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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    217 Reviews
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    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.
    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!
    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.
    I love it! We modify it to fit our family. Mostly just use the vegetables and serve chicken or pork on the side...
    great
    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.
    I love making this and my husband loves eating it.
    Loved it !! I read the previous comments and doubled the sauce, and will make again !! I loved all the fresh veggies .
    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!!
    Triple sauce recipe use vegetables you like...excellent dish!
    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!!
    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
    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.
    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!
    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.
    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.
    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.
    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.
    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.
    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.
    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!
    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+.
    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!
    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!!!
    Great Flavor! Don't omit the coriander, it enhances the flavor of the meat perfectly. I would recommend to double the sauce and eggs.
     
    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.
    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.  
     
    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.
    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.
    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.
     
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