Everything Lo Mein

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Sauce:
  • 3 rounded tablespoons hoisin sauce
  • 3 tablespoons dark soy, eyeball it
  • 3 tablespoons water, eyeball it
  • 2 teaspoons hot sauce, eyeball it
  • Everything Lo Mein:
  • 1 pound spaghetti
  • Salt
  • 1/4 cup vegetable oil, divided
  • 2 large eggs, beaten
  • 3 chicken breast cutlets, thinly sliced into strips
  • 3 thin cut pork chops, thinly sliced into strips
  • Black pepper
  • 2 teaspoons ground coriander
  • 2 inches fresh ginger, chopped or grated
  • 4 cloves garlic, finely chopped
  • 6 scallions, cut into 3-inch lengths then sliced lengthwise
  • 1/2 pound shiitake mushrooms, chopped
  • 1 red bell pepper, cut into quarters, seeded, then sliced
  • 1 small can sliced water chestnuts
  • 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice
Directions

Mix together sauce ingredients and reserve.

Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.


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Pairs Well With
Riesling

Peachy, honeyed white wine

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4.3 217
I followed this recipe exactly and I'm totally unimpressed. A full pound of pasta makes a ridiculous amount of food and the whole dish was too big for my largest skillet, which is 15 inches! As for the flavor, this in no way resembles any lo mein I've ever had. Spaghetti is the wrong texture, 2 teaspoons of any hot sauce is too much, the ginger/garlic ratio is way off and leaves the dish slightly bitter, I could go on and on. In short, this recipe should be called "Spicy Teriyaki Spaghetti: Makes enough to throw 2 servings in the compost every night for a week" Like everything else you do, this is an epic failure, Rachel Ray. item not reviewed by moderator and published
Great recipe! I used cooked (leftover) pork loin cut into strips as the meat and used only 1/2 lb of whole grain spaghetti which was excellent in this dish. I think that amount is the right amount and would never use a full pound. Kept sauce as written. Used bean sprouts, not cabbage. This made 4 generous servings, even with 1/2 the pasta, I can't imagine using a full pound. Can't wait to have the leftovers for lunch tomorrow! item not reviewed by moderator and published
Excellent - I removed the egg, added crimini and oyster mushrooms and more hoisin sauce. I used savoy cabbage and a part of the beef that had a little more fat to it for flavor. I have had to fix this back to back for my family. this is a meal you can keep in the refrigerator because you can eat it like it is or you can have it as a side dish with any meat. item not reviewed by moderator and published
I love it! We modify it to fit our family. Mostly just use the vegetables and serve chicken or pork on the side... item not reviewed by moderator and published
great item not reviewed by moderator and published
This is a great recipe. The sauce is what makes the dish, and all hosein sauces are not the same. I reccommend you try a couple and decide on the flavor you like. I dont reccommend the brand that most people associate with grocery store chinese food. Also, if you use a lb of pasta like the recipe suggests then make more sauce, i usually double it. item not reviewed by moderator and published
I love making this and my husband loves eating it. item not reviewed by moderator and published
Loved it !! I read the previous comments and doubled the sauce, and will make again !! I loved all the fresh veggies . item not reviewed by moderator and published
Very good. Used the vegies we liked and also chicken, but didn't double the sauce. Big Mistake. The meal was very dry, so I made another portion of it. Much better!! item not reviewed by moderator and published
Triple sauce recipe use vegetables you like...excellent dish! item not reviewed by moderator and published
Total keeper! We have this dish a couple times a month. Love the flavors and the fact that we are not bloated after splurging on this awesome dish!! item not reviewed by moderator and published
I have made this recipe many, many times and my family all love it. It makes a ton of food so leftovers are abundant. I vary the meat and vegetables depending on the mood I am in. I always add some cooked shrimp and have used stir-fried beef, pork and chicken for the meat, sometimes all 3 if I have them on hand. I always double the sauce since I tend to add extra vegetables to get the kids to eat their veggies. Shredded carrots, snow peas, sometimes thin green beans, shredded cabbage all have worked in various combinations. Definitely a regular in our dinner rotation item not reviewed by moderator and published
This lo mein was lighter than what is served in Chinese restaurants. But it lacked flavor so doubled the sauce and served the second batch of sauce on the side. Also added an extra egg, handful of snow peas, used regular soy and did half regular mushrooms and half shiitake. Family liked recipe but I didn't love it. Too much prep work for this dish. item not reviewed by moderator and published
