GINGER-SCALLION LO MEIN
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine 1/2 cup rice vinegar, the sugar and 1 teaspoon salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar; turn off the heat. Put the cucumbers, radishes, turnip and jalapeño in a small bowl and pour the vinegar mixture on top; set aside at least 20 minutes.
- Meanwhile, combine all but 1/2 cup scallions with the remaining 2 teaspoons rice vinegar, the ginger, soy sauce and 1 1/2 teaspoons salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, about 3 minutes. Pour the hot oil over the scallion mixture, stir and set aside until cool, 20 minutes. Transfer to a food processor and pulse several times to make a coarse paste.
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and return to the pot. Add the ginger-scallion paste and toss to coat.
- Divide the noodles among bowls. Drizzle the oyster sauce on top. Drain the vegetables from the pickling liquid and add to the noodles. Top with the reserved scallions.
VEGETABLE LO MEIN
A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.
Provided by ANGCHICK
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g
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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