How to upgrade leftovers into lo mein
Upgrade your leftovers
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15 Minute Chinese Takeout Stir Fried Noodle Recipe | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. This easy dupe for Chinese take out not only uses ingredients you can find in your the regular grocery store, but it comes together in about 15 minutes. And it's just as good when you eat it as leftovers.
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14 NONSTICK SAUTE PAN: (you can find it cheaper from sites like restaurantsupply.com)
10: CHEFS KNIFE:
MICROPLANE:
MY FAV STAINLESS BOWL:
JULIENNE PEELER:
6.75qt LE CREUSET DUTCH OVEN:
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RECIPE
▪225g or 1/2lb thin spaghetti
▪salt
▪225g or 2.5c button mushrooms, halved and sliced
▪150g or 2c snow peas, cut into bite sized pieces
▪125g or 1 med carrot, julienned/shredded
▪150g/1 lrg red bell pepper, thinly sliced
▪4-6 scallions (root half only), chunky sliced
▪25g or 1.5-2 Tbsp ginger, grated
▪15g or 3-4 cloves garlic, grated
▪75-100g or 1 3/4c bean sprouts
▪20g or 1.5Tbsp high smoke point oil (avocado, peanut, canola, light olive, etc)
▪Stirfry sauce (recipe below)
▪Sesame seeds
Bring large pot of water to a boil. Add generous pinch salt and boil spaghetti until al dente. Cut veg. When pasta is done, drain and toss with high smoke point oil.
Preheat large nonstick skillet or wok over med-high heat then add long squeeze of high smoke point oil then mushrooms and pinch salt. Cook for about 3 min or until they’ve lost moisture and are taking on a golden color. Transfer mushrooms to a bowl.
Return pan to high heat and add another squeeze of oil, snow peas, bell pepper, and pinch of salt. Cook and stir for 60-90 seconds or until beginning to char, but still a bit crunchy. Add to bowl with mushrooms.
Return pan to high heat, add another long squeeze of oil followed by the spaghetti noodles. Stir fry for 2-3 min until well dehydrated on the outside. Once beginning to take on color, add ginger, garlic, scallions, and shredded carrot. Toss and stir fry until raw edge has cooked off of veg. Add back in mushrooms, peas, bell pepps, raw bean sprouts, and stir fry sauce. Stir and toss until sauce reduces to a glaze and everything is combined, about 1min.
Plate up and garnish with sesame seeds.
STIR FRY SAUCE - stir ingredients to combine
▪75g or 1/4c soy sauce
▪75g or 1/4c mirin
▪35g or 2.5Tbsp sesame oil
▪25g or 1.5Tbsp oyster sauce (or vegetarian hoisin)
#weeknighting #chowmein #spaghettistirfry
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CHAPTERS:
0:00 Intro
:28 The noodles
1:16 Veg prep
3:25 Drain the noodles
4:06 Stir frying
6:23 I really need to update my Squarespace website
7:23 Finishing the stir fry
8:19 Stir fry sauce
8:39 Final toss and plate up
9:58 Let's eat this thing
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Super Tender Mongolian Beef... With Noodles! | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
Leftover Lo Mein!
Who doesnt love cold leftover Chinese Food?! Over at the Clancey they are adding Pork Belly and calling it Yesterday Lo Mein!
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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
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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