Quick & Easy Lo Mein Noodles

 

I was feeling in a Chinese noodle frame of mind today. I adore noodles. I sometimes will eat the dry ramen noodles and I do like to buy the frozen Yakisoba Noodles that you get at Costco.  They are delicious and are always great for a quick noodle fix.  Four minutes in the microwave and Bob's your uncle!

Failing that I will make my own noodles from scratch.  This is a noodle recipe that was inspired by one I found on Recipe Tin Eats  several years ago.   I like them because they are quick and easy to make. Mine never come out as shiny or as dark as hers do, but they are mighty delicious!

 

They also go together really quickly, providing you have done all of your veg and noodle prep ahead of time.  I don't mind a lot of chopping. It is the kind of mindless chore that I can do easily without even having to put a lot of thought into it.

I have even on occasion, if I am in a rush, used a package of ready chopped stir fry vegetables in this noodle dish, which are okay,  and quite satisfying, but I do have to say that chopping your own is best of all!  

I always find those store prepped vegetables can often taste a bit too bleachy for my liking. Tell me I am not alone in this!  Please!

 

 

My first real experience with Chinese Food was when I moved out to Calgary as a young bride.  We used to go to a Chinese place downtown. It was decorated with black lacquer tables, red paper lanterns, silk screens, jade ornaments, etc.  I remember thinking it was very elegant and I would like to decorate my house like that.

It makes me laugh to think about now.  Can you imagine?  A house decorated like that?  What was I thinking!  I really was incredibly naive and inexperienced, having spent my whole life in small towns, where pizza was considered to be exotic food!!!  The closest we ever got to Chinese food was frozen egg rolls, cans of Dainty fried rice and tins of chicken chow mien.  I do remember buying cans of chow mien noodles to eat like potato chips.

We didn't even have a Mc Donald's here when I was growing up. NO Burger King or A&W.  KFC came in when I was an older teen, and  there was Pizza Delight and the Rodeo Room, which was a restaurant which sold burgers and family style meals. I remember going there to eat after my high school Prom. 

Of course that has all changed now. We even have a Pita Pit!

 

WHAT YOU NEED TO MAKE QUICK & EASY LO MEIN NOODLES

It is a long list, but most are store cupboard ingredients. Because I like to cook a lot of Asian style meals I normally have the things required for the sauce in my refrigerator.

For the Sauce:

• 4 tsp Cornstarch (corn flour)
• 2 TBS dark soy sauce (I used China Lily)
• 2 TBS Tamari or light soy sauce (I used Kikkoman)
• 1 TBS Chinese cooking wine or Mirin
• 1/2 TBS Ginger Syrup (Optional)
• 1/2 tsp toasted sesame oil
• 1/4 tsp white pepper

For the Noodles:

• 1 TBS avocado or light olive oil
• 2 fat cloves garlic, peeled and finely minced
• 1/2 large onion, peeled and finely sliced
• 1 large red bell pepper, trimmed and thinly sliced
• 1 large carrot, peeled, trimmed and cut into julienne matchsticks
• 6 spring onions, trimmed and cut into 1 inch pieces
• 1 lb. (500g) Lo Mein, Hokkien or other noodles (I used spaghetti), prepared to al dente
• 1/4 cup water

To garnish: (optional)

• finely sliced spring onions

 

Don't be tempted to use jar garlic paste or a garlic press. The end result is too wet and the oil will spatter too much. Just finely chop it with a sharp knife or you can even cut it into thin shreds/slices.

If you like you can add even  more veggies.  Bean sprouts are nice as are grated cabbage, chopped broccoli florets, and even chopped celery.

You can use any kind of noodles you like.  I used spaghetti. Thick noodles, thin noodles, dry noodles (reconstituted), rice noodles, etc. 

 

Dark Soy Sauce is usually labeled as such. It packs a lot more punch when it comes to flavor and color.  I used China Lily which was perfect. The other soy sauce is a lighter soy sauce, and will sometimes be labelled as such. Kikkoman is a nice light soy sauce, and is also fermented.

Chinese Cooking wine is the authentic add in, but I used Mirin, which is a Japanese type of flavoring.  You can use the alcoholic one if you wish. Mine was a non-alcoholic one I got in the oriental section of the shops.  You can substitute chicken or vegetable stock also in its place, but if you do, reduce the light soy sauce as stocks can be salty.

Toasted sesame oil has a lot more flavor than regular sesame oil. It is darker in color.  Ginger syrup is found in health food stores and is gingery and sweet. You do not have to use this.  But you may want to add a teaspoon of brown sugar to the sauce mix, and a pinch of powdered ginger.

