Tossed noodles (or lo mein) #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See instructions | ||
Directions
1. Prepare any of the stir-fried mixtures below. Then remove the mixture but leave its liquids in the pan.
2. Add the parboiled noodles (see "Parboiled Noodles #1/#2") and toss gently to heat. (If the noodles seem too dry, add 1 tablespoon oil, pouring it down the sides of the pan.)
3. Return the stir-fried mixture, blend in well with the noodles, then serve. STIR-FRIED MIXTURES FOR NOODLES (see recipe): 1. Lo Mein Stir-Fried Pork Mixture 2. Lo Mein Stir-Fried Roast Pork Mixture #1 3. Lo Mein Stir-Fried Roast Pork Mixture #2 4. Lo Mein Stir-Fried Shrimp Mixture #1 5. Lo Mein Stir-Fried Shrimp Mixture #2 6. Lo Mein Stir-Fried Pork/Shrimp Mix #1 7. Lo Mein Stir-Fried Pork/Shrimp Mix #2 8. Lo Mein Stir-Fried Vegetable Mixture 9. Lo Mein Stir-Fried Crabmeat Mixture 10. Lo Mein Miscellaneous Stir-Fried Mixture From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Basic noodles in soup #2
- Chicken chow mein #2
- Chow mein #1 - noodles
- Chow mein #2
- Cold noodles
- Lo mein noodles
- Parboiled noodles #2
- Sesame noodles #2
- Soft-fried noodles (or chow mein) #1
- Soft-fried noodles (or chow mein) #2
- Soft-fried noodles (or chow mein) #3
- Soft-fried noodles (or chow mein) #4
- Stir fried two noodles (hokkien mee)
- Stir-fried two noodles (hokkien mee)
- Thai fried noodles (2)
- Thai noodles (2)
- Tossed noodles (or lo mein) #1
- Tossed noodles (or lo mein) #3
- Tossed noodles (szechuan)
- Tossed noodles - szechuan