I made it for a book club lunch for 11 people. I don’t normally give reviews, but I’ve decided when I come across something that has brought a positive, I’m going to take the time to acknowledge it. I cooked it in peanut oil. Look out, PF Chang’s! Love your site! I used double the noodles and double the sauce. Thanks so much!!! When we make Lo Mein as a side dish, we just use green onions or whatever veggies we have on hand. The first time I made it my noodles we not coated enough. Just want to confirm that the ginger is powdered or is it fresh. This recipe is simple and had almost all of the ingredients on hand. BUT THIS STUFF WAS SOOOOOOOOOO GOOD!!! chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; Add broth and soy sauce; bring to a simmer. I finally got to make your recipe; it was pretty good! Ingredients. Still really tasty. I’m not a fan of sesame oil because I find the taste overwhelming. But unfortunately, without having tried these modifications myself, I cannot answer with certainty. Stir into pan. I always double or triple the sauce, but it is amazing! . Sometimes you just got to have your pasta. I also thin slice beef (usually flank or sirloin steak) and marinade it in equal parts soy sauce, cornstarch and veggie oil. Love this!!! I followed your instructions but remixed it and added some beef and turned your recipe into a beef teriyaki dish. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); It will be my new go-to recipe for lo mein! Yours looks better! It was made after a conversation with a friend. Then I reheated the pan I pulled off the stove and turned up the water to boil and then added the peas and spinach- dropped the noodles in the water and loosened with a fork- stirring the other and then dumping the noodles in a colander. Plus, this definitely hits the spot when you’re craving Chinese take-out, except this version is a million times quicker and tastier. I tasted the sauce when I mixed it up and it tasted soo salty but I went with it!! Thanks for posting this recipe. Used thin soba noodles in place of lo mein noodles, and added fresh ginger because that was what I had on hand. This recipe turned out amazing and was so easy, I took many peoples advice and tripled the recipe for the sauce and it was perfect, does anyone have a non spicy alternative to the sriracha if I make this for my non-spice loving family members or has anyone tried not even adding it? Delicious easy meal! I am looking forward to trying out more of your recipes!! Love all the colorful veggies, this is a must make! You have to quadrupled this recipe to feed 3ppl. Can’t wait to make this again !!! I didn’t use sriracha because I can’t handle any amount of kick, but I did add baby corn because I love them Thank you for this recipe! My family loved it!! Hubby said this was better than take out! I have been following your blog for some time now… And I absolutely love it… Simple recipes and beautiful pictures…. How many ounces or grams? It’s a keeper. This was great, everyone had seconds or thirds! Thank you for your understanding. Because it is such a small amount, it should be fine to omit. Even my super picky daughter ate a whole bowl full (spinach and all)! I also added about a teaspoon of fresh ginger because my powdered ginger is getting old. Also used frozen veggies. What brand of lo mein noodles do you use? This looks great. Now I can make a much more healthy version at home with all the stuff I like in it. Will definitely make again. I use Bragg’s liquid aminos ( a lower sodium alternative ). Add 5 tbsp oil and coat the wok evenly with oil. I know cooking the noodles ahead of time wouldn’t work but do you think it would work if I chopped/cooked the veggies and sauce and froze it? I love your blog and I experiment with many of your recipes. Chow mein noodles work great too! Thank you for sharing! You live up to your name of damndelicious! However I doubled the sauce and the ginger taste was a little too much for me. Only thing is next time I would up the veggie/mushroom to noodle ratio to make it more main-dishish. This looks so good!! Really good! J. Kenji López-Alt. Ingredients In Chicken Lo Mein Sauce. Soooo good. I couldn’t find lo mein but the chow mein noodles worked great. —Natasha Kennedy, Orlando, Florida, Quick Chicken Lo Mein Recipe photo by Taste of Home. In the vegetable chow mein, hakka noodles comes together with a range of colourful and crunchy veggies, an assortment of tongue-tickling sauces and a sprightly … I have everything else except that, I’m sure would be good with or without it. Ok this was delicious! No idea what to choose though – nothing beats the simplicity of this one, since it has only a few ingredients and all are staples! Such a great recipe!! I didn’t even know a seasoning existed! I cooked some chicken thighs in a little sesame oil first and then cooked the veg in the same pan. . How do you typically measure leafy vegetables? I made this for dinner tonight, I added shrimp and it was delicious. you can use the veggie vegetable shredder to make vegetable noodles from zucchini . I made this tonight and it was sooo good! Top