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: Jan. 28, 2012

It was good, but too much pasta for the amount of liquid. I will make it again and take some suggestions from some of the other reviews, and double the liquid. It was more than a 3 but less than a 4.

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Yolanda

Cooking Level: Expert

Home Town: Cologne, Minnesota, USA

Living In: Benton, Kentucky, USA

Reviewed: Nov. 7, 2011

I left out the chicken bouillon granules (out of them) and the chinese five-spice powder (don't have any) and used frozen peas and added fresh sliced mushrooms. I really liked these as a side, but would be great as a meatless entree!

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amandak23k

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

I made my own 5 spice, which made this recipe good. Then I purchased some at an Asian market and made it great! My husband says it's as good as the real thing!

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Armywife

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Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Reviewed: Mar. 19, 2011

This is not a bad base to start from, but the Chinese 5 Spice powder is not something that most American palates are going to enjoy (you won't find 5 spice in the lo mein at your local Chinese buffet, because it tastes so strongly of star anise) and there's not nearly enough soy sauce. These are easily remedied, but I really missed the flavors of sesame and garlic and would add those in the future. Thank you for sharing your recipe -- I'm sure I'll use this again, with my own tweaks.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Sep. 22, 2010

All I could taste was cloves. I did not care for this recipe.

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Reviewer:

MarieAgain

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Lachine, Michigan, USA

Reviewed: Sep. 19, 2010

I made this last night with a general tso chicken recipe and it was actually pretty good.I didn't have the 5 spice but i will make this again with the 5 spice.

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Reviewer:

maridela

Cooking Level: Beginning

Living In: Dallas, Texas, USA

Reviewed: Aug. 21, 2010

This didn't taste like any lo mein I've had in a Chinese restaurant. Not a fan. Will not be making this again.

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Reviewer:

Maridele

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Jul. 29, 2010

here is a recipe for the 5-spice 1.In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). 2.Grind the roasted peppercorns and 8 star anise in a blender or pepper mill. 3.Strain the blended seasonings. 4.Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. 5.Grind the seasonings until very fine. 6.Store in an airtight container. Tips: 1.Use five-spice powder sparingly, as it can be quite pungent. 2.If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).

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