Classic Lo Mein Noodles Recipes

EASY LO MEIN

Steps:

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside. In a large pot of boiling water, cook noodles according to package instructions; drain well. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes. Stir in egg noodles and soy sauce mixture, and gently toss to combine. Serve immediately.

27 EASY NOODLES TO MAKE TONIGHT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a noodle recipe in 30 minutes or less!

LO MEIN NOODLES

Steps:

• In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside., In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions.

LO MEIN NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
• Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
• Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

CHINESE LO MEIN NOODLES RECIPE

Steps:

• In a large pot, boil water for the lo mein noodles. Skip this step if using lo mein egg noodles, because they do not require pre-cooking. Cook the noodles until al dente, following the package instructions. Drain and rinse well in cold water.
• In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Whisk together and set aside.
• Heat 1 teaspoon of oil (I use sesame or avocado oil) in a non-stick skillet or wok over medium-high or high heat.
• Add your choice of veggies; bean sprouts, carrots, garlic, mushrooms, or peppers. (Add the denser vegetables, such as carrots, 1-2 minutes before other vegetables.)
• Stir fry for about 3-5 minutes, until crisp and tender. Remove the vegetables from the pan and heat. Set aside.
• Add half of the noodles to the same pan. Add more oil, if desired.
• Stir fry the first side of the noodle pile. Gently move noodles around with tongs or chopsticks, pulling apart noodle clumps, separating, so the noodles are individually cooked and "dried out" for approximately 30-45 seconds. The sizzling is the moisture you are removing. (I love this part!)
• Flip over the entire pile of noodles and cook on the other side for another 30-45 seconds, while continuing to pull apart and separate noodles.
• Set aside with your vegetables, and repeat with the other half of the noodles.
• When all noodles are fried, return all noodles and vegetables to the pan. Pour half of the liquid sauce over the noodles. Mix and stir, then taste. Pour in more sauce until you get the flavor strength you desire. The color will be a good indicator. I prefer medium-brown.
• Serve immediately. Enjoy!

CHICKEN LO MEIN

Steps:

• In a medium-sized bowl combine reduced-sodium soy sauce, garlic, and ginger. Stir to combine. Cut chicken into bite-sized pieces and add to the marinade.
• Cook noodles according to package directions.
• In a small bowl combine reduced-sodium soy sauce, brown sugar, oyster sauce, sesame oil, ginger, and Sriracha. Stir well, and set aside.
• Heat wok to medium-high, add oil, and allow for it to warm up.
• Remove the chicken from the marinade (discard marinade, do not use again) and cook in the wok stirring frequently. The chicken should cook in about 5 minutes. Remove chicken from the wok.
• Add additional oil to the skillet or wok, if it is dry.
• Add mushrooms, bell pepper, carrot, onion, and garlic. Cook stirring frequentlyuntil the vegetables are tender.
• Stir in the noodles, chicken, and the sauce. Serve immediately.

LO MEIN NOODLES

Steps:

• For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
• For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
• Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
• Stir the sauce, pour into the pan and incorporate all ingredients well.
• Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

CLASSIC LO MEIN (NOODLES)

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.