Easy Lo Mein Your Way Recipes

CHICKEN LO MEIN

Steps:

• Pound chicken breasts to ½ inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
• Chop scallions and set the green part aside.
• Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
• Cook noodles according to package directions (mine were "boil 1 minute").
• Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
• Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.

EASY VEGETABLE LO MEIN

Steps:

• Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch. Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.

EASY LO MEIN

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.

EASY LO MEIN YOUR WAY!

Steps:

• 1. Cook spaghetti according to package and set aside.
• 2. Heat both oils in a large skillet on med/high. Add garlic and any toppings from the list and saute until cooked through.
• 3. Add toasted sesame seeds and cayenne pepper. Then add soy sauce and peanut butter, simmer on low for a few minutes.
• 4. Pour this mixture over pasta and toss, top with green onions.
• 5. Serve warm.

QUICK CHICKEN LO MEIN

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute., In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat., In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.