 

HOW TO MAKE EASY LO MEIN NOODLES

Seriously, if you have all of your ingredients ready and prepped you can be sitting down and enjoying this tasty noodle dish in about 10 minutes tops!

Cook your noodles according to the package directions. Drain well, rinse in cold water and then drain again. Set aside.

Whisk all of the sauce ingredients together in a bowl until smooth. Set aside.

 

Prepare all of your vegetables laying them out onto a plate in separate piles.

Heat the oil in a large deep skillet over medium high heat until very hot. Add the onion and the garlic. Stir fry for 30 seconds.

Add the carrot sticks and bell pepper. Cook, stir frying for a further 2 minutes.

Add the cooked noodles, sauce and water. Cook stirring and tossing together for a further 1 minute or so or until the noodles have heated through and are coated with the sauce.

 

Add the spring onions and toss together for a further minute until crispy tender and the noodles are coated and sticky with the sauce.

Garnish with the sliced spring onions (If using) and serve immediately.

Notes

You can add some chopped cooked protein with the noodles. Chicken, beef, pork, tofu, or shrimp are all good. Cut into edible chunks and marinate in some soy sauce before adding. (10 ounces/300g)

 

I was seriously impressed with how quickly this went together. Having everything ready before you start is the key. I did not add any protein to mine today, but I  will next time.

The flavors of this are spot on. Everything is well balanced out.  I did add the ginger syrup to mine, as I like a bit of ginger and sweet in my noodles.  This is a new favorite noodle dish for me!

If you are a lover of Chinese or Asian dishes like I am, you might also enjoy the following tasty delights!

BEEF AND BROCCOLI - This is one of my favorite dishes to enjoy when I go out for a Chinese meal. It is so delicious when made at home as well.  The trick is to get the broccoli just the right amount of crispy tender and to get the beef cooked without overcooking it and  of course the sauce is what makes the dish perfect. This is my home version and, not to brag or anything, its incredibly delicious!  Just as good or better than any takeaway!

GRILLED PEANUT CHICKEN -  This is a delicious marinade that is not just good for chicken. You can also marinate pork, tofu or fish with this lush peanut sauce and then grill to perfection. It is awfully good on chicken however.  It is a delicious mix of sweet and salty!

Yield: 3

Author: Marie Rayner

Lo Mein Noodles

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Filled with flavor and crunch, these are a wonderfully quick, easy, and delicious way to fill your Asian food craving! If you have all of your ingredients prepared before you start, this goes together really quickly.

Ingredients

For the Sauce:

• 4 tsp Cornstarch (corn flour)
• 2 TBS dark soy sauce (I used China Lily)
• 2 TBS Tamari or light soy sauce (I used Kikkoman)
• 1 TBS Chinese cooking wine or Mirin
• 1/2 TBS Ginger Syrup (Optional)
• 1/2 tsp toasted sesame oil
• 1/4 tsp white pepper

For the Noodles:

• 1 TBS avocado or light olive oil
• 2 fat cloves garlic, peeled and finely minced
• 1/2 large onion, peeled and finely sliced
• 1 large red bell pepper, trimmed and thinly sliced
• 1 large carrot, peeled, trimmed and cut into julienne matchsticks
• 6 spring onions, trimmed and cut into 1 inch pieces
• 1 lb. (500g) Lo Mein, Hokkien or other noodles (I used spaghetti), prepared to al dente
• 1/4 cup water

To garnish: (optional)

• finely sliced spring onions

Instructions

1. Cook your noodles according to the package directions. Drain well, rinse in cold water and then drain again. Set aside.
2. Whisk all of the sauce ingredients together in a bowl until smooth. Set aside.
3. Prepare all of your vegetables laying them out onto a plate in separate piles.
4. Heat the oil in a large deep skillet over medium high heat until very hot. Add the onion and the garlic. Stir fry for 30 seconds.
5. Add the carrot sticks and bell pepper. Cook, stir frying for a further 2 minutes.
6. Add the cooked noodles, sauce and water. Cook stirring and tossing together for a further 1 minute or so or until the noodles have heated through and are coated with the sauce.
7. Add the spring onions and toss together for a further minute until crispy tender and the noodles are coated and sticky with the sauce.
8. Garnish with the sliced spring onions (If using) and serve immediately.

Notes

You can add some chopped cooked protein with the noodles. Chicken, beef, pork, tofu, or shrimp are all good. Cut into edible chunks and marinate in some soy sauce before adding. (10 ounces/300g)

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Coconut Curry Lentil Soup

 

It is Monday afternoon as I write this and it has been the perfect day to make and enjoy a hot bowl of soup. I think we have gotten at least six inches of snow today and the wind has been blowing.   

