Lo Mein Noodles Food
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
Make and share this Lo Mein Noodles recipe from Food.com.
Provided by Bryce B.
Categories Cantonese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- First mix the milk and eggs in a medium sized bowl.
- Next add the flour, salt and baking powder and form a dough.
- Put your dough onto a floured surface and roll very thin. (I use a pasta roller - #3 setting).
- Cut into long (long equals longevity according to the Chinese ) noodles of your liking. We like a wider noodle, like a fettuccini.
Nutrition Facts : Calories 339.6, Fat 4.3, SaturatedFat 1.6, Cholesterol 97.3, Sodium 948, Carbohydrate 61.2, Fiber 2.1, Sugar 0.3, Protein 12.2
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
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
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
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In a wok, heat oil over medium high heat; sauté carrots, mushrooms, peas, onions, garlic, and ginger for about 5 minutes or until tender but crisp. Add noodles and sauce and stir fry until well coated. Tip: If using regular lo mein noodles, boil them in a pot of boiling water until tender but firm. Drain well and set aside until ready to use.
From foodnetwork.ca
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From foodnetwork.ca
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Cooking the chicken: Cut the chicken into small pieces, then season it with salt, pepper, and paprika. After that, add 2 tablespoon of the sauce to the chicken, stir. Heat the oil in a skillet over medium heat, then add onion and garlic, cook for 1 minute or until the onion softens, then add the chicken and cook for another 2-3 minutes.
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Add lo mein noodles and cook according to package directions, around 6 minutes (al dente). Drain and set aside. Add olive oil to the wok over medium-high heat. Add minced garlic and ginger purée until aromatic. Next, add vegetables. Stir and cook for around 5-7 minutes, or until cooked as desired. Reduce heat to medium.
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Lo Mein. Heat the sesame oil in a large skillet or wok. When oil is hot, add the white parts of green onions and saute for about 1 minute or until starting to get tender. Add the vegetables. Stir fry until crisp-tender, about 5-7 minutes. Add and stir in the mirin, loosening any browned bits up off the bottom of the pan.
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Lo Mein vs. Chow Mein “Mein” is the Chinese word for noodles. Lo Mein means “tossed noodles,” while chow mein means “fried noodles”. The noodle used is an egg noodle, which is usually whole wheat flour with egg, and has a long, stringy, and soft texture. The difference in names is due to preparation.
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From san-j.com
From san-j.com
LO MEIN NOODLES | RECIPETIN EATS
• Lo Mein noodles – for takeout style, use fresh yellow noodles (usually labelled “egg noodles”) that are about 3mm / 1/8″ thick. By “fresh”, I mean the ones you get in the fridge section of grocery stores (Aussies – Coles, Woolies etc, find it in the pasta section of fridge). These noodles have the chewy, slippery texture you love about take out.
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From recipetineats.com
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Check out the items below for homemade chow mein and lo mein noodles recipes that you can try making yourself: Cantonese Chow Mein Recipe – For this chow mein noodles recipe, stir your egg noodles in familiar Asian seasonings, with mushrooms, veggies, and round steak in the mix. This chow mein stir fry is worth making at home especially if you love the …
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From recipes.net
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From chicken lo mein and beef lo mein to vegetable lo mein, we’ve got you covered with the best lo mein recipes! In case you’re wondering about the noodles, most of these recipes call for fresh, pre-cooked lo mein noodles—see this picture for the brand we typically use, but you can also check out our ingredients page on Chinese Noodles and …
From thewoksoflife.com
From thewoksoflife.com
EASY LO MEIN - DAMN DELICIOUS
The lo mein noodles I used were pretty wide and soaked up all of the sauce, all became a little dry. I made another bowl of the sauce, added and it was perfect. I used peas, spinach, onion, mushrooms and shrimp. Nicole — May 30, 2021 @ 4:18 PM Reply. Rated 5 out of 5. So delish! Doubled the sauce and swapped spinach for cabbage. I will definitely make this …
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From damndelicious.net
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