I need a taditional lo mein recipe.?

Question

What's a good recipe and where would I be able to find the ingredients?

Answer 1

Soft Fried Noodles (Gon Lo Mein)

Have prepared:
1 pound noodles. Drain
1 cup sliced Chinese barbequed pork
2 cups bean sprouts
1 cup Chinese chard cut in 1" pieces

In a preheated wok or skillet place:
1/3 cup vegetable oil
1 tsp salt

At high heat, bring oil to a sizzle, add:
All ingredients except noodles.

Toss and mix for five minutes, reduce to medium heat and add:
Noodles

Continue to turn and mix all ingredients and noodles for five minutes.
Add:
1/3 cup soy sauce
* 1 teaspoon monosodium glutamate

At medium heat, gently turn and mix noodles until sauce is thoroughly mixed in and noodles are very hot. Serve with mixed Chinese mustard and soy sauce. Serves 4


* Note: book was published in 1963 before negative health effects of MSG or monosodium glutamate was commonly known. Since msg is salty, I'd just substitute a few drops of oyster flavored sauce.

Johnny Kan was a popular restauranteer in San Francisco's Chinatown and my mother bought his cookbook and we used many of his recipes in the book because it was home cooking for us.

You would find the ingredients in an Asian market or in the Asian foods section of your store. Chinese chard (bok choy) and bean sprouts in produce section. Fresh egg noodles in the refrigerated case. Barbequed pork at a chinese deli.

Answer 2

INGREDIENTS:

* 1 pound mung bean sprouts
* 2 boneless, skinless chicken breasts, 7 to 8 ounces each
* Marinade:
* 1 tablespoon oyster sauce
* 1 teaspoon soy sauce
* Salt and pepper, to taste
* 1 small piece (less than 1 teaspoon) cornstarch
* Sauce:
* 1/4 cup water or low-sodium chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper, to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Other:
* 1/2 pound dry wonton noodles
* 2 medium ribs celery
* 1 pound bok choy or broccoli
* 1/2 pound fresh mushrooms
* 1 red bell pepper
* 1/2 red onion
* 1 green onion (scallion, spring onion)
* Vegetable oil for frying and stir-frying, as needed
* 1/4 cup toasted sesame seeds

PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.
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Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Nutritional Breakdown based on 4 servings, Calories 434, 54 g Carbohydrates, 14 g Protein, 20 g Total Fat, 2 g Saturated Fat, 10 g Monounsaturated Fat, 5 g Polyunsaturated Fat, 5 mg Cholesterol, 7 g Fibre, 685 mg Sodium, 900 mg Potassium.

Answer 3

Pasta Lo Mein
1 lb. lo mein noodles or linguini
3/4 c. beef, chicken or pork, cut into strips
1 carrot, sliced thin
1 c. coarsely shredded cabbage
1 sm. can mushrooms (regular or Chinese)
1/2 bamboo shoots, cut into strips
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. sugar
2 tbsp. oyster sauce
1 clove garlic
3 tbsp. cornstarch
1 tbsp. sherry or rice wine
Boil noodles according to package directions. Wash with cold water. Set aside.
Mix last 6 ingredients in a cup and add the meat strips.
In a wok or large pan, add 1 tbsp. sesame oil and heat. Add the prepared vegetables and heat, tossing with wooden spoon, until crispy. Remove from pan.
Add 1 tbsp. oil to wok and sauté garlic until brown. Add meat and cook until done. Do not over cook.
Discard oil. Combine all ingredients in wok and season to taste with oyster sauce.
http://www.chinesefood-recipes.com/chinese_noodles_recipes/pasta_lo_mein_recipe.php

Answer 4

You can find all the ingredients in the foreign foods section of the grocery store.

Beef Lo Mein

Ingredients:
1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles (lo mein noodles)
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds
1 small (4-ounce) can sliced mushrooms, drained


Directions:
Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes.
Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.
Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.
Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.
Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.
Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.

Answer 5

go to allrecipes.com!