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 -
EASY WAY TO COOK SHRIMP FETTUCCINE ALFREDO
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Hi guys! I cooked Shrimp Fettuccine Alfredo since I am craving for pasta these past few days ???? hope you enjoy watching! Thank you!
The Best Garlic Shrimp Lo Mein Recipe!
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This garlic shrimp lo mein easy recipe and quick, can be put together in 15 minutes. we often make it with egg noodles, but you can also use pasta or ramen noodles. The key to perfecting this recipe is to mince the garlic as fine as possible so the garlic bits can cling to the noodle strings.
INGREDIENTS (Servings: 2 people)
To Marinade the Shrimp
227 g (8 oz) of shrimp
1/3 tsp of salt
1 tsp of cornstarch
White pepper to taste (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
To Complete the Noodles
300 grams (10.6oz) of fresh egg noodles
2-3 tbsp of pork lard to stir fry
15 cloves of garlic finely minced
1 tbsp of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 oz of garlic chives, cut into 2 inches long, optional
A red chili, julienned, optional
INSTRUCTIONS:
Marinade the shrimp with salt, cornstarch, white pepper to taste, and some Chinese cooking wine. Set it aside.
Boil the noodles until al dente, then drain and rinse the noodles under running water to stop the cooking process. In some of my other noodle recipes, I have suggested not to rinse the noodles; that is for Chow mein because you don’t want the excess water to ruin the wok hay flavor. This recipe is lo mein, so it is ok to rinse.
Heat the wok until smoking hot. Add 1.5 tbsp of pork lard and the shrimp. Stir over high heat for a couple of minutes or until the shrimp changes color. Remove the shrimp from the wok.
Add another tbsp of pork fat to the wok, along with half of the minced garlic. Stir over low heat until the garlic is slightly golden, then add the remaining garlic. This is called 金银蒜 in Chinese, which means golden and silver garlic. The deep-fried and raw garlic provides different tastes and aromas. Using a mix of them upgrades the flavor of this dish.
Add the soy sauce, dark soy sauce, oyster sauce, and noodles. Optionally, toss in some garlic chives and julienned red chili. Mix until well combined.
SaltySeattle Teaches You to Make Floral Cannelloni
Cannelloni is an excellent shape to show off a gorgeous pasta pattern since it has plenty of surface area for your design.
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BETTER THAN TAKEOUT - Shanghai Pork Chow Mein Stir Fry Noodle Recipe
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Shanghai-style chow mein is unique because is seasoned with a special umami spice called Xian La Fen (鲜辣粉), which gives the noodles a savory, spicy, and smoky flavor. In this video, I will show you how to make this special Xian La Fen at home and have this authentic shanghai noodle dish at home. This spice powder is versatile; you can sprinkle it onto roasted pork, chicken, bbq, and fries.
Ingredients
To Make The Xian La Fen (Umami Spicy Seasoning)
1/4 cup of dried red chili, cut into small pieces (Amazon Link -
2 tsp of coriander (Amazon Link -
1.5 tsp of fennel seeds (Amazon Link -
1.5 tsp of Sichuan peppercorn powder (Amazon Link -
1 piece of tangerine peel (1 inch*1 inch), break into small pieces (Purchase Link -
2 tsp of dried ginger slices or ginger powder
1 tbsp of chicken bouillon or 2 tsp of MSG (Amazon Link -
To Marinade the pork
200g (7 oz) of pork, julienned
1/4 tsp of salt
2 tsp of soy sauce (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
1 tsp of cornstarch (Amazon Link -
White pepper to taste (Amazon Link -
To Stir Fry The Noodles
300 grams (10.6oz) of fresh noodles, thick
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of dark soy sauce (Amazon Link -
1 tbsp of pork lard to coat the noodles
3-4 baby bok choy, sliced
4 mushrooms, sliced
1/4 of a medium size onion, sliced into strips
3-4 cloves of garlic, sliced thinly
2 tbsp of pork lard to stir fry
1.5 tsp of Xian La Fen seasoning
1 tbsp of toasted sesame seeds (Amazon Link -
Directions
Make the Xian La Fen (鲜辣粉)
Toast the dried red chili, coriander, fennel, Sichuan peppercorns, dried tangerine peel, and dried ginger in a wok over medium-low heat for a few minutes.
Put the spices into a blender and blend into a fine powder. If you have any spice already in powder form, you can keep it on the side and mix it into the spice mixture at the end.
Optionally, mix the spice powder with 1 tbsp of chicken bouillon powder or 2 tsp of MSG.
Store the Xian La Fen in a sealed container. It will stay good for 4-5 months at room temp. If you don't want to spend the time to make Xian La Fen, you can use a mixture of 3/4 tsp of five-spice, 1/2 tsp of chili powder, and 1/4 tsp of MSG in this recipe as a replacement.
Marinade the Pork
Cut the pork into 1/4-inch thick strips, then marinate with salt, soy sauce, Chinese cooking wine, white pepper, and cornstarch. Mix well and set it aside. Although you could use other kinds of protein, such as beef and chicken, pork is the classic choice because this dish is also known as 上海肉丝炒面 (Shanghai julienned pork chow mein).
Prepare All the Vegetables
Slice the mushrooms into 1/4 of an inch thick slabs;
Cut the onion into strips;
Slice the garlic thinly; Cut the bok choy diagonally. Set everything aside.
Cook the Noodles
Add the noodles to the boiling water and cook until al dente. The cooking time varies depending on the thickness and the types of noodles (3-6 minutes). Drain the noodles and shake the excess water.
Season the noodles with soy sauce, dark soy sauce, and pork lard. The rest of the heat will melt the fat and coat the noodles, so they don't stick to each other. You can use vegetable oil or butter if you don't like pork fat.
Stir Fry the Noodles
Turn the heat to high and add 2 tbsp of pork lard. Swirl it around to melt it. Toss in the marinaded pork and Stir for a couple of minutes or until you don't see any pink color.
Remove the pork from the wok. Make sure you tilt the wok so you can leave the oil behind.
Add garlic, onion, mushroom slices, and noodles. Stir over high heat for a few minutes.
Add pork and bok choy. Keep mixing for 30 seconds or until the vegetables are welted.
Before serving, add 1 tbsp of toasted sesame seeds and 1.5 tsp of the Xian La Fen seasoning, which is the soul of Shanghai Chow mein. Toss well and enjoy!
Koshari Egyptian rice recipe /koshari /how to make koshari /kushari /
#koshari #egyptian #rice #macronirecipe
koshari Egyptian rice recipe koshari how to
make koshari kushari
ingredients.....
4 pes onion slice
4 spoon cornflour
4 spoon oil
4 pes garlic chopped
4 pes potato pasta
salt to tast
2 spoon black papper powder
1 spoon kashmiri chilli powder
half spoon Red chilli powder
1 spoon sugar
4 spoon White veniger
2 pes onion chopped
200 gm lentils
half spoon cumin powder
half spoon Coriander powder
2 spoon butter
209 gm vermicelli
100 gm kabuli chana( chickpeas)
100 gm macaroni
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