I made this last night with a few substitutions. I only used a bag of sprouts and a bag of shredded carrots along with the scallions for veggies, just chicken, oyster sauce instead of hoisin, added a touch of sesame oil, and used srirachi sauce in place of hot sauce. The sauce was great but the srirachi sauce was much spicier than I thought it would be so next time I'll limit it to one teaspoon. I also used rice noodles instead of spaghetti and it was a little shy on noodles. But other than that I thought this dish was great! Will definitely make again! item not reviewed by moderator and published
I have to say, Rachael's recipes never disappoint me. My boyfriend and I made this tonight and we LOVED it. Whenever I've eaten Lo Mein from a Chinese restaurant I feel like the sauce totally overpowers the flavor of the noodles and whatever else may be in there. In this recipe though the sauce was tangy and light which really emphasized the flavors of the noodles (I used actual lo mein) and the coriander-flavoring of the chicken. I didn't use pork and substituted my own veggies. I found mushrooms, peas, and broccoli work very well also. item not reviewed by moderator and published
I really like this recipe because it was quick, easy, tasted great, and is very flexible. I used fresh beef stir-fry meat from the grocery, added 3 cloves of garlic and used yellow & orange bell peppers because that was what I had on hand. Perfect for using up a variety of veggies. item not reviewed by moderator and published
I substituted 1 tbs sesame seed oil for the oil to stir fry the veggies and I added celery and carrots because I didn't have any mushrooms. I also used ground ginger since I never use ginger root. I think next time that I make this dish that I will not use the sesame seed oil nor the ginger. There was a flavor that I wasn't crazy about but my husband liked it a lot. He'll be taking the leftovers for lunch for the next few days. I also cooked this in a wok because I don't have a fry pan big enough. item not reviewed by moderator and published
This was good, although I've made better recipes. I doubled the recipe since it said it served 4, and there are 6 in my family. Big mistake. We have at least half left-over. Next time, I will prepare it for 4, but double the sauce, since the noodles were a bit dry. We found that we had to add regular soy sauce as well, since the lo mein was a bit bland. Either way, this is a good recipe to get the kids to eat their veggies, and make meat go a little further. I added baby corn since no one except me likes mushrooms. Used cabbage instead of sprouts. Would have been good with julienned carrots as well. item not reviewed by moderator and published
This was a big hit with my boyfriend and our friends! I disagree with the reviews that say the sauce is too overpowering, I thought it was the perfect touch to the delicious lo mein. However, I did use regular soy sauce instead of dark soy in the sauce because I couldn't find any. I made egg rolls to go with it and everyone loved it! It's a very good recipe and is worth making at least once. item not reviewed by moderator and published
I saw Rachel make this on t.v. the other day & had to try it. I made it last night for my family & it was really great. The only thing(s) I did different is that I added snow peas to the recipe & I doubled the amount of sauce. The flavor was incredible, it was super easy to make, not too expensive & very filling. This is going into my recipe vault for future use. item not reviewed by moderator and published
I was trying to think of what to make tonight and was thinking I could do a stir fry with the ingredients I had on hand, but in a serendipitous turn of events, this episode came on this afternoon! I didn't have any meat, substituted some of the veggies (I had carrots, broccoli, bell pepper, coleslaw mix, and baby corn, and used the high protein whole wheat pasta. It was very yummy! I read the reviews beforehand and added a little splash of sesame oil - I think next time I will add a little more. Next time I will definitely use meat, add more ginger (LOVE ginger and didn't have quite 2 inches on hand and get some real lo mein noodles from the local asian market, but all in all a great kitchen sink recipe to have on hand! item not reviewed by moderator and published
I always make extra sauce but this is excellent. My friends ask my to make this at least once a month. I double the recipe and usually makes enough to feed 12+. item not reviewed by moderator and published
I absolutely loved this. Definitely took more than 15 minutes but well worth it. I made it with tofu instead of the meat, and I opted to use cabbage over the bean sprouts. Unlike other posters, I found that the sauce was just the right amount--if I had doubled it, it would have been overpowering. I will definitely be adding this to my rotation! item not reviewed by moderator and published
