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Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
Rinse the soup bones and pat dry. Roast them on a baking sheet at 400 degrees for 45 minutes. Bring a large stock pot of water to a boil and add the beef shank and the chicken to the pot.
Mie goreng (Indonesian: mi goreng; meaning "fried noodles" [2]), also known as bakmi goreng, [3] is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
Beef chow fun Char kway teow Pad thai Chicken chow mein from Nepal. Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions; Char kway teow [citation needed] – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and ...
A bowl of kesme in broth Khow suey Jajangmyeon Yakisoba Uzbek lag'mon in Tashkent Mee bandung muar Mogok meeshay A bowl of Mì Quảng Mie ayam with mushroom, Chinese cabbage and chicken broth soup Rakhine mont di fish soup with garnish A bowl of nabeyaki ramen Pancit malabon (pancit luglug, pancit balabok), La Familia, Baliuag, Bulacan Saimin Singapore noodles Soto ayam Thukpa Yaka mein
Shanghai fried noodles (Chinese: 上海粗炒; pinyin: Shànghǎi cūchǎo) is a dish made from Shanghai-style noodles, which can be found in most Chinese food markets. The more commonly known Japanese udon can be used as a substitute. The noodles are typically stir-fried with beef cutlets, bok choy, and onion, or with pork and Chinese yellow ...
Beef chow fun, also known as beef ho fun, gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish made from stir-frying beef, hor fun (wide rice noodles) and bean sprouts.
Instead, the dish consists of other types of meat or seafood, as well as vegetables like cabbages. At restaurants and food stalls, customers can order their noodles with pork, beef, chicken, shrimp, or other meat and seafood. [9] Additions like chili oil and pickles can enhance the dish. It is difficult to cook the dish, and recipes are rare.