Wok Grilled Vegetable Lo Mein 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.

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.

WOK-GRILLED VEGETABLE LO MEIN

Steps:

• In a large pot of boiling, salted water, cook the noodles until just tender.
• Drain and set aside.
• Prepare a medium hot fire in the grill.
• Lightly oil your grill-wok and set in place on the bbq grill.
• In a bowl, combine the mushrooms, onion, garlic, ginger, sesame oil and 2 tbsp of the soy sauce.
• Toss until all the veggies are coated.
• Add the mushroom and onion mixture to the wok and stir-fry until just tender and grill-marked. (about 4 minutes depending on how hot your bbq burns)
• Add the bok choy and stir fry until limp (about 1 minute)
• Add the noodles and toss to combine.
• Pour in the oyster sauce and stir fry until well coated and heated through. (about 4 to 7 minutes)
• Place in a serving bowl.
• Season to taste with the remainder of the soy sauce and the black pepper.
• Serve immediately.
• For Vegetarian use Vegetarian Oyster Sauce. Regular Oyster Sauce is not Vegetarian.

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.

VEGETABLE LO MEIN

Steps:

• Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
• Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.
• Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
• Add the mushroom, sir fry until tender crisp, about 1 minute.
• Add the cabbage, stir-fry about 1 minute or so longer.
• Stir in garlic and ginger.
• Transfer vegetable mixture to a plate and set aside.
• Put the remaining 1 T. of oil in the skillet; heat until shimmering.
• Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
• Serve immediately.

VEGETABLE LO MEIN

Steps:

• I like to start off by cutting all the veggies and meat for the lo mein.
• I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods.
• (you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat.
• If I'm using meat I stir fry that first and remove from pan and then saute vegetables.
• After vegetables get to the point I want them I return the meat to pan with vegetables.
• I always use olive oil for the stir frying.
• I also add olive oil to the water for noodles so they don't stick together.
• After your water comes to boil add your lo mein.
• At this point mix the oyster sauce, soy sauce, sesame oil and sugar together.
• After you get sugar dissolved add to vegetable mixture.
• Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.

VEGETABLE LO MEIN

Steps:

• Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
• Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.
• Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
• Add the mushroom, sir fry until tender crisp, about 1 minute.
• Add the cabbage, stir-fry about 1 minute or so longer.
• Stir in garlic and ginger.
• Transfer vegetable mixture to a plate and set aside.
• Put the remaining 1 T. of oil in the skillet; heat until shimmering.
• Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
• Serve immediately.

VEGETABLE LO MEIN

Steps:

• Heat oil in a large wok or skillet.
• In a small cup whisk together the chicken broth with cornstarch until combined; set aside.
• Add in the chili flakes and stir for 30 seconds.
• Add in the mushrooms, carrots, bell pepper, onion, garlic and ginger; stir-fry until tender (about 3 minutes).
• Add in bean sprouts and green onion; cook for about 1 minute.
• Add in the chicken broth/cornstarch mixture along with the hoisin sauce, molasses, soy sauce and curry powder; cook, stirring until thickened and heated through.
• Season with salt and pepper to taste.
• Mix in the cooked spaghetti to the mixture; toss to combine.
• Sprinkle with peanuts or cashews if desired.

VEGETABLE LO MEIN

Steps:

• In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
• In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
• In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
• Return to saucepan and toss with oyster sauce mixture.
• In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
• Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
• Add fake bacon and vegetable broth-cornstarch mixture.
• Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
• Add noodles and toss well to combine.

GLUTEN FREE VEGETABLE LO MEIN

Steps:

• Mix 1/2 cup of the chicken broth with the cornstarch; stir until well-blended and smooth; set aside.
• Simmer remaining 1-2 cups chicken broth with soy sauce, sesame oil, and seasonings. Whisk in cornstarch mixture; keeping just below boiling point, until thickened.
• Fold in thawed vegetables; toss vegetables and sauce with cooked spaghetti. Serve immediately; sprinkle with toasted sesame seeds.