Reviewed: Oct. 11, 2009

This was amazing! My husband was late coming home, so the chicken ended up marinating for a couple of hours in the fridge. The meat turned out so tender. Even my vegetable-hating husband thought it was awesome. I used the attachment on my mixer to make my own own homemade noodles and boiled them for 10 minutes. Fabulous!

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senoramandi

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Reviewed: Oct. 6, 2009

I loved this recipe!!! I added some garlic and hot chili sauce to give it some more flavor and kick. I also used chicken broth instead of bullion. Turned out great!! Will definitely be making this again!

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gemmie79

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

I thought it lacked any sorta lo mein flavor, but it was quick, easy and the family liked it.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 30, 2009

I didn't think this had much taste. I tried to add things to it to make it more flavorful, but no luck. We went out to eat instead.

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JulieStephens

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Reviewed: Sep. 20, 2009

Bland and boring in flavor. Needed doctoring to get even kinda good. Won't be making this again...

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Sep. 5, 2009

I made this for my fiancee, who loves chicken lo mein, and one of his friends and they loved it. The only thing was I used mushrooms and broccoli because I didn't have any of the other veggies. But I will definitely be making it more often. Thanks for sharing the recipe.

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autumn_rain

Cooking Level: Intermediate

Home Town: Eaton, New York, USA

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Reviewed: Sep. 5, 2009

This was really good. However, I did make a few minor changes. Instead of fresh veggies, I used a 14 oz bag of frozen Stir-Fry Vegetables, which included snap peas, matchstick carrots, red bell peppers, broccoli, onions, and green beans. I totally recommend using it because it's hassle-free and the veggies were very crunchy! Also, I added 2 TB of finely minced fresh ginger to the chicken marinade and tossed in 4 cloves of garlic, finely minced too, when cooking the chicken. Served with a little more soy sauce and Sriracha hot sauce. Yummy! I will definitely make this often!

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MaryTee

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 20, 2009

This was excellent. The only thing I changed was adding one clove of garlic...it was a just a tad bland as written and the garlic made it "five stars". I only give 5 stars if the changes are small otherwise you don't have the original recipe anymore. Both hubby (does not like most Chinese food) and daughter (the Lo Mein snob) gave it a thumbs up.....we will be seeing this one again soon........ Added note: I only use GOOD soy sauce for things like this. Cheapo grocery store soy sauce (kikkoman etc) does not cut it. I use Shoyu sauce or top shelf soy from gourmet shops. I often take shortcuts but that is not one of them/soy is the basis of the flavor. Bad soy sauce will make a bad dish!

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camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Jul. 31, 2009

Easy and good, will make this again. For the veggies, used asparagus, celery, red pepper, onion and snow peas. Also used wheat spaghetti, fresh ginger, and the broth instead of sherry. Very flavorful.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Jul. 6, 2009

We used beef instead of chicken, substituting beef broth. It turned out great! We also just used a 16oz bag of frozen stir fry veggies and an 8oz box of spaghetti. Perfect! I think for our family we would use more spice than listed - more ginger, more soy, some onion and some red pepper. But it is a fantastic base recipe and is our new go-to weeknight dinner. It's fast, cheap and good and VERY filling, tons of leftovers, and even the little kids love it.

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sonnet

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

We used whole wheat pasta and it turned out great! excellent recipe!

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Angela

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Reviewed: May 16, 2009

What a great recipe. So easy to make. I leave out the sherry and I use pea pods mushrooms and carrots as my veggies. I have also done this with beef strips, and still use the chicken broth. Very good!

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STACIA70

Cooking Level: Expert

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Reviewed: Apr. 21, 2009

A really good recipe! It had things I have on hand (we just don't eat enough ginger to have fresh on hand, sadly); and as other reviewers have commented, it's a great template recipe. I modified the heck out of it, using some tofu that I fried up and asparagus and carrots, spaghetti noodles and it made a sauce the whole family enjoyed. Well, we adults added a little Sriracha sauce and it was really good. Point is, the bones of the recipe are good and that was what I needed, having never made a Chinese style brown sauce that was worth a darn to me.

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liberatedword

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Reviewed: Apr. 16, 2009

This was delicious! I made more pasta than the recipe called for and used chicken broth instead of boullion. I will be making this again.

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cbjc

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Roswell, Georgia, USA

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Reviewed: Apr. 9, 2009

I really liked this!!! The b/f thought it was good and would eat it again. He does not like mushrooms, so I substituted some broccoli. We were burned on another asian recipe with too much soy sauce, so I was hesitant to put the whole amount in and used less. NOT necessary. Next time I will use the recommended amount. I will probably add more veggies too, the peas could definitly be doubled. I love snow peas!!!

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Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: Apr. 3, 2009

This was very good. I didn't have any red peppers so I left it out. Next time I'll make sure I don't forget to buy some. I did add broccoli.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 31, 2009

This was pretty good. I changed the veggies a little (for my boyfriend's sake) and used lo mein noodles from the farmers market. Also added a little red pepper and some garlic.

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therinoa

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Reviewed: Mar. 12, 2009

I omitted the red pepper, sesame oil, and green onions. I added broccoli. AWESOME! So easy to make and very impressive. The linguine noodles may sound strange but it is what you use. Not thick linguine, regular size. Try finding fresh linquine pasta, it is so much better than dried. My husband and our dinner guest were both raving over this. HUGE hit. No additional ingredients needed. Perfect.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Mar. 1, 2009

Our whole family enjoyed this recipe very much. With two of us working, it went on the table about as fast as I could boil the water. We also made changes in the vegetable types and amounts. I used 1/2 head broccoli chopped very small, 3 carrots bias sliced thin, 1/2 lb sugar snap peas, one whole onion sliced in crescent shapes and 2/3 bag coleslaw mix at the very end when I was adding the oil. The flavor was very mild so all our children enjoyed it. As we were short on time, we paired this with store bought egg rolls and had a quick easy dinner.

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