Lo Mein Salad Food

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

LO MEIN NOODLE SALAD

Steps:

• Break lo mein noodles into thirds. Cook as directed on package. Rinse with cold water; drain.
• Cook edamame as directed on bag; drain.
• In medium bowl, place bell pepper, onions, noodles and edamame.
• In small bowl, beat dressing ingredients with wire whisk until well blended. Spoon over noodle mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

CLASSIC LO MEIN (NOODLES)

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.

BASIC LO MEIN

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.

VEGETARIAN LO MEIN NOODLE SALAD

Steps:

• Break lo mein noodles into thirds and cook as directed on package.
• Rinse with cold water; drain.
• Cook edamame as directed on bag; drain.
• In Medium bowl, place bell pepper, onions, noodles and edamame.
• In a small bowl, beat dressing ingredients with wire whisk until well blended.
• Spoon over noodle mixture; toss to coat.
• Serve immediately, or cover and refrigerate until serving time.

COLD NOODLE SALAD

Steps:

• In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.
• In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.
• Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
• To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
• Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.