Reviewer:

Rex Hutcheson

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Reviewed: Jan. 24, 2012

I completely agree with some other reviewers who said this is a good start. Not a bad recipe but I would prefer more taste, pretty bland.

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Reviewer:

SDEGRAW

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

I make lo mein dishes often but I have to say this one had no flavor what so ever

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Reviewer:

melo

Reviewed: Nov. 2, 2011

Like others have said, a good basic recipe. I wound up doubling the soy and oyster sauces, plus I substituted cornstarch for flour (and used more of it) so it wouldn't be so thin. I recommend undercooking your noodles slightly so that they can finish in the sauce without being overdone.

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Reviewer:

JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

Reviewed: Mar. 27, 2011

Great recipe. I used broccoli instead of bean sprouts and less cayenne.

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Reviewer:

huckleberry

Cooking Level: Intermediate

Reviewed: Sep. 18, 2010

Definitely a good base for lo mein. We chose to substitute zucchini in the place of mushrooms.

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Reviewer:

Kristy

Cooking Level: Beginning

Living In: Cary, North Carolina, USA

Reviewed: Sep. 14, 2009

So good! Really fast, really easy, and it satisfied my craving for chinese food. I added some ginger and a little bit of basalmic vinegar since I didn't have oyster sauce. I'll definitely do it again.

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Reviewer:

GERALDINEBCL

Reviewed: May 26, 2009

I really hate to rate a recipe so low. I followed this recipe exact except for adding some baby corn, a bit of sesame oil & a dash of hoisen sauce. This is not authentic vegetable lo mein, it reminded me of vegetable soup, without broth or flavor. There seemed to be too much of an overall broth taste, that was not appetizing at all. Maybe I could have saved this by really dousing it with soy sauce, but I just ended up tossing it out. This was not liked at all, I will not make this again, I'm sorry (:

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