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No-Pain Lo Mein Recipe

No-Pain Lo Mein

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

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  • on April 07, 2013

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    Made this for some company.. It was delicious... Used Barilla Plus Thin Spaghetti and added carrots. Complimented Rachel's recipe with Bobby Flay's Ginger Soy Lime Marinated Shrimp with it.. Yumm-o :

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  • on January 27, 2013

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    Even my picky 7-year old ate it, proclaiming "Yum!" Enough said!

    I used soft Udon Noodles found in the produce case rather than dried noodles to keep with the authenticity of flavors.

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  • on May 05, 2012

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    Awesome! We used broccoli, carrots, and snow peas since we had those on hand, and also added chicken and hot pepper flakes. Not exactly authentic lo mein, but still good and would make again. Nice recipe Rachael!

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  • on October 20, 2011

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    Very very good!! Definitely use low sodium soy sauce-made this twice-the 1st time using regular soy sauce-between adding some salt to the cooking spaghetti and the soy sauce-way to salty. 2nd time around added just a little salt to the cooking spaghetti and the low sodium soy sauce-much much better. Also added red cabbage-delicious!

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  • on September 02, 2011

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    Ponzu instead of soy gives more flavor.

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  • on July 10, 2011

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    I found this super easy to make and it turned out really tasty!

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  • on June 09, 2011

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    tons of prep work required for this one but turned out great. I used 1/4 cup of hoisin sauce along with the soy sauce .It turned out to be a bit sweet so next time I will use red chili flakes for some heat.Overall lovely recipe and will be a staple in our house.

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  • on August 03, 2010

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    I thought this was very plain tasting. I had to quickly make a peanut sauce to be able to eat this.

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  • on May 20, 2010

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    This is a very good recipe, freshness is critical when cooking this recipe. I use frozen peas and carrots and it works fine. I also use peanut oil instead of wok oil. I also use chili oil to kick it up a notch.

    I will never buy lo mien again. this makes enough for 10 people.

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  • on February 02, 2010

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    Delicious and so easy.

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