Lo Mein Noodle Salad Recipes

LO MEIN NOODLE SALAD

Steps:

• Break lo mein noodles into thirds. Cook as directed on package. Rinse with cold water; drain.
• Cook edamame as directed on bag; drain.
• In medium bowl, place bell pepper, onions, noodles and edamame.
• In small bowl, beat dressing ingredients with wire whisk until well blended. Spoon over noodle mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

VEGETARIAN LO MEIN NOODLE SALAD

Steps:

• Break lo mein noodles into thirds and cook as directed on package.
• Rinse with cold water; drain.
• Cook edamame as directed on bag; drain.
• In Medium bowl, place bell pepper, onions, noodles and edamame.
• In a small bowl, beat dressing ingredients with wire whisk until well blended.
• Spoon over noodle mixture; toss to coat.
• Serve immediately, or cover and refrigerate until serving time.

COLD NOODLE SALAD

Steps:

• In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar.
• In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated.
• Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.
• To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
• Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

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.

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.