Vegetarian Mandarin Orange Lo Mein With A Sweet And Spicy Chili Sauce Recipe 455

EASY 20 MINUTE VEGETARIAN LO MEIN

Steps:

• Mix all the sauce ingredients together.
• Cook the noodles according to package instructions. Drain them and coat in a little sesame oil or other oil for them to unstick from each other. Set aside.
• Cut them as you like or as I described in the ingredients list.
• In a large skillet, on medium high heat, pour a little neutral oil in. Add in garlic and ginger and sauté until aromatic, about 1 minute. Add all the other vegetables - except for the green parts of the green onion - and cook until tender. Around 6 minutes, depending a little on the size you chose. Sprinkle with pepper. You may also wait with the cabbage until the last minute of sautéing to have more crunch.
• Add mirin or white wine to the pan to deglaze it (to get the flavorful brown bits from the pan into the sauce). Add in the cooked noodles and the sauce and give it a mix, to make sure the noodles are warm before serving.
• Serve warm and sprinkle with green onions and sesame seeds, if desired.

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.

MANDARIN ORANGE SAUCE

Steps:

• Stir the sugar and cornstarch together in heavy-bottom saucepan.
• Drain the mandarin oranges over a 2-cup measuring cup. Add water up to the 1-1/3 cup mark.
• Add liquid mixture to sugar and cornstarch in saucepan. Stir over medium heat until thickened. Remove from heat.
• Add the butter and one half of the can of undiluted orange juice. (Make the rest into orange juice for drinking).
• Add the mandarin oranges and stir gently.
• Heat gently over low heat for a couple of minutes, if desired, stirring occasionally.

SPICY ORANGE CHICKEN LO MEIN

Steps:

• If you are serving other foods or eating it as an appetizer, this dish serves 8 people. If you are eating this as a main dish, this dish serves 4 people.
• In a bowl or baking dish, toss chicken with 1 cup orange juice concentrate, cornstarch, chili garlic sauce, and ginger. Cover and refrigerate for 1 hour. Cook the noodles according to package directions. Drain and hold in a bowl of cold water. Remove chicken from refrigerator and drain into a colander; discard marinade. In a large skillet, combine chicken stock, remaining 1/4 cup orange juice concentrate, and oyster sauce. Cook sauce over medium-high heat until liquids reduce and sauce is thick, about 5 to 10 minutes. While sauce is reducing, heat 1 tablespoon oil in a large skillet over high heat. Add red pepper, peas, mushrooms, and green onions. Saute until tender yet still crisp. Remove from the heat and set aside. Heat a non-stick wok or large skillet over high heat. Add remaining 1 tablespoon oil to the pan and heat. Carefully drop 1/3 of the chicken into the wok and stir-fry so that all sides of the chicken get crispy. When the first 1/3 is fully cooked through, remove from pan and repeat with the remaining 2 portions. Add all of the cooked chicken and sauteed vegetables to the skillet with the sauce and toss to combine. Drain noodles and then add to pan with sauce. Stir to coat noodles with sauce. Transfer to a large serving platter.
• Nutritional Analysis per 8 Appetizer Servings: Calories: 273 Total Fat: 6 grams Saturated Fat: 1 gram Carbohydrates: 37 grams Fiber: 2 grams
• Nutritional Analysis per 4 Main Course Servings: Calories: 546 Total Fat: 11 grams Saturated Fat: 2 grams Carbohydrates: 74 grams Fiber: 4 grams

SPICY VEGETABLE LO MEIN

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.