Just want to say that this recipe is great..I made it acouple of years ago and it was awesome, and my kids have been asking why I havent made it again, so here I am looking for the recipe to give it a another go ahead...just one thing, I remember using Veal and peanut oil....anyway....who care its a great recipe and my kids are picky but they loved it, and im surprised that I havent made it more then once...Thank you Rachel for helping make my kids eat....LOL!!! item not reviewed by moderator and published
Great Flavor! Don't omit the coriander, it enhances the flavor of the meat perfectly. I would recommend to double the sauce and eggs. item not reviewed by moderator and published
I LOVE this recipe. I made it exactly like the recipe stated but left the mushrooms out (only because I forgot to buy them), but the taste is great!!!! Next time I make it I think I'll add peas and some other veggies to it. item not reviewed by moderator and published
Very good recipe for lo mein. I didn't use dark soy, I used regular soy sauce. And it still tasted good but I think it would have taste better with dark. I omitted the mushrooms since my family doesn't like them. I think i would make this dish again. item not reviewed by moderator and published
I made this for me and my husband. I made an entire recipe thinking I would have lunch for a couple of days. After my husband finished there was only one serving left. HE LOVED IT! I did substitute brown rice pasta for spaghetti and it was REALLY good. item not reviewed by moderator and published
Rachel's recipes consistently make TOO much food. This recipe would serve 8 or more. The amout of noodles should be cut in half. A good deal of this will be tossed as you can only eat this so many times as leftovers. The sauce is good but needs doubled if you really use 1lb of noodles. I probably won't make this again, it didn't really knock our wok off. item not reviewed by moderator and published
Great recipe. I guess that because she "can,t cook, period" (and by the way you forgot to use the comma, you bright thing, you) is why she has had a show on cable for years. What have YOU done in your life? item not reviewed by moderator and published
Excellent taste and definate keeper. No need to order take out when you can make this. FANTASTIC! item not reviewed by moderator and published
This was so simple and delicious! A reall crowd pleaser!! Such fresh and complex variety of flavors! item not reviewed by moderator and published
Not sure if I did something wrong, but this was NOT what I expected. It got tossed in the garbage. item not reviewed by moderator and published
I made this and it's amazing and easy. I added more hot sauce to the sauce and instead of meat I loaded it with fresh veggies and used whole wheat pasta instead of the regular spaghetti! item not reviewed by moderator and published
I will definitely be making variations of this dish in the future. It would be good as a vegetarian dish. item not reviewed by moderator and published
The sauce is the best I've ever made at home, but doubled the recipe for the amount of pasta recommended. I ended up only using about 2/3 of the cooked pasta and the amount of sauce was a perfect balance. I also used half of the dark soy and half regular soy sauce since the dark can be very over-powering. Next time I will add ALOT more vegetables and use chicken breast tenders with some rock shrimp instead of pork. Thanks, Rachel -- BIG winner dinner in our house! item not reviewed by moderator and published
Short on time, money and energy I made some modifications to what i had. I used one pound of pork tenderloin that i let marinade for ten minutes in some extra sauce, and used two 12 oz bags of stir fry veggies that i just let cook from frozen after cooking and removing the meat from the pan. WORKED GREAT! I won't be ordering this from take out anymore item not reviewed by moderator and published
didn't have scallions so i used 1/2 an onion and didn't have the coriander either so i left that out. i also added shrimp to the mix, used napa cabbage and added 1tbs of sesame oil to the sauce. was really good. another thing i substituted was the spaghetti. i used lo mein noodles found at my local chinese grocery store (which cooked up to al dente in literally 45 seconds). really nice taste in this dish and it didn't even take me a long time to make it. item not reviewed by moderator and published
Not only was this recipe easy it was soooooo good! If you like lo mein you gotta try this recipe item not reviewed by moderator and published
This was really good! I was always nervous to make Chinese food at home cause it seemed complicated but this was really easy. I not a big meat eater (only eat it about 1 or 2 times a week) so I only used 1 chicken breast and 1 piece of pork. I also do not care for red pepper or water chestnuts so I substitued shredded carrots and baby corn. I WAS ABSOLUTELY DELICIOUS! I also agree with the others that you should double the sauce recipe. item not reviewed by moderator and published
