Ingredients
-
8
-
4
-
2
-
2
-
1/2
-
2
-
1
-
1
-
1/4
-
2
-
-
-
-
-
Directions
Szechuan-Style Lo Mein, This is a recipe in transition. It was made after a conversation with a friend. There is no place that I have been able to find a recipe for Bacon Lo Mein – this was the closest I came on the internet. Originally, I found this on OregonLive.com, Tuesday, Nov. 29, 2005 from Philip Jones, Fort Atkinson, Wis. However, have tweaked it and now it’s mine bad or good! Here’s to ya’.Update: 01/22/2010 – to the reviewer who gave it a thumbs up – did you mean to omit the stars? After all – I got a glowing report! ;), Used this recipe many times. Delicious flavours. use shrimp instead of bacon. Marinated shrimp for 1 hour before cooking. Our favourite!, Used this recipe many times. Delicious flavours. use shrimp instead of bacon. Marinated shrimp for 1 hour before cooking. Our favourite!
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Steps
|
1
Done
|
Cook Vermicelli According to Pkg Directions; Drain and Toss With 1 Tablespoon of the Oil. |
|
2
Done
|
Keep Warm and Set Aside. |
|
3
Done
|
Meanwhile Heat Remaining Oil in a Large, Deep Skillet Over Medium Heat. |
|
4
Done
|
Add Ginger,Garlic and Pepper Flakes;stir-Fry For 30 Seconds. |
|
5
Done
|
Add Bok Choy, Bell Pepper,and Mushrooms; Stir-Fry 4 Minutes. |
|
6
Done
|
Add Broth and Soy Sauce; Bring to a Simmer. |
|
7
Done
|
Add Green Onions; Simmer Until Vegetables Are Tender, About 2-3 Minutes. |
|
8
Done
|
Stir in Vermicelli, Water Chestnuts and Canadian Bacon, If Using, or "turkey" Bacon Pieces; Heat Through. |
|
9
Done
|
Transfer to 4 or 5 Shallow Bowls; Top With Cilantro or Parsley, and, If Desired, Peanuts or Cashews. |
|
10
Done
|
Serve With Hot Fluffy White or Brown Rice. |