I had a mother who could make soup out of anything.  My mom was the best soup maker and every time we had a roast of anything we could be sure that the scraps at the end of it would be made into a delicious hot pot of soup.

Ham, chicken, turkey, beef  . . .  all those roast scraps went into soup pots and we loved my mother's soup.  She always had ice cream buckets full of homemade soup in the freezer and when we came home to visit that was one thing we could always look forward to having for supper  on one of the first few nights we would be home.

 

One of my favorite memories of soup is from not too long after my second marriage had broken up.  I had been living in a rented room and had come down with a really bad chest and head cold.  I remember opening the door one day and finding my mother on the doorstep with an ice cream tub full of her homemade chicken soup.

Nothing was more welcome. Mom's and homemade chicken soup are the cure all for any illness in my opinion. This soup recipe I am sharing with you today may not be for a chicken soup, but it is nevertheless just as delicious.  I promise you.

 

It is hearty and filling, low in fat, and loaded with goodness by way of two kinds of lentils, brown rice, shredded coconut,  and a special  mix of spices.  It is, simply put, very delicious.

And very filling. A bowl of this and you will be in soup heaven. Not too spicy, just spicy enough, rich and thick.  I enjoyed it with some soft warm naan bread to mop up every delicious morsel.

It went down a real treat on this very blustery cold Winter's day.

  

 

WHAT YOU NEED TO MAKE COCONUT CURRY LENTIL SOUP

It looks like a long list, and it is, but most of the ingredients are store cupboard ingredients and/or spices.

• 1/2 cup (95g) green lentils
• 1/2 cup (100g) red lentils
• 1/4 cup (18g) unsweetened shredded coconut
• 1/4 cup (48g) brown rice
• 1 TBS coconut oil
• 1 TBS grated fresh gingerroot
• 1 fat clove of garlic, peeled and minced
• 1 tsp curry powder
• 1 TBS garam masala
• 3 TBS red curry paste
• 1 tsp turmeric
• 1 tsp fine sea salt (Or to taste)
• 7 cups (1.656 liter) good quality vegetable stock
• coconut milk to serve

 

I always keep bags of lentils in my store cupboard. I have red split lentils, dark green Puy lentils and brown lentils.  I think it is safe to say that I like lentils a lot.

They are an incredibly rich and nutritious addition to the diet and are filled with loads of fiber and other nutrients. Canada is actually one of the world's largest producer of lentils today.

Brown lentils are great for keeping their shape during cooking and are wonderful in soups. They have a rich and meaty flavor.

Red lentils are split (along with yellow lentils) and make for great thickeners in soups and stews. They have a sweet and nutty flavor.

 

Make sure you use unsweetened coconut shreds. You could also use desiccated coconut if that is all you can find. It just won't look the same in the finished soup.  

Brown rice is a whole grain rice, which has had its inedible outer husk removed. Generally speaking it takes longer to cook than regular rice. It has a lovely nutty flavor which makes is a great candidate for cooking in soups like this one.

Use the freshest spices as you can for this recipe in order to give you the optimum flavor!

Don't skip the coconut milk drizzle garnish. Use full fat coconut milk. There is relatively little fat in the soup and it will add a lovely richness to the finish. You could also squeeze over some lime juice if you want.  I garnished it with dried parsley leaves, but chopped coriander would also be very nice!

HOW TO MAKE COCONUT CURRY LENTIL SOUP

Soups are one of the simplest things to make in my opinion.  This one is, that's for sure! Easy to make and very satisfying!

Heat the coconut oil over medium heat. Add the ginger and garlic and sauté for 2 to 3 minutes, until very fragrant. Add the garam masala, curry powder and turmeric. Cook until very fragrant, about 1 minute.

 

Add the lentils, brown rice, coconut, curry paste, salt and vegetable stock. Bring to the boil then reduce to a simmer.

Cook, uncovered for 35 to 40 minutes, until the lentils are soft and the rice is cooked through. The soup should be thick. Taste and adjust seasoning as needed.

Serve, ladled into heated bowls with a swirl of coconut milk on top. Delicious!

 

To warm up the naan bread I simply sprinkled them with a bit of water and then popped them onto a baking sheet.  A few minutes in a moderate oven (350*F/180*C/gas mark 4) and they were warmed to perfection. Still nice and soft.

You could also brush them with some  melted butter or oil and let them cook a bit longer until they are crisp.  Also very nice.  I love Peshwari Naan.  This is a type of Naan bread that has nuts, coconut and raisins in it. 

