Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.anyone know of a recipe for "crispy pan fried lo-mein"?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(anyone know of a recipe for "crispy pan fried lo-mein"?),it will help you,my kids.
my fiance and i frequent this chinese restauraunt and they make this dish called crispy pan fried lo mein. it's a mix of chicken , beef steak, and shrimp in a brown sauce. served>------------------------------...
DIRECTIONS:
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Vegetable Lo-Mien,
INGREDIENTS:
8 ounces uncooked spaghetti
1/4 cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
1/2 cup sliced red bell peppers
1>------------------------------...
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers,>------------------------------...
DIRECTIONS:
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Hope you enjoy these Pan Fried Shrimp Lo Mein
This is a Chinatown favorite. These noodles are crispy & golden brown on the outside and soft on the inside. The light sauce from the stirfry topping still lets the delicate flavor of the noodles prevail.
Ingredients:
* 4 cups fresh egg noodles, Hong Kong-style Sauce:
* 1/2 cup small shrimp, cooked 1 teaspoon salt
* 1/4 cup white onion, julienne 1 teaspoon sugar
* 1/4 cup green onion, julienne 1 tablespoon ric ewine
* 1/4 cup bamboo shoots 1 teaspoon white & green onion, minced
* 1/2 cup bean sprouts 1 teaspoon garlic & ginger minced
* 1/4 cup celery, julienne 2/3 cup chicken stock, unsalted
Instructions:
* Prepare the sauce by stirfrying the onions, ginger and garlic in 1 teaspoon oil until fragrant. Add the wine, salt, sugar and stock and cook until dissolved.
* Par-cook the noodles in hot water until softened, about 1-2 minutes.Drain the noodles. Heat 2 tablespoons oil in a very hot wok.
* Place the noodles in wok and cook until brown and crispy. Carefully flip and brown the other side. Set aside.
* Heat 1 teaspoon oil in hot wok and stir fry shrimp and vegetables until cooked and hot. Add sauce and thicken with cornstarch slurry.
* Carefully spoon stir fried shrimp and vegetable onto center of the panfried noodles.
Serves 4. i have an easy cheap one
just buy some ramen noodles, boil them almost all of the way then frie them in a stir fry pan, with veggies
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.anyone know of a recipe for "crispy pan fried lo-mein"?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(anyone know of a recipe for "crispy pan fried lo-mein"?),it will help you,my kids.
my fiance and i frequent this chinese restauraunt and they make this dish called crispy pan fried lo mein. it's a mix of chicken , beef steak, and shrimp in a brown sauce. served>------------------------------...
DIRECTIONS:
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Vegetable Lo-Mien,
INGREDIENTS:
8 ounces uncooked spaghetti
1/4 cup vegetable oil
2 cups fresh sliced mushrooms
1 cup shredded carrots
1/2 cup sliced red bell peppers
1>------------------------------...
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, peppers,>------------------------------...
DIRECTIONS:
In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.
Hope you enjoy these Pan Fried Shrimp Lo Mein
This is a Chinatown favorite. These noodles are crispy & golden brown on the outside and soft on the inside. The light sauce from the stirfry topping still lets the delicate flavor of the noodles prevail.
Ingredients:
* 4 cups fresh egg noodles, Hong Kong-style Sauce:
* 1/2 cup small shrimp, cooked 1 teaspoon salt
* 1/4 cup white onion, julienne 1 teaspoon sugar
* 1/4 cup green onion, julienne 1 tablespoon ric ewine
* 1/4 cup bamboo shoots 1 teaspoon white & green onion, minced
* 1/2 cup bean sprouts 1 teaspoon garlic & ginger minced
* 1/4 cup celery, julienne 2/3 cup chicken stock, unsalted
Instructions:
* Prepare the sauce by stirfrying the onions, ginger and garlic in 1 teaspoon oil until fragrant. Add the wine, salt, sugar and stock and cook until dissolved.
* Par-cook the noodles in hot water until softened, about 1-2 minutes.Drain the noodles. Heat 2 tablespoons oil in a very hot wok.
* Place the noodles in wok and cook until brown and crispy. Carefully flip and brown the other side. Set aside.
* Heat 1 teaspoon oil in hot wok and stir fry shrimp and vegetables until cooked and hot. Add sauce and thicken with cornstarch slurry.
* Carefully spoon stir fried shrimp and vegetable onto center of the panfried noodles.
Serves 4. i have an easy cheap one
just buy some ramen noodles, boil them almost all of the way then frie them in a stir fry pan, with veggies
correctness,It's Non-profit and only for informational purposes.
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