Peanut Vegetable Lo Mein Recipes

THAI PEANUT CHICKEN LO MEIN

Steps:

• Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
• Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
• Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds.
• Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.

VEGETABLE LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.

PEANUT-VEGETABLE LO MEIN

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion, garlic and gingerroot in skillet 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in broth, soy sauce and vegetables. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until vegetables are tender.
• Stir in noodles. Cover and cook 5 to 8 minutes, stirring occasionally, until liquid is almost absorbed.
• Beat peanut butter, half-and-half, cream of coconut and red pepper, using wire whisk, until smooth. Stir into vegetable mixture. Cook over medium heat 3 to 5 minutes, stirring occasionally, until hot. Sprinkle with peanuts.

WOMAN'S DAY PEANUT-VEGETABLE LO-MEIN

Steps:

• Boil 1 ½ cup of water and dissolve bouillon cube.
• Set aside.
• Put vegetables and 3 tbsp water in a large skillet.
• Cover and simmer for 3 minutes until crisp tender.
• Drain.
• Add to pasta with reserved cooking water and remaining ingredients.
• Mix well.
• Added Touch: Top with chopped peanuts or cilantro before serving.

CHINESE LO MEIN WITH PEANUT BUTTER SAUCE

Steps:

• Boil pasta in water with salt. Add carrot and onion. Cook until pasta is al dente and drain.
• Place peanut butter in a small bowl. Using hot tap water, stir into peanut butter. (May adjust by using more water if desired thinner sauce).
• Add remaining ingredients and stir into noodles. Serve warm or cold.

VEGETABLE LO MEIN

Steps:

• Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside., In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender. , Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.,