Anything Lo Mein Recipes

Steps:

• Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
• In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
• Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and bok choy. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
• Heat the remaining tablespoon of oil in the pan. Add chicken (or other meat) and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
• Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

Steps:

• Mix together sauce ingredients and reserve.
• Bring pasta water to a boil, salt water and cook spaghetti to al dente.
• While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.
• Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Steps:

• For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
• For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute.
• Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute.
• Stir the sauce, pour into the pan and incorporate all ingredients well.
• Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

Steps:

• To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
• Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
• Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
• Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
• Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.