Lo Mein Take Out Copycat 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.

RESTAURANT-STYLE CHICKEN LO MEIN

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.

CHICKEN LO MEIN

Steps:

• In a medium-sized bowl combine reduced-sodium soy sauce, garlic, and ginger. Stir to combine. Cut chicken into bite-sized pieces and add to the marinade.
• Cook noodles according to package directions.
• In a small bowl combine reduced-sodium soy sauce, brown sugar, oyster sauce, sesame oil, ginger, and Sriracha. Stir well, and set aside.
• Heat wok to medium-high, add oil, and allow for it to warm up.
• Remove the chicken from the marinade (discard marinade, do not use again) and cook in the wok stirring frequently. The chicken should cook in about 5 minutes. Remove chicken from the wok.
• Add additional oil to the skillet or wok, if it is dry.
• Add mushrooms, bell pepper, carrot, onion, and garlic. Cook stirring frequentlyuntil the vegetables are tender.
• Stir in the noodles, chicken, and the sauce. 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.

LO MEIN (TAKE-OUT COPYCAT)

Steps:

• Cook noodles to package instructions. Drain; rinse and toss with 1 TBSP oil to prevent sticking. Set aside.
• Heat a large skillet or wok over high heat. Add 1 TBSP of oil and veggies. Stir until vegetables are nicely seared (about 3 minutes.) Add in the noodles and pour in the sauce. Toss everything together over high heat until well combined. Serve.
• NOTE: Add 1 tsp of sesame oil with the veggies for an aromatic flavor. Use peanut oil or canola oil for the stir-fry.