Do you want to make a savory and healthy dinner using fresh Spring asparagus? Give my lo mein a try! This is definitely a must try dish (and its also ready in under 30 minutes.) You don't have to add spice to your final plated dish but, we happen to love ''Hot Chili Oil' as it gives off a heat but, it isn't a lasting, burning heat like a jalapeno. I'll add a photo and the name of the Hot Chili Oil we use ((we always swore by "Heavenly Chef" Hot Chili Oil but, it's harder and harder to find! We now use, "Sun Luck: La Yu Chili Oil" photo below in photo gallery. Enjoy! Diane
*Spicy Chicken & Asparagus Lo Mein INGREDIENTS SAUCE:
Sprinkle on *Hot Chili Oil, to taste, upon serving. I add about 3-4 drops, my husband adds about 1/2 tablespoon. INSTRUCTIONS
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**Updated 7/18/2023 I love this dish. It has the perfect mix of noodles to spicy sauce. I am someone who actually cannot tolerate spicy but, this has "just the right amount" to make you think "hey, what is that great flavor?" I like subtle spice - the dishes where you don't 'tear up' and start yelling for a fire extinguisher for your mouth! This dish delivers lots of great tasting vegetables in a lightly spiced Asian based spiced sauce. You can substitute in any protein you'd like in place of the chicken, or even leave out protein and just use vegetables. We usually grill chicken and I make sure to hold out a decent cup worth to make this dish the next night. Lo Mein's are very versatile - stick to keeping the sauce the same but, switch up everything else and it all still comes together nicely! ~Enjoy! Diane Spicy Chicken & Lo Mein
Ingredients: 8 ounces lo mein egg noodles *or spaghetti noodles cooking oil (I use olive oil) and a pat of butter 3 cloves garlic, minced 1 small onion or one bunch green onion, thin sliced 1 sweet bell pepper, thin sliced 1 carrot, thin sliced 1 can sliced water chestnuts, drained 3 cups fresh baby spinach 2 cups chicken, diced Sauce: 3 Tablespoons Soy Sauce 3 Tablespoons Hoisin Sauce 1 teaspoon Toasted Sesame Oil 1 teaspoon Hot Chili Oil or Sriracha **double the above if you want your lo mein extra saucy. Directions:
* lo mein noodles usually come in a 10 oz package. I prepare/cook all the noodles but, add just about 3/4 of the cooked noodles to this dish (I use the rest for lunch the next day chopped up and mixed into chicken salad - yum!) You can substitute spaghetti or thin spaghetti noodles if you cannot find egg lo mein noodles. Recipe Updated: July 18. 2023 Photos & Recipe by: Diane Baker for Canning and Cooking at Home Vegetable Lo Mein
Ingredients: 10 oz Lo Mein Noodles 1/2 head cabbage, shredded 1 large red bell pepper, cut into strips 1 large onion, cut into strips 3 large carrots, sliced 1-2 cups snow peas olive oil *to lightly coat cooked noodles and for wok. Sauce: (make triple this amount *to taste) 2 tablespoons soy sauce (or more, to taste) 2 teaspoons sugar 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon Sriracha (or more or less, to taste) 1/2 teaspoon Red Hot Chili Oil (more or less, to taste Directions: Cook lo mein noodles, drain, drizzle with a touch of oil (set aside). In large non stick wok or pan, I placed half a head of shredded cabbage, one large red bell pepper, one large onion, 3 large carrots, 1-2 cups snow peas, stir fry on high in a light amount of oil, until cabbage has wilted. Make sauce (I triple the amount of sauce, 1/3 goes in with veggies, 1/3 gets tossed with noodles and 1/3 used if needed near end)... once all veggies are wilted, add noodles back in and stir to combine, serve hot. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Sometimes I just want something simple that tastes decadent and flavorful. This dish is quick to prepare and easily updated to suit your needs. Don't want it too spicy then cut back on the spice or leave out... Feel free to toss in cooked chicken or shrimp too... As a note, I can usually find Lo Mein egg noodles in the Asian section of my supermarket but, you can substitute a pasta of your choice if need be. This dish is great for a Summer party too. Just remember those with nut allergies need to be warned about the peanut butter being used and you are good to go. Enjoy! Diane Spicy Peanut Noodle Salad Ingredients: 1 10oz package, Lo Mein Egg Noodles 2/3 Cup Water 1/3 Cup Peanut Butter 1/4 Cup Soy Sauce 1/4 Cup Rice Vinegar 3 Tbs Brown Sugar 1/4 Cup Vegetable or Peanut Oil 2 Tbs Toasted Sesame Seeds, plus more for topping* 2-3 tsp Sriracha Sauce 1 tsp Sesame Oil 1/4 tsp ginger, paste (or a grated bit of fresh, to taste) 1/2 tsp minced garlic (or one small clove, minced) cucumber slices, finely sliced or cubed for topping* Cilantro, for topping* optional Instructions: Cook noodles, according to package. Drain well and set in large bowl. I suggest you have the sauce ready before the noodles are done cooking. In a Cuisenart or blender, combine everything except for toppings and noodles. Process until smooth. Pour the blended peanut sesame mixture over the noodles and toss to coat. The mixture will be runny but, once in the fridge, the sauce sets up. Cover and refrigerate for at least three hours. It's best when served cold and the sauce is thick. Toss noodles prior to serving. Top with fresh cucumber slices, cilantro and sesame seeds. Serves 4-6. Recipe Notes: Remember, this dish is best served cold. If the sauce is just a bit too thick for your liking, add 1-2 teaspoons of cold milk and mix well to loosen up sauce a bit. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Chicken Lo Mein Ingredients: 1 pound chicken fillets, sliced into thin pieces. 2 tablespoon soy sauce (for marinade) 10 ounces lo mein egg noodles 1 tablespoon olive oil 2 cloves garlic, minced 1 red bell pepper, julienne 1 onion, julienne 1/2 cup snow peas or snap peas 1 small can sliced waterchestnuts 3 cups baby spinach 2 eggs, beaten *optional Sauce 2 tablespoons soy sauce (or more, to taste) 2 teaspoons sugar 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon Sriracha (or more or less, to taste) 1/2 teaspoon Red Hot Chili Oil (more or less, to taste) Directions: Cut chicken into thin slices and marinate in soy sauce for up to 4 hours in the refrigerator. In a prep bowl, stir together soy sauce, sugar, sesame oil, ginger, Sriracha and Red Hot Chili Oil; set aside. In a large pot cook lo mein noodles according to package instructions; drain well. In a large skillet or wok, heat olive oil over medium high heat. Add chicken and cook 1-2 mins. Add in the garlic, bell pepper, snow/snap peas, water chestnuts and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach and optional beaten egg until the spinach has wilted and eggs are cooked through, about 2-3 minutes. (I do this as the noodles are nearing end of their cook time.) Stir drained/cooked lo mein noodles and sauce mixture in with vegetables. Gently toss to coat & combine. Serve immediately. NOTE: *If lo mein noodles cannot be found, thin spaghetti can be substituted. Feel free to add any extra vegetables or mix of your own. Proteins can be changed up to from fish to beef and egg can be omitted as well. If you want a great taste without extra heat - leave the Red Hot Chili Oil out of dish or add when serving table-side. Recipe by: Diane Baker for Canning and Cooking at Home Photo by: Diane Baker Pinterest Pin: http://www.pinterest.com/pin/68727467625/ |