How To make Leftover Lo Mein
1 lb thin spaghetti or vermicelli
1 onion, cut into julienne
1 green pepper, cut into
-julienne 3/4 lb mushrooms, sliced
1/2 bun. fresh broccoli, cut
-into 1 flo 3 carrots, peeled and sliced
-thin on 2 cloves garlic, minced
2 tb peanut oil
2 c leftover ham, cut into
-julienne 1 tb mrs. dash
2 tb soy sauce
3 c to 4 c leftover bbq sauce.
Start spaghetti cooking first, cook according to directions. In a wok on high heat stir fry the vegetables in the peanut oil until crisp tender. Do not over cook! Add ham, drained spaghetti, seasonings, and BBQ sauce. Mix gently and heat through. Serve immediately. -----
How To make Leftover Lo Mein's Videos
When I Need Something Quick For Dinner, I Make These Chili Garlic Steak Noodles
Stir Fry recipes are the best. They're almost always quick and easy - and usually pretty easy on the wallet. Today, I am showing you one of my new favorites. Let's #makeithappen
Get my All-Purpose Seasoning and Digital Food Thermometer here
CLICK THE JOIN BUTTON FOR MEMBERSHIP PERKS!
I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show:
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.
Shop all of my Recipe E-Books - on sale now!
Shopping List:
1.5-2 lbs shaved steak
1 onion
1/2 cup diced carrots
2 cups blanched broccolini
Spaghetti or lo mein noodles
Ap seasoning, beef boullion
Liquid smoke and sesame oil
Sesame seeds for garnish
2 tbsps garlic
Sauce:
1/2 cup brown sugar
1/4 cup chili garlic sauce
1 tbsp ginger paste
1/4 cup soy sauce
1/4 cup hoisin
2 tspa corn starch
Leftover Roast Beef Chow Mein
The perfect way to use up sunday lunch leftovers. A Leftover Roast Beef Chow Mein is a fab family meal, using leftover meat and veggies.
EASY CHOW MEIN RECIPE, AKA CHINESE FRIED NOODLES #recipe #cooking #chowmein #chinesefood #noodles
Beef Chow Mein | Flavorful And Easy Beef & Noodle Stir Fry
—-Ingredients(3-4servings)—
16 oz/450 g fresh chow mein noodle
4 stalks of green onions
5.3 oz/150 g bean sprout
5.3 oz/150 g onion
1 1/2 tbsp oil
1/8 tsp sugar
1/8 tsp salt
1 tsp rice wine
1 tsp Chow Mein Sauce
7 oz/200 g beef
3/4 tsp soy sauce
1 1/2 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 tsp sugar
1/2 tsp baking soda
1 tbsp corn starch
1 tbsp water
1 tbsp oil
2 cloves of garlic
2 tsp rice wine
1 tsp dark soy sauce
2 tbsp water
Chow Mein Sauce
2 tbsp dark soy sauce
3/4 tbsp soy sauce
1 1/2 tsp sugar
6.7 oz/150 ml unsalted chicken broth/water
—-Timestamps—
00:00 - Intro
00:15 -Garlic prep
00:18 - Onion prep
00:27 - Green onion prep
00:42 - Bean sprout prep
00:47 - Beef prep
01:20 - Sauce prep
01:30 - Noodle prep
01:56 - How to cook Beef Chow Mein, Onion, bean sprout, white part of the green onion stir fry
02:46 - beef stir fry
03:28 - Noodle stir fry
04:28 - Beef Chow Mein final Step
How to upgrade leftovers into lo mein
Upgrade your leftovers
#leftoverricerecipe #leftover #leftovers #leftoversalmon #leftovermakeover #lomein #lomeinhack #salmonleftovers #recipe #choppedkitchen
How to make Perfect Chow Mein at home like a chef!
Chow mein recipe | how to make perfect chow mein at home
RECIPE (2 servings)
INGREDIENTS:
1/2 small cabbage
5 green onions/spring onions
2 carrots
300g/11 oz noodles (preferably egg noodles)
4 tbsp oil
—sauce—
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (regular or vegetarian)
3 cloves garlic grated
1 tsp sugar
2 tbsp water
METHOD:
1. Thinly slice cabbage, carrots and white part of the green onions/spring onions. Slice the green part into 2 inch thick pieces
2. Mix sauce ingredients in a bowl before hand. This will make it easier while stir frying
3. Boil water and cook noodles 2 mins less than the package instructions. The noodles will cook further while stir frying so it’s important to undercook them
4. Strain the noodles and dunk it into cold water or rinse them until they are cold. This helps making the noodles stop cooking immediately. Strain out excess water and coat in some oil to prevent it from sticking
5. Heat a wok/pan on high heat and add some oil. Add the carrots and stir fry for 1 min
6. Next add the cabbage and stir fry for 1 min
7. Next add the white part of green onion/spring onions and mix well
8. Spread the veggies around the wok/pan so they can get a light char. Once the veggies are done, set it aside
9. Next add some oil and stir fry the noodles for 2-3 mins on high heat. This enhances the taste and gives it a wok tossed flavour. Use chopsticks or tongs to mix the noodles so they don’t break
10. Once the noodles stir fried well, add the veggies and mix well
11. Pour in the sauce and stir fry for 2 mins. Taste and adjust salt if needed. Some noodle brands are saltier than others
12. Switch off the flame, add green part of green onions/spring onions and a few drops of sesame oil. Enjoy!
_______________________________________
SUBSTITUTES:
• No scallions/spring onions?
Substitute with 1 small regular onion
• No oyster sauce?
Add 1/2 tsp soy sauce + 1/2 tsp sugar
• No dark soy sauce?
Skip it. It’s mainly added for colour. Your noodles will be a lot lighter without it
_______________________________________
TIPS:
• It’s important to not add salt to the vegetables. If you add salt they’ll release too much water and turn soggy
• Stir frying veggies on high heat gives it a light char while keeping it crunchy at the same time
• Different brands of noodles have different levels of salt, adjust the sauce depending taste
• Use Chinese brands of sauces for an authentic taste. I use Lee kum kee sauces in this video