VEGETABLE LO MEIN
A great accompaniment to any Asian meal. Try adding 3/4 pound cooked meat for variety.
Provided by ANGCHICK
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 452 calories, Carbohydrate 69.2 g, Cholesterol 0.5 mg, Fat 15.6 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 2.1 g, Sodium 511.5 mg, Sugar 19 g
SPICY VEGETABLE LO MEIN
Make and share this Spicy Vegetable Lo Mein recipe from Food.com.
Provided by MichelleinHI
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions.
- Meanwhile, heat hot chili oil in large deep skillet or wok over medium heat. Add ginger and garlic; cook 30 seconds.
- Add mushrooms, bell pepper and bok choy; cook 3 minutes, stirring occasionally.
- Add broth and snow peas; simmer until vegetables are crisp-tender, stirring occasionally 3-5 minutes.
- Add tamari and vinegar.
- Drain noodles; add to skillet with vegetables.
- Add sesame oil; cook 1 minute, tossing well.
- Sprinkle with peanuts or cashews, if desired.
Nutrition Facts : Calories 265.7, Fat 4.2, SaturatedFat 0.6, Sodium 980.9, Carbohydrate 50.3, Fiber 2.4, Sugar 4, Protein 12
VEGETABLE LO MEIN
Provided by Sandra Lee
Time 12m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the noodles according to package directions.
- Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.
SPICY VEGETABLE LO MEIN
Skip takeout and make a healthier Chinese lo mein at home that's packed with vegetables. Make sure you drain your noodles well before adding them, as wet noodles will turn your stir-fry into a soggy mess. For a less spicy option, omit the sriracha hot sauce.
Provided by Grace Young
Categories Healthy Vegetable Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Bring 2 quarts of water to a boil in a large pot. Add noodles and cook according to package directions. Drain and rinse with cold water. Shake well to remove excess water. Transfer the noodles to a cutting board and roughly cut into thirds. Return the noodles to the pot and toss with sesame oil. Set aside.
- Trim 1/4 inch off broccoli (or broccolini) stalks. If the stalks are thicker than 1/2 inch, cut in half lengthwise. Keeping them separate, cut stalks and leaves into 2-inch-long pieces. Combine soy sauce, rice wine (or sherry) and hot sauce in a small bowl.
- Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut oil, add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add mushrooms and the broccoli (or broccolini) stalks and stir-fry until all the oil is absorbed, about 30 seconds. Swirl in the remaining 1 tablespoon oil and add the noodles and broccoli leaves; stir-fry until just combined, about 15 seconds. Stir the soy sauce mixture and swirl it in. Sprinkle with salt and stir-fry until the noodles are heated through, 1 to 2 minutes.
Nutrition Facts : Calories 351 calories, Carbohydrate 53.3 g, Fat 9.4 g, Fiber 4.7 g, Protein 12.6 g, SaturatedFat 1.5 g, Sodium 426.9 mg, Sugar 3.9 g
SPICY TOFU AND VEGETABLE LO MEIN
Fresh ginger adds great flavor -- and as a bonus it contains gingerol, a potent antioxidant and anti-inflammatory agent.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
- Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.
SPICY CHICKEN LO MEIN RECIPE - (4.3/5)
Provided by disler
Number Of Ingredients 12
Steps:
- In a bowl, mix chicken, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for at least 1 hour. Mix oyster sauce and water. Remove chicken from refrigerator and discard marinade. Cook noodles according to package, drain and hold in a bowl of cold water. In wok, over high heat, add oil and drop 1/3 of chicken into wok and stir fry so that all sides of chicken are crisp. Remove and place in bowl. Continue to add 1/3 of chicken until all chicken has been cooked. Put all chicken in the side bowl. In wok, remove excess oil leaving enough to saute vegetables. Once the vegetables are done to your liking, remove them and hold in a separate bowl. In wok, combine chicken stock, and oyster sauce mixture. Add 1 teaspoon of flour to sauce to thicken, and whisk vigorously. Continue to add 1 teaspoon of flour until desired consistency. Cook sauce over medium high heat until liquid has thickened (about 5-10 minutes). Add chicken and vegetables to sauce and toss to combine. Add noodles, stirring to coat with sauce until completely combined and heated. Transfer to serving platter.
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