Currylomein Recipes

SHRIMP LO MEIN

Shrimp Lo Mein image

Provided by Kelsey Nixon

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Salt
8 ounces dried Chinese egg noodles, or 1 pound fresh
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch

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!

RESTAURANT-STYLE CHICKEN LO MEIN

Restaurant-Style Chicken Lo Mein image

This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.

Provided by Sarah

Categories Noodles and Pasta

Time 30m

Number Of Ingredients 16

Ingredients

8 oz. boneless skinless chicken thighs ((225g, cut into thin strips))
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons oil ((plus more for cooking))
1 clove garlic ((minced))
4 cups cabbage ((shredded))
2 medium carrots ((julienned))
1 tablespoon shaoxing wine
16 oz. fresh lo mein egg noodles
1 tablespoon soy sauce
4 teaspoons dark soy sauce
1 teaspoon sesame oil
1/8 teaspoon salt
1/8 teaspoon sugar
2 cups mung bean sprouts
2 scallions ((julienned))

Steps:

In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.

Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 502 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CURRY LO MEIN

Curry Lo Mein image

This recipe makes me very nostalgic, as it is the one that made me fall in love with cooking when I was in college. All it took was the smell of the mushrooms and garlic sauteeing and I was hooked! This is a wonderful dish that is easily made vegan by choosing vegan veggie burgers and using a different sweetener for the honey. From The New World of Eating by Paula Duvall.

Provided by smellyvegetarian

Categories Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 veggie burgers, thawed
2 cups mushrooms, sliced
1 cup carrot, shredded
1/2 cup green pepper, in strips
3 garlic cloves, crushed
1 tablespoon cornstarch
1 cup vegetable broth
1 tablespoon soy sauce
2 tablespoons white wine
1 tablespoon sugar
1 teaspoon ginger, grated
1/2 teaspoon curry powder
6 ounces whole wheat pasta, cooked
2 cups bean sprouts
1/2 cup green onion, chopped

Steps:

In a large skillet cook burger, mushrooms, carrots, green pepper, and garlic until vegetables are tender.
Stir cornstarch into mixture. Stir in vegetable broth, soy sauce, white wine, sugar, ginger, and curry powder. Cook and stir until thickened, then cook and stir 2 minutes more.
Stir in cooked pasta, bean sprouts, and green onion. Heat through. If desired, garnish with additional green onion.

Nutrition Facts : Calories 350.9, Fat 5.4, SaturatedFat 1.2, Cholesterol 3.5, Sodium 683.8, Carbohydrate 57.8, Fiber 6.5, Sugar 9.2, Protein 21.3

CURRY LO MEIN

CURRY LO MEIN image

Categories Vegetable Dinner

Number Of Ingredients 14

Ingredients

1 spaghetti squash
3 cups shiitake, oyster, and/or cremini mushrooms, sliced
1 pound onion, chopped
1 cup carrots, shredded
1/2 cup red pepper
1/2 cup green pepper
1 garlic clove
1 teaspoon ginger root, grated
1 teaspoon Dr. Fuhrman's VegiZest
1/2 teaspoon curry powder
1 tablespoon corn starch
2 cups northern beans, canned & unsalted
3 cups bean sprouts
1 cup water chestnuts, canned & sliced

Steps:

Halve squash and remove seeds. Place squash cut side down in baking dish with 1/8 inch water in bottom and bake uncovered at 350 for 45 minutes. Stir fry the mushrooms, onions, carrots, peppers, garlic and gingerroot for 10 minutes in a little water. Mix VegiZest, curry and corn starch with a little water and fold into cooking vegetables until mixed well. and keep stirring. Add the beans and water chestnuts and mix all together. Turn the baking squash right side up and spoon the vegetbale/bean mix into the squash bowl. Bake uncovered for 10 more minutes and serve.

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