marleah posted 01-19-99 3:57 PM pt
Leonard LO MEIN
1 lb. thin spaghetti/vermicelli/rice stick noodles
1/2 C vegetable oil
2 1/2 Tbsp sesame oil
3 Tbsp ground coriander seeds
3/4 C soy sauce
1 tsp hot chili oil (or to taste)
1. Cook noodles until al dente; drain, and cool under cold running water.
2. Heat the vegetable and sesame oils in a small saucepan over medium heat until hot. Remove from heat. Stir in the coriander and soy sauce (this will sizzle and pop a lot!), and chili oil.
3. Add any/all of the following add-in items to the noodles, stir.
4. Pour the hot dressing over everything and toss to coat evenly (hands do this better than a spoon).
5. Serve hot or cold.
ADD-INS (decrease amounts of each item if most are being used together)
1/2 lb. chicken breast, beef, pork loin, shrimp - sliced thin and stirfried with garlic/ginger/etc.
1 medium yellow onion, sliced thinly and sautéed
2 scallions (including green tops), sliced thinly
1/2 lb. snow peas, strings/ends removed, blanched (see below), then I cut lengthwise in half
1 C carrots, julienne cut and blanched (see below)
1 C celery, sliced thin and blanched (see below)
1 C broccoli, cut and blanched (see below)
1 (8 oz) can sliced water chestnuts, drained
1 (8 oz) can bamboo shoots, drained
1 (8 oz) can baby corn, drained
BLANCHING
Bring medium pot of water to rapid boil. Add vegetables and stir for
30 seconds. Remove vegetables from hot water and immediately rinse under
cold running water until cooled;
drain thoroughly.