#noodlelover

A quick and flavorful Instant Pot version of classic Lo Mein, loaded with colorful vegetables and a savory sauce.

Ingredients: 8 oz. lo mein noodles. 1 cup sliced mushrooms. 1 cup sliced bell peppers. 1 cup sliced carrots. 1 cup broccoli florets. 1/2 cup soy sauce. 1/4 cup oyster sauce. 2 tbsp hoisin sauce. 1 tbsp sesame oil. 1 tbsp vegetable oil. 3 cloves garlic, minced. 1 tsp grated ginger. 2 cups vegetable broth. 2 tbsp cornstarch mixed with 2 tbsp water. 2 green onions, sliced for garnish. Sesame seeds for garnish.

Instructions: Put vegetable oil in the Instant Pot and press "Saute." Put in the ginger and garlic, and cook until the smell is nice. Put in broccoli, bell peppers, mushrooms, and bell peppers. Cook for two to three minutes. Put in oyster sauce, hoisin sauce, sesame oil, and soy sauce. Combine well. Add the lo mein noodles and vegetable broth. Put the lid back on the Instant Pot. To cook for 3 minutes, set the Instant Pot to "Manual." Fast release the pressure when you're done. To make the sauce thicker, open the lid and stir in the cornstarch stuff. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 3 minutes

This quick and satisfying stir-fry recipe for pork lo mein takes only ten minutes to prepare, making it ideal for hectic weeknights. It has an abundance of flavorful noodles, vibrant veggies, and soft pork, all encased in a rich sauce.

Ingredients: 8 oz pork loin, thinly sliced. 8 oz lo mein noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 cup mixed vegetables bell peppers, carrots, snow peas. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional. 2 green onions, chopped. Salt and pepper to taste.

Instructions: As directed on the package, cook the lo mein noodles, then drain and set aside. Heat one tablespoon of vegetable oil in a big skillet or wok over high heat. Stir-fry the thinly sliced pork loin for two to three minutes, or until it loses its pink color. Take out and place aside from the skillet. Add the final tablespoon of vegetable oil to the same skillet. Stir-fry the minced garlic for about 30 seconds, or until fragrant. Stir-fry the mixed vegetables for two to three minutes, or until they begin to soften. After the pork is cooked again, add the cooked lo mein noodles back to the skillet. Combine the soy sauce, hoisin sauce, oyster sauce, sesame oil, and red pepper flakes if using in a small bowl. Coat the noodles evenly by pouring the sauce mixture over them and tossing everything together. Stir-fry for a further two to three minutes, or until thoroughly heated and mixed. Add salt and pepper according to taste, and top with finely chopped green onions. Enjoy your quick and delectable Pork Lo Mein while it's hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Enjoy a tasty vegan take on traditional chow mein noodles, full of bright vegetables and hearty flavors. Great for a quick and filling meal!

Ingredients: 200g chow mein noodles. 2 tablespoons sesame oil. 1 onion, thinly sliced. 2 garlic cloves, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup cabbage, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon maple syrup. 1 cup bean sprouts. 2 green onions, sliced. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a large skillet, heat sesame oil over medium heat. Add onion and garlic, saut until fragrant. Add bell pepper, carrot, and cabbage. Cook until vegetables are tender-crisp. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and maple syrup. Add cooked noodles to the skillet, pour sauce over noodles and vegetables. Toss to combine. Add bean sprouts and green onions, toss until heated through. Season with salt and pepper to taste. Serve hot, garnished with additional green onions if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Easy Shrimp Lo Mein is a quick and flavorful dish that's perfect for busy weeknights. Tender shrimp, crisp vegetables, and flavorful noodles come together in a savory sauce that will satisfy your cravings.

Ingredients: 8 oz lo mein noodles. 1 lb medium shrimp, peeled and deveined. 2 tbsp vegetable oil. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1 cup shredded cabbage. 1 medium carrot, julienned. 1/2 cup snow peas. 3 tbsp soy sauce. 2 tbsp oyster sauce. 1 tsp sesame oil. 1/2 tsp sugar. Salt and pepper to taste. Sliced green onions for garnish.

Instructions: Follow the directions on the package to cook the lo mein noodles. Remove the water and set it aside. Warm up the vegetable oil in a big pan or wok over medium-high heat. Put in the garlic and cook for one minute, until it smells good. It will take about two to three minutes of cooking after adding the shrimp until it turns pink. Take the shrimp out of the pan and set it aside. Put cabbage, carrot, snow peas, mushrooms, and onion in the same pan. To make the vegetables tender-crisp, stir-fry them for two to three minutes. Put the shrimp back in the pan. Soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper should all be added now. Toss everything together until it's all well mixed and hot. Before serving, top with sliced green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dive into a bowl of warm and comforting Homemade Chicken Noodle Soup, perfect for cozy dinners and cold cures. Made with love and a dash of salt and pepper.

Enjoy the deep flavors of this homemade ramen recipe that is just as good as the ramen at your favorite local restaurant. The bowl of comfort and satisfaction has savory broth, perfectly cooked noodles, and bright toppings.

Ingredients: 4 packs of ramen noodles. 8 cups of chicken broth. 1 cup of soy sauce. 1/2 cup of mirin. 1/4 cup of sesame oil. 4 cloves of garlic, minced. 1 tablespoon of grated ginger. 2 tablespoons of miso paste. 1 cup of sliced shiitake mushrooms. 2 cups of baby spinach. 4 soft-boiled eggs, peeled and halved. 1 cup of sliced green onions. 1 cup of shredded nori seaweed. Chili oil and sesame seeds for garnish.

Instructions: Boil the ramen noodles according to package instructions, then drain and set aside. In a large pot, combine chicken broth, soy sauce, mirin, sesame oil, garlic, ginger, and miso paste. Bring to a simmer over medium heat. Add sliced shiitake mushrooms to the broth and cook for 5 minutes until softened. Divide the cooked ramen noodles among serving bowls. Ladle the hot broth over the noodles, ensuring even distribution of mushrooms. Top each bowl with baby spinach, soft-boiled eggs, green onions, and shredded nori. Drizzle with chili oil and sprinkle sesame seeds for extra flavor. Serve immediately and enjoy your homemade ramen!

Prep Time: 15 minutes

Cook Time: 20 minutes

If you don't want to eat regular pasta, these roasted butternut squash noodles are a tasty and healthy alternative.

Ingredients: 1 large butternut squash. 2 tablespoons olive oil. Salt and pepper to taste. 1 teaspoon garlic powder. 1 teaspoon paprika. Fresh parsley for garnish.

Instructions: Preheat your oven to 400F 200C. Peel the butternut squash, and then spiralize it into noodle-like strands using a spiralizer. In a large bowl, toss the butternut squash noodles with olive oil, salt, pepper, garlic powder, and paprika until they are evenly coated. Spread the coated butternut squash noodles on a baking sheet in a single layer. Roast in the preheated oven for 15-20 minutes, or until the noodles are tender and slightly crispy at the edges, stirring halfway through to ensure even cooking. Remove from the oven, garnish with fresh parsley, and serve hot. Enjoy your gluten-free roasted butternut squash noodles!

Prep Time: 15 minutes

Cook Time: 20 minutes