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Everything Lo Mein Recipe

Everything Lo Mein

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (215)

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Average Rating:

Total Reviews: 215

Showing 21-30 of 215

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  • on December 19, 2010

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    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!

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  • on December 18, 2010

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    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!!!

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  • on October 24, 2010

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    Great Flavor! Don't omit the coriander, it enhances the flavor of the meat perfectly. I would recommend to double the sauce and eggs.

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  • on October 21, 2010

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    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.

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  • on October 01, 2010

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    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.

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  • on September 14, 2010

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    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.

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  • on June 25, 2010

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    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.

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  • on May 16, 2010

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    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?

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  • on May 07, 2010

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    Excellent taste and definate keeper. No need to order take out when you can make this. FANTASTIC!

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  • on May 02, 2010

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    This was so simple and delicious! A reall crowd pleaser!! Such fresh and complex variety of flavors!

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