Szechuan Style Lo Mein Food

SZECHUAN-STYLE LO MEIN

Steps:

• Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
• Keep warm and set aside.
• Meanwhile heat remaining oil in a large, deep skillet over medium heat.
• Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
• Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
• Add broth and soy sauce; bring to a simmer.
• Add green onions; simmer until vegetables are tender, about 2-3 minutes.
• Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.
• Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
• Serve with hot fluffy white or brown rice.

SCZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

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.

SZECHUAN NOODLES

Steps:

• Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
• Cook the noodles of your choice according to package directions.
• Drain pasta and place in a large serving bowl.
• While still warm, toss the pasta with about 3/4 of the sauce.
• Add the julienned bell peppers and scallions and toss well.
• This dish is great served warm or even at room temperature.
• Remaining sauce can be added if pasta seems too dry.