CLASSIC LO MEIN (NOODLES)
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
Yield 4 to 6 servings
Number Of Ingredients 12
- 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.
TOFU LO MEIN
Made this for my celebration of the Year of the Dog, Chinese New Year! I based this recipe on the pork lo mein I use to eat when I still ate meat. This version is sooo much tastier and much more healthy too. You can replace the chicken broth with vegetable broth if you wish. You will get a different but equally as pleasing result.
Provided by Happy Harry 2
Categories One Dish Meal
Yield 8-9 serving(s)
Number Of Ingredients 11
- ** To drain tofu: Remove from package and pat dry with paper towel. Place long side down on dinner plate, top with another plate and put heavy weight on it. Weight could be a small potful of water, a heavy can, or even your iron. Set aside and leave like that while you prepare vegetables.
- When vegetables are all cut and ready, remove the tofu slabs, pat dry and cube.
- Place tofu cubes in a bowl and add sesame oil and 2 tsp soy sauce. Toss and set aside.
- At this point, you can place everything into the refrigerator, covered, for up to 24 hours. This way you can prepare in the morning or night before, and finish for dinner.
- Put broth and 3 tsp soy sauce in a large saucepan. Bring to a boil and reduce to a simmer.
- Stir in vegetables and vinegar. Continue to simmer,covered about five minutes.
- Add noodles, stir.
- Simmer about 6 minutes uncovered, until noodles have just about absorbed the liquid, stir occasionally. If using lingune, you MAY have to use all or part of the leftover 1/2 cup of broth at this time.
- Gently stir in tofu and pepper flakes.
- Cover, remove from heat source, and let sit about five minutes allowing pepper flakes to meld.
- Serve and enjoy. This goes well with my Raindrop Soup.
Nutrition Facts : Calories 161.7, Fat 2.6, SaturatedFat 0.5, Sodium 133.2, Carbohydrate 30.3, Fiber 2, Sugar 2.5, Protein 5.9
CLUCKIN' LO MEIN
I made this up when trying out about 12 other lo mein recipes. This is my variation and very good. I like more sauce as opposed to less, adjust the amount you want when you're putting yours together, you dont need to use it all.
Provided by CookbookCarrie
Categories Chicken Breast
Yield 8 serving(s)
Number Of Ingredients 17
- In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4°C Soy Sauce.
- Mix together well, cover and marinate in the fridge for 1 hours.
- In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
- Shake well.
- Pour a 1/2°C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
- Shake well.
- Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
- Stir fry until the liquid evaporates and the chicken starts to brown.
- Put this on a plate and remove to a warm place.
- Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
- Add in the rest of your vegetables.
- Stir it up well and let cook until the vegetables start to wilt some.
- Scoot the veggies to the side and make a well in the middle.
- Pour in about half of the sauce from the jar.
- When it starts to warm up, mix in the veggies and add back the chicken.
- If you want more sauce, add more and stir until it heats up enough to start thickening.
- Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
- Serve with steamed rice.
Nutrition Facts : Calories 269.5, Fat 7, SaturatedFat 0.9, Cholesterol 32.9, Sodium 1175.6, Carbohydrate 30.6, Fiber 2.4, Sugar 5.1, Protein 21
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