 

Not only was this soup very easy to make, but it was also incredibly delicious.  It was thick and rich and infused with flavor.  Do add the swirl of coconut milk to the top when serving. It really adds a special something! If your soup seems to think, you could also stir a bit more stock or coconut milk into it and heat through.

I enjoyed my soup with some heated plain naan bread.  Together this was a really tasty and satisfying meal!  You can freeze the leftovers if you wish, but do note that it will be very thick so you may have to add more stock when you go to reheat it!

I love a nice hot bowl of soup on a cold winter's day. Here are some other soups that I make that you might also enjoy!

WINTER VEGETABLE SOUP WITH CHEESE DUMPLINGS - This is a deliciously hearty soup with plenty of vegetables, ham and fluffy cheese dumplings. I guarantee your family will love this! Simple to make and using simple  everyday ingredients. Its also a great way to use up what's in the fridge.

CREAMY HUNGARIAN MUSHROOM SOUP - Sweet onion, meaty mushrooms, lemon, dill, sour cream and a good stock all work together to create something with is sublime and quite simply delicious. There is no other word to describe it.  It is also really quick and easy to make.

Yield: 4 - 6

Author: Marie Rayner

Coconut Curry Lentil Soup

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

A delicious thick and hearty soup that is filled with lovely flavors and textures. I enjoyed with a swirl of coconut milk on top and some warm naan bread.

Ingredients

• 1/2 cup (95g) green lentils
• 1/2 cup (100g) red lentils
• 1/4 cup (18g) unsweetened shredded coconut
• 1/4 cup (48g) brown rice
• 1 TBS coconut oil
• 1 TBS grated fresh gingerroot
• 1 fat clove of garlic, peeled and minced
• 1 tsp curry powder
• 1 TBS garam masala
• 3 TBS red curry paste
• 1 tsp turmeric
• 1 tsp fine sea salt (Or to taste)
• 7 cups (1.656 liter) good quality vegetable stock
• coconut milk to serve

Instructions

1. Heat the coconut oil over medium heat. Add the ginger and garlic and sauté for 2 to 3 minutes, until very fragrant. Add the garam masala, curry powder and turmeric. Cook until very fragrant, about 1 minute.
2. Add the lentils, brown rice, coconut, curry paste, salt and vegetable stock. Bring to the boil then reduce to a simmer.
3. Cook, uncovered for 35 to 40 minutes, until the lentils are soft and the rice is cooked through. The soup should be thick. Taste and adjust seasoning as needed.
4. Serve, ladled into heated bowls with a swirl of coconut milk on top. Delicious!

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 Thank you so much for visiting! Do come again!

Broccoli and Sweet Pepper Stir Fry

 

This recipe I am sharing today is something I have been making for many, many years. It is a recipe I got from a cookbook that I purchased when my children were growing up.  Smart Cooking by Anne Lindsay.  Published in co-operation with the Canadian Cancer Society it was filled with lots of lovely, heart healthy, whole food recipes.

Many of them were quick and easy, using simple ingredients. I loved that I could use them and be sure that I was feeding healthy food to my children and many of the recipes became family favorites.  The Marinated Flank Steak (see above photo) was a particular favorite of my daughter Amanda's and soon became known in our house as Amanda's steak. 

 

It was a simple and delicious way of preparing steak.  A whole piece of flank steak was cross cut diagonally across the top and then left to marinade in a mixture of  1/4 cup (60ml) each of soy sauce and light olive oil, 2 TBS each of liquid honey and vinegar and 1 TBS grated fresh gingerroot.

 I used to pop it all into a plastic container with a lid in the morning and then marinate it in the fridge all day, ready to pop under the hot grill come supper time. Four to five minutes per side produced flank steak perfection, ready to slice diagonally and divide amongst the family.

 

I had picked up a piece of flank steak at the store the other day (a rare treat) and decided to do Amanda's steak and then cooked this fresh broccoli and sweet pepper stir fry to enjoy along side of it.

Some steamed basmati rice finished the meal perfectly.   Heart healthy.  Filled with color and texture.  Delicious and simple to make. You could not ask for  more!  Oh quick too. This was on the table in about 15 minutes.  Just remember to start marinating the steak in the morning.

You can even have all of your vegetables cut up ahead of time and ready to go. I used a pouch of ready cooked basmati rice.   This was a quick, easy and delicious meal!

 

WHAT YOU NEED TO MAKE BROCCOLI AND SWEET PEPPER STIR FRY

Some pretty simple, ordinary ingredients. Use the freshest that you can find.  The recipe is not suitable for using frozen vegetables.