with green onions, if desired. I just made this and it is great. My husband, who is Chinese-American, gave it a thumbs up! Do you think it’s okay if I use toasted sesame oil instead of just sesami oil? Since we didn’t have lo mein noodles, we used thin spaghetti, so we doubled the sauce. Judy, My family loved this dish!! First sound out of my 3 year old’s mouth was “Mmmmmmmm!” Great recipe. Can’t wait for the leftovers! This was DELICIOUS. Thanks! I made this yesterday, and it was so good and easy. I lost the recipe and had to search to find this because I knew how good it was and didn’t want anything else. As a family of 7, I doubled the pasta (used capellini), added broccoli and bean sprouts and multiplied the sauce by 6. I’ll be trying this recipe in the next couple of days. I omitted the siracha and used half plain sesame and half hot chili sesame oil. (trying to budget a bit). Vegetable Lo Mein This version is the easiest of all. I made this last night for dinner. I cannot eat any flour….can I use rice noodles instead…if so, any special kind to look for.. Thank you. I used lite olive oil instead and it still tasted like a restaurant. Definitely a hit! medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the Back when I had a day job, I had this boss who was obsessed with the lo mein from the restaurant across the street. Really 2 x the recipe would be plenty for lunch. Have been making this so much! Just tried this recipe the other night with bok choy instead of spinach and it was so so good! *Spaghetti, linguine or bucatini can be substituted. I use all 10 oz of Lotus Foods organic millet & brown rice ramen noodles. I am somewhat of a new cook, so I was wondering…. Definitely plan on making it again! Because it is such a small amount, it may be best to omit it in its entirety. It was just like takeout but less greasy. Simple Lo Mein is what I call this vegetable lo mein recipe because it is really simple to make and it also tastes delicious. Absolutely delicious. Will make again. I love the perfect texture of McCormick Simply Asia Chinese Style Lo Mein Noodles. My husband loves it too. I tried the manual turner spiralizer but it has a lot of waste aka a pyramid shaped leftover. This is one of my dishes. Quick Chicken Lo Mein Recipe: How to Make It | Taste of Home Had to use frozen stir fry veggies as I had no fresh, but the sauce was very tasty! If you have a Cantonese style lo mein recipe that would totally knock my socks off please feel free to share! This recipe was easy and delicious! Thank you! I used an 8oz bag of egg noodles. My husband was skeptical at my making this with linguine but I was at the main stream grocery and not keen on spending $6 for asian noodles when linguine was only 89 cents. I used sliced baby boy Choy instead of snow peas and spinach since that’s what I had on hand. The main difference is that lo mein noodles are boiled, and then simply tossed with your sauce at the very end of cooking. It’s a balanced meal with whole-grain noodles, well-marinated pork, a ton of vegetables, and a tangy savory sauce. Definitely making this again. . Thanks for a great go-to recipe!!! I left out the mushrooms, but otherwise folloed the recipe. This is truly delicious and simple. I added chicken breast and opted for thin spaghetti noodles. I always play around with the veg that I add and sometimes I add chicken or beef, and honey to the sauce (instead of sugar). A great recipe. I used less noodles only because I love my veggies but otherwise I did everything exactly as the recipe stated. AND A GOOD PICTER-PERSON. I actually made another serving of the sauce and added it into the pan at that time. I’m trying this! It was a hit with my family. This is a new staple in my kitchen, previously known only to toast and boiled water Thank you! I try my very best to exclude any and all invasive-type ads that pop up and/or require you to manually exit them – I cannot stand them personally on other sites so I would never have them on my own blog. I made it for my daughter’s birthday dinner at her request. Yes, it may be best to reduce the amount as needed if regular soy sauce is used. I made extra sauce and added fresh lime juice, rice vinegar and a splash of fish sauce! However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information. I made this last night. I LOVE your stuff but already have the ones you’ve posted the last 1-2 weeks and it would be nice to get a new set of recipes . Average Let me know how the other substitutions work out! There were lots of … Seriously the best yet! I put too much sriracha. : ), I cooked this for my little family and we all enjoyed it. Either we have similar tastes or you are just a fantastic cook. My 12 year old daughter said it looked like a rainbow in a bowl. I referenced your site in my blog http://www.hungryhappyhealthy.net I’m avoiding pasta so I used butternut squash noodles. Hello dinner! Wow! A def recipe keeper!!! I had the core ingredients mind you. I used more black bean sauce and garlic, subbed the molasses with sugar because I didn't have any molasses and left … But since blogging became a full-time