Beef Lo Mein Noodles Recipes

Steps:

• Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
• Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
• Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
• Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

Steps:

• In a bowl, mix together marinade ingredients; marinate the beef in marinade for 10-15 minutes.
• In a small bowl, mix together the sauce ingredients; set aside.
• In a large pan, over high heat, bring 2 quarts of salted water to a boil; boil the noodles until tender (5-7 minutes).
• Strain and set aside.
• Saute the onion and garlic in hot oil for 3 minutes.
• Add the beef and cook until the beef is almost cooked through (2-3 minutes).
• Add salt and mix well.
• Add the sauce; cook until the cornstarch is clear.
• Add the noodles and mix well.
• Serve immediately.

Steps:

• Cook soba noodles according to package directions.
• Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
• Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
• Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

Steps:

• Bring a large pot of water to a boil and add salt. Cook the noodles until tender but not mushy, then drain and rinse. Toss with 1 tablespoon of the oil to prevent sticking and set aside. Soak the meat in the soy sauce.
• Put 1 tablespoon of the remaining oil in a deep skillet, preferably nonstick, and turn the heat to high. Add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. Add the broccoli and red pepper and cook, stirring occasionally, until the broccoli is crisp-tender, 5 to 8 minutes. Add the garlic and ginger and cook for 1 minute, stirring almost constantly. Remove this mixture from the pan.
• Add the remaining oil and turn the heat to high. Drain the meat (reserve the soy sauce) and cook, stirring occasionally, for about 1 minute. Add the reserved soy sauce, along with the chicken stock, and stir. Add the drained noodles, vegetables, and nuts if desired. Toss to mix and reheat, then serve.
• Substitute fresh or dried E-fu egg noodles for regular egg noodles. Omit the beef, onion, broccoli, red bell pepper, and cashews. Add 1 bunch of Chinese chives, cut into 2-inch lengths (about 2 cups), and 5 fresh shiitake mushrooms, trimmed and sliced. In step 2, add the chives and mushrooms and cook, stirring occasionally, until they brown and soften, about 5 minutes. Add the garlic, ginger, soy sauce, and stock and cook, stirring, for 1 minute. Add the noodles, toss to reheat, and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside.
• Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl.
• Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until the vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well.
• Drain spaghetti and to the skillet with the sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.