anyone know of a recipe for "crispy pan fried lo-mein"?

Question

my fiance and i frequent this chinese restauraunt and they make this dish called crispy pan fried lo mein. it's a mix of chicken , beef steak, and shrimp in a brown sauce. served on a bed of crispy thin noodles. it's faboo! i think i can figure out the meat part but the noodles are what's stumping me. any thoughts?

Answer 1

It should be egg noodles! We have different kinds of noodles, egg noodle (yellow in colour), wheat noodle brown or white in colour), rice noodle (white in colour) etc. in different forms (thinkness) and from different parts of China too.

I do not agree with that lo-mein is originally fromThai, there are a lot of Chinese immigrants in Thailand and Chinese Restaurants are everywhere there. Egg Noodle is from Guangdong, the south east part of China. Lo-mein is cantonese, Lo = mix / stir, mein = noodles. The rice noodles is known as "Fun" in cantonese, and Mein is not the same as Fun, because the ingredients are totally different.

I guess the best kind of noodle to match with the dish you mentioned is cantonese egg noodles, it is thin and you can buy dried noodles packs in China Town /Chinese grocery shops!

How to prepare crispy fried thin noodles??

The procedure is similar to fixing pasta, heat a big pot of water, bring to boil and put 2 dried noodle into the hot water, stir the noodles until soft. Drain the noodles and "wash" it under tap water for a while until it is not sticky.

Put at least 4 tablespoons of cooking oil (Chinese restaurants mostly use peanut oil or corn oil) to a non-sticking Chinese wok, stir fry the noodle with hottest heat till crispy / slightly golden brown. Set aside.

As you know how to prepare the brown sauce, I do not repeat the recipe here.

Answer 2

Pan Fried Shrimp Lo Mein

This is a Chinatown favorite. These noodles are crispy & golden brown on the outside and soft on the inside. The light sauce from the stirfry topping still lets the delicate flavor of the noodles prevail.

Ingredients:

* 4 cups fresh egg noodles, Hong Kong-style Sauce:
* 1/2 cup small shrimp, cooked 1 teaspoon salt
* 1/4 cup white onion, julienne 1 teaspoon sugar
* 1/4 cup green onion, julienne 1 tablespoon ric ewine
* 1/4 cup bamboo shoots 1 teaspoon white & green onion, minced
* 1/2 cup bean sprouts 1 teaspoon garlic & ginger minced
* 1/4 cup celery, julienne 2/3 cup chicken stock, unsalted

Instructions:

* Prepare the sauce by stirfrying the onions, ginger and garlic in 1 teaspoon oil until fragrant. Add the wine, salt, sugar and stock and cook until dissolved.
* Par-cook the noodles in hot water until softened, about 1-2 minutes.Drain the noodles. Heat 2 tablespoons oil in a very hot wok.
* Place the noodles in wok and cook until brown and crispy. Carefully flip and brown the other side. Set aside.
* Heat 1 teaspoon oil in hot wok and stir fry shrimp and vegetables until cooked and hot. Add sauce and thicken with cornstarch slurry.
* Carefully spoon stir fried shrimp and vegetable onto center of the panfried noodles.

Serves 4.

Answer 3

Roasted potatoes Peel smallish potatoes - or do not, if they have thin skins. Cut them into smaller pieces. Usually two or three per potato. Preheat the oven to 250°C . Boil the potatoes in salted water until they are almost soft - ten minutes or so. Drain, and shake the potatoes in the pan until they are a little mashed up around the edges. Remove to a large oven tray, and add liberal amounts of olive oil and sea salt. And, of course you may season them afterwards. Garlic, rosemary, thyme..... Roast in the oven for half an hour or more, turning occasionally until they're golden brown all over. They'll be crunchy and salty on the outside, and deliciously fluffy on the inside.

Answer 4

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Answer 5

If I'm not mistaken, those are the same noodles that are a major component of Thai cuisine. Mee Krob is a pretty standard dish that features them. I think they're a type of egg noodle.

UPDATE:

I've also found reference to Mee Krob being prepared with rice noodles, so take my previous mention of egg noodles with a grain of salt.

If you asked, I'm sure they restaurant would be happy to tell you exactly what sort of noodle you were ordering.

ATTENTION ai_leen_2003hk:

I did not say that these particular noodles found their origin in Thai cuisine. I merely stated that they are a component of Thai cooking.

Answer 6

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Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

i have an easy cheap one
just buy some ramen noodles, boil them almost all of the way then frie them in a stir fry pan, with veggies

Answer 9

Hello,

There are diverse ways of making it, so here's a few,

Fast and Easy Tofu Lo-Mein


INGREDIENTS:
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste

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DIRECTIONS:
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.

Vegetable Lo-Mien,

INGREDIENTS:
8 ounces uncooked spaghetti
1/4 cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
1/2 cup sliced red bell peppers
1 onion, chopped
2 cloves garlic, minced
2 cups fresh bean sprouts
1/2 cup chopped green onions
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder

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DIRECTIONS:
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.


Note:

Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

Chicken Lo-Mien

INGREDIENTS:
4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

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DIRECTIONS:
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

Hope you enjoy these