Yan Can Lo Mein Recipes

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.

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.

Steps:

• ***NOTE:I like to buy the coleslaw mix in the produce section.
• Already shredded--a real time saver.
• ***NOTE:If I'm in a hurry, I also buy the carrots already shredded in the produce section, and use instead of sliced.
• Heat 2 tbsp olive oil in a large skillet or wok.
• Sauté pork, onion, garlic and pepper flakes until meat is no longer pink.
• Remove this mixture from pan and keep warm.
• Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender.
• Add spaghetti to cooked veggies in the pan.
• Stir in soy sauce and add pork mixture back to the pan.
• Cook for 5 minutes or until heated through.
• (At this step, I like to get the noodles nice and dark, by cooking a bit longer. You decide).