• 1/2 bunch (1/2 pound/250g) broccoli
• 1/2 sweet red pepper
• 1/2 sweet yellow pepper
• 1/2 TBS light olive oil
• 1 medium onion, peeled and chopped
• 1 tsp grated fresh gingerroot
• 1/8 cup (30ml) vegetable stock
• 1 tsp soy sauce

 

I actually used a bag of already prepared broccoli for this. PC Brand fresh broccoli florets. It was the exact size that was needed for the recipe

I just used a brown cooking onion.  By that I mean an onion with a brown skin.  Did you know that if you peel an onion, leaving the root end intact, you won't cry? Its true! 

Then you can just cut a small slice from one side of the onion and place it cut side onto a cutting board. Holding if from the root end, make horizontal cuts through the onion lengthwise, then make horizontal cuts down through the onion from top to bottom. Finally make cuts crosswise. Perfectly cubed.

 

Hold onto the root end the whole time and then just discard that end when done. No tears and easy peasy.

To cut the peppers I lop off the stem end and then  trim out and discard the seeds. It is easy then to cut the peppers into thin slices horizontally.

To prepare the gingerroot, cut off a knob about 1/2 inch thick.  Peel and then grated it using a fine micro-plane grater.  Easy peasy!

You can use a low sodium soy sauce if you prefer.  Using a vegetable stock keeps this vegetarian, but chicken stock can also be used if needed.

HOW TO MAKE BROCCOLI AND SWEET PEPPER STIR FRY

Nothing could be quick or easier.  Perfectly cooked vegetables, crispy tender and filled with color and flavor each and every time!

Peel away any tough broccoli stems and discard. Cut stems and florets into 1 1/2 inch pieces.

Bring a pot of water to the boil and then add the broccoli. Blanch for 2 to 3 minutes until bright green. Drain, run under cold water to stop cooking and drain again. Pat dry and set aside

 

Trim the peppers, de-seed and cut into thin strips. Set aside.

Heat the oil in a large non-stick skillet over medium heat. Add the onion and grated gingerroot. Cook, stirring for a minute until the onion begins to soften. Add the peppers and continue to cook and stir for a further 2 to 3 minutes. Add vegetable stock if the vegetables start to stick.

Add the blanched broccoli and stir fry until heated through. Sprinkle with the soy sauce and serve immediately.

 

Blanching the broccoli first ensured that it was perfectly cooked at the end. Not too crispy, not over cooked, but just right.

This made for a really delicious side dish which I served with some grilled marinated flank steak and steamed rice.  Altogether a really lovely meal.

 

Some other vegetable dishes that you might also enjoy are:

HONEY MUSTARD ROASTED PARSNIPS AND CARROTS - These delicious roasted vegetables are a perfect pairing with any roast dinner.  Crispy tender and beautifully flavored.  Parboiled carrots and parsnips are tossed in a butter, honey and mustard mixture and then roasted to perfection, with lovely caramelized edges.

CREAMY PARMESAN BRUSSELS SPROUTS WITH BACON - Think you don't like Brussels Sprouts?  Then you haven't had them prepared this way.  Crispy tender, almost nutty, toasted to perfection in a pan of butter, then gilded with a rich and creamy sauce, and topped with crispy bacon bits.  The word delicious doesn't begin to cover this tasty dish!

Yield: 4 (as a side)

Author: Marie Rayner

Broccoli and Sweet Pepper Stir Fry

Prep time: 15 MinCook time: 8 MinTotal time: 23 Min

This colorful side dish is loaded with goodness and flavor. Simple, crispy tender, and delicious.

Ingredients

• 1/2 bunch (1/2 pound/250g) broccoli
• 1/2 sweet red pepper
• 1/2 sweet yellow pepper
• 1/2 TBS light olive oil
• 1 medium onion, peeled and chopped
• 1 tsp grated fresh gingerroot
• 1/8 cup (30ml) vegetable stock
• 1 tsp soy sauce

Instructions

1. Peel away any tough broccoli stems and discard. Cut stems and florets into 1 1/2 inch pieces.
2. Bring a pot of water to the boil and then add the broccoli. Blanch for 2 to 3 minutes until bright green. Drain, run under cold water to stop cooking and drain again. Pat dry and set aside
3. Trim the peppers, de-seed and cut into thin strips. Set aside.
4. Heat the oil in a large non-stick skillet over medium heat. Add the onion and grated gingerroot. Cook, stirring for a minute until the onion begins to soften. Add the peppers and continue to cook and stir for a further 2 to 3 minutes. Add vegetable stock if the vegetables start to stick.
5. Add the blanched broccoli and stir fry until heated through. Sprinkle with the soy sauce and serve immediately.

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 Thank you so much for visiting! Do come again!