Lomeinporkandpeanutnoodles Recipes

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LO MEIN PORK AND PEANUT NOODLES

An Asian-inspired noodle dish garnished with cilantro, peanuts and scallions! This recipe is from Weight Watchers - 4 points per 1 1/2 cups with 1/4 tsp. peanuts. You can substitute vermicelli or thin spaghetti in place of the lo mein noodles.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16



Lo Mein Pork and Peanut Noodles image

Steps:

  • Combine 1/2 tablespoons soy sauce, 1 teaspoons of ginger, and the sherry in a large bowl. Crush 1 of the garlic cloves through a garlic press. Spray a large nonstick skillet or wok with nonstick spray and set over high heat. Add the pork and stir-fry until cooked through, about 5 minutes. Transfer the pork to the soy sauce mixture; toss to coat and set aside.
  • Start to cook the noodles according to package instructions. Meanwhile, to make the dressing: whisk together the broth, vinegar, brown sugar, peanut butter, curry paste, and the remaining 3 tablespoons soy sauce and 1/2 teaspoons ginger. Crush the remaining 2 garlic cloves through the press into the dressing. Drain the noodles and add them to the bowl with the pork, along with the bell pepper. Pour the dressing over and toss to coat.
  • Divide the lo mein among 6 bowls. Garnish each service with zucchini, scallions, and cilantro. Sprinkle with the peanuts.

3 1/2 tablespoons reduced sodium soy sauce
1 1/2 teaspoons fresh ginger, peeled and grated
1 teaspoon dry sherry (or rice wine)
3 garlic cloves, peeled
1/2 lb pork tenderloin, trimmed and cut into matchstick thin sticks
1/2 lb lo mein noodles (or vermicelli)
1/4 cup chicken broth (or vegetable broth)
2 tablespoons rice vinegar
2 tablespoons light brown sugar, packed
2 tablespoons reduced-fat peanut butter
1/2 teaspoon Thai red curry paste
1 large red bell pepper, seeded and cut into strips
1 small zucchini, cut into matchstick thin strips
3 scallions, thinly sliced
2 tablespoons fresh cilantro, chopped
1/2 tablespoon peanuts, chopped

LO MEIN NOODLES

This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside.

Provided by SarBetEns

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 10



Lo Mein Noodles image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
  • Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
  • Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 59.6 g, Fat 7.8 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 1.3 g, Sodium 798 mg, Sugar 14.7 g

1 (8 ounce) package spaghetti
3 tablespoons low-sodium soy sauce
2 tablespoons teriyaki sauce
2 tablespoons honey
¼ teaspoon ground ginger
2 tablespoons vegetable oil
3 stalks celery, sliced
2 large carrots, cut into large matchsticks
½ sweet onion, thinly sliced
2 green onions, sliced

LO MEIN NOODLES

One of the things my husband and I share is a love of Asian food. At the end of the week, I go through the fridge, looking for leftover vegetables and meats to use in my "leftovers chow mein'. If I have leftover spaghetti noodles, I use them to make these stir-fried noodles. Otherwise, I just cook up a fresh pot. -Kay Bergeron, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 11



Lo Mein Noodles image

Steps:

  • In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside., In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions.

Nutrition Facts : Calories 304 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 530mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

2 quarts water
1 tablespoon chicken bouillon granules
1 package (16 ounces) thin spaghetti
1 tablespoon reduced-sodium soy sauce
1 tablespoon reduced-sodium teriyaki sauce
1-1/2 teaspoons Chinese five-spice powder
1/8 teaspoon white pepper
1/4 cup canola oil
1/2 cup thinly sliced onion
1 cup fresh snow peas
1/2 cup chopped green onions

PEANUT NOODLES WITH PORK

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Peanut Noodles with Pork image

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

ROAST PORK LO MEIN

Provided by Diana Kuan

Categories     Wok     Pork     Stir-Fry     Dinner     Lunar New Year     Noodle     Dairy Free     Tree Nut Free

