Best 4 Everything Lo Mein Recipes
Indulge in the enticing flavors of Lo Mein, a delectable noodle dish that's a staple of Chinese cuisine. Originating in Northern China, it has captured hearts worldwide with its versatility and customizable options. This stir-fried dish features a symphony of textures and tastes, with tender noodles, succulent meats, crisp vegetables, and a savory sauce that brings it all together. In this comprehensive guide, we'll take you on a culinary journey, exploring a collection of Lo Mein recipes that cater to diverse preferences and dietary choices. From classic pork and shrimp variations to vegetarian and vegan delights, we've got you covered. Prepare to tantalize your taste buds and master the art of creating this beloved dish in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
RESTAURANT-STYLE CHICKEN LO MEIN
This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
Provided by Sarah
Categories Noodles and Pasta
Time 30m
Number Of Ingredients 16
Steps:
- In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
- Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.
Nutrition Facts : Calories 306 kcal, Carbohydrate 42 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 58 mg, Sodium 502 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
EVERYTHING LO MEIN
Steps:
- Mix together the hoisin, tamari, hot sauce, and about 3 tablespoons of water in a small bowl and reserve.
- Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.
- While the pasta cooks, heat 1 tablespoon of the vegetable oil, once around the pan, in a large, nonstick skillet over high heat. When the oil ripples, add the beaten eggs and scramble them to light golden brown. Remove to a plate and reserve.
- Season the meat strips with salt, pepper, and the coriander. Heat the remaining 3 tablespoons of vegetable oil to a ripple over high heat, then add the meat and stir-fry for 4 minutes. Push the meat to the sides of the skillet and add the garlic, ginger, scallions, shiitakes, bell peppers, water chestnuts, and bean sprouts or cabbage. Stir-fry the veggies for 2 minutes, then add the drained pasta and the eggs to the skillet. Pour the reserved sauce over the lo mein and toss it to combine. Turn off the heat. Toss for 30 seconds and let the pasta absorb all of the liquids. Taste it to adjust the seasonings. Yum-o! You're not getting this off of any take-out menu!
EVERYTHING LO MEIN
Make and share this Everything Lo Mein recipe from Food.com.
Provided by ShortyBond
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix together sauce ingredients and reserve.
- Bring pasta water to a boil, salt water and cook spaghetti to al dente.
- While pasta is cooking, 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 for 4 minutes.
- Push meat to the side and add ginger, garlic and veggies. Stir-fry veggies for 2 minutes.
- Drain and add pasta and eggs to the skillet. Pour sauce over spaghetti and toss to combine.
- Turn off pan; toss 30 seconds to let the liquids absorb.
Nutrition Facts : Calories 1141.5, Fat 42.4, SaturatedFat 10.3, Cholesterol 265.9, Sodium 1221.7, Carbohydrate 110.2, Fiber 9.5, Sugar 13.4, Protein 77.8
Tips:
- Cook the noodles properly: Overcooked noodles will be mushy and unpleasant to eat. Follow the package instructions for the best results.
- Use fresh vegetables: Fresh vegetables will give your lo mein the best flavor and texture. If you can, buy them from a local farmer's market or organic grocery store.
- Don't overcrowd the pan: When you're cooking the lo mein, don't crowd the pan. This will prevent the noodles from cooking evenly and will make them more likely to stick together.
- Use a well-seasoned wok: A well-seasoned wok will help to prevent the noodles from sticking. If you don't have a wok, you can use a large skillet instead.
- Add the sauce slowly: When you're adding the sauce to the lo mein, do it slowly and stir constantly. This will help to prevent the sauce from clumping.
- Serve immediately: Lo mein is best served immediately after it's cooked. This will ensure that the noodles are still hot and the vegetables are still crisp.
Conclusion:
Lo mein is a delicious and versatile dish that can be easily customized to your own taste. With a little practice, you can make lo mein that is just as good as your favorite takeout restaurant. So next time you're in the mood for a quick and easy meal, give lo mein a try. You won't be disappointed!
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