BUTTERY VEGGIE LO MEIN WITH GOCHUJANG AND EGG YOLKS
Make and share this Buttery Veggie Lo Mein With Gochujang and Egg Yolks recipe from Food.com.
Provided by norasingley
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add lo mein noodles and cook until just al dente, stirring occasionally, about 5 minutes. Drain and toss noodles with sesame oil to prevent clumping.
- Meanwhile, place a large skillet over high heat. Add butter, gochujang, and shallots. Cook, stirring, until shallots are softened and gochujang is caramelized. Add cabbage and carrots. Cook 3 minutes. Add asparagus and cook for an additional 2 minutes, until all vegetables are crisp tender. Add water, scraping bottom of pan to deglaze. Add noodles to skillet, fold to combine, and season to taste with additional salt. Divide among serving bowls and serve immediately, each portion topped with an egg yolk, scallions, and chile flakes, if desired.
Nutrition Facts : Calories 171.9, Fat 14.2, SaturatedFat 6.7, Cholesterol 186.3, Sodium 36.2, Carbohydrate 7.8, Fiber 2.3, Sugar 2.2, Protein 5
GOCHUJANG-GLAZED EGGPLANT
Roasting eggplant yields such a round and flavorful product and brushing it with gochujang glaze on top gives it even more spicy, sweet, toasted flavor. Try it for a simple quick weeknight side dish!
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ F until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and 1/2 teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.
HOLLANDAISE SAUCE WITH NO EGG YOLKS!
This delicious sauce makes Eggs Benedict a snap! Plus it's great on a variety of other dishes! This holds beautifully and can even be re-heated!
Provided by domestic_chicks
Categories Sauces
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
- Remove from microwave and whisk in butter until melted; then add remaining ingredients.
- Serve over Eggs Benedict, salmon, chicken or veggies.
- Enjoy! Makes Eggs Benedict for two.
EASY VEGGIE LO MEIN
This easy homemade version of a classic Chinese takeout dish tastes much better than the takeout version, and it's healthier too. You may choose to adjust the spice level by using more or less crushed red pepper flakes or none at all. Also, other vegetables may be substituted per your preference. I hope others enjoy this recipe as much as my family does! (Please note this recipe is not authentic Chinese and never claimed to be.)
Provided by MarthaStewartWanabe
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional) and honey. Set aside.
- Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil. Cook pasta according to package directions until al dente.
- Drizzle olive oil into a large skillet, and bring to medium-high heat. Once the oil is glistening and fragrant, add snow peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until crisp-tender. Remove from heat and cover.
- Once pasta is cooked, drain as much water as possible from the noodles. Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly. Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
- Serve and enjoy!
Nutrition Facts : Calories 395.1, Fat 10.3, SaturatedFat 1.5, Sodium 1222.7, Carbohydrate 63, Fiber 7.6, Sugar 12.2, Protein 13.5
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