Buttery Veggie Lo Mein With Gochujang And Egg Yolks Recipes

VEGETABLE LO MEIN

Vegetable Lo Mein image

A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.

Provided by ANGCHICK

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

8 ounces uncooked spaghetti
¼ cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
½ cup sliced red bell peppers
1 onion, chopped
2 cloves garlic, minced
2 cups fresh bean sprouts
½ cup chopped green onions
1 tablespoon cornstarch
1 cup chicken broth
¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
¼ teaspoon cayenne pepper
¼ teaspoon curry powder

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
Add cooked spaghetti, and toss. Serve immediately.

Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g

BUTTERY VEGGIE LO MEIN WITH GOCHUJANG AND EGG YOLKS

Buttery Veggie Lo Mein With Gochujang and Egg Yolks image

Make and share this Buttery Veggie Lo Mein With Gochujang and Egg Yolks recipe from Food.com.

Provided by norasingley

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

kosher salt
one package lo mein noodles (14-ounce)
1 tablespoon sesame oil
1/4 cup unsalted butter
1/3 cup gochujang, sauce
3 shallots, thinly sliced
1/4 large savoy cabbage, cored and thinly sliced (about ½ pound)
2 carrots, peeled and julienned
1 bunch about 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
1/2 cup water
6 organic egg yolks, for serving
2 scallions, thinly sliced, for serving
korean chili flakes (optional) or red pepper flakes (optional)

Steps:

Bring a medium pot of salted water to a boil over high heat. Add lo mein noodles and cook until just al dente, stirring occasionally, about 5 minutes. Drain and toss noodles with sesame oil to prevent clumping.
Meanwhile, place a large skillet over high heat. Add butter, gochujang, and shallots. Cook, stirring, until shallots are softened and gochujang is caramelized. Add cabbage and carrots. Cook 3 minutes. Add asparagus and cook for an additional 2 minutes, until all vegetables are crisp tender. Add water, scraping bottom of pan to deglaze. Add noodles to skillet, fold to combine, and season to taste with additional salt. Divide among serving bowls and serve immediately, each portion topped with an egg yolk, scallions, and chile flakes, if desired.

Nutrition Facts : Calories 171.9, Fat 14.2, SaturatedFat 6.7, Cholesterol 186.3, Sodium 36.2, Carbohydrate 7.8, Fiber 2.3, Sugar 2.2, Protein 5

VEGGIE SO LOW MEIN

Veggie So Low Mein image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup bean sprouts
1/2 cup chopped scallions
1/4 cup shredded carrots
1 bag (about 12 ounces) frozen Chinese-style stir-fry mixed vegetables
1/4 cup reduced-sodium or lite soy sauce
3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 cup quartered mushrooms
1 cup thinly sliced zucchini
1 tablespoon cornstarch
2 teaspoons chicken-flavored powdered consomme
1 tablespoon granulated sugar

Steps:

Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
Bring a large skillet or a wok sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms, zucchini, bean sprouts, scallions, and carrots. Add frozen veggies. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.
Meanwhile, to make the sauce, combine soy sauce, cornstarch, consomme, and sugar with 1/2 cup of hot water. Stir well and set aside.
Pour the sauce into the skillet or wok. Stir well and continue to cook until the sauce has thickened, about 3 to 4 minutes.
Add the noodles and cook, stirring occasionally, until the entire dish is thoroughly mixed and hot, 1 to 2 minutes. Serve it up and enjoy!!

Nutrition Facts : Calories 129, Fat 2 grams, Sodium 995 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 6 grams, Sugar 9 grams

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