Oh I am impressed! We are so sick of the normal comfort food I was searching for something different to make. I looked at this recipe and read the reviews and went to the store. As soon as I got home I starting choppong and slicing. ( I didn't get cutlets or pork chops, I got boneless breasts and pork tenderlion) I got everything rocking and rolling in no time. I doubled the sauce as others suggested. (I am going to packing this for lunches.) Boy it is a big pan of yum! I just can't stop eatting it. and I am not all that crazy about asian food. If your reading this, just do it. just make this, it is awesome! If you have nothing in your kitchen but a bottle of Soy sauce. ( like me) It will cost ya about 10 dollars. Thanks Rachael, You taught me how to cook! (don't tell mom!) item not reviewed by moderator and published
I thought this dish seemed as if it would have too much protein (eggs, chicken AND pork?) but I'm glad I was wrong! The flavors melded so well! It was spicy, salty and delicious! Anytime I'm craving Asian cuisine I will absolutely call on this recipe! Thanks yet again Rachael! item not reviewed by moderator and published
I really liked this recipe and will make it again, but with a few changes. I would suggest halving it. As is, there is just too much food to handle easily -- we'll be eating leftovers for at least a couple of days. I also plan on going a little easier on the hoisin sauce and the noodles next time. But other than that, it's great. I definitely recommend giving it a try. item not reviewed by moderator and published
And it was scrumptious!!! As others have said, it makes a lot of food. We had it for dinner, along with some potstickers, and we packed 4 lunches for the week.......lots of food! I omitted the mushrooms and pork, and added shrimp. I also doubled the sauce and it was delish!!!! item not reviewed by moderator and published
My husband and I just love this recipe. I make it all the time and I think it is better than any Lo Mein I have ever ordered in a restaurant. item not reviewed by moderator and published
This is an awesome recipe; even my finicky children ate their vegetables. I followed the recipe as given except that I doubled the sauce recipe and since I could not find Chinese noodles I used linguine noodles. This combination turned out better than I could have ever imagined. I don't think we will be ordering out Lo-Mein anytime soon when I can make it myself and it turns out this great. This recipe is truly EVERYTHING LO-MEIN. Thanks for another winner Rachel Ray. Ann item not reviewed by moderator and published
I use the Barilla Whole grain blend speghetti..and load up on the veggies and I have a WONDERFUL, low fat filling dinner and lunch the next day. I use the Cabbage to really add some bulk and the whole family loves it. This does make a lot, but you can really make this recipe your own by adding your favorite veggies (broccoli and snow peas), ommitting the meat etc. The vegatable took some time to cut up, buy pre-cut or cut the night before for a quick 30 min meal. This is something I make at least once a month. item not reviewed by moderator and published
Everyone in my family, including extended family, likes this recipe and that is hard to do. I have made it as stated and I have also made it with tofu and extra veggies to make it vegetarian. Always a hit. Thanks item not reviewed by moderator and published
I made this recipe as a quick meal and we all loved it. When I made the sauce I put to much hot sauce so to cut down on the heat I mixed some peanut butter in it and it gave it a sweeter taste. This will be add to our main meals. Just make extra sauce. item not reviewed by moderator and published
This was amazing. It really did taste like it just came off the buffet. In the interest of full disclosure, I will say that I cheated and used precooked chicken breast, and I HIGHLY recommend doubling the sauce. This does feed an army, and it's so good! Thank you RR! item not reviewed by moderator and published
I made the recipe with beef and pork tenderloin. Seems like a healthy meal but was not the taste that I was looking for . The hoisin sauce seemed to overpower everything else. Will not made this dish again. Danny Durham Huntsville, AL item not reviewed by moderator and published
I made this recipe last night and we really enjoyed it. In fact, I just had some leftovers for lunch. I changed up a couple of things. Since it was just my husband and I, I didn't think we needed that much meat so I just used 2 large chicken breasts. I left out the bean sprouts but added an extra red bell pepper and about 2 cups of snow pea pods and 2 carrots cut into slices length wise. The sauce was surprisingly hotter than I thought it would be so next time I will cut back on the hot pepper sauce but other than that, very very good and I will be making this again! Thanks Rachel! item not reviewed by moderator and published
