Reviewed: Mar. 19, 2012

This was okay, but not exactly the taste our family prefers in a Lo Mein. I reduced the amount of honey by half and still felt it was too sweet for our tastes. It is definitely still worthy of having as leftovers, though, which is always a good indicator of a good recipe for us! Thanks for sharing this recipe, ANGCHICK!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Mar. 5, 2012

this recipe was OK. I'll keep looking for a great Lo Mein recipe.

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joanie

Cooking Level: Intermediate

Reviewed: Feb. 16, 2012

We really enjoyed this. I used linguine instead of spaghetti since that is what I had on hand. I left out the mushrooms as my husband doesn't care for them and the bean sprouts because I didn't have any. I also added some chopped cabbage. It was delicious although almost too sweet. I will definitely cut down on the amount of honey next time. I used black pepper instead of cayenne as we don't care for things that are hot. I served this with vegetarian egg rolls. A delicious meal although I thought it made a lot more than 4 servings even serving it as a main dish. The leftovers were still great however, so it didn't really matter.

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joy

Reviewed: Jan. 27, 2012

very good,I added a little ,but very good

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mikebe

Reviewed: Jan. 20, 2012

My husband made this for dinner tonight to compliment the Orange-Ginger Tofu Triangles (also from this site). What a nice pairing! This is the kind of food that makes you glad to eat at home : ). We made a few modifications-we used vegetable broth instead of chicken, and omitted the mushrooms and sprouts (substituted more peppers). Both of the kids ate the lo mein (7-years and 3-years). We'll be making this again and again and adding this to our family recipe rotation.

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SuzanneT

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Jan. 17, 2012

I've made this several times. As a previous poster said, I use this as a guideline. I use what vegetables I have on hand, sometimes adding cabbage strips, broccoli, etc. I don't put in the honey, though. It was a little sweet for my family, and the next time I didn't have any to put in and we liked it much better. I don't do the cayenne, either. I also put in some chicken. Like I said---I use it as a guideline and it has helped me create a great tasting meal that my whole family loves.

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Cindy Briley

Reviewed: Dec. 24, 2011

Meh, tasted nothing like lo mein. Was way too liquidy... and way too sweet. I wasn't impressed. My family liked it a lot though. Maybe I'm just too critical and expected real Chinese take-out lo mein?

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chris e.

Reviewed: Nov. 28, 2011

was good make sure not to overcook your veggies. I think the sauce should be thickened first then added to the veggies and noodles, otherwise you overcook the veggies and noodles can get mushy.

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anne hosseini

Reviewed: Nov. 26, 2011

Excellent dish and reasonably quick to prepare. Did some vegetable substitutions, adding in sugar snap peas and omitting the peppers and sprouts (did not have any on hand). Also used ancho chile pepper instead of cayenne pepper. I was a little concerned when the sauce didn't seem to be thickening up immediately, but after four or five minutes it thickened up beautifully. Will definitely be making this again.

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Shadrach Anki

Cooking Level: Intermediate

Reviewed: Nov. 26, 2011

This is really good! I did have to change things up a little, but the sauce was particularly delicious. I thought it would a little too heavy on the hoisin but it was great. I used half a bag of mixed stir fry veggies, with red bell pepper strips added. The store didn't have any bean sprouts so I had to skip those (sad, because I love them). My onion was also going bad so I tossed it and used onion powder instead. I used olive oil instead of veg oil and used way less of it. I also added a little sprinkle of sesame oil to the olive oil. It seemed like the sauce wasn't thick enough but once the pasta was tossed in (I used angel hair), it was a great consistency. Very versatile recipe that can use almost any veggies - the sauce is the real star. Thanks for the recipe, I'm glad I finally made it!

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