(Presseportal openBroadcast) - When they are looking at Chinese recipes some people do not understand the difference between lo mein and chow mein. There is a big difference between both. I want to start off by describing what each one is. Get more information about lo mein vs chow mein http://www.chinesefoodrecipes.cc/difference-chow-mein-lo-mein/
What's Chow Mein?
These noodles are your best bet, when you might have a recipe that calls for either fresh or dried noodles.
What Is Lo Mein?
Lo Mein mean "chucked noodles." When you've got a recipe that calls for "fresh egg noodles," this is your best bet.
When it all comes down to this chow mein vs lo mein deal, it's all the groundwork of each noodle. They are the same - they're made out of the exact same ingredients - but you use them otherwise. They're both made with wheat flour and egg. Both noodles need to be softened in boiling water either way, just for times that are different. Dehydrated noodles want 5-6 minutes to boil, while fresh egg noodles only need 2-3 minutes to cook. The cooking time also depends on the thickness you want to your noodles.
Here are a few essential Chinese recipes for both dishes that I think you'll appreciate.
Simple Chow Mein
2 teaspoon: Garlic
1/8 teaspoons: Ginger (Ground)
1/8 teaspoon: Black Pepper
1 Tablespoon: Brown Sugar
3 Tablespoon: Oil
Heat oil and add onions and celery, cook until onions are translucent.
Add pepper, garlic, ginger, soy sauce and sugar.
Add sauce to skillet then toss noodles and enjoy!
Easy Lo Mein
3 Cups: Baby Spinach
2 Cups: Cremini Mushrooms
2 Cloves: Garlic
1/2 tsp: Ginger (ground)
1: Red Bell Pepper
2 Tablespoon: Soy Sauce
1/2 teaspoon: Sriracha
2 teaspoon: Sugar
1 Tbsp: Oil
1 teaspoon: Sesame Oil
Whisk soy sauce, sugar, sesame oil, ginger, and sriracha
Cook noodles in boiling longer, drain, set aside.
Warm oil over moderate heat in wok or large skillet. Add garlic, mushrooms, pepper and carrot and cook until soft (3 minutes). Stir and spinach and cook until the spinach is wilted. Stir and toss noodles and serve immediately and enjoy!
1/2 lb: Any Meat You Choose
2 Cloves: Garlic
2 teaspoon: Ginger
4: Green Onions
1/4 Cup: Soy Sauce
1 Tote: Cabbage and Carrot Coleslaw Tote Mix
1 tsp: Salt
1 teaspoon: Sugar
1 tsp: Oil
1 tsp: Sesame Oil
12: Egg Roll Wrappings
1 teaspoon: Water
Cook meat with ginger and garlic; if grease is left behind, empty it.
Blend and sesame oil and add to meat in the pan.
Pour over veggies and stir. Let it cool.
Lay wrap so it's facing you and area of filling in the centre of each wrapper 3 Tbsp.
Fold bottom point over filling and roll once. Fold in left and right points.
Brush the beaten egg and finish rolling. Repeat with next 11 wrappings.
Either fry in frying pan or bake for 10 to a quarter hour at 350.
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