Edamame Lo Mein Recipes

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CABBAGE LO MEIN



Cabbage Lo Mein image

Jam-packed with a colorful medley of vegetables, this classic noodle dish relies on a bold sesame-soy sauce to tie all the flavors and textures together.

Provided by Lauren Grant

Categories     Healthy Asian Noodle Recipes

Time 50m

Number Of Ingredients 17

2 tablespoons plus 2 teaspoons sesame oil, divided
3 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
12 ounces boneless, skinless chicken breast, cut into 1/4-inch slices
8 ounces lo mein noodles
1 teaspoon chile-garlic sauce
3 tablespoons vegetable oil, divided
5 ounces mushrooms, thinly sliced
4 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4 ½ cups thinly sliced napa cabbage (1/2 head)
¾ cup unsalted chicken broth
1 teaspoon cornstarch

Steps:

  • Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.
  • Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.
  • Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.
  • Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
  • Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 26.6 g, Cholesterol 64.5 mg, Fat 23.4 g, Fiber 5 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 551.7 mg, Sugar 17.5 g

LO MEIN NOODLE SALAD



Lo Mein Noodle Salad image

Put a spin on ramen-style salads with lo mein noodles, edamame and a savory peanut butter dressing.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 12

Number Of Ingredients 10

1 package (8 oz) lo mein noodles
1 bag (10 oz) frozen shelled edamame (green) soybeans
1 large red bell pepper, chopped (1 1/2 cups)
4 medium green onions, sliced (1/4 cup)
1/3 cup rice vinegar
1/3 cup peanut butter
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes

Steps:

  • Break lo mein noodles into thirds. Cook as directed on package. Rinse with cold water; drain.
  • Cook edamame as directed on bag; drain.
  • In medium bowl, place bell pepper, onions, noodles and edamame.
  • In small bowl, beat dressing ingredients with wire whisk until well blended. Spoon over noodle mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g

LO MEIN NOODLES



Lo Mein Noodles image

This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside.

Provided by SarBetEns

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package spaghetti
3 tablespoons low-sodium soy sauce
2 tablespoons teriyaki sauce
2 tablespoons honey
¼ teaspoon ground ginger
2 tablespoons vegetable oil
3 stalks celery, sliced
2 large carrots, cut into large matchsticks
½ sweet onion, thinly sliced
2 green onions, sliced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
  • Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
  • Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 59.6 g, Fat 7.8 g, Fiber 3.9 g, Protein 9.4 g, SaturatedFat 1.3 g, Sodium 798 mg, Sugar 14.7 g

EDAMAME LO MEIN



Edamame Lo Mein image

Recently, this is my favorite easy dinner. I like to make a large batch and eat the leftovers for lunch all week. It's good hot or cold! This is a mixture between a recipe I found in the local newspaper and one from Alex Jamieson's The Great American Detox Diet. It can easily be adapted to whatever's in your veggie drawer.

Provided by Prose

Categories     Soy/Tofu

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1 (10 ounce) package rice noodles
2 cups frozen edamame (shelled)
1 teaspoon sesame oil or 1 teaspoon olive oil
4 green onions, sliced
1 cup mung bean sprouts
1 red bell pepper, sliced
1 small zucchini, grated
2 carrots, grated
1 portabella mushroom, sliced
3 tablespoons peanuts, chopped (optional)
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1 garlic clove, crushed
1 lime, juice of
1 teaspoon ginger, minced, grated, ground
1 tablespoon peanut butter
2 tablespoons cilantro

Steps:

  • Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
  • Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
  • Whisk the remaining ingredients together in a medium bowl to form the sauce.
  • Toss the noodles, veggies and sauce together. Garnish with cilantro.

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