Szechuan Style Lo Mein Recipes
SZECHUAN-STYLE LO MEIN
This is a recipe in transition. It was made after a conversation with a friend. There is no place that I have been able to find a recipe for Bacon Lo Mein - this was the closest I came on the internet. Originally, I found this on OregonLive.com, Tuesday, Nov. 29, 2005 from Philip Jones, Fort Atkinson, Wis. However, have tweaked it and now it's mine bad or good! Here's to ya'.Update: 01/22/2010 - to the reviewer who gave it a thumbs up - did you mean to omit the stars? After all - I got a glowing report! ;)
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
- Keep warm and set aside.
- Meanwhile heat remaining oil in a large, deep skillet over medium heat.
- Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
- Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
- Add broth and soy sauce; bring to a simmer.
- Add green onions; simmer until vegetables are tender, about 2-3 minutes.
- Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.
- Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
- Serve with hot fluffy white or brown rice.
Nutrition Facts : Calories 473.5, Fat 18.4, SaturatedFat 3.3, Cholesterol 22.9, Sodium 1229.5, Carbohydrate 56.9, Fiber 4.3, Sugar 5.1, Protein 21.3
SCZECHUAN NOODLES
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
SKILLET LO MEIN
For a worthy side dish, offer up Skillet Lo Mein, from Debbie Stadtler of Fredericksburg, Virginia. The Szechuan sauce coats the vegetables and pasta, and the added ginger comes through nicely. Debbie occasionally adds a little heat, "If you like spicy, add 1/4 teaspoon crushed red pepper with the ginger, "she suggests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; stir in the stir-fry vegetables, contents of seasoning packet, carrot, celery, onion, soy sauce and ginger. Bring to a boil. , Reduce heat; simmer, uncovered, for 3-4 minutes or until vegetables are crisp-tender. Drain spaghetti; stir into vegetable mixture.
Nutrition Facts :
PORK LO MEIN
I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.
Provided by Kendra:)
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
- Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
- Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
- Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.
Nutrition Facts : Calories 415 calories, Carbohydrate 54.5 g, Cholesterol 36.7 mg, Fat 11.3 g, Fiber 5.2 g, Protein 25.6 g, SaturatedFat 1.6 g, Sodium 793.5 mg, Sugar 7 g
SZECHUAN NOODLES
This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten's cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced it with water instead. I also gave alternate ingredients to replace the honey as a sweetener in order to make this vegan friendly. Hope you like it!
Provided by Kozmic Blues
Categories Szechuan
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
- Cook the noodles of your choice according to package directions.
- Drain pasta and place in a large serving bowl.
- While still warm, toss the pasta with about 3/4 of the sauce.
- Add the julienned bell peppers and scallions and toss well.
- This dish is great served warm or even at room temperature.
- Remaining sauce can be added if pasta seems too dry.
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