Reviewed: Aug. 17, 2009

Hmmmm...maybe it does need oyster sauce, but I couldn't find it at our local grocery store, so even though it is highly recommended by reviewers, I left it out. This is not my favorite recipe. It is definitely missing something. I don't think I'll make it again unless my husband comes home, loves it, and asks for it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

I ♥ allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

i added 1 tbs oyster sauce to the marinade, and another to the sauce. i think some veggies would be great in this dish, and give it the nutritional punch that would make it a more complete meal. but other than that, i followed the recipe exactly - my six-year-old liked it, and my husband has labled it a keeper. he's horribly picky, so in book, this recipe is a winner!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2009

This was yummy, but I made a few changes. The grocery store didn't have shiitakes when I went so I used portobellos instead. Also, I added some sliced red peppers that I needed to use up. I used tagliatelle noodles instead of linguine. I would have given this five stars, but since I made these substituitions, I'm not sure how it would be in its original state. All the same, looking forward to making it again soon...I couldn't stop eating it! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mrsherrington

Cooking Level: Intermediate

Home Town: Bay Roberts, Newfoundland, Canada

Living In: St. John's, Newfoundland, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Great recipe! Only used half the water,half the black peper, forgot the ginger,3 cloves of garlic and left the mushrooms out but added some shredded carrots for color....and a pinch of red pepper flakes and replaced the sesame oil with olive oil and it was still wonderful! Thumbs up from both boys 9 and 19!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tab

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

Just like take out! I added some other veggies, but turned out wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

geepa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

Very good recipe. Did use garlic/ginger powder since I did not have on hand, but used green onions and mushrooms. Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NRR

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2009

This recipe was pretty okay. It was a lot of work, but did not taste authentic enough in the end. It was way too saucy and too sweet. I will try again, but will use less water and less sugar. It was nearly like a thick Asian soup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Morenasa72

Cooking Level: Expert

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2009

It was okay, I didn't think it tasted much like Lo Mein from the restaurants. I did use whole grain spaghetti and cube steak instead of chicken. It had flavor but wasn't very flavorful at the same time. Does that even make sense? Not a bad meal, but now I have a lot of it that we probably won't finish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LpnLab

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

Excellent Flavor!! I used spaghetti instead of linguini because I wanted thinner noodles..it worked great for me. :)I used olive oil instead of sesame. (Didn't have any on hand). I also added some chopped zucchini just because I needed to use it up quickly. Otherwise I followed the recipe exactly...the sauce was flavored beautifully and thickened up just fine for me. Thanks so much. This is a keeper for us. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JoyCooks2

Cooking Level: Intermediate

Home Town: Stoneville, North Carolina, USA

Living In: Ridgeway, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2009

I have made this recipe numerous times now, and I am so glad that I did so AFTER reading the other reviews. This is a wonderful recipe of the suggested modifications. Do not use water. This has a wonderful taste and texture without it. I cannot imagine how runny and icky it would be with it. Also, I have always used ground ginger and I only use a small pinch because we are not big on ginger. The oyster sauce is a must. If you don't use it, you will notice something is missing. I also like to add brocolli when and bamboo shoots just for fun. I love this recipe and make it about once a week, but had to rate it a 3 due to all of the modification made.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jen83

Cooking Level: Expert

Home Town: Bixby, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2009

Had to make do with what we had: I only used one (giant, ha) chicken breast, used regular spaghetti noodles, and baby bella mushrooms instead of shiitake. Still delicious! My husband, who thought he hated lo mein, ended up eating most of the leftovers. (This is one of those meals that is even better the second day.)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

karenbee

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

Good. I made it without ginger or green onions (I didn't have either) and it definitely tasted like it was missing something. Next time I'll make it with all the ingredients called for. Definitely give it a try!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GBOLLER

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2009

This was OK, but definitely not like our favorite restaurant lo mein. I'm not sure what's missing - not a bad dish, just not what we expected from all the rave reviews.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

This was so good! I can't wait for leftovers for lunch tommorrow! My whole family liked this recipe. I used peanut oil to give a little more flavor and just had button white mushrooms. I decided a full 2 TBSP fresh ginger would be too much for our tastes, so I only added 1 TBSP. I added a LOT of veggies (carrot, celery, snow peas, brocolli, baby corn and water chestnuts) and wish I had added another TBSP of cornstarch:as it could have been a little thicker. It was very flavorful, not too strong for kids, a very pretty all-in-one-dish meal, AND (even though it said 4 servings)it made a lot!(more like 6 servings, for us). This is one I will make OFTEN. Sometimes with, and sometimes without meat. Thank you, for the delicious recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2009

This was delicious! I read about two pages of reviews and made alterations accordingly. I omitted the 1 cup water, only put in about 1/4 tsp sesame oil (because I don't care for it much), used spaghetti instead of linguine, and instead of peppers and mushrooms I used broccoli, snap peas, bean sprouts, and carrots. It turned out very well, but next time I will precook the sauce in a separate pan and possibly add more cornstarch(as it still didn't thicken very well), and add some more spices. All-in-all it was very very good and I will definitely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2009

I used ICF chicken and let it marinate frozen in a ziploc bag for about 4 hours. It was still partially frozen and super easy to slice. Wasn't sure if I was to cook the chicken in the marinade, but since the recipe said "all juices" I decided that I would. Used white mushrooms (cut in quarters) and ramen noodles. I did add some oyster sauce as that was suggested by many other reviewers, but left everything else as per the recipe. I can't see anyone not liking this stir-fry!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gapch1026

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2009

I have no choice but to rate this recipe five stars - it's really great and really easy. I didnt change whats in it only how i made it. I used rotesari chicken for easiness but still made the sauce with all the measurments listed cuz I like a lot of sauce =). This is a BIG family favorite and have given this recipe out numerous times upon request.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jesus loves You!

Cooking Level: Intermediate

Home Town: Jefferson, Oregon, USA

Living In: Panama City, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2009

This was pretty good. I do agree with another reviewer that the addition of oyster sauce would add some more depth to the sauce. I also found that the noodles (I used spaghetti) will soak up that sauce as it sits and cools. The leftovers were less soupy and bore more of a resemblance to restaurant style than the freshly made dish. I did have to make a couple of adjustments. I used ground ginger, switched the noodle type and I used shrimp since I had some I wanted to get rid of. All in all this is a nice recipe, it is adaptable which is always nice and my very picky husband ate it without complaint...after I picked out the mushrooms from his serving.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VITOMOJO

Cooking Level: Intermediate

Home Town: Coppingford, Huntingdonshire, England, U.K.

Living In: Clovis, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

This is so easy and turns out so well. It's also a good introduction to ingredients commonly found in Chinese cooking. I've added more water before to turn it into more of a soup. Either way you'll probably fall in love with it. Thank you for sharing it!

Was this review helpful? [ YES ]
0 users found this review helpful