How do you make Lo Mein???????????????!
Cook Time: 15 minutes
Ingredients:
2 pkgs. chicken flavor ramen noodle soup mix
3 cups boiling water
2 Tbsp. cornstarch
2 cups chicken broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
2 cups snow peas
2 cups sliced mushrooms
2 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, sliced
1 Tbsp. soy sauce
Preparation:
Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside. Combine cornstarch and chicken broth and set aside.
Prepare all the vegetables and the chicken. Heat 1 tablespoon oil in wok or large, heavy skillet. Stir-fry peppers, snow peas and mushrooms until crisp tender. Remove from skillet and set aside.
Add remaining 1 tablespoon oil to wok and heat. Stir-fry chicken slices until cooked, about 3-5 minutes.
Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce. Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened. 6 servings.
Answers: Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
2 pkgs. chicken flavor ramen noodle soup mix
3 cups boiling water
2 Tbsp. cornstarch
2 cups chicken broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
2 cups snow peas
2 cups sliced mushrooms
2 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, sliced
1 Tbsp. soy sauce
Preparation:
Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water. Set aside. Combine cornstarch and chicken broth and set aside.
Prepare all the vegetables and the chicken. Heat 1 tablespoon oil in wok or large, heavy skillet. Stir-fry peppers, snow peas and mushrooms until crisp tender. Remove from skillet and set aside.
Add remaining 1 tablespoon oil to wok and heat. Stir-fry chicken slices until cooked, about 3-5 minutes.
Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil. Return vegetables to skillet along with soy sauce. Drain noodles and add to skillet. Stir-fry until mixture is heated through and sauce has thickened. 6 servings.
I don't. I order it from the New Orient restaurant. You have your choice of pan fried or crispy noodles. I get pan fried, and it is terrific. The vegetables (broccoli, onions, carrots, and bell peppers) are fresh and crisp (I remove the bell peppers). It also has water chestnuts, and a sauce which is outstanding. Most of the time, I like to try and see if I can duplicate a dish. But I won't even try on this one. It needs no improvement.
Restaurant-style from what I can recall -- It can be made with the packaged fresh rice noodles or fresh egg noodles found in the market in the refrigerated case packaged in plastic.
The fresh rice noodles are a little tricky. In San Francisco they are packaged in a Styrofoam tray wrapped with Saran. Sometimes they are refrigerated, sometimes they are found someplace near the cash register. The longer it sits on the shelf, the HARDER it gets (both to work with and to handle because the noodles dry out fast). You can buy it fresh from some deli's. The rice noodles are actually already fully cooked..
Package of fresh hardened rice noodles: At home you put a big enough pot of water on the stove & bring it to a boil. Then you unwrap you package of fresh rice noodles and lower into the boiling water and watch it and with a big chopstick or spoon, gently work with it until the noodles are soft again & you are able to separate most of the noodles from the initially tight bundle. Remove rice noodles from water into colander & allow to drain.
Package of fresh egg noodles: Bring a pot of water to a boil, loosen your noodles so the strands are not stuck together and lower fresh needles into pot. When the water again comes to a rapid boil, turn down heat and allow it to cook for 30 seconds then remove noodles and drain in colander. The fresh noodles are raw so they need a little more time in the pot to bring them to an almost done stage. You do finish the cooking of them when you go through the next step and toss these noodles in your hot oiled wok or a pan with other ingredients.
You didn't mention the kind of lo mein. Or is it the process you were interested in? Sorry, I'm taking up too much space already in this explanation.. Slandry three above, has the process where you cook and combine the noodles with the other ingredients. You can use it with these types of noodles, too.
Everything Lo Mein
Again, a Rachael Ray Recipe. This looks delicious.
Ingredients:
Sauce
3 tablespoons hoisin sauce
3 tablespoons dark soy sauce
3 tablespoons water
2 teaspoons hot sauce
Everything Lo Mein
1 lb spaghetti
salt
1/4 cup vegetable oil, divided
2 large eggs, beaten
3 chicken breasts, cutlets thinly sliced into strips
3 thin cut pork chops, thinly sliced into strips
black pepper
2 teaspoons ground coriander
2 inches fresh ginger(chopped or grated)
4 garlic cloves, finely chopped
6 scallions, cut into 3-inch lengths then sliced lengthwise
1/2 lb shiitake mushrooms, chopped
1 red bell pepper, cut into quarters, seeded, then sliced
1(8ounce)can sliced water chestnuts
2 cups fresh bean sprouts or
1/2 lb shredded cabbage
Directions:
1. Mix together sauce ingredients and reserve.
2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.
3. While pasta is cooking, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown; remove and reserve.
4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry for 4 minutes.
5. Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes.
6. Drain and add pasta and eggs to the skillet. Pour sauce over spaghetti and toss to combine.
7. Turn off pan; toss 30 seconds to let the liquids absorb.
http://www.recipezaar.com/155165
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