Best 10 Wok Grilled Vegetable Lo Mein Recipes

BETTER-THAN-TAKEOUT VEGGIE LO MEIN RECIPE

Steps:

• Using a cast iron pan (or a wok if you have one), bring the pan on medium heat.
• Bring a large pot of water up to a boil to cook the noodles. When the noodles go into the water, start cooking the vegetables.
• Cut vegetables into small pieces that will cook quickly. You'll need somewhere between 2-6 cups, depending on how much veggie to noodle ratio you like in your lo mein. You're in control, so veg out your way. Carrots need to be fairly small julienned to they'll cook quickly, snow peas or bean sprouts won't need to be cut at all. Just make the judgement call on how small you need to cut it so they will cook fairly fast.
• When your pan is up to temperature, add in the olive oil and the most dense veggies that will take the longest to cook. I start with carrots & broccoli, then a few minutes later add mushrooms and snow peans, a couple of minutes later add in bean sprouts, etc. You want them all finished cooking at the same time so you'll be ready to go when the noodles are done.
• While the veggies and noodles are cooking, in a glass measuring cup (or in a bowl) mix together all of the ingredients for the sauce: sesame oil, soy sauce, garlic & sweet Thai chili sauce. Set aside.
• When both the veggies and noodles are done, drain the noodles & return them to the pan (but not back onto heat.) Add in the sauce and mix into noodles well, then add in the cooked vegetables and toss them into the noodles with sauce.

VEGETABLE LO MEIN

Steps:

• Bring a large pot of salted water to a boil and cook noodles until al dente, according to package instructions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
• Heat a wide, deep skillet or wok over medium heat. In a medium bowl scramble the eggs.
• Once the skillet is hot, add 2 teaspoons of the sesame oil. Swirl to coat then, pour in the eggs all at once. Lift and tilt the skillet so that the eggs form a thin layer on the bottom. Cook in a single layer without stirring for 2 to 3 minutes, until just set.
• With a rubber spatula to assist, slide the eggs onto a cutting board and let cool slightly. Cut into bite-sized pieces or strips.
• Return the pan to the heat. Add 2 tablespoons olive oil and heat over medium (be careful as it may splatter if the pan is too hot). Working quickly, add 2/3 of the green onions (reserve the rest for serving), the garlic, ginger, and red pepper flakes. Stir constantly, just until the very fragrant, about 30 seconds. Add the mushrooms and 1 tablespoon soy sauce. Cook 1 minute, stirring often.
• Add the snap peas and bell peppers. Increase the heat to medium high and cook until the vegetables are crisp-tender, about 5 minutes.
• Add the reserved cooked noodles and eggs. Drizzle the remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil over the top. Toss the lo mein gently to combine. Serve immediately, garnished with the reserved green onions.

VEGETABLE LO MEIN

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.

WOK-GRILLED VEGETABLE LO MEIN

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.

VEGETABLE LO MEIN

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.

PORK AND VEGETABLE LO MEIN (EASY AND DELICIOUS)

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).

VEGETABLE LO MEIN

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.

VEGETABLE LO MEIN

Steps:

• In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
• In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
• In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
• Return to saucepan and toss with oyster sauce mixture.
• In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
• Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked.
• Add fake bacon and vegetable broth-cornstarch mixture.
• Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute.
• Add noodles and toss well to combine.

VEGETABLE LO MEIN

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.

SMOKY LO MEIN WITH SHIITAKE AND VEGETABLES

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.