Reviewed: Jan. 7, 2009

This was great. I took this to 'food day' at work, and it was a big hit. I used all the fresh veggies and marinated the chicken before hand. This is a keeper.

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jlynnklein

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Waterloo, Nebraska, USA

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Reviewed: Jan. 2, 2009

I could have eaten the whole thing by myself. It was that good. I did add other shredded veggies and that only added to the goodness. Only one thing, mine looked so different from the picture. I do not have a Wok so I used my good “ole cast iron skillet” and so that changed the appearance, made the finished product dark. However it was still delicious.

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Mama Peek

Cooking Level: Intermediate

Living In: Celina, Texas, USA

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Reviewed: Dec. 16, 2008

I substituted fresh ginger for ground ginger, but otherwise I followed the recipe exactly. The texture and chicken were good but the recipe called for to much soy sauce. I didn't feel like it was worth my time.

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Ellie

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Reviewed: Sep. 11, 2008

Sesame oil over powering, this recipe was missing something.

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amyh2008

Cooking Level: Expert

Home Town: Dalton, Georgia, USA

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Reviewed: Apr. 19, 2008

VERY GOOD,USED 3 PACKS OF RAMEN NOODLES INSTEAD

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 28, 2008

Very tasty, I added crushed red pepper flakes for some heat. Will make again.

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Kel

Cooking Level: Beginning

Home Town: Salisbury, Maryland, USA

Living In: Glassboro, New Jersey, USA

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Reviewed: Mar. 18, 2008

This was great! Turned out darker than the photo - maybe because I used the sherry rather than the chicken broth? I was looking for a noodle side dish, so I left out the chicken and added some julienned carrots and green beans (blanched first for 1 minute). My 2-year-old and my Korean-born husband both loved it! Will make again.

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Catherine

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

Super good. My husband ask ?Where did you buy that?. I use only olive oil no the other oils.

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Comerio P.R.

Cooking Level: Intermediate

Living In: Glen Spey, New York, USA

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Reviewed: Jan. 28, 2008

This was very tasty! The only thing I changed was that I used bottled ginger b/c that was what I had. Other than that, I stuck to the recipe. I will admit, this didn't taste like any lo mein I have ever had, but it was delicious - I will definitely make again. Thanks for the recipe!

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Jan. 14, 2008

A WONDERFUL recipe. And HEALTHY, too. I felt a tad bit guilty using Linguine in what is supposed to be an Orientally inspired recipe, but my entire family LOVED it. WILL MAKE AGAIN. And again and ...

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jan. 4, 2008

really really good - the whole family loved this...

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Sharon

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Reviewed: Dec. 30, 2007

I actually replaced the chicken with lobster, and it tasted just as good as the restaurant.

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TCW1350

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Reviewed: Dec. 27, 2007

This recipe was very easy and very good. Definitley a new favorite. My family couldn't get enough! We recently moved and I couldn't find my cornstarch, so I used flour instead, but pretty much followed the rest of the recipe.

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Kamy

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Reviewed: Dec. 19, 2007

My family loved this. I did make a few changes. I used Frozen stir fry vegetables from Costco (excellent), added a bag of frozen broccoli. I added grated garlic and crushed red pepper flakes to the soy sauce marinade for the chicken. I added the corn starch to the boullion liquid instead of the soy sauce mixture because I did not like how the meat turned out when cooked with the meat. I also added more noodles. A very good and simple recipe.

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GAYL*MI

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Reviewed: Dec. 11, 2007

This got 4 stars because it is good, an enjoyable meal but the flavor is very mild which is fine for some people, but I am used to the Lo Mein at my favorite chinese place which has a very strong flavor. The formula of this recipe works well (the sauce has just the right coating consistancy, etc...) but the seasoning needs tweeking. Next time I think that I will add about 6 cloves of fresh garlic in with the chicken and sauce, as well as maybe even double the ginger!

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Nov. 16, 2007

Much better than take out! I added water chestnuts, baby corn and carrots and there was still plenty of noodles/sauce to cover them. Yum. This is going into our rotation.

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ALISHA318

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Reviewed: Oct. 18, 2007

Good for home cooked lo mein-I would say the best homemade recipe I've used. It is especially good with leftover rotisserie chicken!

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mimi12

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Reviewed: Sep. 13, 2007

Outstanding! I had to revise my review from 4 stars to 5, as I've made this dish several times since and it has become a staple in my household. I have used different veggies every time and it always turns out GREAT!

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Jenn

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Boise, Idaho, USA

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Reviewed: Aug. 11, 2007

I thought this was terrific. I was pleasantly surprised, and I will definatley make it again. Thanks.

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M White

Cooking Level: Intermediate

Home Town: Etters, Pennsylvania, USA

Living In: Brandon, Mississippi, USA

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Reviewed: Aug. 7, 2007

SO AMAZING!!! Followed recipe exactly, and it was out of this world! Made with Chicken Fried Rice II from this site and we will never order take out again!!! Thanks for sharing!

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