Ginger Vegetable Lo Mein Recipes

GINGER-SCALLION LO MEIN

Steps:

• Combine 1/2 cup rice vinegar, the sugar and 1 teaspoon salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar; turn off the heat. Put the cucumbers, radishes, turnip and jalapeño in a small bowl and pour the vinegar mixture on top; set aside at least 20 minutes.
• Meanwhile, combine all but 1/2 cup scallions with the remaining 2 teaspoons rice vinegar, the ginger, soy sauce and 1 1/2 teaspoons salt in a medium heatproof bowl. Heat the vegetable oil in a small saucepan over medium-high heat until shimmering, about 3 minutes. Pour the hot oil over the scallion mixture, stir and set aside until cool, 20 minutes. Transfer to a food processor and pulse several times to make a coarse paste.
• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and return to the pot. Add the ginger-scallion paste and toss to coat.
• Divide the noodles among bowls. Drizzle the oyster sauce on top. Drain the vegetables from the pickling liquid and add to the noodles. Top with the reserved scallions.

VEGETABLE LO MEIN

Steps:

• Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
• Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.
• Once the skillet is hot, add 2 teaspoons of the sesame oil. Swirl to coat then, pour in the eggs all at once. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set.
• With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.
• Return the pan to the heat. Add 2 tablespoons olive oil and heat over medium (be careful as it may splatter if the pan is too hot). Working quickly, add 2/3 of the green onions (reserve the rest for serving), the garlic, ginger, and red pepper flakes. Stir constantly, just until the very fragrant, about 30 seconds. Add the mushrooms and 1 tablespoon soy sauce. Cook 1 minute, stirring often.
• Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
• Add the reserved cooked noodles and eggs. Drizzle the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Toss the lo mein gently to combine. Serve immediately, garnished with the reserved green onions.

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.

EASY VEGETABLE LO MEIN RECIPE

Steps:

• Combine the sauce ingredients in a small dish or measuring cup and set aside.
• Bring a large pot of water to a boil and have noodles ready to go in. Noodles should only take 4 minutes to cook, and you want to add the cooked noodles right to the wok, so plan accordingly.
• In a separate large wok or skillet heat the vegetable oil over medium-high heat. Add in the mushrooms and celery and cook until softened slightly, about 5 minutes. Add in the cabbage and cook an additional 2 minutes.
• Toss in the garlic, bean sprouts and green onions and cook until fragrant, about 30 seconds.
• Add in the cooked noodles and sauce and toss to combine, letting the sauce cook and thicken slightly, about 2 to 3 minutes. Serve and enjoy!

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:

• Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
• Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.
• Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
• Add the mushroom, sir fry until tender crisp, about 1 minute.
• Add the cabbage, stir-fry about 1 minute or so longer.
• Stir in garlic and ginger.
• Transfer vegetable mixture to a plate and set aside.
• Put the remaining 1 T. of oil in the skillet; heat until shimmering.
• Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
• Serve immediately.

GINGER VEGETABLE LO MEIN

Steps:

• Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
• After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
• Chop mushrooms.
• Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
• Combine egg whites and egg.
• Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
• Add egg mixture.
• Cook without stirring until egg is set (about 2-3 minutes).
• Flip egg and cook until set on other side.
• Remove from pan and cut into short strips.
• Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
• Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
• Cook and stir for 2-3 minutes.
• Add mushroom liquid and teriyaki sauce.
• Bring to a low boil, cook for 3-4 minutes.
• Toss with noodles and egg strips, sprinkle with salt if desired.
• Serve with low-sodium soy sauce.