This recipe was just great! It was everything I was looking for in a homemade take-out meal. The flavors were great, and it seemed like the leftovers tasted better with each day. Yes... there will be a ton of leftovers. I made extra sauce and it seemed to do well. This was a perfect dinner for my family and I. We had bowls of this with eggrolls and we were stuffed by the end of the meal. Make this... it's really worth it. item not reviewed by moderator and published
Omg. This was the 2nd rachael ray thing ive made, the first being her pesto pasta with veggies. And this one was sooo tasty. I agree with just about everyones comments. You should probably double the sauce recipe, and i cut back the fresh ginger to an inch and a half. which turned out to be more then enough. I dont use coriander in my cooking usually...so i cut it due to the fact it cost $7 lol. And it does make a buttload of food!!! item not reviewed by moderator and published
I would just like to say to Barbara, "I have heard of Rachael, because she has a COOKING SHOW, who are you again? Perhaps you should try something more in line with your talent, perhaps Rice-a Roni? "... item not reviewed by moderator and published
This stir fry was filled with flavor, and it feeds an army! (Not sure why the servings say: 4) I added more veggies - carrots and green beans. I would add a little more garlic and a little less ginger next time. I also garnished the dish with salted peanuts...so GOOD! The dish is very pleasing to the eyes with all the colors. I highly recommend the salad that goes with this stir fry. The asian dressing is wonderful and fresh! I didn't serve it in lettuce wraps, but rather made it a traditional salad. ENJOY! item not reviewed by moderator and published
This was a wonderful recipe that's like take-out right at home!! I added shrimp and beef steak cut really thin along with the pork and chicken. Good job, Rachael!! item not reviewed by moderator and published
Recipe was really easy to make. The only thing that took any time was prepping the vegetables and the meat. If you had your veggies washed and prepped in advance this would take no time - 15 minutes. Tasted great! item not reviewed by moderator and published
This dish was delish and super easy to make. I would add extra sauce, eggs and veggies, though. Since I already had the soy and hoisin this dish only cost me $10 to make! Plus, it feed a TON of people! Great recipe, thank you Rachel Ray for yet another homerun. item not reviewed by moderator and published
This was pretty tasty, the flavors continue to blend and the leftovers are even better. I would add some more veggies, another pepper and some celery at the least and snow peas! We tend to cut out the mushrooms (use another pepper instead) or at least decrease the amount. The water chestnuts are a must and bamboo shoots would probably be great too. I would also add at least one more egg, possibly 2 depending on your egg size. Our two eggs didn't go nearly as far as the 2 she used in the show. If stir-frying is new to you, this is a good recipe to start with (no wok? use a large frying pan and cook things in stages). The sauce is fairly tasty and easy to mix together, makes a nice alternative to our usual which is a tequila lime marinade. item not reviewed by moderator and published
This seemed very complicated to make with all the ingredients but it was real simple and delicious! The ginger was too overwhelming so next time I will only use an inch of ginger. I reduced the amount of cabbage and veggies b/c I did not have a big enough stir fry pan, but everything kinda shrivels up and you're left will little veggies compared to the amount of pasta you have in there. So if you like your veggies, make sure you stick with putting in lots of them! This recipe was very flavorful and my bf loved it! item not reviewed by moderator and published
My family loved this! My grandson love noodles with "sauce" so I wasn't sure if he would like this but he did! We will make it often. We use many of Rachael's recipes and they are great!! Love 30 minute meals! I agree that Barbara V's comment is rude and that she's the one who can't cook. item not reviewed by moderator and published
This was perfectly delicious! I used only chicken and also used MAIFUN rice sticks instead of spaghetti. Also added carrots and a few frozen peas for color! I would like to add to those who leave nasty comments that say Rachael cannot cook, perhaps it is THEM trying to make the recipe that cannot cook! Like Barbara -Valparaiso, IN 11-21-2008 who is just rude and unkind. Especially when so many other people have perfect success in making Rachael's dishes. Thank you Rachael! item not reviewed by moderator and published
This is one of my FAVORITE dishes!! Its soooo good, I put shrimp, chicken & pork in with it and alot of times use left over meat! Regular soy sauce works fine & I add some sesame oil...super good & the salad to go with it YUMM-OOOOOO! Thanks Rachel!!! item not reviewed by moderator and published
