Veggie Lomein Recipe - Lockdown Cooking Series Video #6
Here's your chance to learn how to make lomein during your quarantine at home. Lomein was a super popular dish when we operated the Dragon House Restaurant from 1972-2017. It was originated in China some 2000 years ago but wheat flour was used to make the noodle at the time. Noodles in the dishes remained long and uncut to symbolize a long and prosperous life. Over time, noodles has been woven into the Chinese society and culture. Much of the ingredients used in this video are available in Asian grocery stores near you. Have fun, be safe and stay healthy!!!
Vegetable Lomein Recipe
Ingredients:
½ Cup (90g) Onions (optional) Note: we were out at the time of filming!
½ Cup (90g) Broccoli
¼ Cup (45g) Shredded carrot
¼ Cup (45g) Peapods
2 Cup (350g) Fresh Bean Sprouts
7 oz (198g) Medium firm tofu (deep fry for 9 minutes)
8 Shiitake Mushroom (rehydrate in hot water for 2 hours)
7 oz (198g) Steamed Egg Noodle
Seasoning:
1/4 Teaspoon (1.25ml) Salt
1/8 Teaspoon (0.62ml) White Pepper Powder
1/2 Teaspoon (2.50ml) Sugar
1 Tablespoon (14.8ml) Hoisin Sauce
1 Tablespoon (14.8ml) Oyster Sauce
Dash Sesame oil
Hot pepper oil or sauce to taste
Directions:
1. Cut vegetables to bite size pieces
2. Blanch broccoli, carrots and any other vegetable that require extra cooking time. Cook time: 2-3 minutes
3. Blanch egg noodles in boiling water for 1 minute
4. Heat wok and put in oil
5. Put in onions, peapods, mushrooms and bean sprouts and stir fry for 1 minute
6. Mix in the remainder of the veggies/ noodles and stir fry for 1 minute
7. Mix in all seasoning and cook for another minute or 2 (Note: add in a tablespoon or 2 of water if you like your lomein to be moist at this point)
8. Add in any hot sauce to taste
9. Serve immediately
Serves 3-4
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Chicken Chow Mein Take-Out Style | Chicken Recipe For Dinner #subscribe
Today I am making stir-fried chicken chow mein easy. RECIPE LINK below! This recipe is similar to the way my local Chinese Take-Out restaurant makes it. The vegetables and sauce ingredient ratios are up to you. The noodles can be substituted with your favorite thin pasta as well. Chow mein is a staple in most Chinese restaurants and I have tried so many variations. This recipe is my recreation from one of my local spots I order take-out from. The addition of chicken makes this dish a hearty stir-fry dinner I love to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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0:00 Intro
0:13 Chicken Prep
0:57 Chow Mein Noodle Prep
2:36 Sauce Mixture
3:39 Fresh Ingredients
4:44 Ready To Stir Fry
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PRINTABLE RECIPE
????
⭐️LO MEIN RECIPE
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
CHOW MEIN Noodles Recipe
EASY Chicken Chow
Chicken Chow Mein Restaurant Style
Chicken Chow Mein Recipe
Chicken Chow Mein Recipe
Chicken Chow Mein Ingredients
Chow Mein Noddles (Yaki-Soba) I used two packs
1 lb. Chicken Breast
1/2 cup White Onion, diced
1/4 - 1/2 cup sliced Carrots
1 Celery stalk, sliced thin
5 Green Onions, green part cut into 2 pieces
1.5 tbsp Oyster Sauce
1 tbsp Garlic, minced
2 tbsp Soy Sauce
Chicken Marinade Ingredients
1 tbsp Soy Sauce
1/2 tsp White Pepper
1/2 tsp Cornstarch
2 tbsp Water
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BETTER THAN TAKEOUT - Lo Mein Noodles Recipe
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Today we are going to make 蚝油捞面. Lo means to stir or mix in Cantonese. Mein means noodles. The name of this dish literally means oyster sauce mixed with noodles. It is an HK classic and it is going to be the easiest noodle recipe that you will ever see - only 5 ingredients are included! It might not look as colorful as other lo mein recipes, but it is surprisingly delicious. The oyster sauce really stands out and you can get a slight nuttiness from the peanut oil. You will never believe that a few simple ingredients, put together can be so tasty. I literally can not stop eating it.
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INGREDIENTS (serve 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g)
- 1.5 tbsp soy sauce
- 3 tbsp of oyster sauce
- 2 to 3 tbsp of peanut oil
- 1.5 tsp of dark soy sauce
INSTRUCTIONS
Bring a pot of water to a boil. Cook 2 portions of egg noodle until done. Fresh noodles only take a couple of minutes. If you used dried noodles, please follow the cooking instructions on the package.
While the noodles are being cooked, heat your wok to smoking hot. Then add 2-3 tbsp of oil. I prefer peanut oil because the nuttiness makes the noodle extra tasty. Once the oil starts smoking, turn off the heat (See tips 3)
By now, the noodles should be ready. Quickly take them out. Shake off the excess water and dump it into the wok along with 3 tbsp of oyster sauce, 1.5 tbsp of soy sauce, 1.5 tsp of dark soy sauce. Stir to mix well.
Give it a try to adjust the flavor because every brand of oyster sauce and soy sauce have a different level of sodium.
TIPS
1. Use a good quality oyster sauce since it is the key flavor. It decides whether this dish gonna come out good or not.
2. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil already.
3. The reason I turned off the heat right before I add the noodles is that we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That will be a different cooking method. I will talk about it another day.
Chicken Lo Mein Recipe | Easy, delicious and Healthier!
The best chicken lo mein recipe that's ready in 15 minutes! Can be Made with fresh Chinese egg noodles or spaghetti , tender chicken & then it's all tossed together in a delicious savory sauce made of soy sauce and oyster sauce! Easy & delicious!
Ingredient for Chicken Lo Mein Recipe
8 oz thin spaghetti
1 chicken breast
1 cup cabbage
1/2 onion
2 celery stalk
1 carrot
2 tbsp oyster sauce
1 tsp ground pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp minced garlic
1 green onion
1 tbsp soy sauce
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BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -