Gingervegetablelomein Recipes

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.

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.

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.