Slow Cooker Chicken LoMeinNoodles. Chicken LoMein Lunch Bowls. Chicken Chow Mein Lunch Bowls. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles
They are awesome and will keep your water cold for a long time. I when I looked at the menu, I immediately thought I would order the vegetable lomein with tofu
No real recipe, just tossed some veggies and beef in my Green pan and added some soy sauce, a touch of sesame oil, sriracha and added in some cooked lomeinnoodles at the end
The Essence of Chinese Food, The Chinese Kitchen, The Chinese Pantry, Basic Ingredient Preparation, Chinese Stocks, Harnessing the Breath of a Wok (Simple Stir-Fry, Dry Stir-Fry, Moist Stir-Fry, Dry-Fry, Scramble Stir-Fry), Explosion in the Wok (Flash-Fry, Flash-Poaching), Dipping in Oil (Light Frying, Deep-Frying, Oil Steeping, Yin-Yang Frying, Pan-Frying), Flavoring with Sauces (Saucing after Deep-Frying, Saucing after Oil Poaching, Saucing after Boiling or Steaming, Broth Flavoring after Deep-Frying, Broth Flavoring after Pan-Frying), The Virtue of Slow Cooking (Red Cooking, Men Braising, Dun Braising, Wei Braising, Flavor Potting), The Intricacy of Boiling (Boiling, Steeping, Blanching, Hot Pot), The Power of Steam (Simple Steaming, Flavored Steaming), The Making of Hearty Soups (Clear Soup, Thickened Soup, Braised Soup, Steamed Soup), Playing with Fire (Hang Roasting, Oven Roasting, Grilling, Hot Plate Grilling, Salt Baking, Clay Roasting), Enriching with Smoke (Smoking Raw Ingredients, Smoking Parcooked Ingredients), Appetizing Cold Dishes (Dressed Cold Dishes, Brine-Pickled Dishes, Fermented Pickled Dishes, Aspic), and Sweet but Not Dessert (Cooking in Syrup, Caramel Coating, Sugar Coating)
I am not sure why I was expecting the filling to be cold. Cha Chaan Teng, Holborn – opened only twelve weeks ago, it seemed like Cha Chaan Teng had been around for much longer than that