Wok Grilled Vegetable Lo Mein Recipes

Steps:

• Cook the noodles according to package directions.
• Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately.

Steps:

• In a large pot of boiling, salted water, cook the noodles until just tender.
• Drain and set aside.
• Prepare a medium hot fire in the grill.
• Lightly oil your grill-wok and set in place on the bbq grill.
• In a bowl, combine the mushrooms, onion, garlic, ginger, sesame oil and 2 tbsp of the soy sauce.
• Toss until all the veggies are coated.
• Add the mushroom and onion mixture to the wok and stir-fry until just tender and grill-marked. (about 4 minutes depending on how hot your bbq burns)
• Add the bok choy and stir fry until limp (about 1 minute)
• Add the noodles and toss to combine.
• Pour in the oyster sauce and stir fry until well coated and heated through. (about 4 to 7 minutes)
• Place in a serving bowl.
• Season to taste with the remainder of the soy sauce and the black pepper.
• Serve immediately.
• For Vegetarian use Vegetarian Oyster Sauce. Regular Oyster Sauce is not Vegetarian.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked spaghetti, and toss. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (3-5 minutes for egg noodles, 8-10 minutes for spaghetti); drain.
• Heat oil in a large wok or sauté pan. Stir fry mushrooms, carrots, peppers, onion and garlic until tender. Stir in bean sprouts and green onions; cook one minute. Mix cornstarch and chicken broth in a small bowl and add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper and curry powder. Cook and stir until thickened and bubbly.
• Add cooked pasta, and toss. Serve immediately.

Steps:

• Heat oil in a large wok or skillet.
• In a small cup whisk together the chicken broth with cornstarch until combined; set aside.
• Add in the chili flakes and stir for 30 seconds.
• Add in the mushrooms, carrots, bell pepper, onion, garlic and ginger; stir-fry until tender (about 3 minutes).
• Add in bean sprouts and green onion; cook for about 1 minute.
• Add in the chicken broth/cornstarch mixture along with the hoisin sauce, molasses, soy sauce and curry powder; cook, stirring until thickened and heated through.
• Season with salt and pepper to taste.
• Mix in the cooked spaghetti to the mixture; toss to combine.
• Sprinkle with peanuts or cashews if desired.

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.