Best Gon Lo Mein Recipes
CLASSIC LO MEIN (NOODLES)
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isn't such a thing as a "lo mein" noodle, so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
- Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute.
- Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute.
- Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
- Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
BAKED GON LO MEIN
Gon Lo Mein means dry-fried noodle. This is a Hawaiian version of a Chinese dish. Other vegetables may be used in this dish as well if desired.
Provided by littleturtle
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease a 9x13-inch baking pan.
- Mix noodles, vegetables, sesame, and char siu, and place in pan (the chuka soba noodles I use direct you to stir-fry the noodles after boiling them, and I stir-fry them with the onions and bean sprouts before mixing in the other veggies and meat, and putting it in the baking pan).
- Mix sauce ingredients, and lace noodle mixture with sauce.
- Seal with foil.
- Bake at 325°F for 45 minutes.
- Remove from oven and loosen foil immediately to let steam escape (so vegetables don't overcook).
- Serve hot or cold.
Nutrition Facts : Calories 468.9, Fat 26.5, SaturatedFat 3.8, Sodium 1503.4, Carbohydrate 52.4, Fiber 4.8, Sugar 5.2, Protein 9.5
GON LO MEIN
This is a dish my family has always enjoyed. I think I got this recipe from Maui news years ago.
Provided by Shirley Makekau
Categories Rice Sides
Number Of Ingredients 7
Steps:
- 1. Sprinkle oyster sauce and sesame oil over noodles and mix well.
- 2. Heat oil in wok or skillet. Stir fry veggies and add shoyu sauce to veggies
- 3. Add noodles to veggies in wok and incorporate the veggies through the noodles and heat well.
- 4. Place the lo Mein on a platter and then add the fried egg that has been cut into strips. Add chopped green onions over all.
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