lo mein noodles Made with vegetables and proteins of your choice and wrapped in a mouth-watering lo-men sauce. Much tastier than your favorite Chinese takeout restaurant and ready in just 25 minutes.
What is Romaine?
Lomen is a popular Chinese dish of stir-fried noodles. Its name comes from the Cantonese word ‘rumin’, which means ‘stir-fried noodles’. Traditional Cantonese-style lo-men is made with flour and egg noodles and is drizzled with a thin sauce. It is sometimes served with wontons or meat.
Chinese-American version of RomaineOn the other hand, it is common to stir-fry various vegetables and meat and toss them with a salty-sweet sauce made from seasonings such as soy sauce, ginger, garlic, and sesame oil.
What is the difference between yakisoba and romaine?
Due to the similarities between Chinese-American versions of romaine and chow mein, it is not uncommon for the terms “fried noodles” and “romaine” to be used interchangeably. Still, there are some notable differences between the two.
- noodles: Both dishes typically use wheat flour egg noodles, but the variety may vary. Yakisoba usually uses thin, crisp noodles, while lomen uses thick, soft noodles.
- Cooking method: The term “chowmen” means “fried noodles” in Cantonese. The noodles are boiled to a crisp and stir-fried with a variety of vegetables and proteins. Lomen, on the other hand, is made by mixing boiled noodles with vegetables and protein in a sauce. This results in softer, slippery noodles and a saurier dish.
- texture and taste: Because yakisoba is cooked differently, it tends to have a crunchier, firmer fried flavor. Lomen, on the other hand, is softer and absorbs more of the sauce’s flavor.
Ingredients for lomen
- protein: The most common proteins include thinly sliced chicken, beef, pork, peeled and deveined shrimp, or firm tofu. Choose one or a combination of them.
- vegetables: Lots of great veggie options. This recipe includes carrots, onions, red peppers, and snow peas. Other popular vegetables include sliced mushrooms, chopped or baby bok choy, bean sprouts, broccoli, water chestnuts and spinach.
- lo mein sauce: Each chef has his own ‘favorite’ lo-men sauce recipe. However, the main ingredients include light soy sauce (regular soy sauce), dark soy sauce, sesame oil, oyster sauce or hoisin sauce (or both), fresh ginger, and raw garlic.
- noodles: Lomen is made with lomen noodles, which are egg noodles made with wheat flour. Not gluten free. You can find it at regular grocery stores and most Asian specialty markets. It can be fresh or semi-cooked. If you can’t find egg noodles, you can substitute spaghetti noodles, dried noodles, or soba noodles. Rice vermicelli is the best choice if you can’t have gluten in your diet.
how to make romaine
1. Prepare lomen sauce: Put soy sauce, chicken stock, dark soy sauce, oyster sauce, hoisin sauce, sesame oil and sugar in a medium bowl and mix. Set it aside.
2. Prepare a pot of boiling water: Once you start cooking, things move quickly.It is convenient to prepare water for boiling the noodles. in front Cooking begins.
3. brown the chicken: Add oil to a wok or large skillet over high heat. Add chicken and sauté for 5-7 minutes. Remove chicken from pan to a clean plate. Set it aside.
Four. Fried vegetables: In the same wok or pan, fry the onions and peppers, then add the carrots, snow peas, garlic and ginger. Cook until vegetables are crispy but tender, 3 to 4 minutes.
Five. cook the noodles: Drain well until al dente or slightly undercooked.
6. Add sauce and boiled chicken: Return the chicken to the wok and add the sauce. Mix well to coat and cook for 2 to 3 minutes or until thoroughly heated. Add the noodles at the end Transfer to a pan and stir gently until the sauce is well coated.
7. garnish: Green onions and sesame seeds are popular.
FAQ
Dark soy sauce is aged longer than regular soy sauce and is often mixed with molasses, caramel and a small amount of cornstarch. As a result, it is richer and sweeter than usukuchi soy sauce, and contains less salt. It is an essential ingredient in many Asian sauces and recipes.
No, romaine is not gluten-free. Some sauces (including regular soy sauce) and egg noodles contain gluten.
Yes, leftovers can be frozen, but the texture of the noodles will change, making them softer and more mushy. However, the taste should remain the same.
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If you try this easy loin recipe, please leave a comment and let us know. I always love to hear your thoughts.
lo-men recipe
lo mein noodles Made with vegetables and proteins of your choice and wrapped in a mouth-watering lo-men sauce. Much tastier than your favorite Chinese takeout restaurant and ready in just 25 minutes.
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Instructions
In a medium bowl, combine soy sauce, chicken broth, dark soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Set it aside.
Bring a large pot of salted water to a boil. Have it ready when you boil the noodles.
Add oil to a wok or large skillet over high heat. Add chicken and sauté for 5-7 minutes. Remove chicken from pan to a clean plate. Set it aside.
Return the same piece or skillet to medium heat, add the onions and red peppers, and sauté, stirring frequently, for 2 to 3 minutes.
Add the carrots, snow peas, garlic and ginger, stir and sauté for 3-4 minutes until the vegetables are crispy but tender.
Boil noodles until al dente according to package directions. drain.
Return chicken to wok and add sauce. Mix well to coat and cook for 2 to 3 minutes or until thoroughly heated.
Add the noodles to the pot and stir-fry until the sauce is well coated.
Garnish with chopped green onions/scallions or sesame seeds if desired.
Jessica’s Note
Recipe tips:
- Slice the vegetables thinly and cut the chicken into bite-sized pieces. Lomen is meant to be cooked quickly. Chopping everything into small pieces will help speed up the process.
- Make sure everything is ready before you start cooking.
- Cook and remove meat (chicken, beef, shrimp) before sautéing vegetables.
nutrition information
calorie: 697kcal | carbohydrates: 98g | protein: 43g | fat: 15g | saturated fat: 3g | Polyunsaturated fat: Fiveg | Monounsaturated fat: Fourg | Trans fat: 0.1g | cholesterol: 203mg | sodium: 2096mg | potassium: 845mg | fiber: 7g | sugar: 12g | Vitamin A: 5709IU | Vitamin C: 55mg | calcium: 89mg | iron: Fivemg
(Nutrition information provided is an estimate and will vary depending on cooking methods and specific brands of ingredients used.)