rice vinegar, the sugar and 1 teaspoon salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar; turn off the heat. Put the cucumbers, radishes, turnip and jalapeño in a small bowl and pour the vinegar mixture on top; set aside at least 20 minutes.
• Meanwhile, combine all but 1/2 cup scallions with the remaining 2 teaspoons rice vinegar, the ginger, soy sauce and 1 1/2 teaspoons salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, about 3 minutes. Pour the hot oil over the scallion mixture, stir and set aside until cool, 20 minutes. Transfer to a food processor and pulse several times to make a coarse paste.
• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and return to the pot. Add the ginger-scallion paste and toss to coat.
• Divide the noodles among bowls. Drizzle the oyster sauce on top. Drain the vegetables from the pickling liquid and add to the noodles. Top with the reserved scallions.

VEGETABLE LO MEIN

Steps:

• I like to start off by cutting all the veggies and meat for the lo mein.
• I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods.
• (you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat.
• If I'm using meat I stir fry that first and remove from pan and then saute vegetables.
• After vegetables get to the point I want them I return the meat to pan with vegetables.
• I always use olive oil for the stir frying.
• I also add olive oil to the water for noodles so they don't stick together.
• After your water comes to boil add your lo mein.
• At this point mix the oyster sauce, soy sauce, sesame oil and sugar together.
• After you get sugar dissolved add to vegetable mixture.
• Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.

VEGETABLE LO MEIN

Steps:

• In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
• In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
• In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
• Return to saucepan and toss with oyster sauce mixture.
• In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
• Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
• Add fake bacon and vegetable broth-cornstarch mixture.
• Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
• Add noodles and toss well to combine.

GINGER VEGETABLE LO MEIN

Steps:

• Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
• After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
• Chop mushrooms.
• Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
• Combine egg whites and egg.
• Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
• Add egg mixture.
• Cook without stirring until egg is set (about 2-3 minutes).
• Flip egg and cook until set on other side.
• Remove from pan and cut into short strips.
• Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
• Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
• Cook and stir for 2-3 minutes.
• Add mushroom liquid and teriyaki sauce.
• Bring to a low boil, cook for 3-4 minutes.
• Toss with noodles and egg strips, sprinkle with salt if desired.
• Serve with low-sodium soy sauce.

VEGETABLE LO MEIN

Steps:

• Cook the noodles according to package directions.
• Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.

VEGETABLE LO MEIN

Steps:

• Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
• Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.
• Put 1 T. 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 mushroom, sir fry until tender crisp, about 1 minute.
• Add the cabbage, stir-fry about 1 minute or so longer.
• Stir in garlic and ginger.
• Transfer vegetable mixture to a plate and set aside.
• Put the remaining 1 T. of oil in the skillet; heat until shimmering.
• Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
• Serve immediately.