Buttery Veggie Lo Mein With Gochujang And Egg Yolks Recipes

VEGETABLE LO MEIN

Steps:

• Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
• Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.
• Once the skillet is hot, add 2 teaspoons of the sesame oil. Swirl to coat then, pour in the eggs all at once. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set.
• With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.
• Return the pan to the heat. Add 2 tablespoons olive oil and heat over medium (be careful as it may splatter if the pan is too hot). Working quickly, add 2/3 of the green onions (reserve the rest for serving), the garlic, ginger, and red pepper flakes. Stir constantly, just until the very fragrant, about 30 seconds. Add the mushrooms and 1 tablespoon soy sauce. Cook 1 minute, stirring often.
• Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
• Add the reserved cooked noodles and eggs. Drizzle the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Toss the lo mein gently to combine. Serve immediately, garnished with the reserved green onions.

BUTTERY VEGGIE LO MEIN WITH GOCHUJANG AND EGG YOLKS

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add lo mein noodles and cook until just al dente, stirring occasionally, about 5 minutes. Drain and toss noodles with sesame oil to prevent clumping.
• Meanwhile, place a large skillet over high heat. Add butter, gochujang, and shallots. Cook, stirring, until shallots are softened and gochujang is caramelized. Add cabbage and carrots. Cook 3 minutes. Add asparagus and cook for an additional 2 minutes, until all vegetables are crisp tender. Add water, scraping bottom of pan to deglaze. Add noodles to skillet, fold to combine, and season to taste with additional salt. Divide among serving bowls and serve immediately, each portion topped with an egg yolk, scallions, and chile flakes, if desired.

SPICY KOREAN SEAWEED SALAD

Steps:

• Soak seaweed in hot water for 5-10 minutes.
• use scissors or fingers to tear into bit size pieces then squeeze out water.
• mix rest of ingredients together to make dressing.
• mix dressing and seaweed together.
• Taste to see if seasoning is to your liking. you may want a little bit more salt or sugar.
• refrigerate and serve cold.

EASY VEGGIE LO MEIN

Steps:

• In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional) and honey. Set aside.
• Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil. Cook pasta according to package directions until al dente.
• Drizzle olive oil into a large skillet, and bring to medium-high heat. Once the oil is glistening and fragrant, add snow peas and carrots. Season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until crisp-tender. Remove from heat and cover.
• Once pasta is cooked, drain as much water as possible from the noodles. Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly. Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
• Serve and enjoy!