eggie part of the chow mein and set to drain.
oil over high heat. Add lo mein noodles and cook until just
nd parsley.
Pour over Lo Mein noodles and finish with toasted
ith sauce.
Transfer the lo mein to a serving platter and
et aside.
For the lo mein: Heat a frying pan with
he sambal oelek. Add the chicken, stir to coat, and allow
o coat!
For the lo mein:
Heat a wok over
o coat.
Divide the lo mein among 6 bowls. Garnish each
he pan, along with the Lo Mein Flavoring Sauce; stir fry to
eggies and meat for the lo mein.
I always use broccoli
cook, drain, and rinse lo mein- when cool, toss with 2
Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, stirring frequently, until no longer pink.
Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.
In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.
Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.
nd set aside.
Chop chicken into bite size pieces and
ix and the chicken. Continue cooking; stirring until chicken is no longer
Break lo mein noodles into thirds and cook as directed on package.
Rinse with cold water; drain.
Cook edamame as directed on bag; drain.
In Medium bowl, place bell pepper, onions, noodles and edamame.
In a small bowl, beat dressing ingredients with wire whisk until well blended.
Spoon over noodle mixture; toss to coat.
Serve immediately, or cover and refrigerate until serving time.
Cook the lo mein noodles according to the package.
Heat the vegetables and imitation crab and scallops in a pan and stir in about 1/4 of the sauce.
Mix everything together (including the extra sauce); you can add extra sauce if necessary.
Brown ground beef in a 10-inch skillet for about 10 minutes. Drain any excess fat.
Add diced onions and spices.
Saute for 3 to 5 minutes and add diced tomatoes, tomato paste and water.
Reduce heat and simmer for 8 to 10 minutes, stirring occasionally.
To serve, place 1 cup of cooked lo mein noodles in a bowl. Top with half the chili and garnish top with sliced scallions and grated cheese.
he pan.
Pour in chicken broth, water chestnuts, soy sauce
In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
In a large bowl, blend cornstarch with water.
When smooth, add chicken broth and soy sauce to bowl.
Mix well and pour over meat and vegetables.
Bring to a boil, stirring until sauce thickens.
Reduce heat to low.
Cover and simmer 10 to 15 minutes.
Serve over hot, cooked rice and chow mein noodles.
r large skillet, saute the chicken in hot oil for 2