Cluckin Lo Mein Recipes

CLASSIC LO MEIN (NOODLES)

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.

CHICKEN LO MEIN

Steps:

• In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
• In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
• Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
• Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

CLUCKIN' LO MEIN

Steps:

• 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.
• Enjoy!

TOFU LO MEIN

Steps:

• ** 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.

LO MEIN LIKE EVERGREEN

Steps:

• Break noodles and boil in water for three minutes. Do not add seasoning packet. Drain when done and set aside in serving bowl.
• Immediately return pot to stove over med. heat. Add oils, soy sauce, carrots, garlic, onion, and peanut butter. Stir well and let cook for just a few seconds with a fork.
• Toss noodles back in and stir to coat; make sure noodles are well-coated and blended well with the garlic and veggies. Return to serving bowl and enjoy!