Reviewed: Oct. 26, 2008

This was good - but take out is always better. The make at home kind always comes out too wet for me.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Oct. 16, 2008

This was ok, don't think I would go to the trouble to make it again. Didn't taste like Chinese Food Restaurant lo mein.

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christine

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Oct. 12, 2008

This was delicious. I used 2 cups of chicken broth and 1/4 cup water, but next time I will reduce the liquids as I had to add more corn starch to get it to thicken. I also added sugar snap pea pods and left out the mushrooms only because I do not like them. It was a hit with the family and I will definitely make it again!!!

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kmzkat

Cooking Level: Intermediate

Home Town: Wexford, Pennsylvania, USA

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Reviewed: Oct. 2, 2008

This recipe is delicious. Very subtle, but flavorful sauce. I loved the essence of ginger. I changed it a little though. I wanted to use up some leftover tenderloin that we had before it was no good anymore. I changed the broth to beef to compliment the change in meat. I used seasoned rice vinegar and I added bean sprouts and bok choy (cut very thin like matchsticks). I also omitted the water as others have recommended and I am so glad I did. The sauce coated the mixture perfectly and was so delicious. Lastly, I used this spaghetti noodles...just thought they seemed more "lo mein" like. Thanks!! Will definitely make again.

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Rachel

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Reviewed: Sep. 22, 2008

This was really good. I also didn't use the cup of water. Just a can of chicken broth and the other liquids. I added some broccoli, celery and carrots because I had them on hand and needed to use them. I'll make this again, absolutely. :)

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Tammy W

Cooking Level: Expert

Living In: Petersburg, West Virginia, USA

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Reviewed: Sep. 17, 2008

This was very good. I was short on time and was using leftover chicken so I just mixed all the sauce ingredients together and added it all at once with the chicken. I think doing it this way is just fine if you don't have time to marinate the chicken. I also added some extra veggies. I loved the flavor of this dish!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Aug. 24, 2008

I made this dish without the chicken, but added some snap peas, white onions, red and green peppers and broccoli. Used angel hair pasta too, because that was all I had on hand. Added a little more soy sauce too, but this is a fantastic recipe. And I will be sure to make it again!

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apottsluv2cook

Cooking Level: Intermediate

Living In: Tinton Falls, New Jersey, USA

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Reviewed: Aug. 21, 2008

My family LOVED this recipe! I omitted the mushrooms and onions due to picky eaters, but it was still packed full of flavor! I think next time I will try to make it with a thinner noodle, like maybe spaghetti or angel hair. I will definitely be making this again and it is a great alternative to Chinese take-out!

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EBOOKOUT

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Blaine, Washington, USA

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Reviewed: Aug. 7, 2008

I add some extra veggies for my family and to make it stretch - but other than that it's a great recipe!

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Orchid

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Monroe, North Carolina, USA

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Reviewed: Aug. 7, 2008

Soooo good, to me it was better then take out! I added in some sliced water chestnuts and fresh bean sprouts! I used authentic chinese lo mein noodles too! Nice way to feel like your eating take out, but get to have the fun making it at home.

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Aug. 6, 2008

Good recipe. I added a lot more veggies and water chestnuts.

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traceyk49

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Reviewed: Jul. 29, 2008

This recipe was easy and very flexible--I did make a few omissions for convenience. Left out the mushrooms, green onions, and the extra cup of water, and used spaghetti instead of linguine because it was what I had on hand. I subbed in ground ginger because I don't like it fresh. Even with my changes it was a great dish. My picky sister even loved this!

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Jul. 29, 2008

This is a great tasty recipe, the only bad thing I can say is, leftovers don't keep well, sauce gets watery. Well worth the taste same day.

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CORIJON

Cooking Level: Intermediate

Living In: Lakeville, Minnesota, USA

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Reviewed: Jul. 27, 2008

Tastes just like the lo mein from the Chinese place down the street. No more takeout for me! Based on other reviews, I added 1-2 tbsp of oyster sauce and an assortment of veggies (basically whatever was in the fridge). Absolutely delicious!

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BAKTERRI

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 24, 2008

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!!

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ga_betsy

Cooking Level: Intermediate

Home Town: Carrollton, Georgia, USA

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Reviewed: Jun. 5, 2008

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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CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

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Reviewed: Apr. 22, 2008

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.

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kim

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Reviewed: Apr. 22, 2008

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.

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feb2772

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Reviewed: Apr. 4, 2008

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

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Mar. 25, 2008

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.

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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