Vegetable Lo Mein Food

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.

VEGETABLE LO MEIN

Steps:

• Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
• In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.
• Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.
• Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them, they're somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).
• Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

VEGETABLE LO MEIN

Steps:

• Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside., In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender. , Stir soy sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through.,

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.

EASY VEGETABLE LO MEIN

Steps:

• Serve: Serve the Veggie Lo Mein topped with scallions, sesame seeds, and wasabi edamame (if you like it hot) for some nice spicy crunch. Leftovers! You can store leftovers in the fridge for 3-4 days. They will reheat beautifully in the microwave.

SPICY TOFU AND VEGETABLE LO MEIN

Steps:

• Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate.
• Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss.

VEGETABLE LO MEIN

Steps:

• Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.
• Three to four minutes before stir-frying, turn on the exhaust fan and increase the heat to high.
• Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute.
• Add the mushroom, sir fry until tender crisp, about 1 minute.
• Add the cabbage, stir-fry about 1 minute or so longer.
• Stir in garlic and ginger.
• Transfer vegetable mixture to a plate and set aside.
• Put the remaining 1 T. of oil in the skillet; heat until shimmering.
• Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.
• Serve immediately.

VEGETABLE LO MEIN

Steps:

• I like to start off by cutting all the veggies and meat for the lo mein.
• I always use broccoli carrots mushrooms onions peppers baby corn and sugar pea pods.
• (you can add what you have or like) I start heating my water for the lo mein noodles and then put the fry pan or wok on to heat.
• If I'm using meat I stir fry that first and remove from pan and then saute vegetables.
• After vegetables get to the point I want them I return the meat to pan with vegetables.
• I always use olive oil for the stir frying.
• I also add olive oil to the water for noodles so they don't stick together.
• After your water comes to boil add your lo mein.
• At this point mix the oyster sauce, soy sauce, sesame oil and sugar together.
• After you get sugar dissolved add to vegetable mixture.
• Toss together with noodles and simmer for about 3 minutes just to incorporate flavors and heat through.

VEGETABLE LO MEIN DELIGHT

Steps:

• Bring a pot of lightly salted water to a boil. Add angel hair pasta and cook for 3 to 5 minutes or until al dente; drain.
• In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch.
• Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp.
• In a large bowl, toss together the cooked pasta and the vegetable mixture. Top with chow mein noodles to serve.