lo mein Archives - The Midnight Baker

Subgum Chicken Lo Mein

Judith Hannemann — Tue, 07 Apr 2015 23:00:00 +0000

Subgum Chicken Lo Mein

Delicious dinner for 2! But this everything lo mein can be doubled to serve 4 easily.

If there’s anything I love, it’s an Asian-style meal. Couple that with my favorite meat, chicken, and that’s a marriage made in heaven!

And who would believe such a flavorful, yet quick, dinner can be whipped up from what are basically “standard” ingredients?

Perfect for empty nesters

Since I’m into Asian cooking, fish sauce and Maggi seasoning are pantry ingredients for me. If they are not on your shelf, it’s really no biggie. Most larger supermarkets carry both. Fish sauce will be in the Asian section. Don’t get alarmed–it doesn’t add any “fishy” taste. It’s used basically as we use salt. It’s actually made from anchovies. But if you are all, “EWWW” about it, just leave it out.

Peanuts add a crunchy dimension

Maggi, on the other hand, can be anywhere in your supermarket. It’s popular in Europe and Asia. It could be in the Asian section or the spice/seasoning section. However, soy sauce is a pretty decent substitute for it.

The cocktail peanuts add extra oomph to this, and a wonderful nutty flavor too.

Although this recipe’s amounts are for empty-nesters, just double or triple everything to serve more people!

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Subgum Chicken Lo Mein

If there’s anything I love, it’s an Asian-style meal. Couple that with my favorite meat, chicken, and that’s a marriage made in heaven!

Prep Time20

Cook Time10

Total Time30

Course: Chicken, Everyday Meals, skillet dinners

Cuisine: Chinese

Keyword: 30-minute meals, Asian chicken recipe, lo mein

Servings: 2

Calories: 575kcal

Author: Judith Hannemann

Ingredients

1 about 8-10 oz boneless skinless chicken breast, cut into strips
1 stalk celery sliced thinly
1 small onion sliced thinly
1 clove garlic minced
2 tbsp diced red bell pepper
1/4 cup cocktail peanuts
4 oz uncooked spaghetti
2 tbsp teryaki sauce
1 tbsp fish sauce*
1 tbsp Maggi seasoning**
1/8 tsp dark sesame oil
1 tsp cornstarch
1 tbsp water
2 tbsp olive oil

Instructions

*Available in larger supermarkets in the Asian section
** Soy sauce may be substituted.
Cook spaghetti according to package directions. I use "pan-size" spaghetti--which is merely regular spaghetti broken in half lengthwise (which is better for this dish). Drain and set aside.
Mix the teriyaki sauce, fish sauce, Maggi and the sesame oil in a small bowl. Set aside.
Mix the cornstarch and water in a small bowl. Set aside.
Heat 8-inch omelette pan over medium-high heat. Add oil and heat through.
Add chicken to the pan, stirring constantly until cooked through and golden in color. Add the celery, onion, garlic and bell pepper. Stirring until celery turns bright green.
Add the cooked spaghetti and the teriyaki mixture, tossing so the spaghetti is well coated.
Add the cornstarch mixture and stir contents of the pan well and cook for 1 minute.
Serve immediately.

Nutrition

Subgum Chicken Lo Mein

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Ground Beef Lo Mein

Judith Hannemann — Sun, 07 Dec 2014 00:00:00 +0000

Ground Beef Lo Mein

No reason to visit the take-out. This lo mein is so easy and delicious, you can make it right at home.

This is one of my all-time favorite Chinese dishes! I order it any time I go to a restaurant or get take out.

I’ve attempted to make a copycat version many times, but it wasn’t until I read the authentic recipe from the wonderful family who authors The Woks of Life, did I finally have the secret to the sauce. If you want the real deal, just follow that link. I didn’t have a lot of the add-ins they use on hand so I used what I had in my veggie crisper and my freezer. My version is a quickie pretty-near-authentic meal that uses budget ingredients.

Cheap, easy and delicious

For years I was under the impression that what you bought on the supermarket shelf was “dark soy sauce.” It’s not–that’s actually more “light soy sauce.” The secret here is having the dark soy sauce.

This is easily obtained if you have a Chinese market nearby. I don’t anymore–and haven’t since I left NYC. It’s available from Amazon, so I purchased it from them.

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However, after tasting it and seeing the texture, a pretty good approximation would be a tablespoon of regular off-the-shelf soy sauce and about 1/2 teaspoon of molasses.

I have to say this was pretty darned good! First of all, it’s cheap, fast, easy and uses what most folks have on hand, but do visit Woks of Life–their blog is truly balm for the soul–food, travel, and plenty of good-natured sibling humor.

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Ground Beef Lo Mein

No reason to visit the take-out. This lo mein is so easy and delicious, you can make it right at home.

Prep Time10

Cook Time10

Total Time20

Course: beef, Comfort Foods, skillet dinners

Cuisine: Chinese

Keyword: ground beef, ground beef recipes, lo mein

Servings: 4

Calories: 348kcal

Author: Judith Hannemann

Ingredients

8 oz lean ground beef
1 stalk celery or bok choy sliced
1/4 cup baby carrots julienne
1/4 cup sliced onions
1 clove garlic minced
1 tbsp light soy sauce*
1 tbsp oil
1/2 tsp sugar
1/2 tsp salt
8 oz spaghetti dry

SAUCE

1 tbsp dark soy sauce**
1 tbsp Chinese rice wine or dry sherry
1 tsp dark sesame oil

Instructions

*Light soy sauce is not the sodium-reduced soy sauce. It is an actual product. Major major brands of soy sauce closely approximate light soy sauce
**Dark soy sauce is available in larger supermarkets and Chinese markets. If you cannot obtain it, a good substitute is 1 tbs regular soy sauce (like La Choy) and 1/2 tsp molasses.
Cook spaghetti per package directions to al dente stage. Drain and rinse; set aside.
Heat a large skillet or wok over medium-high heat. Add oil.
Brown ground beef, breaking up clumps. Add the garlic, light soy sauce, sugar and salt; stir to combine.
Add the celery or bok choy, carrots and onions. Stir fry until celery is bright green.
Add the cooked and drained spaghetti and the sauce. Toss to coat completely.
Turn out on a serving platter.

