Beef And Shrimp Lo Mein Recipes

BEEF LO MEIN

Steps:

• Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
• Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
• If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they're al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
• Place your wok over high heat until it's smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it's all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
• Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
• Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
• Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
• Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
• Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
• Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
• Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

SHRIMP LO MEIN

Steps:

• Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.
• If you can't find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don't stick together. Always prepare your noodles just before you are ready to make the dish, so they don't dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.
• Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.
• Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.
• Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!
• At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

SHRIMP LO MEIN

Steps:

• For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
• For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
• For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
• In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
• Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

BEEF AND SHRIMP LO MEIN

Steps:

• Season beef and shrimp with salt and white pepper lightly.
• In a heavy saute pan or pot, pour in oil and heat up very hot. Put in shrimp and beef - saute one minute.
• Add carrots, onions, garlic, and water chestnuts. Continue to saute for 2 minutes, then add Teriyaki sauce and mix.
• Sprinkle sifted cornstarch and stir on lower to medium heat.
• Add broth and sesame oil and let thicken.
• Add green beans, bell peppers, and lemon juice. Mix well.
• Finish with green onions and parsley.
• Pour over Lo Mein noodles and finish with toasted sesame seeds.

BEEF & SHRIMP LO MEIN

Steps:

• Stir all the sauce ingredients and set aside.
• Slice the beef into thin strips, place in a bowl and season with your preferred seasoning ( I also like to marinade mine in a little soy sauce) and then set aside. Then season shrimp and set aside in a separate bowl.
• If you are using box lo mein noodles make according to package and drain. If using cooked lo mein noodles, rinse them under hot water to loosen them and drain thoroughly and set aside.
• Prepare the garlic and all the vegetables to have them ready for cooking.
• Place the wok over high heat and add one tablespoon of oil to coat the wok, and add the beef and sear each sides for about 1 minute. Remove the beef from the wok and set aside. Add shrimp and sear both sides until pink, remove and set aside.
• Add another tablespoon of oil along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 1 minute.
• Add the onion and white parts of the scallions and stir-fry for another 30 seconds
• Add the prepared noodles. They should not be stuck together, if they are stuck rinse them with warm water to loosen them up before adding to wok.
• Add the Shaoxing wine and toss the vegetables and noodles together, after about 45 seconds, add your pre-mixed sauce and stir-fry making sure to mix sauce evenly throughout.
• Next, add the green scallion parts, snow peas, beef, and shrimp and combine well.
• Adjust the seasonings to your liking ( feel free to add more soy sauce, hoisin sauce, sesame oil, salt and pepper according to your preference)
• Remove from heat and serve.

QUICK SHRIMP LO MEIN

Steps:

• For the sauce: Mix together the stock, 3/4 cup water, the cornstarch and soy sauce. Stir well and set aside. For the noodles: Bring a pot of water to a boil, and then add the noodles and cook until al dente, 3 minutes. Drain under cold running water. Add the sesame oil to prevent the noodles from sticking together.
• Heat a wok over high heat and add the peanut oil. Add the ginger, mushrooms and garlic and toss together for a few seconds. Then add the shrimp and cook, stirring, for less than 1 minute. Add the choi sum leaves and toss together for 1 minute. As the shrimp starts to turn pink, add the Shaosing rice wine.
• Pour in the sauce and bring to a boil; this will take 1 to 2 minutes. Quickly add the cooked egg noodles and season with the sesame oil and dark soy. Stir together well for 1 minute, making sure all the noodles are coated in the sauce. Season the ground white pepper and transfer to a serving bowl. Serve immediately.

SHRIMP LO MEIN

Steps:

• Combine first 5 ingredients and set aside for 10 minutes.
• In skillet or wok, heat 1 tsp oil over high heat.
• Drain shrimp, reserving soy mixture.
• Cook shrimp until pink, 2-3 minutes.
• Remove from skillet.
• Add 1 tsp oil to skillet, then add peas and carrot, and cook 1 minute.
• Add to shrimp.
• Cook cabbage in skillet with remaining oil 1 minute.
• Combine broth and reserved soy mixture and add to skillet, along with shrimp mixture.
• Cook until thickened, 1 minute.
• Remove from heat and mix in scallion and fettucini.

SHRIMP LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

BEEF & SPINACH LO MEIN

Steps:

• In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes., Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture., Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through., Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper.

SHRIMP LO MEIN WITH BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ground ginger in a bowl until the sugar dissolves.
• Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they start to change color, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook until just beginning to soften, 3 to 5 minutes. Stir garlic through the vegetable mixture. Push the vegetables to one side of the pan. Cook the eggs in the clear space in the pan, scrambling lightly, until no longer moist, 3 to 5 minutes. Stir the cooked egg with shrimp and vegetables. Add the cooked noodles and the sauce; cook and stir until hot and evenly mixed, about 2 minutes more. Serve immediately.

ONE-POT SHRIMP LO MEIN RECIPE BY TASTY

Steps:

• Cook spaghetti according to package directions. Once cooked, drain in ice cold water and set aside.
• Mix the soy sauce, oyster sauce, rice vinegar, sugar, and ground fresh chili paste in a bowl, and set aside.
• Heat up 3 tablespoons of canola oil in the same large pot. Toss in the garlic and onions. Cook until it's golden and fragrant.
• Add the cabbage, carrots, and mushrooms to the pot. Cook and stir until vegetables are soft.
• Move the vegetables to one side of the pot. Add in the shrimp and cook until both sides are pink.
• Toss in the cooked spaghetti and mix evenly.
• Add the sauce mixture and mix evenly until all the ingredients are coated in the sauce.
• Sprinkle green onions on top and serve while hot.

SHRIMP LO MEIN

Steps:

• Beat egg white, salt, sherry and oil in medium glass or plastic bowl. Stir in shrimp. Stir in 1 1/2 tablespoons cornstarch. Cover and refrigerate at least 30 minutes but no longer than 8 hours.
• Mix broth, soy sauce, gingerroot and 1 1/2 teaspoons cornstarch.
• Cook noodles as directed on package; remove noodles from cooking water with tongs and drain well. Stir shrimp into boiling noodle water. Gently stir in circular motion about 2 minutes or just until shrimp are pink; drain.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add green onions, bok choy and celery; stir-fry 3 minutes. Add broth mixture; cook and stir 1 1/2 minutes. Stir in noodles and shrimp; heat through.

SHRIMP LO MEIN

Steps:

• In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions., Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside., In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through.