How do u make the low mein noodles like the chinese resturant ?!
Answers: i need recipes or links that show how u make the low mein noodles like the chinese resturants thank u and the best answer gets 10 points
Hey there,
I'm sure you have seen what kind of ingredients they put in the lo mien, so I'm not going to bother telling you a recipe. The real trick is: hot pans, lots of oil, seafood sauce, and oyster sauce.
Add lots of vegetable oil into your pan, wait until it's almost "smoky hot", add in the pre-boiled vegetables and meat (whatever you like). Quickly stir the vegetable to prevent the burning for like a couple of minutes
Add in soy sauce, salt, seafood sauce, and oyster sauce, also add in some chicken/vegetable stock to make a nice soup base. Yes, you do need fairly big amount of soup there, to make the nice sauce.
mix some corn starch and water in a small bowl (never too much corn starch!!!) and slowly pour that mixture into the pan. You need to constantly stir the vegetables while pouring. You'll see the soup base get thicken as you stir.
Here ya go:
LO MEIN NOODLES
1/2 lb. flat noodles
2 tbsp. butter
1 c. scallion, chopped
1 tbsp. oil (sesame preferred)
Soy sauce
Pepper
Garlic powder
Cook and drain noodles. Saute scallion for a few minutes. Add noodles and seasonings to skillet. Toss. Add soy sauce. Sprinkle with sesame seeds.
VEGETABLE LO MEIN
3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.
Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.
Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
BEEF LO MEIN
1 lb. Soft Lo Mein Noodles (cook in boiling water for 1 min., rinse and
drain)
1/3 lb. beef (shredded and marinated)
1 lb. bean sprouts (washed)
3 Chinese mushrooms (pre-soaked in water for a few hours, shredded)
1 med. size carrot (shredded)
3 scallions (shredded)
2 slices ginger root
1 clove garlic
8 to 12 tbsp. cooking oil
SAUCE:
Mix well:
2 tbsp. dark soy
1/2 tsp. sugar
BEEF MARINADE:
1/2 tsp. wine
1 tbsp. light soy
1/2 tsp. sugar
Sprinkle pepper
1 tsp. cornstarch
Dashes sesame oil
1 tbsp. cooking oil
1. Heat 2 tbsp. oil in wok over high temperature. Brown 1 slice ginger root and 1 garlic, discard.
2. Stir-fry bean sprouts for 1 minute. Sprinkle some salt, remove.
3. Heat 3 tbsp. oil over high temperature. Brown 1 slice ginger root. Add beef and mushrooms, stir-fry for 2 minutes, remove.
4. Heat 1 tbsp. oil, put in carrot, cook for 1 minute. Add 3 tbsp. oil. When wok is smoky hot, put in noodles, stir-fry quickly and turn heat to medium.
5. Add scallions, bean sprouts, beef and mushrooms. Stir-fry to mix them with noodles thoroughly.
6. Pour in sauce and stir-fry for another minute, serve.
Hope these help!
Good luck!
Sweet and Sour Noodles
10 ounce package of Chinese egg noodles
2 tablespoons vegetable oil
3 scallions or green onions, finely chopped
1 inch piece of fresh ginger root, peeled and grated
1 clove garlic, minced
1 teaspoon hot paprika
1 teaspoon ground cilantro or parsley
3 boneless chicken breasts, sliced
4 ounces snow peas, tops and tails trimmed
4 ounces baby corn
8 ounces fresh bean sprouts
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon granulated sugar
Bring a large pot of lightly salted water to boil over a medium-high heat setting. Add the Chinese egg noodles and cook as directed on the package. Drain the noodles, cover, and keep them warm. Meanwhile, heat the oil in a wok or a heavy skillet over a medium heat setting. Add the scallions and sauté for about a minute, until fragrant. Add the ginger, garlic, paprika, ground cilantro or parsley, and chicken to the oil and stir fry for about 4 minutes, until the thickest portion of chicken is cooked through. Add the snow peas, baby corn, and bean sprouts to the top layer of the wok or skillet and briefly steam to warm through. Then toss all the ingredients together and begin to blend the mixture. Finally, stir in the cooked noodles. In a small bowl, combine the soy sauce, lemon juice, cornstarch, and sugar. Add the mixture to the wok and simmer briefly, tossing the ingredients until the sauce thickens a bit. Serve warm, topped with a sprinkling of sliced scallions, if desired.
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Beef Lo Mein
1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles, lo mein noodles
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
8 leaves Chinese cabbage, cut in crosswise shreds
1 small 4 ounce can sliced mushrooms, drained
Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry and the cornstarch. Let stand 20 minutes. Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside. Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside. Heat 1 tablespoon oil in a wok. Add carrots and stir fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir fry 1 minute longer. Remove. Heat another tablespoon of oil in the wok. Add beef mixture and stir fry until browned, about 2 minutes. Remove. Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir fry until they are heated through. Stir in vegetables and beef. Add sauce and stir fry to mix well.