This is definitely not restaurant quality lo mein (at least, not of the qualty served at my favorite chinese restaurant), but it is an okay homemade substitute. The use of linguine was kind of distracting... it seems like maybe a thicker noodle than I'm used to in lo mein? I used a little oyster sauce, as recommended by another reviewer, used a little less ginger, and left out the mushrooms. I don't know how some reviewers could be ending up with too much liquid (unless the addition of vegetables is the explanation.) My liquid thickened up perfectly, just like the instructions said it would. It was not soupy in the least. Maybe some reviewers aren't using the full amount of cornstarch or don't have it fully mixed in/dissolved? Overall, this wasn't bad, but it did take a lot of work (and dirtied a lot of dishes.) If you don't already have these ingredients on hand, it'll probably end up costing more than it would to just get it for takeout at your favorite chinese restaurant.
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