Easy Crab Lo Mein 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.

SHRIMP LO MEIN

Steps:

• For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
• For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
• For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
• In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.
• Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!

EASY HEALTHY CHICKEN LO MEIN RECIPE

Steps:

• Make the sauce: In a small bowl, whisk the soy sauce, barbecue sauce, sesame oil, clove of garlic, brown sugar, and corn starch. Set aside.
• Rinse and drain the Shirataki noodles well. Press them dry with a paper towel to get as much moisture out as possible. This will help to ensure the sauce sticks to them and doesn't slip off.
• In a large nonstick skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a clean plate and wipe out the pan with paper towels.
• Return the pan to medium-high heat (turning it down if it begins to smoke) and add the remaining teaspoon of oil. Add the celery, bell pepper, and scallions, and cook, stirring frequently, until tender-crisp, about 3 minutes. Return the cooked chicken to the pan. Add the Shirataki noodles and the soy sauce mixture, tossing to coat all ingredients well, and let the pan cook until the sauce has thickened, about 2 minutes.

EASY CROCKPOT CHICKEN LO MEIN

Steps:

• Add chicken thighs to bottom of slow cooker insert. Whisk together sauce ingredients and pour over chicken. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
• Remove chicken from slow cooker, shred, then add back to slow cooker with juice and sauce.
• Add broccoli, snow peas, carrots, bell pepper and water chestnuts, and stir. Cover and cook on HIGH for 15 minutes, or until vegetables are tender.
• While vegetables are cooking, boil and drain pasta per package directions, then add to crockpot with chicken and vegetables. Stir well, then serve with garnishes, if desired.

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.

SCALLOP AND CRAB LO MEIN

Steps:

• Cook the lo mein noodles according to the package.
• Heat the vegetables and imitation crab and scallops in a pan and stir in about 1/4 of the sauce.
• Mix everything together (including the extra sauce); you can add extra sauce if necessary.

CHICKEN LO MEIN

Steps:

• Cook the egg noodles one minute shy of the directions.
• Drain and toss with sesame oil in a bowl to coat.
• Heat canola oil in a large skillet or wok over medium-high heat.
• Cook the chicken 3-4 minutes on each side until cooked through.
• Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
• Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.
• Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.
• Add in the bean sprouts, toss all the ingredients together well and serve.

SHRIMP LO MEIN

Steps:

• Take the shrimp and noodles out of the refrigerator, and let them come up to room temperature. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy.
• If you can't find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain, and immediately toss with 1 tablespoon of vegetable oil, working the oil into the pasta so the noodles don't stick together. Always prepare your noodles just before you are ready to make the dish, so they don't dry out and remain at room temperature or warmer. This makes the stir-frying process much easier.
• Combine the sugar, soy sauces, oyster sauce, sesame oil, and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 tablespoon of oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10-15 seconds on each side. Immediately transfer the shrimp to a plate and set aside.
• Return the wok to the highest heat possible and add 2 tablespoons oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots, and water chestnuts and stir-fry for 30 seconds.
• Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 minute. Now, you can see why you want everything at room temperature, or everything will be overcooked and mushy by the time it heats up!
• At this point, the noodles should be softened, so add in the sauce mixture you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts, and scallions. Mix well for another 2 minutes and serve!

EASY SHRIMP LO MEIN

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.

CHOW MEIN

Steps:

• Soak the chow mein noodles in cold water for about 5 minutes. Rinse a few times until the water turns clear and the noodles have become soft. Drain the excess water and set aside. (Don't over soak the noodles or they will become soggy.) In a small mixing bowl, mix all the ingredients of the Chow Mein Sauce together. Set aside. Heat up a skillet or wok with the oil. Add in the garlic and stir-fry until light brown or aromatic. Add the chicken and shrimp and stir fry until they are half cooked. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Add the noodles and the soy sauce mixture. Continue to stir fry until the noodles are well combined with the soy sauce mixture and completely cooked through. Add the chopped scallions, do a few final stirs, dish out and and serve hot.

CRAB LO MEIN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture.

CHICKEN LO MEIN

Steps:

• Pound chicken breasts to ½ inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
• Chop scallions and set the green part aside.
• Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
• Cook noodles according to package directions (mine were "boil 1 minute").
• Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
• Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.

RACH'S NO-PAIN LO MEIN IS A TAKE-OUT MEAL MADE EASY

Steps:

• For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
• For the lo mein, bring a large pot of water to boil for pasta
• Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
• Drop noodles or pasta into pot, cook about 3 minutes
• Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
• Drain pasta, add to vegetables, and add sauce and cooked protein
• Toss to combine and serve topped with scallion tops and sesame seeds

EASY CRAB PUFFS RECIPE (CRAB RANGOON)

Steps:

• In a medium bowl, combine the crab meat with cream cheese. Season with garlic salt.
• Spoon a small amount of the crab meat mixture into the center of each wonton wrapper. Using a pastry brush, wet the edges of the wrapper and seal corners into a triangle shape.
• In a large, heavy saucepan, heat the oil until it sizzles over medium-high heat. In small batches, carefully place the puffs into the hot oil.
• Fry for 2-3 minutes, or until the puffs turn golden brown. Transfer them to a plate lined with paper towels to remove excess oil. Enjoy with sweet and sour sauce for dipping!

EASY CRAB LO MEIN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry the onion, green pepper, broccoli and mushrooms in oil for 3-4 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth, water and soy sauce until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; cook 2-3 minutes longer or until heated through. Drain pasta; toss with crab mixture.