Lo Mein Noodles
A hundred cities, a hundred flavors; each city has its unique taste. While noodles might not represent the quintessential taste of Henan, they are certainly the most beloved summer dish. The broth is vividly red, and the added eggs are tender. When the cooked noodles are mixed into the rich broth, it enhances the aroma, making the dish delicious and refreshing.
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Lo mein noodles is an ancient traditional noodle dish of the Han Chinese, with a history of over 1,000 years. It is popular in most parts of China. So, how is lo mein noodles made? Today, let me introduce it to you:
1.What is lo mein noodles?
The primary method for making lo mein noodles involves boiling the noodles thoroughly in clear water, then draining them. Instead of adding soup, the noodles are directly topped with pre-prepared hot dishes or garlic seasoning, and then mixed well. The names for this dish vary by region; it is known as "hé lo mein noodles" in some places, "chuáng zi miàn" in others, and also as "héluo miàn" or "yā hé lāo" or "zhá hé lāo." Each region has its unique way of making lo mein noodles and its own distinctive flavors.
2.What is the difference between lo mein noodles and Mix noodles?
Lo mein noodles, also known as "mixed noodles," is a dish primarily made of noodles mixed with various ingredients using a "lāo" method. Its distinctive feature is the rich broth that is mixed with the noodles, focusing more on texture and moisture compared to other noodle dishes. The noodles are tender and smooth, while the broth is rich and flavorful, leaving a lasting impression.
Mixed noodles, or "bàn miàn," are made by boiling noodles such as alkaline noodles, sliced noodles, or Yangchun noodles. After boiling, the noodles are mixed with scallions, peanut sauce, soy sauce, lard, or sesame oil (sometimes with added minced braised pork). The name "bàn miàn" highlights the process of mixing the noodles with the seasonings and toppings, which enhances and evenly distributes the flavors throughout the dish.
3.What kind of noodles are used for lo mein noodles?
Lo mein noodles can be made with a variety of noodles, including but not limited to black squid ink noodles, brown soba noodles, green spinach noodles, cold noodles, purple sweet potato noodles, udon noodles, and colorful mixed vegetable noodles. The emphasis is on the preparation method rather than the specific type of noodle used, so there are no strict requirements regarding the choice of noodles.
4.What is in lo mein noodles?
Lo mein noodles typically includes vegetables and lo mein noodles sauce. The sauce is the soul of the dish, usually made with soy sauce. Soy sauce adds saltiness and flavor to the dish without darkening the noodles like dark soy sauce would.
5.What tools do you need for making lo mein noodles?
It is recommended to use long chopsticks when making lāo miàn to avoid burning your hands. Use a strainer with your other hand to scoop the noodles while draining the water.
Lo mein noodles comes in various forms. Here, we'll specifically introduce tomato and scrambled egg lo mein noodles. If you like it, you can give it a try!
INGREDIENTS
MAIN INGREDIENTS
- 1 catty Noodles
- 2 tomatoes
- 3 eggs.
ACCESSORIES
- Appropriate amount Thornywort
- Cucumber
SEASONINGS
- 4 cloves Garlic
- Shallot
- Salt
- Some sesame oil
- Vinegar
DIRECTIONS
STEP 1
First, wash the surface of the tomatoes and make a small cross-cut at the bottom. Then, blanch them in boiling water for 2 minutes, peel off the skin, and finally dice them into small pieces and set aside in a plate. Wash the shepherd's purse leaves thoroughly and drain excess water. Grate the fresh cucumber into thin shreds and set aside.
STEP 2
Put oil in the pot, add chopped green onions, and pour in the beaten eggs. Add the diced tomatoes and stir-fry until the eggs and tomatoes are cooked together.
Tips:
Beat the eggs until dense bubbles appear; this will result in a tender texture for the scrambled eggs. When frying the eggs, ensure the oil is hot, and you can use a bit more oil. Cook over high heat and stir quickly. This method will yield eggs that are not only soft and tender but also more flavorful.
STEP 3
Next, add a large bowl of water to the pot and bring it to a boil. Once boiling, add an appropriate amount of salt to season the broth.
STEP 4
After the water boils, let it cook for about two to three minutes before turning off the heat. Add a small amount of monosodium glutamate (MSG) if desired; it's optional. Throw in a handful of shepherd's purse leaves and blanch them in the residual heat until cooked. Then, let it cool and set aside.
STEP 5
Prepare the vinegar garlic sauce by crushing the garlic into a paste and placing it in a bowl. Then, add an appropriate amount of sweet potato vinegar or any other vinegar of your choice to the bowl.
Tips:
When it comes to vinegar, avoid using aged vinegar, as its flavor is not suitable for this dish. White vinegar may not be ideal either. I suggest purchasing loose vinegar if possible. If loose vinegar is not available, you can use packaged rice vinegar from the supermarket, as its flavor is also suitable for this dish.
STEP 6
In another pot, bring a pot of water to a boil. Once boiling, add the fresh noodles prepared earlier and cook until done. Then, promptly remove the noodles from the pot and rinse them in cold water to cool them down.
STEP 7
Drain the noodles slightly to remove excess water and place them in a bowl. Pour the tomato and egg broth over the noodles, then add the shredded cucumber and fresh shepherd's purse leaves. Drizzle with the vinegar garlic sauce, give it a gentle stir, and it's ready to enjoy!
Tips:
After boiling the noodles, it's essential to rinse them with cold water. This not only cools the noodles down, making them refreshing and smooth, but also prevents them from sticking together. Additionally, it gives the noodles a firmer texture. If you cannot consume tap water directly, it's advisable to prepare cold boiled water in advance.
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