recipe reviews for:

Lo Mein Noodles

“From Phoenix, Arizona, Kay Bergeron reports, 'One of the things my husband and I share is a love of Oriental food. At the end of the week, I go through the fridge, looking for leftover vegetables and meats to use in my 'leftovers chow mein'. If I have leftover spaghetti noodles, I use them to make these stir-fried noodles. Otherwise, I just cook up a fresh pot.”

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Reviewed: Nov. 17, 2009

It was ok. I didn't think it tasted much like real Lo Mein. I didn't eat it fresh, but reheated the noodles the next day. I thought it had a strange flavor (probably due to the 5 spice). If I made it again I would half the noddles but use the normal amount of sauce.

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joossm10

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Reviewed: Nov. 11, 2009

was great for leftover noodles

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jenstu

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Reviewed: Oct. 13, 2009

I made this on Sunday. I added chicken pieces (white meat) and cabbage, it was very, very good. Everyone had seconds. It's a keeper for me and my family. Thanks for sharing.

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Sandy

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Reviewed: Aug. 23, 2009

I doubled the sauce and added garden veggies out of the fridge that needed to be used. We loved this!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 10, 2009

This is a great recipe,I made it as the recipe stated except I added more snow peas,some grated carrot,& some diced sauted chicken. Very very good. will keep this in my do again recipes.also makes alot. My husband and I had it yesterday for supper& will have it again tonight with pork tenderloin. thanks for a great recipe

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Donna

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Wow! It was the best I've ever had. Very flexible. And not like take out is right. More like home cooking!

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Ann

Cooking Level: Expert

Home Town: Massena, New York, USA

Living In: Liverpool, New York, USA

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Reviewed: Jun. 25, 2009

I thought it was really great. My whole family loved it. Didn't taste like authentic "take out" at all to us but was good anyway. I added fresh carrots to stir fry with the snow peas just because I was running low in the pantry/fridge but I would definately make this with shrimp, baby oriental corn, carrots, and mushrooms if I had had them-this would turn the dish into a main course instead of being more of a side dish. Thanks for finally giving me a reason to use the Five-Spice powder in my pantry!

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smandtux

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Reviewed: Mar. 29, 2009

It was ok, but I'd rather have take-out.

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leproconna2326

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

This did not taste like lo mein to me....It was very bland, and the Chinese Five Spices added a very odd and out-of-place flavor.

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CHERIE423

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Mar. 20, 2009

Very delicious. First I made my own Chinese five-spice powder (Googled it), then proceeded with the recipe. As I was using leftover Orange Beef, I substituted beef bouillon for the chicken bouillon. I added Asian vegetables and served it with soy sauce to spice it more. This is a great way to use leftovers. I will make it again.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jan. 30, 2009

This was pretty good! I actually added 1 cup of green onions, 1/2 cup onion, a little more soy & teriyaki sauces. Next time, I may use less oil to make it less greasy. Will make again! Thanks! :)

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aimee c

Cooking Level: Expert

Living In: Gulfport, Mississippi, USA

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Reviewed: Jan. 13, 2009

This was really quite good. I gave it 4 stars instead of 5 because I tweaked it somewhat. I used vermicelli instead of spaghetti and I used some sesame oil and not as much canola oil. I also added thinly sliced beef strips, julienne carrots, red & green peppers, mushrooms, celery, broccoli and cauliflower along with the snow peas. I found it quite strong tasting so I diluted it with a mixture of chicken broth and soy sauce to make it better and it was quite nice. So when I make this again (and I will)I'll simply cut down the 5 Chinese spices to 1/4 tsp or less. Even though it was strong it was very enjoyable and this is on my keeper list. Thank you Kay for sharing your recipe with us.

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SNOWBIRD2002

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Wasaga Beach, Ontario, Canada

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Reviewed: Jan. 5, 2009

Good starting recipe. I used some of the suggestions. I doubled the sauces and added mushrooms, bok choy, bean sprouts. I could have used half the pasta but I like Lo Mein with LOTS of veggies.

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TRACI_47203

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

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Reviewed: Dec. 30, 2008

The kids really liked this one and it was a nice change from rice.

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kshonts

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 19, 2008

So fantastic! Wouldn't change a thing--will definitely be making these again soon!!

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Chef Steph

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Aug. 30, 2008

Did not like the flavor of the Chinese 5 spice at all!

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MmeNoelle

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Reviewed: Jun. 14, 2008

This lo mein tastes like the real thing! It must be the five spice that gives it such authentic flavor. I cleaned out the fridge and added more veggies like carrots and peppers. Delicious!!!!!

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Lisa

Cooking Level: Intermediate

Living In: Deerfield Beach, Florida, USA

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Reviewed: May 28, 2008

I used fresh noodles,located near the eggroll wrappers, reduced five spice to 1/2 tsp. and added more veggies... bok choy, carrots, zucc and yellow squash.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 2, 2008

This got mixed reviews at my house. Four of us here. My son and I thought it was "ok", wife strongly disliked it (ate PB&J instead) and my daughter LOVED it. My wife didnt like the anise I think. I agree with Tiffany, it is a "different" type of flavor. But mine was not dry. This is unique in flavor. Almost reminds me of jamaican with the nutmeg/cinnamon twist.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Mar. 25, 2008

Have never made Lo Mein before. We just bought a cast iron wok,so figured this recipe was a good dish to break it in.Since new wok new recipe I didn't expect much.Boy was I wrong!! Didn't follow exact ingredients since didn't have everything...but was almost as good as what we get at chinese restaurant!! Will use this as basic recipe and WILL MAKE THIS AGAIN!!!

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