Cluckinlomein Recipes

CLUCKIN' LO MEIN

Steps:

• In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4°C Soy Sauce.
• Mix together well, cover and marinate in the fridge for 1 hours.
• In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
• Shake well.
• Pour a 1/2°C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
• Shake well.
• Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
• Stir fry until the liquid evaporates and the chicken starts to brown.
• Put this on a plate and remove to a warm place.
• Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
• Add in the rest of your vegetables.
• Stir it up well and let cook until the vegetables start to wilt some.
• Scoot the veggies to the side and make a well in the middle.
• Pour in about half of the sauce from the jar.
• When it starts to warm up, mix in the veggies and add back the chicken.
• If you want more sauce, add more and stir until it heats up enough to start thickening.
• Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
• Serve with steamed rice.
• Enjoy!

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!