Yield serves 4 as part of a multicourse meal

Number Of Ingredients 13



Roast Pork Lo Mein image

Steps:

  • 1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package instructions until al dente, or the minimum amount of time suggested by the package. Drain the noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return the noodles to the pot, toss with the sesame oil until the noodles are well coated, and set aside.
  • 2. Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice wine, and honey. Set aside.
  • 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add the mushrooms and cook until softened, 1 to 2 minutes.
  • 4. Add the noodles and pork. Pour in the sauce mixture and toss with tongs or chopsticks until the noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve.

12 ounces, thin dried Chinese egg noodles
2 tablespoons sesame oil
sauce
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or dry sherry
1 1/2 teaspoons honey
1 tablespoon peanut or vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

BEEF LO MEIN NOODLES

Strips of tender beef accompanied by a flavorful sauce, noodles, and vegetables are done in under an hour. I buy my lo mein noodles at a local Asian food store. Feel free to use linguine if you're not able to find fresh lo mein noodles. I prefer steaming the vegetables and cooking the meat in my Instant Pot® for fast preparation.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12



Beef Lo Mein Noodles image

Steps:

  • Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
  • Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
  • Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
  • Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

Nutrition Facts : Calories 484.4 calories, Carbohydrate 66.8 g, Cholesterol 82.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 24.7 g, SaturatedFat 3.3 g, Sodium 520.7 mg, Sugar 9.1 g

1 (16 ounce) package fresh Chinese egg noodles
1 tablespoon grapeseed oil
2 cloves garlic, minced
10 ounces beef skirt steak, cut into thin strips
1 (8 ounce) package portobello mushrooms, quartered
1 carrot, peeled and sliced diagonally
1 red bell pepper, julienned
½ cup snow peas
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons liquid aminos
1 tablespoon chopped green onion, or to taste

PORK LO MEIN

Forget fast food! You can put an Asian-style supper on the table in under 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 13



Pork Lo Mein image

Steps:

  • Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
  • In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
  • In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
  • In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 25 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

1/2 lb pork boneless loin
2 cups fresh sugar snap pea pods
1 cup baby-cut carrots, cut lengthwise into 1/4-inch sticks
1/2 package (9-oz size) refrigerated linguine, cut into 2-inch pieces
1/3 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons finely chopped gingerroot
2 to 4 cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 cup thinly sliced red onion
Toasted sesame seed*, if desired

LO MEIN WITH PORK

Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 10



Lo Mein with Pork image

Steps:

  • Cook noodles, according to package instructions; drain. In a large skillet or wok, heat 3 teaspoons vegetable oil over medium-high. Add garlic and ginger and cook, stirring, until fragrant and golden, about 1 minute. Add 1 teaspoon vegetable oil and mushrooms and cook, stirring constantly, until beginning to soften, 4 minutes. Add bell pepper and cook until crisp-tender, 3 minutes. Add snow peas and cook until crisp and bright green, 2 minutes. Add noodles, pork, and soy sauce and cook, stirring constantly, until noodles are coated with sauce and pork is warmed through, 2 minutes. Drizzle with sesame oil before serving.

Nutrition Facts : Calories 648 g, Fat 38 g, Fiber 6 g, Protein 21 g, SaturatedFat 6 g

3/4 pound lo mein noodles or spaghetti
4 teaspoons vegetable oil
9 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 3-inch piece)
1/2 pound cremini or button mushrooms, trimmed and thinly sliced (5 cups)
1 bell pepper (not green), stemmed, seeded, and thinly sliced
6 ounces snow peas, trimmed and thinly sliced lengthwise
Reserved pork tenderloin (from Pork Tenderloin with Roasted Fall Vegetables), cut into thin strips
3 tablespoons soy sauce
1 tablespoon toasted sesame oil

PORK DRUNKEN NOODLES

Supposedly so-called because they are the perfect match for a chilled beer, or indeed for a hangover. However, even without the sore head, these aromatic spicy noodles will really hit the spot.

