HOW TO MAKE LO MEIN
Lo mein is a popular takeout dish at many Chinese restaurants. But if you're a fan of this tasty noodle dish, you can easily recreate it at home and customize it to suit your tastes. The basic lo mein recipe is a vegetable-based dish, but...
Provided by wikiHow
Categories Chinese Dishes
Number Of Ingredients 17
Steps:
- Boil water in a pot. Place a large pot on the stove, and add 4 to 5 quarts (3.8 to 4.7 l) of water. To season the noodles, you should also stir in 1 to 2 tablespoons (17-34 g) of salt. Next, turn the heat to high and bring the pot to a boil. Don't add oil to the water. While it can help keep the noodles from sticking together, it can also make them too greasy to allow the sauce to stick to them.
- Add the noodles and cook until al dente. When the water reaches a boil, add 1 pound (450 g) of fresh lo mein noodles and allow them to cook until they are soft but still slightly firm. While you should consult the package instructions for cooking times, it typically takes about 3 minutes. If you can't find fresh lo mein noodles at your grocery store, you can use Asian style egg noodles or even thin spaghetti in their place.
- Drain the noodles and rinse in cold water. Once the noodles are finished cooking, dump them into a colander in the sink to drain away the boiling water. Next, run the noodles under cold water to chill them slightly. Shake the colander well to ensure that they're fully drained, and set aside.
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
RACH'S NO-PAIN LO MEIN IS A TAKE-OUT MEAL MADE EASY
Use whatever cooked protein you have on hand in Rach's easy, vegetable-packed lo mein that's tossed in a yummy Asian sauce.
Provided by Rachael Ray
Number Of Ingredients 32
Steps:
- For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
- For the lo mein, bring a large pot of water to boil for pasta
- Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
- Drop noodles or pasta into pot, cook about 3 minutes
- Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
- Drain pasta, add to vegetables, and add sauce and cooked protein
- Toss to combine and serve topped with scallion tops and sesame seeds
LO MEIN NOODLES
This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside.
Provided by SarBetEns
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
- Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
- Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 59.6 g, Fat 7.8 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 1.3 g, Sodium 798 mg, Sugar 14.7 g
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.
LO MEIN NOODLES
I love this dish, it's deceptively simple. 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 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. Cooking spaghetti or fettuccine al dente, cold water rinsing, then allowing to dry in a colander will also make a great lo Mein. The traditional difference between Lo Mein and Chow Mein is 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 and over the 200 years Chinese food has existed in America and 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
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
- For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
- Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
- Stir the sauce, pour into the pan and incorporate all ingredients well.
- Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
LO MEIN NOODLES
One of the things my husband and I share is a love of Asian food. At the end of the week, I go through the fridge, looking for leftover vegetables and meats to use in my "leftovers chow mein'. If I have leftover spaghetti noodles, I use them to make these stir-fried noodles. Otherwise, I just cook up a fresh pot. -Kay Bergeron, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside., In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions.
Nutrition Facts : Calories 304 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 530mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
ROAST PORK LO MEIN
Provided by Diana Kuan
Categories Wok Pork Stir-Fry Dinner Lunar New Year Noodle Dairy Free Tree Nut Free
Yield serves 4 as part of a multicourse meal
Number Of Ingredients 13
Steps:
- 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
- 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
- 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
- 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.
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
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