HOW TO COOK LO MEIN NOODLES RECIPES

Name: Classic Lo Mein (Noodles)
Cook time: 20 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 3 tablespoons (45 ml) oyster sauce; 1 teaspoon sesame oil; 1 tablespoon (15 ml) soy sauce; 1/4 cup (60 ml) chicken stock; 1 tablespoon cornstarch; 3 tablespoons (45 ml) cooking oil, such as canola or peanut oil; 2 teaspoons (10 grams) minced garlicu00A0; 1 1/2 tablespoons (11 grams) thinly sliced ginger; 1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced; 3 cups (750 grams) fresh lo mein noodles (see Cook's Note); 1/4 pound (125 grams) baby bok choy, bottoms removed; 3 scallions, cut into 1 1/2-inch (4-cm) pieces

CLASSIC LO MEIN (NOODLES) RECIPE | JET TILA | FOOD NETWORK

Classic Lo Mein (Noodles) Recipe | Jet Tila | Food Network image

I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.

Provided by Jet Tila

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons (45 ml) oyster sauce
1 teaspoon sesame oil
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) chicken stock
1 tablespoon cornstarch
3 tablespoons (45 ml) cooking oil, such as canola or peanut oil
2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger
1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
3 cups (750 grams) fresh lo mein noodles (see Cook's Note)
1/4 pound (125 grams) baby bok choy, bottoms removed
3 scallions, cut into 1 1/2-inch (4-cm) pieces

Steps:

To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

VEGETABLE LO MEIN RECIPE: HOW TO MAKE IT - TASTE OF HOME

Vegetable Lo Mein Recipe: How to Make It - Taste of Home image

Crisp-tender veggies and soy sauce are combined with linguine noodles in this colorful main dish. "I got this recipe from a radio program several years ago," recalls Sara Tatham of Plymouth, New Hampshire.

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

6 ounces uncooked linguine
1 teaspoon cornstarch
1/2 vegetable bouillon cube
1/2 cup water
1/4 cup reduced-sodium soy sauce
1/2 pound fresh mushrooms, quartered
2 tablespoons canola oil, divided
1/2 pound fresh snow peas
8 green onions, sliced
4 celery ribs with leaves, sliced
1 large sweet red pepper, thinly sliced
1 can (14 ounces) bean sprouts, rinsed and drained

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.,

Nutrition Facts : Calories 327 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 1081mg sodium, CarbohydrateContent 50g carbohydrate (0 sugars, FiberContent 7g fiber), ProteinContent 12g protein. Diabetic Exchanges 3 vegetable

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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.

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I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
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