How to make Chinese Lo Mein noodles?!
Do you know of any good Lo Mein noodles recipes!? Maybe how to prepare other Chinese noodle dishes!? Thanks in advance!.Www@FoodAQ@Com
Answers:
You can use either Soba noodles (which are wheat), lo mein noodles found in the Asian section of your produce department, or just plain spaghetti!. I opt for the spaghetti because it's cheap, and tastes the best in my recipes!. Here's a great recipe for you to try:
****No-Pain Lo Mein****
2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces
1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
4 scallions, thinly sliced on a diagonal
2 cups (about 4 handfuls) fresh bean spouts
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup aged tamari soy sauce
1 tablespoon toasted sesame oil, several drops
Heat a wok-shaped skillet or large non-stick skillet over high heat!. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts!. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes!. Add the cooked noodles and toss with to combine!. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce!. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil
TIP: Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination!.Www@FoodAQ@Com
****No-Pain Lo Mein****
2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
1 cup (2 handfuls) snow peas, halved on a diagonal
1 red bell pepper, seeded and cut into match stick size pieces
1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
4 scallions, thinly sliced on a diagonal
2 cups (about 4 handfuls) fresh bean spouts
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, minced
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 cup aged tamari soy sauce
1 tablespoon toasted sesame oil, several drops
Heat a wok-shaped skillet or large non-stick skillet over high heat!. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts!. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes!. Add the cooked noodles and toss with to combine!. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce!. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil
TIP: Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination!.Www@FoodAQ@Com
Lo Mein with Beef
Servings: Makes 4 servings!.
Ingredients:
1/2 lb!. fresh Chinese lo mein noodles
3 large dried black mushrooms
3/4 lb!. flank steak
1 to 2 tablespoons oyster sauce
1/2 teaspoon pepper
2 1/2 teaspoons sesame oil
1/2 cup peanut, vegetable, or corn oil
1/2 cup shredded bamboo shoots
1/2 cup any kind of chopped cabbage
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 tablespoon light soy sauce
1/2 cup chicken broth
1 1/2 teaspoons dark soy sauce
1/2 cup chives, cut into 2-inch lengths
3 cups bean sprouts, rinsed and drained
Preparation:
1!. Drop noodles into a large quantity of boiling water — at least 2 quarts — and cook 3 1/2 to 5 minutes until tender!. Do not overcook!. Drain and rinse well under cold water!. Set aside!.
2!. Place the mushrooms in a bowl and add boiling water to cover!. Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture!. Cut off and discard the tough stems and thinly slice the cap!.
3!. Place the meat on a flat surface and cut it across the grain into the thinnest possible slices!. Place the slices in a bowl and add the oyster sauce, pepper, and 1 teaspoon of sesame oil!. Mix to coat meat with the oyster sauce mixture!.
4!. In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute!. Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve!.
5!. Heat 2 tablespoons of this reserved oil in the wok to almost smoking!. Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds!. Add the cabbage, sugar and salt!. Cook, stirring, about 1 minute, remove vegetables from wok!.
6!. Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan!. Turn the heat to high, and when hot add the noodles!. Cook, stirring, about 20 seconds!. Add the bamboo shoots, mushrooms, and light soy sauce!. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce!. Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef!. Cook, stirring, about 2 minutes!.
7!. Add the remaining sesame oil, toss to blend, and serve hot!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
Servings: Makes 4 servings!.
Ingredients:
1/2 lb!. fresh Chinese lo mein noodles
3 large dried black mushrooms
3/4 lb!. flank steak
1 to 2 tablespoons oyster sauce
1/2 teaspoon pepper
2 1/2 teaspoons sesame oil
1/2 cup peanut, vegetable, or corn oil
1/2 cup shredded bamboo shoots
1/2 cup any kind of chopped cabbage
1/2 teaspoon sugar
1 1/2 teaspoons salt
1 tablespoon light soy sauce
1/2 cup chicken broth
1 1/2 teaspoons dark soy sauce
1/2 cup chives, cut into 2-inch lengths
3 cups bean sprouts, rinsed and drained
Preparation:
1!. Drop noodles into a large quantity of boiling water — at least 2 quarts — and cook 3 1/2 to 5 minutes until tender!. Do not overcook!. Drain and rinse well under cold water!. Set aside!.
