Womans Day Peanut Vegetable Lo Mein Food

PEANUT-VEGETABLE LO MEIN

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion, garlic and gingerroot in skillet 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in broth, soy sauce and vegetables. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until vegetables are tender.
• Stir in noodles. Cover and cook 5 to 8 minutes, stirring occasionally, until liquid is almost absorbed.
• Beat peanut butter, half-and-half, cream of coconut and red pepper, using wire whisk, until smooth. Stir into vegetable mixture. Cook over medium heat 3 to 5 minutes, stirring occasionally, until hot. Sprinkle with peanuts.

EVERYTHING LO MEIN

Steps:

• Mix together sauce ingredients and reserve.
• Bring pasta water to a boil, salt water and cook spaghetti to al dente.
• While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
• Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

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.