oil over high heat. Add lo mein noodles and cook until just al
nd parsley.
Pour over Lo Mein noodles and finish with toasted sesame
eggies and meat for the lo mein.
I always use broccoli
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.
inutes.
Add the cooked noodles and toss with to combine
br>Start to cook the noodles according to package instructions. Meanwhile
cook, drain, and rinse lo mein- when cool, toss with 2
oiling, salted water, cook the noodles until just tender.
Drain
how mein and set to drain.
Put water for noodles on
For the noodles:
In a large pot
oloured peppers.
Run the lo-mein noodles under cold water in a
aucepan over high heat, cook noodles according to package directions. When
nd add ice. Add the lo mein to the boiling water and
et aside.
For the lo mein: Heat a frying pan with
ater to a boil; cook noodles, stirring occasionally, until tender, about
br>Chop mushrooms.
Cook noodles according to package directions, toss
In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrots, onion, soy sauce, ginger, and garlic.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours.
If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.
Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside.
Combine sauce ingredients, set aside.
Heat wok, add oil.
Add ginger stir fry until fragrant (about 10 seconds).
Add bok choy, bean sprouts and pork, stir fry 2 minutes.
Then add broth.
When broth is hot, add noodles, cover and cook 2 minutes.
Add sauce, stir well and serve.