Provided by Donal Skehan

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12



Pork Drunken Noodles image

Steps:

  • Soak the noodles in boiling water for 10 minutes until softened. Drain and set aside.
  • Heat half the oil in a wok or frying pan and fry the garlic and chiles over a medium-high heat for 1 minute, then add the baby corn and bok choy and fry for 3 to 4 minutes more until just tender. Scoop out and set aside.
  • Add the rest of the oil to the pan and fry the pork over a high heat until golden. Return the baby corn and bok choy to the pan with the drained noodles, add the oyster, fish and soy sauces and sugar and stir-fry vigorously to combine. Fry until the sauce coats everything and thickens slightly. Serve with a scattering of Thai basil.

250 grams (9 ounces) thick flat rice noodles
1 tablespoon sunflower oil
6 garlic cloves
2 bird's-eye chiles, finely chopped
One 175-gram (6-ounce) packet baby corn, halved lengthways
3 bok choy, quartered
250 grams (9 ounces) pork loin fillet, thinly sliced
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon reduced salt soy sauce
2 teaspoons superfine sugar
Handful of Thai basil leaves

PEANUT NOODLES WITH PORK

Make and share this Peanut Noodles With Pork recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Peanut Noodles With Pork image

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, 2 tablespoons each water and soy sauce, 1 tablespoons sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring until golden, about 2 minutes. Add the pork; cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens, and cilantro.

Nutrition Facts : Calories 483.9, Fat 39.3, SaturatedFat 10.4, Cholesterol 61.3, Sodium 1181.1, Carbohydrate 12.7, Fiber 3.6, Sugar 5, Protein 23

12 ounces chow mein noodles or 12 ounces spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded or 3/4 cup carrot
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallion, chopped (white and green parts separated)
1 piece gingerroot, peeled and minced (2-inch piece)
4 garlic cloves, minced
12 ounces ground pork
1/4 cup fresh cilantro, chopped
kosher salt

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From fodmapeveryday.com


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Instructions. Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water. Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime ...
From thewoksoflife.com


SPICY PORK AND PEANUT NOODLES - EIGHT FOREST LANE
Drain both noodles and broccoli and set aside. In a frying pan, heat the peanut oil. Cook the pork mince until brown, breaking it up with a wooden spoon. Add peanuts, broccoli and noodles to the browned mince and mix through sauce. Cook for 5 minutes stirring until the sauce thickens and coats the noodles. Sprinkle over sesame seeds and serve.
From eightforestlane.com


43 EASY AND TASTY PEANUT PORK NOODLES RECIPES BY HOME COOKS
Mike's Pan Fried Pork Yakisoba. Thin Pork Loins [about 1 1/2 cups - cut into 1" cubes] • FOR THE NOODLES • Refrigerated Sobe Noodles • Wok - Stir Fry - Sesame Or Peanut Oil • Pork Or Beef Stock • Sesame Oil [for noodles] • FOR THE MEAT • …
From cookpad.com


HOW TO MAKE PORK LOMEIN/CHOW MEIN/PORK NOODLES 美 …
Delicious Pork Noodles 美味炒面 (3-4 servings) (YOU CAN SKIP THE MEAT PART IF YOU ARE VEGETARIAN)Main Ingredients:CHINESE NOODLE 3 SERVINGS (YOU …
From youtube.com


PEANUT NOODLES ARE AWESOME AND HERE’S THE TOP 8 REASONS WHY
Here’s why I love them so. Meatless Monday – If you’re cutting back on meat but still need to have plenty of protein, Peanut Noodles are perfect. Meatfull Monday – If you can’t get away with a dinner without meat *cof husband cof* you can easily incorporate chicken or shrimp. Allergy Friendly – If you are peanut free, these taste ...
From chefintheburbs.com


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