Red Hot Lover’s Vegetarian Lo Mein Recipe

Red Hot Lover’s Vegetarian Lo Mein Recipe

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45 juta s/d 2.5 milyar listing 2017
Red Hot Lover’s Vegetarian Lo Mein Recipe Red Hot Lover’s Vegetarian Lo Mein Recipe Recipe contributor Daryl Malloy wrote that every time he makes this dish, his wife is putty in his hands for several days. Needless to say, they eat it often! The heat level can be adjusted by increasing or decreasing the amount of chiles. Daryl recommends it very hot.
Red Hot Lover’s Vegetarian Lo Mein Recipe

Red Hot Lover’s Vegetarian Lo Mein Recipe

Recipe contributor Daryl Malloy wrote that every time he makes this dish, his wife is putty in his hands for several days. Needless to say, they eat it often! The heat level can be adjusted by increasing or decreasing the amount of chiles. Daryl recommends it very hot. Ingredients :
  • 1/4 cup (59 mL) Super-Rich Vegetable Stock
  • 1 tablespoon (15 mL) soy sauce
  • 4 cloves garlic, peeled and minced, divided
  • 1 tablespoon (15 mL) dry sherry
  • 1 tablespoon (15 mL) hoisin sauce
  • 2 teaspoons (10 mL) sesame oil
  • 1 teaspoon (5 mL) chile paste or hot bean sauce
  • 1 teaspoon (5 mL) minced ginger
  • 1/4 teaspoon (1.25 mL) ground white pepper
  • 1 pound (454 g) thin Chinese egg noodles
  • 1 tablespoon (15 mL) peanut oil
  • 3 or 4 Thai chiles (or other small, dried Asian chiles)
  • 1 medium onion, peeled and julienned
  • 1/4 cup (59 mL) dry sherry
  • 1 red bell pepper, stem and seeds removed, julienned
  • 1 cup (236 mL) sliced mushrooms
  • 2 carrots, julienned
  • 1/4 pound (113 g) pea pods
  • 11/2 tablespoons (22.5 mL) cornstarch mixed with 11/2 tablespoons [22.5 mL] water
  • 2 cups (473 mL) julienned Napa cabbage
  • 1/2 cup (118 mL) chopped green onions
Method :
  1. In a bowl, combine the vegetable stock, the soy sauce, half the garlic, the sherry, the hoisin sauce, the sesame oil, the chile paste, the ginger, and the white pepper.
  2. Cook the noodles according to the package directions. Drain the noodles and toss them lightly with oil to prevent sticking.
  3. Heat a skillet or wok until very hot and add the peanut oil. Stir-fry the remaining garlic, chiles, and onions until translucent. Add the sherry and reduce for 1 minute.
  4. Add the bell pepper, mushrooms, carrots, and pea pods and stir to coat. Cover and cook for 1 minute. Add the sauce, cover, and cook for 4 minutes. The vegetables should still be crisp. Raise the heat and slowly stir in the cornstarch mixture until the sauce thickens.
  5. Add the noodles and toss to coat. Stir in the cabbage and green onions and serve.
Yield : 4 servings Heat Scale : Medium See also recipes  "T.A.P. Sandwich Recipe" how to make vegetarian lo mein, ingredients vegetarian lo mein, lo mein recipe, method vegetarian lo mein, vegetable lo mein recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Red Hot Lover’s Vegetarian Lo Mein Recipe

Article Categories : Asian Recipes, Chinese Recipes, Recipes

Red Hot Lover’s Vegetarian Lo Mein Recipe

Red Hot Lover’s Vegetarian Lo Mein Recipe

Recipe contributor Daryl Malloy wrote that every time he makes this dish, his wife is putty in his hands for several days. Needless to say, they eat it often! The heat level can be adjusted by increasing or decreasing the amount of chiles. Daryl recommends it very hot.

Ingredients :

  • 1/4 cup (59 mL) Super-Rich Vegetable Stock
  • 1 tablespoon (15 mL) soy sauce
  • 4 cloves garlic, peeled and minced, divided
  • 1 tablespoon (15 mL) dry sherry
  • 1 tablespoon (15 mL) hoisin sauce
  • 2 teaspoons (10 mL) sesame oil
  • 1 teaspoon (5 mL) chile paste or hot bean sauce
  • 1 teaspoon (5 mL) minced ginger
  • 1/4 teaspoon (1.25 mL) ground white pepper
  • 1 pound (454 g) thin Chinese egg noodles
  • 1 tablespoon (15 mL) peanut oil
  • 3 or 4 Thai chiles (or other small, dried Asian chiles)
  • 1 medium onion, peeled and julienned
  • 1/4 cup (59 mL) dry sherry
  • 1 red bell pepper, stem and seeds removed, julienned
  • 1 cup (236 mL) sliced mushrooms
  • 2 carrots, julienned
  • 1/4 pound (113 g) pea pods
  • 11/2 tablespoons (22.5 mL) cornstarch mixed with 11/2 tablespoons [22.5 mL] water
  • 2 cups (473 mL) julienned Napa cabbage
  • 1/2 cup (118 mL) chopped green onions

Method :

  1. In a bowl, combine the vegetable stock, the soy sauce, half the garlic, the sherry, the hoisin sauce, the sesame oil, the chile paste, the ginger, and the white pepper.
  2. Cook the noodles according to the package directions. Drain the noodles and toss them lightly with oil to prevent sticking.
  3. Heat a skillet or wok until very hot and add the peanut oil. Stir-fry the remaining garlic, chiles, and onions until translucent. Add the sherry and reduce for 1 minute.
  4. Add the bell pepper, mushrooms, carrots, and pea pods and stir to coat. Cover and cook for 1 minute. Add the sauce, cover, and cook for 4 minutes.
    The vegetables should still be crisp. Raise the heat and slowly stir in the cornstarch mixture until the sauce thickens.
  5. Add the noodles and toss to coat. Stir in the cabbage and green onions and serve.

Yield : 4 servings
Heat Scale : Medium

See also recipes  “T.A.P. Sandwich Recipe”