Recipe by SarBetEns
"This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside."
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1 (8 ounce) package
low-sodium soy sauce
carrots, cut into large matchsticks
sweet onion, thinly sliced
green onions, sliced
Next time, I will start stir frying the carrots before adding the other vegetables. They took longer to cook, and as a result, the other veggies overcooked. I added grilled shrimp to make this an entree (used the marinade from Surf and Turf for Two from this site) and some red bell pepper slices to give it a little more color. Was concerned that I may need to thicken the sauce, but that wasn't the case. Enjoyed and will make again.
I made this recipe as directed with the addition of a shredded rotisserie chicken at the very end to make it more of a meal. It was average.
This is a great base recipe, but I felt the need to make some additions: 1/2 green bell pepper (cut into thin strips, added to my wok with the rest of the vegetables); 2 cloves of garlic, minced (added during the last minute of stir-frying the vegetables); about 1 Tbs. toasted sesame oil (tossed with the cooked and drained spaghetti--did not rinse with water); and 1/2 tsp. crushed red pepper flakes (I like it a little spicy). I did not change the sauce recipe at all, there was no need to do so. I also chopped up some roasted peanuts for sprinkling (my sister's request). I will make this recipe again and again and sometimes add a protein to the noodles to make it more hearty. Thank you, SarBetEns, for this very good base recipe for a great lo mein dish.
Delicious! When I was mixing up the sauce and tasted it, I wasn't sure, but after combining everything together, it was wonderful! I did use 1/2 sesame oil and 1/2 veg oil, b/c I love sesame oil. Oh, and I doubled the recipe, so there would be plenty for leftovers. This a so simple to make...a definite keeper~YUM! Thanks for sharing. :)
This was quick and easy, not to mention, delicious. I doubled the sauce like others suggested, other than the ginger, because I don't care for a strong ginger taste. I couldn't even taste it, so I could have used the extra ¼ tsp and been fine. My green onions were quite large so I added the whites along with the sauce and noodles, then saved the green parts to sprinkle on top of each serving, along with some slivered onions. Yum! UPDATE: We eat this pretty regularly, but I usually add extra veggies. It just depends what I have on hand; quartered and sliced zucchini, small broccoli florets, red peppers, just use whatever your family enjoys! I don't usually change the sauce because it's delicious as is, but once in awhile I'll add a tablespoon of lime juice. I also use ½ veg (canola) oil and ½ sesame oil when stir-frying, for a little more flavor. It's very versatile, but delicious as written!
We all really loved these noodles, a perfect blend of flavors. I liked the subtle sweetness the honey added. I followed the recipe as written with the exception of also adding in a red sweet bell pepper with the other vegetables, and salt and white pepper while stir frying the vegetables. Easy enough and great side dish for any Asian main meal. I think any vegetable you have on hand would work with these noodles.
Excellent! Quick and easy. I don't like celery and carrots, so instead used broccoli and shrimp along with the sweet onion. I had to make the sauce twice as one serving wasn't enough to cover the spaghetti and I didn't even use a whole pack of spaghetti, but even so, it was delicious. Maybe a tad too salty but that's my fault. I didn't have any low-sodium soy sauce on hand. Next time I make it, I'll also use mushrooms. Oh, and I used olive oil instead of vegetable.
First, I never try anything on this website that has very few reviews. But, I took a risk, and it worked out. This is a solid recipe, and very simple. The sauce (consisting of teriyaki, soy, honey, & ginger) could probably be used for any stir-fry or marinade. I ended up using it for the Lo Mein noodles. I added a little rice vinegar and sesame oil to taste (once everything was combined), due to personal preference.
* Percent Daily Values are based on a 2,000 calorie diet.
Lo Mein Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 71
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