{"id":4897,"date":"2024-02-24T17:32:11","date_gmt":"2024-02-24T17:32:11","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4897"},"modified":"2024-03-04T22:23:18","modified_gmt":"2024-03-04T22:23:18","slug":"lo-mein-noodles","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/lo-mein-noodles\/","title":{"rendered":"Lo Mein Noodles"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Lo Mein Noodles<\/span><\/h2>\n
<\/div>\n
Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your choice. This takeout mainstay comes down to the right sauce and the right noodles \u2013 then you\u2019re just 6 minutes away from noodle heaven!<\/span>
<\/div>If you want lip smackingly delicious Lo Mein noodles just like takeout, you just need to get the SAUCE right! The noodle part is easy – you can literally use any noodles, even pasta (yep, seriously). Also, switch out the vegetables with 5 cups (packed) of any chopped vegetables of choice.<\/span><\/div>\n
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Prep Time<\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>3<\/span><\/div>\n\n
Author: <\/span>Nagi – Recipe Tin Eats<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bd<\/span> tbsp<\/span> vegetable or peanut oil<\/span><\/li>
  • 2<\/span> garlic cloves<\/span> finely minced (Note 1)<\/span><\/li>
  • \u00bd<\/span> onion<\/span> finely sliced<\/span><\/li>
  • 10<\/span> oz (300g)<\/span> chicken or other protein<\/span> sliced 0.5cm \/ 1\/5″ thick (Note 2)<\/span><\/li>
  • 2<\/span> medium<\/span> carrots<\/span> peeled and cut into 4 x 0.75cm \/ 1.75 x 1\/3″ batons<\/span><\/li>
  • 1<\/span> large<\/span> red capsicum \/ bell pepper<\/span> sliced (or 2 small)<\/span><\/li>
  • 6<\/span> green onions (scallions)<\/span> cut into 5 cm\/2\u201d lengths<\/span><\/li>
  • 1<\/span> lb (500g)<\/span> Lo Mein<\/span> Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried)<\/span><\/li>
  • \u00bc<\/span> cup (65ml)<\/span> water<\/span><\/li><\/ul><\/div>

    <\/span>SAUCE:<\/span><\/h4>
    • 4<\/span> tsp<\/span> cornflour \/ cornstarch<\/span><\/li>
    • 2<\/span> tbsp<\/span> dark soy sauce<\/span> (Note 4)<\/span><\/li>
    • 2<\/span> tbsp<\/span> soy sauce or light soy sauce<\/span> (Note 4)<\/span><\/li>
    • 1<\/span> tbsp<\/span> Chinese cooking wine or Mirin<\/span> (Note 5 subs)<\/span><\/li>
    • 1<\/span> tsp<\/span> white sugar<\/span> (omit if using Mirin)<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> sesame oil<\/span> toasted, optional (Note 6)<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> white pepper<\/span> (sub black pepper)<\/span><\/li><\/ul><\/div>

      <\/span>GARNISH (OPTIONAL):<\/span><\/h4>
      • Green onion (scallions)<\/span> finely sliced<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Sauce:<\/strong> Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.<\/span><\/div><\/li>
        • Season Chicken: <\/strong>Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.<\/span><\/div><\/li>
        • Heat oil in a wok or large heavy based skillet over high heat until smoking.<\/div><\/li>
        • Add onion and garlic, stir 30 seconds.<\/div><\/li>
        • Add chicken, stir until white on the outside, still raw inside – 1 minute.<\/div><\/li>
        • Add carrot and capsicum\/bell peppers, cook 2 minutes or until chicken is cooked.<\/div><\/li>
        • Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.<\/div><\/li>
        • Add green onions, toss for another 1 minute until all the noodles are slick with sauce.<\/div><\/li>
        • Serve immediately, garnished with extra green onions if using.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
            \n
          1. Garlic<\/strong>\u00a0– don’t use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it – even sliced is enough.<\/li>\n
          2. Proteins<\/strong>\u00a0– how to cook & cut:\n
              \n
            • Beef, pork, turkey<\/strong>\u00a0– slice and cook per recipe<\/li>\n
            • Ground \/ mince meat<\/strong>\u00a0– cook garlic and onion per recipe, then cook ground \/ mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe.<\/li>\n
            • Hard tofu<\/strong>\u00a0– cut into 1 x 4cm \/ 1\/3 x 1.5″ batons, cook per recipe.<\/li>\n
            • Prawns\/shrimp<\/strong>\u00a0– use small peeled, cook per recipe.<\/li>\n
            • More veggies<\/strong>\u00a0– use another 2 1\/2 cups chopped veggies.<\/li>\n<\/ul>\n<\/li>\n
            • Lo Mein noodles<\/strong>\u00a0are fresh yellow noodles\u00a0(usually labelled “egg noodles”) that are about 3mm \/ 1\/8″ thick, sold in the fridge section of grocery stores.
              Dried noodles –\u00a0<\/strong>use 200g\/8oz uncooked ramen noodles or other dried noodles. They will increase in volume and weight once cooked per packet.\nNote – Lo Mein is still delicious made with ANY type of\u00a0noodles – thick, thin, fresh, dried, egg or rice – or ramen noodles, or even spaghetti or other long pasta (trust me, no one will know!).<\/span>
              <\/div>\n<\/li>\n
            • Soy Sauces:<\/strong>\n
                \n
              • Dark soy sauce<\/strong>\u00a0is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)<\/li>\n
              • Soy Sauce –\u00a0<\/strong>ordinary all purpose soy sauce, they just say “soy sauce” on the label (eg. Kikkoman). Can also use\u00a0Light soy sauce\u00a0– bottle is labelled as such.<\/li>\n<\/ul>\n<\/li>\n
              • Chinese cooking wine<\/strong>\u00a0(“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles.\u00a0Substitute<\/strong>\u00a0with Mirin, cooking sake or dry sherry.\u00a0Non alcoholic sub<\/strong>\u00a0– sub both the cooking wine AND water with low sodium chicken broth\/stock + reduce light soy sauce to 1.5 tbsp.<\/li>\n
              • Sesame oil –\u00a0<\/strong>toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.<\/li>\n<\/ol>\n
                <\/span>Bryan’s Notes:<\/span><\/h5>\nI made this for myself the other day. It turned out to be quite easy, and I liked the results. I used Soba noodles because I had some left over, and didn’t have any ‘official’ Lo Mein noodles. I used frozen cooked shrimp, defrosted, and added towards the end, because is was easier to do that than defrost the chicken we had. I also used a yellow pepper instead of green.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4894,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,170,136,140,696,138],"tags":[],"class_list":["post-4897","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-chinese","category-entree","category-side","category-snack","category-stir-fry"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/02\/Lo-Mein_5.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4897"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4897\/revisions"}],"predecessor-version":[{"id":4937,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4897\/revisions\/4937"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4894"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}