HOW TO MAKE LO MEIN SAUCE RECIPES

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STIR MEIN (STIR FRY/LO MEIN) - JUST A PINCH RECIPES



Stir Mein (Stir Fry/Lo Mein) - Just A Pinch Recipes image

Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.

Provided by Michelle Griggs @NOMtasticEats

Categories     Chicken

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 15

1 package(s) spaghetti or thin spaghetti noodles
2 - boneless skinless chicken breasts
- veggies of your choice (we used 3 cups of frozen stir fry veggies)
SAUCE
1 cup(s) chicken broth
6 tablespoon(s) Hoisin sauce
6 tablespoon(s) soy sauce, low sodium
2 tablespoon(s) Teriyaki sauce
2 tablespoon(s) rice vinegar
2 tablespoon(s) brown sugar, lightly packed
1/2 teaspoon(s) hot sauce (or a sprinkle of hot pepper flakes)
2 teaspoon(s) pure sesame oil
2 teaspoon(s) ginger paste
1 tablespoon(s) corn starch
1 tablespoon(s) cold water

Steps:

  • Cut up your chicken into bite-sized pieces and add them to a wok or large frying pan. Cook all the way through.
  • In a separate pot cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
  • In a small saucepan, add all of the ingredients for the sauce except for the corn starch and the water. Bring to a boil.
  • Once it is boiling, mix the corn starch and water together. Add to the sauce stirring until it has thickened. Reduce to low and cover.
  • In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

BROCCOLI BEEF LO MEIN RECIPE: HOW TO MAKE IT



Broccoli Beef Lo Mein Recipe: How to Make It image

My family loves pasta, but I'm always looking for different ways to prepare it. This dish is better than any Chinese restaurant variety I've tried.—Joan Crandall, Burlington, Connecticut

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 11

1 pound ground beef
1 large onion, thinly sliced
4 garlic cloves, minced
3/4 cup bean sprouts
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
6 ounces vermicelli or thin spaghetti, cooked and drained
2 to 3 cups broccoli florets, cooked
1/4 cup soy sauce
1/4 cup oyster sauce, optional
2 teaspoons ground ginger

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; crumble beef; drain. Add bean sprouts, mushrooms and water chestnuts. Cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce, oyster sauce if desired and ginger; toss to coat. Cover and cook for 5 minutes or until heated through.

Nutrition Facts : Calories 435 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1136mg sodium, CarbohydrateContent 46g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 30g protein.

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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
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Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.
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  • In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!
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My family loves pasta, but I'm always looking for different ways to prepare it. This dish is better than any Chinese restaurant variety I've tried.—Joan Crandall, Burlington, Connecticut
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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
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Mar 15, 2022 · Put down the phone and pick up the wok: it’s homemade lo mein time. All you need is one pot (well, wok) for this quick dinner. Inspired by PF Chang's Bistro Beef, flank steak is coated with oyster sauce and wok-fried with sesame oil. It’s tossed in the wok with garlic, scallions, carrot, Chinese cabbage, lo mein noodles, and soy sauce.
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