Vegetablelomein Recipes

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.

Steps:

• I like to start off by cutting all the veggies and meat for the lo mein.
• I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods.
• (you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat.
• If I'm using meat I stir fry that first and remove from pan and then saute vegetables.
• After vegetables get to the point I want them I return the meat to pan with vegetables.
• I always use olive oil for the stir frying.
• I also add olive oil to the water for noodles so they don't stick together.
• After your water comes to boil add your lo mein.
• At this point mix the oyster sauce, soy sauce, sesame oil and sugar together.
• After you get sugar dissolved add to vegetable mixture.
• Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (3-5 minutes for egg noodles, 8-10 minutes for spaghetti); drain.
• Heat oil in a large wok or sauté 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 pasta, and toss. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
• Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
• In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
• Transfer the chow mein to a large bowl and garnish with the green onions before serving.

Steps:

• Cook the noodles according to package directions.
• Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.

Steps:

• Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
• Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.
• Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
• Add the mushroom, sir fry until tender crisp, about 1 minute.
• Add the cabbage, stir-fry about 1 minute or so longer.
• Stir in garlic and ginger.
• Transfer vegetable mixture to a plate and set aside.
• Put the remaining 1 T. of oil in the skillet; heat until shimmering.
• Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
• Serve immediately.

Steps:

• Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside., In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender. , Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.,

Steps:

• Heat oil in a large wok or skillet.
• In a small cup whisk together the chicken broth with cornstarch until combined; set aside.
• Add in the chili flakes and stir for 30 seconds.
• Add in the mushrooms, carrots, bell pepper, onion, garlic and ginger; stir-fry until tender (about 3 minutes).
• Add in bean sprouts and green onion; cook for about 1 minute.
• Add in the chicken broth/cornstarch mixture along with the hoisin sauce, molasses, soy sauce and curry powder; cook, stirring until thickened and heated through.
• Season with salt and pepper to taste.
• Mix in the cooked spaghetti to the mixture; toss to combine.
• Sprinkle with peanuts or cashews if desired.

Steps:

• In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
• In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
• In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
• Return to saucepan and toss with oyster sauce mixture.
• In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
• Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
• Add fake bacon and vegetable broth-cornstarch mixture.
• Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
• Add noodles and toss well to combine.