Lo Mein Like Evergreen Recipes

VEGETABLE LO MEIN

Steps:

• Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
• In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.
• Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.
• Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them, they're somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).
• Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

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.

LO MEIN (TAKE-OUT COPYCAT)

Steps:

• Cook noodles to package instructions. Drain; rinse and toss with 1 TBSP oil to prevent sticking. Set aside.
• Heat a large skillet or wok over high heat. Add 1 TBSP of oil and veggies. Stir until vegetables are nicely seared (about 3 minutes.) Add in the noodles and pour in the sauce. Toss everything together over high heat until well combined. Serve.
• NOTE: Add 1 tsp of sesame oil with the veggies for an aromatic flavor. Use peanut oil or canola oil for the stir-fry.

RESTAURANT-STYLE CHICKEN LO MEIN

Steps:

• In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
• Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
• Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
• Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

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.

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!

VEGETABLE LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.