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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A quick and easy Asian-inspired noodle dish.
See how to make tender chicken and mushrooms with saucy Asian-style noodles.
This Asian-inspired meal includes hot miso soup and ginger-dressed carrots.