How To make Basic Lomein
4 Dried black mushrooms
1 c Roast pork
1/2 c Celery
1 c Chinese cabbage
1/2 c Bamboo shoots
1/2 c Bean sprouts
6 Snow peas
2 Slices fresh ginger root
1 Garlic clove
2 tb Oil
1 tb Sherry
1/2 c Stock (chicken)
Soak dried mushrooms. Slice roast pork, celery, cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. Heat oil. Add ginger root and garlic; stir fry to brown lightly. Add pork and stir fry a few times. Then add in sherry to blend. Add all vegetables except snow peas and stir fry 1 minute more. Add stock and heat quickly. Then cook,covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with tossed noodles (*See below) Variations: Substitute cooked beef,ham, chicken, duck, crabmeat, lobster or shrimp. You can also add shredded green onion to the garlic/ginger mixture. I use Shaoxing wine instead of sherry, which is more authentic. *To cook noodles, prepare boiling water with a little salt. Add noodles and cook until barely done. Drain and rinse with cold water to stop cooking. Separate noodles with a fork, then toss them with a little sesame oil or peanut oil and set aside until they are ready to go into your stir-fry for the final heat. You will want about a pound of noodles for the above recipe. This recipe is simply a guideline for a dish that can be varied in a thousand ways!
How To make Basic Lomein's Videos
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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The Ultimate Shrimp Low Mein Recipe| Under 30 Minutes
1/2 package spaghetti
1 tbsp chicken bouillon
Salt to taste
1/2 LB large shrimp
Salt and pepper to taste
2 cups broccoli
1/2 each red and orange bell peppers
1/2 large onion diced
1 carrot
1 tbsp minced garlic
1 tbsp minced ginger
The sauce
1/4 cup Hoisin sauce
1 cup soy sauce
1 tbsp honey
1 tbsp oyster sauce
1 tbsp sesame seed oil
1 tbsp rice wine vinegar
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How to Make Chinese Chicken Lo Mein | Restaurant Quality Recipe | Wally Cooks Everything
Here's a recipe to whip up an authentic Chinese lo mein recipe at home in your underwear. My recipe has an awesome sauce to lo mein noodle ratio and it'll be your all time go to lo mein recipe.
The Ingredients:
The Chicken -
350 gram chicken thigh
1 tablespoon light soy sauce
1 tablespoon cooking oil
Dash of ground white pepper
1 tablespoon cornflour (a.k.a. cornstarch)
Cut chicken thighs into thin strips. Combine in a bowl and set aside.
The Vegetables and Shrooms -
3 baby bok choy
Carrots cut into matchsticks (add as little or as much as you like)
1 small onion cut to strips
2 scallions (use green onions if you got em')
3 or 4 mushrooms
The lo mein noodles and sauce -
500 gram lo mein noodles (I bought pre-cooked)
1 tablespoon light soy sauce
2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon pure sesame oil
1 teaspoon Chinese cooking wine (optional)
1 teaspoon rice vinegar (optional)
Dump noodles in boiling water to loosen it up for a minute. Then strain the noodles and rinse with cold water to keep the noodles from sticking and stop from cooking further, then set aside.
Put all the sauces in a bowl and set aside.
The nitty gritty:
Start by cooking the chicken first with a few tablespoons of oil in a hot wok or pan. Cook for 2 minutes or just until done. Remove and set cooked chicken aside.
Put heat on high, this is after all a stir fry. Start off by cooking onions and carrots. When onions start to turn translucent dump the rest of the vegetables and mushroom and cook for a few minutes.
Add a few more tablespoons of oil, the noodles will thank you, then dump in the lo mein noodles and cook for a minute. Add the chicken and the sauce, cook for a few minutes making sure all the ingredients are coated with the seasoning sauce.
Finally, add the bean sprouts and cook for another minute stirring the ingredients. Taste and see if you need to add more seasoning. If you're happy with what you've got it's time to eat!
►My Other Popular Chinese Lo Mein Recipes:
Beef Lo Mein
Shrimp Lo Mein
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Easy Beef Lo Mein Recipe
These easy beef lo mein noodles have a delicious lo mein sauce and can be made with any veggies or protein of your choice. The best is that it comes together in just 10 minutes! Welcome your next go-to Asian stir-fry noodles.
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EASY Shrimp Chow Mein
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????Shrimp Chow Mein
Ingredients
For the Shrimp
12 oz peeled and deveined U10 shrimp (You can use different size, just adjust cooking time)
1 tbsp shaoxing wine or rice wine
1/8 tsp black pepper
For the Sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1/2 cup chicken or vegetable stock
For Stir Fry
3 tbsp cooking oil (vegetable, canola, peanut or avocado oil)
3 to 5 cloves garlic, chopped
1 oz ginger, very thinly julienne
1 red chili, seeds removed and julienne (optional)
2 oz shiitake mushrooms or any of your favorite mushrooms (approximately 2 large shiitake), sliced
4 oz baby bok choy, cut into half or quarters as needed (approximately 2 to 4 baby bok choy)
4 oz bamboo shoots, 1/4” sliced
10 to 12 oz ready-to-use egg noodles or spaghetti cooked al dente and drained
handful beansprouts
3 green onions, cut in halves lengthwise then into 2” long pieces
sesame oil
sesame seeds
HOUSE SPECIAL LO MEIN RECIPE | Easy Lo Mein Sauce
Today I am making a restaurant style house Lo Mein dish. I wanted to achieve the velvety texture meat that I love from the restaurant lo mein. I used the technique from Sue and Gambo's restaurant beef lo mein to prepare the meat. You can use the veggies of your choice, but I like the combo of onion, carrots, bell pepper and sugar snap peas.
INGREDIENTS
1/2 lb sliced beef steak
1/2 lb large shrimp
1/2 lb sliced chicken breast
2 large eggs
6 tbls corn starch (2 tbls per meat)
white pepper and salt to taste
1 tsp minced ginger
3 cloves garlic minced
1 large onion chopped
1 large carrot
1 to 2 bell peppers of your choice
2 cups sugar snap peas
1 bunch of green onion
vegetable oil for stir fry
1 lb lo mein noodles (linguini noodles work just as well)
sesame oil to taste
JUMBO SIZED WOK
SAUCE
1/4 cup to 1/3 cup oyster sauce
1 tsp dark soy sauce
1 tbls sugar
SUE AND GAMBO CHANNEL
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