LO MEIN
8 oz. thin noodles
1/2 lb. butter
Brown noodles in butter. Add: 1 can chicken broth 1 can mushrooms (use juice from canned mushrooms and add water to equal 1 c.) 1/2 c. Minute Rice, add to above
Mix together and let simmer until all liquid is absorbed. Chunks of chicken, pork, etc. may be added.
CHINESE LO MEIN
1 lb. Chinese noodles
2 tbsp. peanut butter
1 tbsp. sesame oil
2 tbsp. soy sauce
Hot sauce (optional)
2 pieces garlic cloves
Cook the noodles well in 6-cup boiling water. Drain the water. In a separate bowl, mix peanut butter, sesame oil and soy sauce with minced garlic.
Put the well drained noodles into the prepared sauce and mix thoroughly.
VEGETABLE LO MEIN
3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.
Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.
Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
Easy Vegetable Lo Mein Recipe
8 oz pkg wide lo mein noodles
16 oz pkg frozen stir fry vegetables
1 tsp salt
2 tbsp peanut oil
2 tsp sesame oil
4 tbsp soy sauce
2 tbsp sherry
½ tsp garlic salt
1 cup beef broth
2 tsp cornstarch
1 tbsp rice wine vinegar
Fill a large pot with water, add the salt and bring it to boil. Add the noodles and let them cook for about 5 minutes or until they are as the Italian’s say “al dente.” Then drain them thoroughly in a colander.
While the noodles are boiling, microwave the frozen vegetables for about 5 minutes. We want them to be just heated through, but not overcooked. The Birds Eye Steam Fresh vegetables are what I prefer to use simply because you can cook them right in the bag, and they come out perfectly.
Heat the peanut oil and sesame oil on high in a large non stick pot or wok.
Add the noodles and mix thoroughly until they are completely coated with the oil.
Next add in the vegetables along with the soy, sherry, and garlic salt. Stir fry for about 2 minutes.
Add the beef broth and bring it to a boil.
Mix the cornstarch with just a little water to dissolve and stir it in until thick.
Put the lo mein in a serving bowl and after cools a bit add the rice wine vinegar. The vinegar gives this dish an extra kick and brings out the flavor of the soy and sesame.
Makes 4 servings.