My husband and I love this recipe!! Next time I am going to use true Lo Mein noodles because the linguine was just weird to us both. The flavor is excellent! I used the marinade to made fried rice and it was great that way also!!

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.

I made beef lo mein, by subsituting the chicken with boneless steak sirloin, and the chicken broth with beef broth. though the steak turned out great, my sauce turned out really thin. i'm not sure why. it was like eating ramen with delicious pieces of steak in it.

I used chinese stir fry noodles and white mushrooms instead of linguini and shiitake, but other than that, I made the recipe as written. It was quite flavourful... I really enjoyed it. The sauce thickened up nicely. I think I will add more veggies next time, though.

This recipe is definately a keeper. I made it without the chicken. Skipped the chicken part and it still turned out great. Thanks!

I tried to follow the recipe exactly. It wasn't that favorful. The recipe was ok but not great. It needed something. But it wasn't good enough to keep working on it to make to great. I will instead keep looking for a Lo Mein recipe that is up to snuff.

Very good, I did a beef version however.

FOR JECCA: The missing ingredient is oyster sauce...took me awhile to figure it out, but after trial and error, I used abt 2 -3 tbs. and it did the trick. Made great restaurant lo mein, with a thick brown sauce just like you get in Chinese take out.

My entire family loved this dish, especially my 1 year old son. I added white onions, squash, and a snow peas veggie mix. After reading the other reviews I only added 1/2 cup of water and a bit more cornstarch and the sauce thickened just fine within 2 minutes. Instead of linguine, I used whole wheat thin spagetti and a mixed grain spagetti. I also added some shrimp with a little less chicken. The marinade was great, I'm going to try it next time I do a stir-fry.

Great base recipe. I had a few problems but only due to changes I made. I added extra veggies - zucchini and red pepper - and I used button mushrooms instead of shiitake. It was very good, but the sauce never thickened up. The extra veggies produce a lot of water so next time I would leave out the cup of water called for in the recipe. I also used grated ginger rather than fresh and it was fine. Good recipe - will definitely make again. The whole family liked it!

Pretty darn good! I skipped the mushrooms, and used ground ginger. I was pleasently surprised. Definitely give it a shot!

This was a wonderful and easy recipe to make. I have made this more than once and each time used different veggies. I like to use frozen-whatever I have in the freezer and reduce the amount of liquids. I also like to add chunks of white onion as this is our preference. Thanks!

What a great recipe! Turned out perfect! I adjusted a few things to personal preference (or what was available), such as - *Used flank steak instead of chicken (my friend is crazy about flank steak, but I really want to try it with chicken now also!). *Used peanut oil rather than sesame oil. *We used a thinner japanese noodle in the asian section (I think next time though I want an even thinner noodle). *I omitted the mushrooms, didn't sound like my personal taste. *I added a whole orange (for color) bell pepper and about an equal amount of white onion as well. Also probably about a cup or so of shredded cabbage (will probably add more next time). *Oh, I also added way more garlic than suggested (but I'm just a freak for garlic!). I realized after that some thin carrot strips and some water chestnuts would have been a great addition, also. I only made these adjustments because of personal tastes, and with the overall recipe intact, it was amazing! Must try!

Great recipe! I omitted the water since there was plenty of liquid from the rest of the ingredients, and I added snow pea pods, carrots, and broccoli. Instead of linguini I used actual lo mein noodles from the Asian food section of my grocery store. My entire family enjoyed this dish.

Added some snow peas

My husband, 4 kids and I really liked this recipe! The chicken was tender and very flavorful and the noodles had just enough sauce. The leftovers are good. A few alterations... I did not add the ginger (didn't have it), and I used canned mushrooms which I chopped finely so my kids wouldn't know they were in there, I also finely chopped a white onion instead of using the green. And just before serving I sprinkled the top with garlic salt and black pepper to taste. Very good. It isnt a quick recipe, but worth the effort. I served this with Fried Rice I, and some egg rolls to make a complete asian style meal. Yum!

Husband loved it, I liked it- but spicy foods appeal to me and this is not spicy. If you can get past the picture... try it.

My family loves this! We like veggies a lot so I add a little celery, a few carrots, extra mushrooms and sometimes some snow peas for crunch to this. Not really Lo Mien but it works for my family!

This is yummo! I didn't marinate the chicken as i had some left over from another meal but I pretty much kept the rest as is with exception of mushroom, I used cremini and button and used some baby corn too. I also had yakasobi noodles from Costco so I only had to heat them in the mixture. We really enjoyed this for dinner, we don't have this as a main course too often so it's fun for a change of pace.

I turned this recipe into shrimp lo mein by sub of chicken to shrimp I kept everything else close to the recipe with the exception of mushrooms, I omitted them and I added shredded cabbage, carrots and celery, I also used oyster sauce instead of sesame oil, taste more like the resturants when you use oyster sauce, sesame oil is great for fried rice dishes. This was really good. TIP*** I would suggest you up the veggies when making this recipe as written. Good recipe thanks Michelle!!!.