HOUSE SPECIAL LO MEIN RECIPE | Easy Lo Mein Sauce

[Music] to get started I will be using a 1/2 pound of cleaned and butterflied large shrimp a half pound of beef steak that I have thinly sliced I'm using a New York sirloin steak I'm also going to be using a 1/2 pound of chicken breast that I have sliced thinly next I'm going to prepare the meat I will be using two large eggs I'm going to separate one white and yolk from the egg now the method that I'm using to prepare the meat I used Sioux and Jambo restaurant style recipes to prepare my meat usually I just season the meat let it marinade and cook it but I like the addition of the cornstarch and egg mixture into the meat because it keeps it really tender and moist it really gives it that Chinese restaurant texture that I look for when I want to eat lo mein noodles I will leave the link to their YouTube channel and website if you want to look and see how they do their recipes it really put my lo mein recipe over the top by using this method ok so now that my egg is scrambled and I've separated the egg white I am now going to prepare the shrimp I'm going to add the 1 egg white to the shrimp I will also be seasoning it with white pepper and just salt to taste I really didn't measure I just added it to taste and if you have black pepper use that that's fine but I had white pepper so I'm using it I'm only going to season it with just white pepper and salt to taste you can add any additional seasonings that you like and now I'm going to be adding 2 tablespoons of cornstarch the addition of the egg and the cornstarch is what keeps the meat tender once you cook it in the wok and it also gives it that velvety texture after I prepare the shrimp I'm going to give everything a good mix and I'm going to prepare the beef and chicken pretty much in the same way I'm just going to be using the full egg and yolk mixture for the beef and chicken and I'm going to season it the same way and I'm going to let them sit and marinate until I need them you want to at least let them sit and marinate for at least 15 minutes now you might notice that my chicken breast has a darker color to it I actually had pre-marinated chicken breast in the freezer so I went with it but you don't have to use pre-marinated it's just what I had in my freezer to use so you want to just make sure you use chicken breast okay so now that all of the meat is prepared I'm going to work on my noodles today I'm using boxed Chinese style lo mein noodles the other type of noodle that I use are linguine noodles but I found these at the store so I'm going to give them a try the directions basically say to boil them for six minutes I'm going to let them boil for somewhere between five and five and a half minutes this box of noodles is 14 ounces usually I use just a pound of linguine noodles so you don't have to purchase a 14 ounce box if you find one pound box of noodles that's fine for this recipe my noodles have been boiling for five and a half minutes so I've drained the water and now I'm rinsing them in cold water to stop them from cooking I don't want them to overcook and get mushy once I finish rinsing them in cold water I'm going to add them back to the pot and add some sesame oil and just give it a good mix to prevent them from sticking until I need them here are the other ingredients one teaspoon of ginger and three cloves of garlic minced onion carrots bell peppers I'm also going to be using around 2 cups of sugar snap peas green onion and the whites of the green onion now for the sauce I'm using 1/4 cup of oyster sauce 1 tablespoon of sugar and I'm also going to be using 1/2 teaspoon of dark soy sauce now the ratio of these ingredients is up to you if you want it sweeter I just feel like the tablespoon of sugar balances the saltiness of the oyster sauce and soy sauce and the oyster sauce you can also use with this recipe I think somewhere between a quarter cup and a third cup anything more will be over salted so here I'm preheating my wok I'm adding a couple tablespoons of vegetable oil I'm going to let that heat up and I'm going to start cooking my meat so I'm gonna start with the beef and I'm basically going to cook it in this hot wok you want to get the wok as hot as you can this is a nonstick wok if you have a well-seasoned wok I want to say in the original recipe for preparing the meat they did add oil to it but I feel like since this is nonstick I didn't need to add oil to the egg and the cornstarch mixture so I'm just going to cook this and take it out of the pan put it on a separate plate until I need it and just repeat this for the shrimp and the chicken now that all of my meat is cooked I'm adding more oil to the wok and now I'm going to add the whites of the green onion my ginger and garlic and cook those now I want to add this you can use whatever vegetables you like use the combination of your choice you don't have to use onions carrots and peppers and some sugar snap peas I just like those if you want mushrooms and bean sprouts and cabbage go for it it's gonna be your house special lo mein in your home now I'm going to continue sauteing the onions peppers and carrots then I am going to add the sugar snap peas now you can blanch those beforehand it makes it a lot easier to just stir-fry and saute in your wok but I go through so many steps making lo mein noodles I just add them raw in the pan and then I'm going to saute them for a minute and then I'll I will add 1/2 cup of water and allow the water to just cook the sugar snap peas a little further so you're not biting into raw sugar snap peas I find this convenient for me but again if you prefer to blanch the sugar snap peas go right ahead it does work better okay so my sugar snap peas are cooked too the way I like them the water has evaporated so now I'm going to add the rest of the ingredients [Applause] everything is nicely mixed so now I'm going to add my noodles now you don't have to add all the noodles to the wok but I'm trying to get dinner on the table so it is all going in the wok and I'm going to carefully toss and mix everything together I think that the noodles need more sauce so I made another batch of sauce and I am adding a tablespoon to two tablespoons of sauce extra to my noodles again the amount of sauce and ratio of ingredients the way you want to mix the sauce is up to you but this is what I like I'm going to add my green onions to give that a mix and I'm also going to be adding sesame oil to taste you can add as much or as little as you like [Music] now it's time to plate my dinner dinner is served and I'm ready to eat I hope you give this recipe a try I hope you like it and thanks for watching [Music]

Channel: Simply Mamá Cooks

Views: 788,094

Rating: 4.8168659 out of 5

Keywords: Easy recipes, how to, Gochujang Mama, Homecooked, Summer, Spring, Fall, Christmas, Holiday, Family meals, House Lo mein noodles, Chinese food recipe, beef lomein, shrimp lomein, how to make chinese style meat, chinese tender meat, velvet meat recipe, dinner ideas, chinese restaurant recipes, chinese take out recipe, general tso chicken recipe, lo mein sauce recipe, chinese noodles, shrimp recipe, beef recipe, lo mein recipe, chinese noodles recipe, tess cooks 4u lo mein

Id: ZT9LSsNXXe0

Length: 11min 44sec (704 seconds)

Published: Wed Apr 18 2018