Best Chinese Carryout Noodles Recipes

LO MEIN (TAKE-OUT COPYCAT)

Lo Mein (Take-Out Copycat) image

Lo mein should not be a lengthy process (if Chinese Restaurants can have it ready in a fastly manner then the process should be fairly quick.) This Lo mein recipe doesn't require a dozen of different condiments and the process from start to finish is probably less than 20 minutes! Make it Chicken Lo mein but vegetables that you may already have on hand can be all that you really need.

Provided by Alyona's Cooking

Time 15m

Number Of Ingredients 11

Ingredients

1 lb Lo-mein noodles (can use dried ramen noodles or spaghetti pasta)
1 carrot (julienned)
1/2 cup cabbage (chopped/ can use napa cabbage, bottoms of salad greens or regular cabbage)
1 onion (Small, sliced)
2 TBSP oyster sauce
3 TBSP soy sauce
2 TBSP sugar
1 tsp apple cider vinegar
2 cloves garlic (crushed)
1/8 tsp dried ginger
dash of white pepper

Steps:

Cook noodles to package instructions. Drain; rinse and toss with 1 TBSP oil to prevent sticking. Set aside.
Heat a large skillet or wok over high heat. Add 1 TBSP of oil and veggies. Stir until vegetables are nicely seared (about 3 minutes.) Add in the noodles and pour in the sauce. Toss everything together over high heat until well combined. Serve.
NOTE: Add 1 tsp of sesame oil with the veggies for an aromatic flavor. Use peanut oil or canola oil for the stir-fry.

Nutrition Facts : Calories 253 kcal, Carbohydrate 53 g, Protein 7 g, Fat 1 g, Sodium 775 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHINESE CARRYOUT NOODLES

Chinese Carryout Noodles image

Provided by Marian Burros

Categories dinner, pastas, main course

Time 15m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 teaspoon canola oil
1 teaspoon Asian sesame oil
4 ounces whole onion or 3 ounces chopped onion (1 cup)
1 clove garlic
4 ounces skinless, boneless chicken breast
1 tablespoon coarsely grated fresh or frozen ginger
2 large stalks bok choy (or 1 rib celery)
8 ounces fresh angel-hair pasta
1/4 cup no-salt-added chicken stock
2 tablespoons dry sherry
1 tablespoon reduced-sodium soy sauce
1 1/2 tablespoons hoisin sauce
2 scallions
1/8 teaspoon salt

Steps:

Bring water to boil in a covered pot for pasta.
In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.
Mince garlic, add to onion and continue cooking.
Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
Grate ginger and add.
Wash, trim and cut bok choy into small pieces; add to pan and stir.
Cook pasta according to package directions.
Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.
Wash, trim and slice scallions.
Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 13 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 709 milligrams, Sugar 7 grams, TransFat 0 grams