Wonderful! I didn't have any water chestnuts, so I used celery instead. I also didn't have cabbage or bean sprouts, so I used 2 large shredded carrots. I suggest Japanese Udon noodles instead of spaghetti. Lots of leftovers for 2 people- nice for work lunches! I'll be making this again. item not reviewed by moderator and published
I am sorry but she just can not cook period. item not reviewed by moderator and published
I tried this recipe with some friends and they loved. When my in-laws visited from England, they asked for the recipe. Instead of chicken I used pork. I also used linguine instead of spaghetti pasta. I added some carrots and some sweet peas too. No matter what I substitute or add, the taste is consistently fantabulous! Love you Rachel Ray! Thanks! Margie item not reviewed by moderator and published
I thought this was a great and delicious recipe, it was a hit at my house! Beats take-out any night! item not reviewed by moderator and published
I made my own hoisin sauce since I did not have pre-made on hand or fresh garlic or ginger I used minced from a jar and ground ginger. I also added some extra veggies. Next time I will make it a little sweeter since my family likes that better. Easy but took me longer since I had to make adjustments item not reviewed by moderator and published
I did use "chinese noodles" instead of spaghetti and tripled the sauce because i had extra meat and used both cabbage and bean sprouts. Oh and I also got some oyster sauce and added a small amount to the sauce. This was fantastic, makes a huge amount and is requested again in my family! I suggest trying this recipe, with your own adjustments. item not reviewed by moderator and published
This wasn't horrible it just didn't WOW my husband and I. It's a pretty healthy meal and I thought that with all the ingredients that it would taste great but it was just missing something. item not reviewed by moderator and published
My husband and I really enjoy working together to pre-pare this terrific dish from Rachel....It IS fun to pre-pare,and wonderful to enjoy....We make it as often as we can....Thanks Rachel... item not reviewed by moderator and published
My family loved it!!!! It was so easy to make. The hardest part was cutting up the veggies. I will make it over and over again item not reviewed by moderator and published
It was easy to prepare and taste amazing. The seasoning in the sauce was just right and exact. item not reviewed by moderator and published
I made this as a side dish to go along with marinated grilled chicken for my 15yr old son's birthday. It was absolutely wonderful! Full of flavors that complimented each other well. This will definitely stay in the recipe box, and we will enjoy it many more times to come. item not reviewed by moderator and published
i have been looking for a GOOD recipe for what the Chinese rest. call "House Lo Mein" and this is the one that has come the closest. But it should be called "No pain Lo Mein" because its so easy to make. Thanks Rach and Food Network....from someone who was taught by her Grandmother the fine art of cookin' Southern food and has taught themselves 6 different cuisines in the course of 25 years in the food service business,(Oriental,Cajun,Italian, Mexican,and some Greek and Mediterranean). item not reviewed by moderator and published
I was able to do this in about 30 minutes. To make a more asian taste, I added a little sesame seed oil after I finished preparing it. item not reviewed by moderator and published
I really liked this. I used whole wheat spaghetti and stuck to her sauce, but didn't want to slice & dice, so just bought packaged snow peas, packaged sliced mushrooms, and packaged bean sprouts. I only went with the chicken and did use the scrambled eggs. It's great. It did make a ton and my husband has a great appetite, so that's saying a lot. He had several servings at dinner, then had some more for lunch the next day. There's still some left in the fridge! item not reviewed by moderator and published
Certainly not traditional lo mein, but if you're in a hurry it's not bad. I made this with the wraps so I had too much cooked shrimp. I added the left over shrimp from the wraps to the lo mein and I think that helped greatly. I think it would have been a little bland without the shrimp. Also, I added about 1/2 tsp red pepper flakes to the sauce. I like things spicey! All in all, not a bad dish but not authentic. Heck, at least it's quick on a Tuesday night - especially if you can find pre-sliced chicken or pork at your grocery store! item not reviewed by moderator and published
This was another winner, the mushrooms were a little overpowering, but still good. If I make it again, I will add another can of water chestnuts, love the crunch! I used the bean sprouts, cannot imagine using cabbage in their place. item not reviewed by moderator and published
