Copycat Pf Changs Lo Mein Southern Plate Recipes

HOW TO MAKE THE BEST COPYCAT P.F.CHANG'S LO MEIN EVER

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
• In a large pot of boiling water, cook lo mein noodles according to package instructions; drain well.
• Heat oil in a large skillet or wok over medium high heat.
• Add snow peas; cook several minutes.
• Add garlic, mushrooms, bell pepper and carrot.
• Cook, stirring frequently, until tender, about 3-4 minutes.
• Stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

VEGGIE LO MEIN

Steps:

• In a small bowl, whisk together the soy sauce, sugar, sesame oil, garlic, ginger, and sriracha. Set aside.
• In a large pot of boiling water, cook the lo mein noodles according to package instructions. Drain well.
• Heat about two tablespoons of olive oil in a large skillet over medium-high heat. If you want to add chicken or beef to your dish, now is the time to cook it in this olive oil. Add bite-sized pieces of chicken, steak, or ground beef and cook until brown and no longer pink in the center. Then, add frozen veggies and cook, stirring often, until heated through and tender.
• Stir in the cooked noodles and sauce mixture, and gently toss to combine. Serve immediately.

P F CHANG'S LO MEIN

Steps:

• Prepare noodles according to package directions. Drain and keep warm in a large serving bowl.
• Meanwhile, in a small bowl, combine chicken broth, soy sauce, and sugar. Mix well and set aside.
• In a large skillet, heat oil over high heat. Add pork and cook until no pink remains, stirring constantly. Add scallions, carrots, mushrooms, snow peas and the chicken broth mixture.
• Stir fry 3 to 5 minutes or until vegetables are crisp-tender. Toss with the noodles and serve.

COPYCAT P.F. CHANG'S MONGOLIAN BEEF RECIPE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Don't get the oil too hot.
• Add ginger and garlic to the pan. Then quickly add the soy sauce and water before the garlic scorches.
• Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove from heat.
• Slice the flank steak against the grain into 1/4" thick slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
• Place the cut steak in a large resealable bag and add cornstarch. Shake the bag to coat the steak completely in cornstarch and let sit for 10 minutes.
• As the beef sits, heat up the vegetable oil in a skillet over medium heat. You want it hot but not smoking.
• Add the beef to the oil and sauté until brown. Stir around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon or tongs to take meat out and place on paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.
• Put the pan back on the oven over medium/low heat.
• Serve over cooked rice.
• Garnish with green onion, if desired.