Reviewed: Nov. 30, 2006

This recipe was good, and I will probably make again, however there is something missing. I dont think it tastes quite like restuarant style. We have a chinese place in town and my husband love their lo mein, but it seems like whenever i try to make it there is a specific taste missing, and I dont know what it is!! If anyone else tries this recipe and knows what is missing please let me know! Is it hoisin sauce? Fish sauce...I have no idea!!

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 1, 2006

Really enjoyed this recipe, even better than the one at my favorite chinese restaruant! I omited the chicken, but still really great!

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Mama Rivas aka Pablo's Hottie

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

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Reviewed: Oct. 21, 2006

We made this for "Chinese night" last night along with Kung Pao chicken and Miracle soup form this site. This was pretty good, I can't decide which flavor was overpowering but I think it was the ginger. Next time I will cut way back on that. I used cornstarch to thicken, canned mushrooms and added bamboo shoots. Next time I will also add a half package of oriental frozen stir fry veggies. Thanks for a good base recipe, I will continue to tweak to our taste.

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dkjm28

Cooking Level: Expert

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Reviewed: Oct. 19, 2006

The combination of sauce ingredients in this recipe are perfect. It really does give it that Chinese Restaurant flavor. I added more vegetables (water chestnuts, celery and bean sprouts) and used pork instead of chicken. This sauce would go with any meat. Excellent!

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Califsunny

Cooking Level: Expert

Home Town: Bay Point, California, USA

Living In: San Ramon, California, USA

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Reviewed: Oct. 15, 2006

My family and I really enjoyed this recipe. The only changes I made were to use beef broth instead of chicken broth (it's what I had on hand) as well as adding a bag of the fresh stir fry veggies available in the produce section. This included broccoli, pea pods, etc. One last adjustment I made was to sprinkle the chicken with red pepper flake while it was cooking, to add a little bite. WOW!! Was this delicious. It made so much for the three of us that I had some to take to lunch the next day, with enough left-over to enjoy some during left-over night. Thanks so much for posting this recipe. I've tried to make lo mein before, but it was not this good. I'll be using this recipe from now on.

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sugarmagnolia_fl

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Oct. 6, 2006

Tried this recipe last night and it was fantastic! The sause was great! I used whole wheat spaghetti instead of the linguini, so it would have a little more fiber.

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melissa

Cooking Level: Expert

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Reviewed: Sep. 28, 2006

This was good, I added a bag of broccoli slaw mix, which worked out great!

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Sep. 17, 2006

A little labor intensive, but well worth the effort. Another meal that I have to horde leftovers for lunch the next day. Up the servings and serve it for football night.

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cytojess

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Reviewed: Aug. 20, 2006

A 5 star recipe if you follow the recommendations of your fellow homecooks. I used spagetti instead of linguine and added a bag of stir fry veggies. It won't be "soupy" if you add a bit more cornstarch and give it more time to thicken up (2 minutes is not going to cut it). My husband says is his favorite of all the oriental dishes I have prepared... I made it yesterday and he is still talking about it. I added some shrimp with the veggies and some red crushed pepper to make it spicy!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jul. 27, 2006

great for company! suggestions are don't use any water, just use a 1 lb box of the linguine or chinese noodles, use less ginger (maybe 1/2 the amt). you can substitute frozen stir fry vegetables if you want and add chili flakes if you want more spicy!

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BETSYJOHN

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Reviewed: Jul. 27, 2006

This was good. I simmered it a little longer than the recipe stated to ensure that I got a nice, thick sauce - which was very comparable to restaurant quality and served it along with steamed white rice. I agree, it could use more veggies.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jul. 26, 2006

This was a great recipe! I will make it again for my family.

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Amy

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Reviewed: Jul. 5, 2006

This recipe was good. It is a little light on the vegetables, so I would recommend adding either some snowpeas or peppers. Also, I had to add more cornstarch to thicken the sauce up to how I like it.

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CRS175

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Reviewed: Jul. 3, 2006

This really have good flavor.

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SERENECREATION

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Reviewed: Jun. 27, 2006

Great recipe says my wife, who usually doesn't favor Oriental noodles dishes. A couple comments about balancing flavors. All quantities in the recipe will be right if you use four 3-ounce packages of ramen noodles (any flavor okay because you will NOT use the flavoring packs, just the basic noodle blocks which only take three minutes to boiland separate). Chicken quantity should be 1-1/2 pounds. Suggest adding 1/2 small green pepper and 1/2 small red pepper in 3/4-inch dices along with other veggies to give flavor and slight crunchy texture to an otherwise soft dish. Use fresh ginger, never dried. Too bland? Add a teaspoon (or to taste) of Chinese or Thai hot red chili sauce when cooking veggies. Put chili sauce on the table for the more adventuruous. Stick with the liquid quantities listed in the recipe. Drain the cooked ramen noodles in a colander and then add to the wok; the sauce will be fully absorbed in the noodle mixture as it should be. Don't worry about making too much, leftovers will microwave great.

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Uncle Ed's Nephew

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2006

Even my picky children loved this. Really tasted like the Chinese restaurant. Yummy!

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AnnWC

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Reviewed: May 12, 2006

Great recipe - I made as is except for adding a bag of stir fry veggies. The sauce thickened nicely for me and my kids loved it.

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Brina

Cooking Level: Expert

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Reviewed: May 2, 2006

I added some peppers to this along with zucchini because I felt it was lacking on the veggie side. All in all it tasted really good, but the sauce was somewhat soupy so I will use more cornstarch next time.

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Cooking in WA

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Reviewed: Apr. 21, 2006

Excellent! I also used ramen noodles and though quite salty, it turned out really good. My boyfriend enjoyed it and he's really picky about chinese food. Thanks for the recipe.

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