Szechuan Style Lo Mein Recipes

SZECHUAN-STYLE LO MEIN

Szechuan-Style Lo Mein image

This is a recipe in transition. It was made after a conversation with a friend. There is no place that I have been able to find a recipe for Bacon Lo Mein - this was the closest I came on the internet. Originally, I found this on OregonLive.com, Tuesday, Nov. 29, 2005 from Philip Jones, Fort Atkinson, Wis. However, have tweaked it and now it's mine bad or good! Here's to ya'.Update: 01/22/2010 - to the reviewer who gave it a thumbs up - did you mean to omit the stars? After all - I got a glowing report! ;)

Provided by Manami

Categories One Dish Meal

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces vermicelli or 8 ounces thin spaghetti, broken in half
4 tablespoons dark sesame oil (divided, 3-1)
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, I used less (optional)
2 cups sliced bok choy or 2 cups swiss chard
1 red bell pepper, cut into short, thin strips
1 cup reduced-sodium chicken broth
1/4 cup reduced sodium soy sauce
2 green onions, cut diagonally, 3/4-inch pieces
4 ounces water chestnuts, sliced diagonally, 1/2-inch slices (I used La Choy)
4 ounces sliced fresh large mushrooms (I used button)
1 (6 ounce) package Canadian bacon, slices cut into strips or 1 (6 ounce) package turkey bacon, already cooked & crispy, broken into 1/4-inch pieces
1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh parsley
1/4 cup chopped cashews (optional) or 1/4 cup peanuts, I used cashews (optional)

Steps:

Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
Keep warm and set aside.
Meanwhile heat remaining oil in a large, deep skillet over medium heat.
Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
Add broth and soy sauce; bring to a simmer.
Add green onions; simmer until vegetables are tender, about 2-3 minutes.
Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.
Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
Serve with hot fluffy white or brown rice.

Nutrition Facts : Calories 473.5, Fat 18.4, SaturatedFat 3.3, Cholesterol 22.9, Sodium 1229.5, Carbohydrate 56.9, Fiber 4.3, Sugar 5.1, Protein 21.3

SZECHUAN NOODLES

Szechuan Noodles image

This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten's cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced it with water instead. I also gave alternate ingredients to replace the honey as a sweetener in order to make this vegan friendly. Hope you like it!

Provided by Kozmic Blues

Categories Szechuan

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/4-1/2 cup water, as needed to blend
1/2 cup tahini
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup rice wine vinegar
1/4 cup brown sugar or 1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 lb lo mein noodles or 1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, white and green parts, sliced diagonally

Steps:

Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
Cook the noodles of your choice according to package directions.
Drain pasta and place in a large serving bowl.
While still warm, toss the pasta with about 3/4 of the sauce.
Add the julienned bell peppers and scallions and toss well.
This dish is great served warm or even at room temperature.
Remaining sauce can be added if pasta seems too dry.

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