2!. Place the mushrooms in a bowl and add boiling water to cover!. Let stand 15 to 30 minutes or longer, then drain and squeeze the mushrooms to extract most of their moisture!. Cut off and discard the tough stems and thinly slice the cap!.
3!. Place the meat on a flat surface and cut it across the grain into the thinnest possible slices!. Place the slices in a bowl and add the oyster sauce, pepper, and 1 teaspoon of sesame oil!. Mix to coat meat with the oyster sauce mixture!.
4!. In a wok or skillet, heat the 1/2 cup peanut, vegetable, or corn oil, and when it is warm, not hot, add the beef and cook, stirring constantly, about 1 minute!. Drain the beef in a sieve-lined bowl and keep the drippings; remove oil from wok and reserve!.
5!. Heat 2 tablespoons of this reserved oil in the wok to almost smoking!. Then add the bamboo shoots and mushrooms and cook, stirring, over high heat about 15 seconds!. Add the cabbage, sugar and salt!. Cook, stirring, about 1 minute, remove vegetables from wok!.
6!. Add the beef drippings and an additional 3 tablespoons of reserved oil to the pan!. Turn the heat to high, and when hot add the noodles!. Cook, stirring, about 20 seconds!. Add the bamboo shoots, mushrooms, and light soy sauce!. Cook about 15 seconds, stirring, and add the chicken broth and dark soy sauce!. Cook, stirring, about 8 minutes, then add the chives, bean sprouts, and beef!. Cook, stirring, about 2 minutes!.
7!. Add the remaining sesame oil, toss to blend, and serve hot!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
I've made this recipe, courtesy of Ina Garten for countless parties, and it's ALWAYS a hit!.!.!.!.!.!.I made it for an open house at Bergamot Spa here in Encinitas, which had a turnout of over 300 (and there was enough!!!) I also had Vietnamese Spring Rolls (both shrimp and veggie tofu): you know how long it took to roll all those Spring Rolls!?!?!? Answer: Not long, if you get enough people/beer going in an assembly line!.!.!.!.it took about 1!.5 hrs to roll the 250 necessary (which translated to 500, as they're cut in half!.!.!.!.) Enjoy, and don't let all the ingredients put you off!.!.!.!.!.It's easy as falling asleep!.!.!.!.
Szechwan Noodles, recipe courtesy Ina Garten, Barefoot Contessa, the Food Network:
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
Place the garlic and ginger in a food processor fitted with a steel blade!. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers!. Puree the sauce!.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente!. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce!. Add the red and yellow bell peppers and scallions; toss well!. Serve warm or at room temperature!. The remaining sauce may be added, as needed, to moisten the pasta!.
NOTE: I used fettucine for the spaghetti, and jarred roasted red peppers (and roasted yellow peppers) for the julienned peppers!.!.!.!.!.Just a textural preference (and fettucine holds the sauce better, IMO!.!.!.!.!.!.)
ChristopherWww@FoodAQ@Com
Szechwan Noodles, recipe courtesy Ina Garten, Barefoot Contessa, the Food Network:
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
Place the garlic and ginger in a food processor fitted with a steel blade!. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers!. Puree the sauce!.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente!. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce!. Add the red and yellow bell peppers and scallions; toss well!. Serve warm or at room temperature!. The remaining sauce may be added, as needed, to moisten the pasta!.
NOTE: I used fettucine for the spaghetti, and jarred roasted red peppers (and roasted yellow peppers) for the julienned peppers!.!.!.!.!.Just a textural preference (and fettucine holds the sauce better, IMO!.!.!.!.!.!.)
ChristopherWww@FoodAQ@Com
not sure of any recipies off the top of my head but I do know you can find the noodles in the ethnic aisle of your grocery store!.
I would boil t hose then sautee them with veggies and soy sauce!.!.!.maybe even some chinese 5 spice!.!.!.!.
check foodnetwork!.com I think rachel ray has done em before!.!.!.could be wrong thoughWww@FoodAQ@Com
I would boil t hose then sautee them with veggies and soy sauce!.!.!.maybe even some chinese 5 spice!.!.!.!.
check foodnetwork!.com I think rachel ray has done em before!.!.!.could be wrong thoughWww@FoodAQ@Com