Lo Mein recipes anyone??

Question

I love lo mein with any type of meat, chicken, shrimp, etc... in it. I have never made it myself and would like a recipe to try. Can you help? Thanks...

Answer 1

Lo Mein with Shrimp

Recipe By : Reg 5 shared by Marie Smith, Rhode Island, USA
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes:Beef/Pork/Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 12 ounce Thai egg noodles
2 teaspoons Sesame oil
1 1/2 tablespoons Oyster sauce
1 1/2 tablespoons Soy sauce
1/2 teaspoon Sugar
1/4 teaspoon Salt & White Pepper
2 tablespoons Vegetable or peanut oil
1 teaspoon Fresh ginger -- minced
1 Clove garlic -- minced
8 ounces Med shrimp
1 tablespoon Dry sherry
1/2 cup Chinese chives
2 Green onions
8 ounces Fresh bean sprouts

Cook noodles according to pkg directions until tender but still firm; 2-3
minutes. Drain, rinse under cold running water and drain again. Toss noodles
with sesame oil until well coated. Combine oyster sauce, soy sauce, sugar,
salt and pepper in small bowl. Heat vegetable oil in wok or large skillet over
high heat. Add ginger and garlic and stir-fry 10 seconds. Add shrimp; stir-
fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives
begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15
seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster
sauce mixture and noodles. Cook and stir until heated through, about 2
minutes.

Answer 2

Chicken Lo Mein

This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro.
Original recipe yield: 4 servings

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

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.

Answer 3

"Shrimp Lo Mein Soup with Red Bell Pepper Salsa" - 4 servings

("Serve the salsa at room temperature, not chilled, so it will not cool down the hot soup. As you cook the soup, follow the timing carefully so the shrimp, noodles and asparagus are done at the same time.")

SALSA
2 tbsp. fresh lime juice
1 jalapeno chile; seeded, minced
1 large garlic clove; minced
1 avocado; chopped
1/2 red bell pepper; chopped
1 green onion (scallion); chopped
SOUP
6 cups chicken broth
2 tbsp. soy sauce
2 tbsp. oyster sauce
8 oz. lo mein noodles
8 asparagus spears; cut into 2" pieces
1 lb. shelled, deveined uncooked medium shrimp
1 cup fresh bean sprouts

1) In medium bowl, stir together lime juice, chile and garlic. Add all remaining salsa ingredients; stir gently to combine.
2) Bring broth to a boil in large pot or Dutch oven over medium-high heat. Stir in soy sauce and oyster sauce. Add noodles and asparagus; cover and cook 3 minutes, stirring occasionally.
3) Stir in shrimp. Cover; cook an additional 1 minute or until noodles are al dente and shrimp turn pink. Stir in bean sprouts.
4) To serve, use tongs to transfer noodles, shrimp and vegetables to individual soup bowls. Ladle broth over noodles. Top each serving with salsa.

Answer 4

rooster LO MEIN 3 boneless, skinless rooster breasts a million/2 pound snow peas a million cup carrots, decrease julienne type (skinny sticks) a million a million/2 cups cooked spaghetti, wreck in 0.5 earlier cooking or chineese noodles (tomoshiraga somen) a million a million/4-2 teaspoons cornstarch a million teaspoon sugar 2 teaspoons water a million/3 cup fat-loose and decreased sodium rooster broth a million tablespoon soy sauce or oyster sauce 4 cloves garlic, finely chopped 2 teaspoons clean gingerroot, finely chopped a million/2 c bean sprouts (non-obligatory) decrease rooster into small strips. warmth a large saucepan crammed with water to boiling. upload snow peas, carrots and pasta. Boil for 5-7 minutes or till pasta is al dente. get rid of from warmth and drain. combination cornstarch, sugar and water. combination final factors and stir inclusive of the cornstarch combination. Spray nonstick skillet or wok with cooking spray and warmth over medium warmth. upload rooster and stir-fry approximately 2 minutes or till rooster is white. Stir in broth combination, upload vegetables and pasta and proceed to cook dinner yet another 2 minutes.