Lo Mein anyone?

[joyous]

In the Asian section of your grocery store, they may have actual Lo Mein noodles.

I love love love Lo Mein, so please be sure and tell us how it goes.

[Nancy171]

I sometimes make the Saucy Beef Lo Mein from the CL Dec. 1999 issue. It uses fettucine and flank steak with a soy/sesame oil sauce. It's pretty good, but tastes pretty different from the lo mein I'm used to when I eat out (probably because it's not swimming in oil...)

[dotglee]

Hi Jewel,

Now you're talking! Lo Mein is my favorite last minute/use up leftovers/cheap/pretty quick/dinner. I often use dry Chinese noodles (egg or not), which are cooked al dente and tossed with some sesame oil to separate the strands. It's usually room temperature, but this is one of those dishes you can cook in stages.

Costco often has big packages of fresh Yakisoba noodles. We split them into four packages and freeze (for two people). I often use a bit of frozen shrimp and either leftover pork (one pork chop goes a long way) or I buy some slices of Chinese barbecued pork at the QFC deli. For vegies, I use snow peas, carrots (usually cooked ahead in julienne strips), zucchini, bok choy (especially the leaves) or spinach, bean sprouts, and green onions at the end. Chopped garlic and ginger always start things off in a bit of oil.

The biggest problem we have is tossing all that to get it hot, and our wok is big! DH usually mans the wok and stirs, while I throw in what goes next. The basic idea is to cook the vegies in order of cooking time and to cut everything to match the noodles (harmony of cut). Anything that can be cut into strips is fair game.

We usually add soy sauce and some hot oil (chili oil) to our bowls afterwards for individual tastes. And it reheats well for lunch leftovers. I can almost always come up with some variation as long as I have fresh bean sprouts.

One of these days I'll add up the calories, but I can't imagine that it's a lot--just some oil and noodles--most of the vegies are free. And we don't usually have anything else--maybe a pineapple popsicle or some sorbet. I hope you'll try it.

[Holly in KC]

Jewel...

I'm posting too late to be of any help to you this evening, but thought I'd give you a couple of recipe suggestions you might like to try some other night.

First - this isn't "lo mein", but it is an asian noodle dish: Slippery Spicy Noodles from CL 3/97. Cellophane noodles, green onions, ground pork and a spicy, gingery broth -- the noodles soak up the sauce. Yummy.

Second - Chinese Vegetable Egg Rolls - adapted slightly from a recipe in "Healthy Homestyle Cooking" by Evelyn Tribole.

2 teaspoons reduced-sodium soy sauce
1/3 teaspoon cornstarch
2 dashes dry mustard
dash ground black pepper
1/3 teaspoon sesame oil
1/3 cup finely chopped celery
2 T finely chopped onion
1/3 teaspoon grated ginger root
1 clove garlic, minced
1/3 cup finely shredded Chinese cabbage
1/3 cup coarsely shredded carrots
1/4 cup chopped fresh mushrooms
1 - 2 Tablespoons low fat cream cheese
4 egg roll wrappers

Prepared Sweet & sour sauce for dipping

In a small bowl, stir together the soy sauce, cornstarch, mustard and pepper until the cornstarch is dissolved. Set aside.

Heat the sesame oil over med-high heat. Add the celery, onions, ginger and garlic. Stir-fry for 2 minutes. Then add the cabbage, carrots and mushrooms. Stir fry for 1 minute more.

Stir in the soy sauce and cream cheese and cook for 1 - 2 minutes or until the sauce mixture thickens (and the cream cheese melts) and adheres to the veggies. Remove from heat.

Spoon 1/4 cup of the veggie mixture onto the center of each egg roll wrapper. Fold one corner of the wrapper over the veggies, slightly tucking the corner under the filling. Then fold the side corners over the top. Lightly moisten the remaining corner with water. Then roll the egg roll toward the remaining corner and press firmly to seal.

Wipe a no-stick sauce pan with a little canola oil. Heat the pan over medium-high heat. Add the egg rolls and cook until lightly browned.

Serve warm with sweet & sour sauce.