gig, I find myself longing for that lo mein almost daily. Came out so amazing better than fast food restaurants love love love it! I used Somen noodles, (because that was what the Superstore had), baby peas, carrot, mushrooms, bok choy instead of spinach, garlic cloves, chopped green onion. I used and made everything as directed, except that I substituted cooked garbanzo beans for the mushrooms. I have big eaters, so I doubled the noodles (I used dried soba noodles, boiled 3 min and rinsed with cool water); tripled the sauce and used honey from our bees instead of sugar, and chili paste because I was out of sriracha. I added shrimp that I had sauteed in olive oil with scallions, minced garlic and a pinch of ginger powder and fresh ground black pepper. Required fields are marked *, Your Rating * I was really loving it even more the second day. Kids helped make it and all. I want to slurp up a big bowl of these noodles right now. Very Good! Amazing flavor and super easy, totally a go to recipe! I couldn’t get the sauce quite right, and I used the cassorole egg noodles without the mushrooms. Heat olive oil in a large skillet or wok over medium high heat. Preparation. Some restaurants offer this same dish where these noodles are crispy and I love it! Most delicious lo mein I’ve ever had! Thank you for a wonderful recipe <3 Looking forward to a yummy dinner! Thank you!! I did feel the sauce was very thin so as with a lot of asian cuisine, I made a slurry with the pasta water. I never knew what it was, only the name was catchy so I decided to cook it. I was able to track down the lo mein noodles so tonight is the night. I’m making this tonight, again…for the second time this week. This is one of my favorite recipes of yours! Quick question. All you need is one pot (well, wok) for this quick dinner. The Asian grocery near my house did not have lo mein noodles, but they recommended fresh wonton egg noodles instead, which seemed to be a good substitute. Tried this tonight but put asparagus in instead of carrot. Easy, and delicious!! I love lo mein and crave it all the time. I would like to know who can “prep” everything in 10 minutes…lol. I did substitute cayenne pepper for the sriracha only because I did not have it. Also cooked a pork chop seasoned in fish sauce, sugar, and some soy sauce. I’ll be making more recipes from here. I added 2 oz beef tenderloin for some extra protein. Husband said “this might be the best meal you’ve made for me, I love this – it’s so flavorful! Not Good Your email address will not be published. Thank you for the recipe! But unfortunately, without further recipe testing, I cannot advise on how to obtain that texture – although I am hoping to recreate it soon so stay tuned! Fettuccine or linguine would even work, but angel hair may be too thin. This will be a new addition to my growing repertoire of Asian cooking (Thai, Chinese, Vietnamese, Indian and the like)…thanks, Marc. I’m making homemade Asian food for New Years Eve which is tomorrow night. Instead of snow peas I used Baby Bok Choy cut up. Can’t wait to try with fresh veggies!!! The 99 Ranch carries a lo mein & chow mein noodles by Prime Food Corp. I’ve tried both, and they both come out great. I was just wondering if you could recommend a simple seasoning/marinade to flavor the chicken? The good thing is that you can customize to your liking. I changed a few things to use what I had on hand: used 2 yakisoba noodle packages (minus the flavor packets) and added frozen Asian noodles. They didn’t produce enough liquid to deglaze well, so I splashed in a little water and got all those tasty bits up. Good recipe, double the sauce recipe, add an extra hit of soy sauce just prior to serving. This recipe is delicious. This was really good! I print out a lot of your recipes and they have become our house favourite. It’s tossed in the wok with garlic, scallions, carrot, Chinese cabbage, lo mein noodles, and soy sauce. Thank you! Tasted great. I made this gluten free with a gf soy sauce and brown rice noodles. Thank you so much for sharing!! I had red bell pepper, zucchini, mushrooms, and carrots to add to the noodles. Very good. https://amotherworld.com/food/delicious-lobster-lo-mein-recipe I may never eat Lo Mein from the carry out EVER again! Let’s look at each of them in detail. I didn’t have siracha so I used a few dashes of red pepper. I use a bag of fresh stir fry veggies + chicken + noodles and voila! Definitely delicious and easy! The only changes we made was to double the amount of sauce and add a little extra sugar and lemon juice for more sweetness and acidity. I see there is sriracha and although I love heat, my friends who I am serving this to do not like spicy. You are a genius! It was delicious! Easy, quick, added to faves! Or maybe both. But, this works with all cooked noodles. Very good recipe ! I made this tonight and of course, I changed a few things because I had them already. The only things I personally would change is doubling the sauce and adding twice as much if not a little more sriracha, but I like my food spicy!
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