Ramen Lo Mein Recipes

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RAMEN LO MEIN



Ramen Lo Mein image

Make and share this Ramen Lo Mein recipe from Food.com.

Provided by Broke Guy

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons vegetarian hoisin sauce
1 teaspoon brown sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
9 ounces ramen noodles, about 3 packs (discard the flavor packet)
1 tablespoon peanut oil (or other high-heat oil)
1 teaspoon garlic, minced
1 teaspoon ginger, minced
4 ounces shiitake mushrooms, stems removed sliced
1 small head of broccoli, cut into florets sliced julienne
1/2 red bell pepper, sliced julienne
1 egg, lightly scrambled (optional)
2 scallions, sliced
1 tablespoon cilantro, minced

Steps:

  • Whisk the sauce ingredients (first seven ingredients) together in a bowl and set aside.
  • Bring a medium pot of water to boil over high heat. Open the ramen packets and break each set of noodles into two pieces. Cook the noodles according to package directions.
  • While the noodles cook, heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic, ginger, mushrooms, broccoli, and peppers. Saute for about a minute.
  • Move the vegetables to the side of the pan and add the scrambled egg to the center. Stir until it is mostly set up. Mix in with the vegetables.
  • Add the noodles. Drizzle the sauce over the stir fry, plus a big pinch of cilantro, and mix well.
  • Garnish with scallions before serving.

Nutrition Facts : Calories 854.1, Fat 35.3, SaturatedFat 11.9, Cholesterol 0.2, Sodium 3799, Carbohydrate 115.7, Fiber 13.9, Sugar 14.2, Protein 26.2

CLASSIC LO MEIN (NOODLES)



Classic Lo Mein (Noodles) image

I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons (45 ml) oyster sauce
1 teaspoon sesame oil
1 tablespoon (15 ml) soy sauce
1/4 cup (60 ml) chicken stock
1 tablespoon cornstarch
3 tablespoons (45 ml) cooking oil, such as canola or peanut oil
2 teaspoons (10 grams) minced garlic
1 1/2 tablespoons (11 grams) thinly sliced ginger
1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
3 cups (750 grams) fresh lo mein noodles (see Cook's Note)
1/4 pound (125 grams) baby bok choy, bottoms removed
3 scallions, cut into 1 1/2-inch (4-cm) pieces

Steps:

  • To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
  • Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
  • Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
  • Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
  • Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.

ASPARAGUS BEEF LO MEIN



Asparagus Beef Lo Mein image

This springtime beef lo mein recipe is as easy as it gets. Ramen noodles make it extra fun. -Dottie Wanat, Modesto, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 beef top sirloin steak (1 pound), cut into thin strips
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce
2-1/4 cups water, divided
2 tablespoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
1 small garlic clove, minced

Steps:

  • Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water. , In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, 1-3 minutes. Stir in hoisin sauce mixture; bring to a boil. Cook until slightly thickened. Stir in beef; heat through. Serve over noodles.

Nutrition Facts : Calories 511 calories, Fat 21g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 1367mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 3g fiber), Protein 31g protein.

CHICKEN LO MEIN RECIPE BY TASTY



Chicken Lo Mein Recipe by Tasty image

There are many benefits to making your favorite Chinese takeout meal at home - and that includes chicken lo mein! For one, you can add more fresh vegetables to your chicken lo mein, or use soy sauce with less sodium for a lighter version. To make it, all you have to do is stir-fry your chicken and veggies, add cooked egg noodles, and toss it all together with a simple sauce. Top with scallions, box up the leftovers, and you'll have cheap, yummy eats for days.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 lb chicken breast, sliced
1 teaspoon pepper
1 teaspoon salt
2 teaspoons sesame oil, divided
¼ cup chicken broth
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ cup shiitake mushroom, sliced
½ cup onion, sliced
½ cup carrot, sliced
½ cup sugar snap peas, halved
4 servings cooked egg noodles
1 tablespoon scallions, chopped, for garnish

Steps:

  • In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
  • In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
  • Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
  • Add the garlic and ginger to the pan and cook until fragrant.
  • Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
  • Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
  • Serve garnished with scallions.
  • Enjoy!

CHINESE CHICKEN LO MEIN



Chinese Chicken Lo Mein image

The first dish DH ever made for me! I absolutely LOVE this stuff!! Easy to make and WAY less expensive than carry-out!! We finally made it and measured everything! Hope you try it, it's really good!

Provided by Wildflour

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 teaspoons sesame oil, divided
3 (3 ounce) packages oriental-flavor instant ramen noodles, reserve 2 seasoning packets
1 1/2 tablespoons sesame oil
2 tablespoons soy sauce, we use the Lite Soy sauce
2 cups coleslaw mix, packed
4 eggs, hard-boiled, sliced

Steps:

  • In large, deep frying pan with lid, place chicken breasts seasoned with salt and pepper, into 1 Tbl. olive oil and 1 teaspoon sesame oil.
  • Cook over medium heat, covered, for 20 minutes, turning ocaisionally, til chicken is done.
  • Remove chicken from pan to cool slightly. Cut into bite-sized pieces, toss with 1 teaspoon sesame oil, cover and set aside. Do not drain frying pan. Add 1 1/2 Tbl. sesame oil to pan.
  • In pot, boil 3 pkgs. Ramen noodles for 3 minutes.
  • Drain and RINSE WELL.
  • Drain again and add to frying pan with 2 Tbl. soy sauce, cole slaw mix, reserved chicken and 2 of the seasoning packets from noodles.
  • Stir fry, stirring, over med-low heat for 3-5 minutes or til cabbage mix is tender and all is well mixed.
  • Top each individual serving with sliced or chopped egg if desired.
  • Also serve with additional soy sauce if desired.
  • Makes 4-6 servings.
  • *Do not substitute another oil for the sesame oil! That's what really makes this dish.
  • Nice additions: mushrooms, pea pods, water chestnuts, cooked broccoli and baby corn.

Nutrition Facts : Calories 659.3, Fat 30.1, SaturatedFat 9, Cholesterol 295, Sodium 2107.3, Carbohydrate 44.3, Fiber 2.5, Sugar 2.5, Protein 50.7

EASY SHRIMP LO MEIN



Easy Shrimp Lo Mein image

Cheap and easy alternative to take out. Our kid loves ramen noodles, so this is a great way to make him eat his veggies without him even realizing it! You could make this with chicken, beef, or pork as well, just use the corresponding ramen soup flavor. I'm sure that a lot of people would also add sesame oil for more authentic flavor, but I find sesame oil overpowering (personal preference).

Provided by [email protected]

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 4

Number Of Ingredients 7

1 pound cooked shrimp
1 (16 ounce) package frozen mixed vegetables
¼ cup water
1 (3 ounce) package shrimp-flavored instant ramen noodles
3 tablespoons low-sodium soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger

Steps:

  • Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes.
  • Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 18.8 g, Cholesterol 172.6 mg, Fat 2.2 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 0.5 g, Sodium 724.9 mg, Sugar 0.4 g

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