[Jewel]

I am going to attempt Lo Mein for the first time tonight. We love Stirfry, usually chicken, beef or pork, broccoli, carrots, onions, green and red bell peppers, bean sprouts and garlic. Usually I serve it with rice, but I'm curious about doing it with Asian Noodles of some kind. I've been told this is called 'Lo Mein'. Any suggetions? Some recipes I've seen look the same as your basic stirfry, they're just making a bit more sauce and adding spaghetti or linguine. Does anyone have tips on other noodles to use? Favorite recipe? Anything??

I'm also going to attempt the Baked Egg Rolls from the March issue, just without the meat. Seems like everyone was split on their reviews for those, so if anyone has any tips or suggestions for those egg rolls, I'd appreciate them! Thanks! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 06-22-2001).]

[Babs56]

Originally posted by Holly in KC:
Jewel...

I'm posting too late to be of any help to you this evening, but thought I'd give you a couple of recipe suggestions you might like to try some other night.

First - this isn't "lo mein", but it is an asian noodle dish: Slippery Spicy Noodles from CL 3/97. Cellophane noodles, green onions, ground pork and a spicy, gingery broth -- the noodles soak up the sauce. Yummy.

Second - Chinese Vegetable Egg Rolls - adapted slightly from a recipe in "Healthy Homestyle Cooking" by Evelyn Tribole.

2 teaspoons reduced-sodium soy sauce
1/3 teaspoon cornstarch
2 dashes dry mustard
dash ground black pepper
1/3 teaspoon sesame oil
1/3 cup finely chopped celery
2 T finely chopped onion
1/3 teaspoon grated ginger root
1 clove garlic, minced
1/3 cup finely shredded Chinese cabbage
1/3 cup coarsely shredded carrots
1/4 cup chopped fresh mushrooms
1 - 2 Tablespoons low fat cream cheese
4 egg roll wrappers

Prepared Sweet & sour sauce for dipping

In a small bowl, stir together the soy sauce, cornstarch, mustard and pepper until the cornstarch is dissolved. Set aside.

Heat the sesame oil over med-high heat. Add the celery, onions, ginger and garlic. Stir-fry for 2 minutes. Then add the cabbage, carrots and mushrooms. Stir fry for 1 minute more.

Stir in the soy sauce and cream cheese and cook for 1 - 2 minutes or until the sauce mixture thickens (and the cream cheese melts) and adheres to the veggies. Remove from heat.

Spoon 1/4 cup of the veggie mixture onto the center of each egg roll wrapper. Fold one corner of the wrapper over the veggies, slightly tucking the corner under the filling. Then fold the side corners over the top. Lightly moisten the remaining corner with water. Then roll the egg roll toward the remaining corner and press firmly to seal.

Wipe a no-stick sauce pan with a little canola oil. Heat the pan over medium-high heat. Add the egg rolls and cook until lightly browned.

Serve warm with sweet & sour sauce.

[Terrytx]

We had the Slippery Spicy Noodles for dinner last night and they were a big hit. Thanks for the recipe Holly and for the inspiration to get Nina Simonds books and for the other recipes.

[Holly in KC]

Terry -

I'm so glad you liked the slippery noodle recipe! Thanks for letting me know it worked out for you.

[Deanna]

I, too, love lo mein and have searched hi and lo (pun intended) for an authentic recipe. Even did the CL-Search thing!

Tonite I tried the following recipe. Comments: The texture is just right, the flavor is very good but just a bit bland for my taste. I might try adding a bit more green onion and maybe a touch more soy or sesame. Definitely authentic and definitely a keeper!

Lo Mein
from The Chinese Village Cookbook by Rhoda Yee

1/2 lb egg noodles
1/2 lb flank steak (or chicken or shrimp)

Marinade:
1 teaspoon cornstarch
1 tablespoon light soy sauce
1 teaspoon sherry

1 clove garlic, crushed

Sauce Mixture:
1 tablespoon cornstarch
1 cup chicken stock
1 tablespoon soy sauce
2 tablespoons oyster sauce

1 teaspoon sesame oil
1 stalk green onion, diced
2 tablespoons oil

Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain.

Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. (I doubled the marinade mixture.)

Prepare sauce mixture. Have a pot of hot water ready.

Heat wok. Add 2 tablespoons oil and reheat. Add garlic; brown and discard. Add beef and salt; stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.