Nutrition

Ground Beef Lo Mein

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Easter Leftover Favorites

Judith Hannemann — Thu, 17 Apr 2014 23:00:00 +0000

Here are some great ways to use those Easter ham or turkey leftovers!

Creamy Chicken (or Turkey) Rollups

Clean The Fridge Quiche

Two-Cheese Baked Chicken (or Turkey) Alfredo

Cheesy Lasagna Rolls (Meat Version)

Classic Split Pea with Ham Soup

Cream of Turkey with Brown Rice Soup

Cream of Ham and Potato Soup

Lo Mein

Ham Alfredo

Egg Baskets (Great for Easter Breakfast or Brunch)

Use those ham leftovers!

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Easter Leftover Favorites

Here are some great ways to use those Easter ham or turkey leftovers!

Prep Time15

Cook Time30

Total Time45

Course: Chicken, Dinner, pasta, Pork, soups

Cuisine: American

Keyword: chicen, ham, Leftover favorites, pasta, pork,, soups, turkey

Servings: 4 -6

Calories: 1014kcal

Author: Judith Hannemann

Ingredients

2 cups uncooked elbow macaroni
Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
1/4 tsp salt
1 tsp oil or butter

SAUCE

1/2 cup heavy cream
2 cups whole milk I generally mix 1 1/2 cups milk with 1/2 cup half and half cream
1 cup cubed Velveeta
8 oz shredded sharp cheddar
2 cups diced cooked ham
1/2 cup frozen peas
1/2 tsp freshly ground black pepper

TOPPING

1 cup soft breadcrumbs
1 tbsp butter melted

Instructions

Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker. Set rice cooker to COOK. Check macaroni in about 10 minute. If water is almost absorbed, switch cooker to WARM. When water is absorbed, the cooker will automatically switch to keep warm mode, but it's better in this case to catch this before it does. However, if it has already gone to keep warm, it's no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK). Leave the cooked elbows in the rice cooker's pot.
Add sauce ingredients to cooked macaroni in the rice cooker's pot. Switch cooker to COOK and with lid open, stir until cheeses are melted. Add the ham and peas. Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.
While sauce is reducing, mix breadcrumbs with the melted butter. Set aside.
Preheat oven to 350 degrees. Spray or grease a 1.5 quart deep casserole.
Add macaroni and sauce to prepared baking dish. Top with buttered bread crumbs.
Bake at 350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.
Serves 4-6
**For Conventional Cooking**
Cook elbows as per package directions; drain and set aside.
In a medium saucepan ,combine sauce ingredients. Stir constantly over medium heat until cheeses are melted.
Reduce heat and stir constantly until sauce is slightly reduced (about 25%). Add the ham, peas and cooked, drained macaroni. Proceed from here as in the directions above.

Nutrition

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Lo Mein (Meatless Monday)

Judith Hannemann — Sun, 22 Sep 2013 22:00:00 +0000

Lo Mein

Love noodles? Have leftovers? Here’s dinner tonight!

Another recipe I did for Gastrolux in their beautiful wok!

I had literally tons of bits and pieces veggies in my crisper drawer plus a huge bok choi. I also had an Asian-flavored pork chop I had left over from a previous meal…what a great way to use all this food some of which may have become forgotten and spoiled!!

I also wanted to try the new-style Kame noodles. I had tried them a few years ago and found them lacking in that even though they were cooked, you STILL had to boil them to separate them. With their new and improved product, you don’t have to boil that solid brick of noodles anymore. Just remove the pouches, squeeze the bag(s) slightly to separate the noodes then just add them to what you are cooking. What a pleasure and they taste great too!

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Vegetarian Lo Mein

This vegetarian lo mein recipe makes the perfect meatless Monday dinner!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: lo mein, skillet dinner, stir fry recipe, vegetarian recipe

Servings: 4

Calories: 519kcal

Author: Judith Hannemann

Ingredients

1 cup sliced mushrooms
1/4 cup carrots julienne
1 cup sliced bok choy
2 eggs beaten
2 green onions chopped
14.2 oz Kame Hokkein noodles (see NOTES)
2 tbsp oil

For the Sauce:

1/2 cup teriyaki sauce
1 cup water
1 tsp grated ginger
2 tbs brown sugar
1 tsp dark sesame oil
2 tbs dry sherry
1 clove garlic crushed

Optional Ingredients:

1 cup cooked meat sliced julienne

Instructions

Whisk together all sauce ingredients in a small bowl and set aside.
Heat wok over medium heat. Add the beaten eggs and cook until set. Turn egg to set the other side. Remove egg "pancake" from pan to a plate and let cool. When egg pancake is cool enough, cut into thin strips.
Return wok to medium heat. Add oil and heat until oil shimmers. Add the mushrooms, carrots and bok choy. Stir fry using non-metal utensil for 2 minutes. Add the Kame Hokkein noodles and stir fry for 2 additional minutes.
Stir sauce again and add to pan, stirring to coat contents with sauce. Add cooked meat if using. Cook over medium heat, stirring constantly until sauce has thickened. Serve immediately.

Notes

Spaghetti or lo mein noodles may be substituted if you cannot find the Asian noodles

Nutrition

Lo Mein

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