I cooked this and the yield is much larger than I expected, way too much food for 4 people. It was tasty and fairly easy to make, but it took me about an hour instead of the 30 minutes item not reviewed by moderator and published
Made it a few times already--my friends liked it very much. item not reviewed by moderator and published
The hoisin sauce blend was very plain tasting. I had to add lots of soy sauce to give it flavor. Prep time takes a long time as it took me nearly an hour to make recipe. item not reviewed by moderator and published
This recipe was easy and better than any takeout that I have had. I have made it twice and my hubby loved it! The key is to have ALL ingredients and use plenty of healthy veggies. I used some cole slaw mix. RR has spiced up our lives! Thank you. item not reviewed by moderator and published
This recipe really hit the spot. I really liked the fact this can be loaded with the veggies. I would take this over take-out and time and look forward to making it with shrimp. The only issue I had with this recipe is it didn't make nearly sauce. I needed to increase the amount of sauce by 2/3's to bring out the color or taste. It would be worth making this in a wok since the amount it makes is so huge. item not reviewed by moderator and published
Every easy to make and very versatile. item not reviewed by moderator and published
I was so disappointed. I love Lo Mein but this was not what I was hoping for. Next time I get a lo mein craving, I am ordering in. item not reviewed by moderator and published
I served this to a group of people that came over for dinner. It was the perfect amount and they kept going back for more. The only complaint was from my husband who wanted it more spicy but he likes to have his mouth on fire so I still took it as a success. Thanks Rachael! item not reviewed by moderator and published
makes a ton item not reviewed by moderator and published
This dish along with the appetizer shrim wraps was a hit. very flavorfull and easy to make. I did double the sauce recipe and added cabbage and sprouts... it made so much i feed 7 people and still had some left for leftovers. item not reviewed by moderator and published
your recipie was very easy and very good. really did only take me 30 mins item not reviewed by moderator and published
So easy and my family loved it. item not reviewed by moderator and published
This was a hit! My husband and I absolutely loved it!!! Few things: 1) It does a little longer to make 2) I made it with just one meat (Pork) and it was great. Added more veggies 3) I also added some fresh cilantro and jalepenos for that extra kick, and that makes it awesome! So those who like their food hot, try that! item not reviewed by moderator and published
I have to say, this was really good. I cook ALOT and have not been as pleased with RR's recipes as of late but this was excellent. I just used pork, and used sobe noodles instead of spaghetti and it was met with rave reviews around my table. Next time I may try to add just a touch of sweetness, in sugar or teriyaki form to the sauce for a little more contrast, but I definitely will be making this one again...my husband said it was better than take out. Thanks! item not reviewed by moderator and published
This looked great on tv, but in reality it wasn't that great.It wasn't terrible to the point that it needed to be thrown out, but it's also not a recipe I'd make again. It ended up being pretty expensive to buy all the ingrediants. In addition, the hoisin sauce gives it an anise like flavor which my family does not like. item not reviewed by moderator and published
If you have a mildly picky eater who often doesn't go out on a limb to try something new - try this one. My 9 year old has now deemed this one a fav!!! Kate D Severna Park, MD item not reviewed by moderator and published
I've always wanted to make homemade lo mein so this recipe really helped me out. To be honest the only part of the recipe I followed was the sauce part, I made everything else to my likeing, I basically just made it with noodles vegetables and chicken and course the sauce!! My family and I enjoyed it very much!! item not reviewed by moderator and published
This was pretty good. I'm not a huge fan of the taste of the hoisen sauce so I put very little in it. But it made lots of food so we enjoyed leftovers too. I may make this again and use shrimp too. item not reviewed by moderator and published
This lo mein was so easy to cook and everyone who tried it thought I was a magnificent cook! I didn't let them in on the fact that it was so easy. The flavors, especially the ginger, worked so well together. You actually can't stop eating it...it's that good! item not reviewed by moderator and published
very good lo mein recipe. good way to use up whatever vegetables and meat you have the fridge. item not reviewed by moderator and published

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Pork and Egg Lo Mein

Recipe courtesy of Food Network Kitchen