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.
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 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.
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.
I made this recipe and loved it! I've never made lo mein at home before this. I mostly followed the recipe other than the ginger, onions & celery. I didn't have these as I don't like them so I added broccoli & fresh sweet corn and at the last minute some crab meat. It was delicious!
Really enjoyed this! My only changes were to use brown sugar instead of honey (I was out) and to thrown in extra veggies (cabbage & broccoli as I had some to use up). I was also out of ground ginger, so I simply sautéed some fresh ginger with veggies. Can't wait to make it with honey....
I really like this simple recipe for lo mein. Do not feel you need to stick to the veggies listed here - add broccoli, mushrooms, sugar snap peas, sesame oil - anything you like in your Chinese noodles. I like using some red pepper flakes and extra garlic to give these a kick, as well as some shrimp or sliced chicken breast. These keep for leftovers quite well, I double the recipe and save some to take for lunches for work. Enjoy!
* 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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