Everything Lo Mein

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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.

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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!

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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.

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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.

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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.

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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.

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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.

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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.

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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!

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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+.