oil over high heat. Add lo mein noodles and cook until just
nd parsley.
Pour over Lo Mein noodles and finish with toasted
eggies and meat for the lo mein.
I always use broccoli
cook, drain, and rinse lo mein- when cool, toss with 2
ith sauce.
Transfer the lo mein to a serving platter and
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.
et aside.
For the lo mein: Heat a frying pan with
o coat!
For the lo mein:
Heat a wok over
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.
o coat.
Divide the lo mein among 6 bowls. Garnish each
he pan, along with the Lo Mein Flavoring Sauce; stir fry to
open the veggie part of the chow mein and set to drain.
0 minutes while proceeding with recipe.
After 20 minutes, drain
nd add ice. Add the lo mein to the boiling water and
In a large pot of boiling, salted water, cook the noodles until just tender.
Drain and set aside.
Prepare a medium hot fire in the grill.
Lightly oil your grill-wok and set in place on the bbq grill.
In a bowl, combine the mushrooms, onion, garlic, ginger, sesame oil and 2 tbsp of the soy sauce.
Toss until all the veggies are coated.
Add the mushroom and onion mixture to the wok and stir-fry until just tender and grill-marked. (about 4 minutes depending on how hot your bbq burns)
Add the bok choy and stir fry until limp ( ...
oloured peppers.
Run the lo-mein noodles under cold water in
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.
In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper.
In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved.
In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water.
Return to saucepan and toss with oyster sauce mixture.
In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent.
Add red ...
Combine pasta and sesame oil, tossing well to coat.
Heat peanut oil in a large nonstick skillet over medium-high heat.
Add the ginger and garlic.
Saute 30 seconds.
Add broccoli and onion.
Saute 3 minutes.
Add steak.
Saute 5 minutes or until done.
Add pasta mixture, soy sauce, and remaining ingredients.
Cook 1 minute or until lo mein is thoroughly heated, stirring constantly.
Serve and enjoy!