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
CHICKEN LO MEIN WITH GINGER MUSHROOMS
Provided by Grace Young
Categories Wok Chicken Ginger Mushroom Poultry Side Stir-Fry Dinner Lunar New Year Family Reunion Noodle Dairy Free Tree Nut Free Kosher
Yield Serves 3 as a main dish or 4 as part of a multicourse meal.
Number Of Ingredients 14
Steps:
- 1. In a 3-quart saucepan bring 2 quarts water to a boil over high heat. When the water comes to a rolling boil, add the noodles. Return to a rolling boil and boil according to package directions until al dente. Carefully pour the noodles into a colander and rinse several times with cold water. Drain the noodles, shaking well to remove excess water. Return the noodles to the unwashed pot, add the sesame oil, and toss until well combined. Set aside.
- 2. Put the chicken in a shallow bowl and add the ginger, 1 teaspoon of the rice wine, cornstarch, 1 tea- spoon of the soy sauce, 1/4 teaspoon of the salt, and pepper. In a small bowl combine the remaining 1 tablespoon rice wine and 1 tablespoon soy sauce.
- 3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the pepper flakes are fragrant. Push the pepper flakes to the sides of the wok, carefully add the chicken mixture and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 30 seconds or until the chicken begins to brown. Add the cabbage and mushrooms and stir-fry 1 minute or until the cabbage is just wilted but the chicken is not cooked through. Transfer the chicken and vegetables to a plate.
- 4. Swirl the remaining 1 tablespoon peanut oil into the wok. Add the noodles and stir-fry 15 seconds. Restir the soy sauce mixture, swirl it into the wok, add the scallions and chicken mixture, and sprinkle on the remaining 3/4 teaspoon salt. Stir-fry 1 to 2 minutes or until chicken is cooked through and noodles are heated through.
GINGER VEGETABLE LO MEIN
This is a wonderful, light lo mein. If you've never tried fresh gingerroot, try it--it has great flavor combined with the sesame oil. You could also try different combinations of vegetables.
Provided by erinBOberrin
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
- After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
- Chop mushrooms.
- Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
- Combine egg whites and egg.
- Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
- Add egg mixture.
- Cook without stirring until egg is set (about 2-3 minutes).
- Flip egg and cook until set on other side.
- Remove from pan and cut into short strips.
- Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
- Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
- Cook and stir for 2-3 minutes.
- Add mushroom liquid and teriyaki sauce.
- Bring to a low boil, cook for 3-4 minutes.
- Toss with noodles and egg strips, sprinkle with salt if desired.
- Serve with low-sodium soy sauce.
Nutrition Facts : Calories 311.9, Fat 17.9, SaturatedFat 2.7, Cholesterol 31, Sodium 242.2, Carbohydrate 32.5, Fiber 3.6, Sugar 1.7, Protein 7.3
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