Jens Stir Fried Lo Mein Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Drain pasta. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.

Steps:

• Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and set aside.
• Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the shiitake mushrooms, cabbage, carrot and onion, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then let them sit and char again. Repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces, 2 to 5 minutes total.
• Transfer vegetables to a sheet tray and spread into a single layer. Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.
• Ignite your blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose, about 15 seconds per tray. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.) Toss the noodles and the vegetables with a pair of tongs, and torch again.
• Wipe out the wok and return to high heat until lightly smoking. Add 1 more tablespoon of neutral oil and swirl to coat. Add the scallions and garlic and stir-fry until fragrant, about 10 seconds. Immediately add the vegetables and noodles to the wok and stir-fry until homogenous. Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.
• Add sesame oil, white pepper and mung bean sprouts. Toss everything in the wok until coated in sauce and the bean sprouts are lightly wilted, about 30 seconds. Add more neutral oil as necessary to keep noodles loosened. Transfer to a serving bowl and serve immediately.

Steps:

• 1. Cut up your chicken into bite-sized pieces and add them to a wok or large frying pan. Cook all the way through.
• 2. In a separate pot cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
• 3. In a small saucepan, add all of the ingredients for the sauce except for the corn starch and the water. Bring to a boil.
• 4. Once it is boiling, mix the corn starch and water together. Add to the sauce stirring until it has thickened. Reduce to low and cover.
• 5. In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

Steps:

• Cook noodles according to package directions. In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; toss to coat. Marinate at room temperature for 10 minutes., Meanwhile, in a small bowl, mix the hoisin sauce, water, sugar and remaining soy sauce until smooth. In a large skillet, heat oil over medium-high heat. Add chicken mixture; stir-fry until no longer pink. Stir in sauce mixture and spinach., Drain noodles; add to skillet and toss to combine. Cook and stir just until spinach is wilted.