Yan Can Lo Mein Recipes

SUPER EASY LO MEIN

Steps:

• Bring a large pot of water to a boil. Add Angel hair pasta and mixed veggies to pot.
• Continue to cook for 5 minutes.
• While the pasta is cooking, prepare the sauce. Combine the hoisin sauce, broth, soy sauce, cornstarch, and ginger in a small bowl.
• When pasta is done, drain well. Transfer back into the pot, or into a serving dish.
• Combine with the sauce mixture.
• Serve and enjoy!

YAN CAN LO MEIN

Steps:

• Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
• Place a stir-fry pan over high heat until hot.
• Add the vegetable oil, swirling to coat the sides.
• Add the garlic and cook, stirring, until fragrant, about 10 seconds.
• Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
• Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
• Cook, stirring, until all the vegetables are tender, about 2 minutes.
• Transfer to a serving plate and serve.
• **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.

QUICK & EASY SPICY LO MEIN

Steps:

• open the veggie part of the chow mein and set to drain.
• Put water for noodles on and prepare according to package directions.
• While water for noodles is coming to a boil, in small skillet saute garlic and red pepper flakes in oil. Be careful not to burn the oil. When garlic is tender add lemon juice and soy sauce. Heat through.
• While noodles are cooking, combine the drained chinese veggies with the can of chicken and the gravy/chicken part of the chow mein. Heat through.
• Drain noodles, rinse with hot water, put noodles back in noodle pan and toss with garlic oil mixture.
• Serve the veggie/chicken mixture over the noodles.

SZECHUAN-STYLE LO MEIN

Steps:

• Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
• Keep warm and set aside.
• Meanwhile heat remaining oil in a large, deep skillet over medium heat.
• Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
• Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
• Add broth and soy sauce; bring to a simmer.
• Add green onions; simmer until vegetables are tender, about 2-3 minutes.
• Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.
• Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
• Serve with hot fluffy white or brown rice.