|The Eclectic Gourmet Guide to Los Angeles|
|by Collen Dunn Bates|
The creators of the popular, no-holds-barred Unofficial Guides now take locals and travelers out on the town with The Eclectic Gourmet, their new ...
1 - 10 of 58 for make lo mein
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Boil noodles according ... The more we make this dish, the ... add. This is an acquired taste and you may want to start off with a small amount at first.
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until ...
Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly. Stir in a small amount of oil to prevent ...
Mix well: 1. Heat 2 tbsp. oil in wok over high temperature. Brown 1 slice ginger root and 1 garlic, discard. 2. Stir-fry bean sprouts for 1 minute. ...
Boil noodles according to package directions. Wash with cold water. Set aside. Mix last 6 ingredients in a cup and add the meat strips. In a wok or ...
In large skillet, combine turkey, broth, soy sauce, sugar, ginger, garlic powder and vegetables. Bring to a boil. Stir in pasta. Reduce heat to low, ...
Cut chicken into ... heat; stir in soy sauce. Drain vermicelli; arrange on serving platter and top with chicken and vegetable mixture. Makes 6 servings.
Combine first 5 ingredients in a large bowl and mix well. Place in a casserole. Mix soup with 1 can water in saucepan. Heat thoroughly and pour over ...
1. Soak noodles in warm water until tender (soft), cut if long. Pour off water and set noodles aside. 2. Boil chicken until tender, shred chicken, ...
Saute the first ... cooked, add pancit (lo mein) in low ... the broth dried out. OPTIONAL Note: Pancit bihon or rice stick has to be soaked and drained.
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