Best Speedy Chinese Lo Mein Recipes

CHINESE LO MEIN NOODLES RECIPE

Steps:

• In a large pot, boil water for the lo mein noodles. Skip this step if using lo mein egg noodles, because they do not require pre-cooking. Cook the noodles until al dente, following the package instructions. Drain and rinse well in cold water.
• In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Whisk together and set aside.
• Heat 1 teaspoon of oil (I use sesame or avocado oil) in a non-stick skillet or wok over medium-high or high heat.
• Add your choice of veggies; bean sprouts, carrots, garlic, mushrooms, or peppers. (Add the denser vegetables, such as carrots, 1-2 minutes before other vegetables.)
• Stir fry for about 3-5 minutes, until crisp and tender. Remove the vegetables from the pan and heat. Set aside.
• Add half of the noodles to the same pan. Add more oil, if desired.
• Stir fry the first side of the noodle pile. Gently move noodles around with tongs or chopsticks, pulling apart noodle clumps, separating, so the noodles are individually cooked and "dried out" for approximately 30-45 seconds. The sizzling is the moisture you are removing. (I love this part!)
• Flip over the entire pile of noodles and cook on the other side for another 30-45 seconds, while continuing to pull apart and separate noodles.
• Set aside with your vegetables, and repeat with the other half of the noodles.
• When all noodles are fried, return all noodles and vegetables to the pan. Pour half of the liquid sauce over the noodles. Mix and stir, then taste. Pour in more sauce until you get the flavor strength you desire. The color will be a good indicator. I prefer medium-brown.
• Serve immediately. Enjoy!

CHICKEN LO MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

SUPER EASY LO MEIN

Steps:

• Bring a large pot of water to a boil. Add Angel hair pasta and mixed veggies to pot.
• Continue to cook for 5 minutes.
• While the pasta is cooking, prepare the sauce. Combine the hoisin sauce, broth, soy sauce, cornstarch, and ginger in a small bowl.
• When pasta is done, drain well. Transfer back into the pot, or into a serving dish.
• Combine with the sauce mixture.
• Serve and enjoy!

SPEEDY CHINESE LO MEIN

Steps:

• In large skillet or wok heat oil over medium to high heat.
• Add meat and saute (or wok) until no longer pink in the middle and completely done. If you wish to make your dish vegetarian, substitute meat with 2 cups of washed and pared vegetables; such as, onions, mushrooms, bean sprouts, sugar snap peas, etc. Be sure and use the vegetarian version of the ramen noodles.
• Break noodles into pieces and add to the meat along with seasoning packets, water (start with 2 cups) and remaining ingredients.
• Bring ingredients to a boil, stirring and adding more water if necessary.
• Continue to stir occasionally and cook for 3 to 4 minutes, until noodles are desired tenderness.