Perfect Lo Mein Everytime Made From Scratch

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    So have you always wondered how to make Lo mein but could never find a recipe that was easy enough or actually tasted like a Lo mein should taste like? Look no further…this recipe is perfect every time as it's written. So go ahead and check it out and add to your rotation.

    For The Full List Of Ingredients & The Step By Step Directions To Follow Please Head On Over To The Next Page Where We Show You How To Put Everything Together…

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    239 thoughts on “Perfect Lo Mein Everytime Made From Scratch

    1. Thanks for this recipe. I have stopped eating this dish when I go out because I have developed a shell fish allergy and many restaurants make it with oyster sauce. I’ll be making this at home soon. I miss eating it.

    2. Hey Tonya, I made this and it is very good except there is something in it that is a little over powering, but I don’t know what it is because I am not that experienced with Chinese cooking ingredients. It sure makes a huge amount.

    3. We love cooking in our wok..it is so fast and so easy to use. If you don’t have a wok you can cook this in a large skillet but go ahead and get yourself one because there are so many cool recipes you make…this being one of them. There is hardly any cleanup which we really enjoy. Back to the recipe…enjoy –

      Thank you Michelle at justapinch for sharing.

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      Ingredients for Lo Mein

      approx 1 pkg package spaghetti or thin spaghetti noodles
      2 boneless skinless chicken breasts
      veggies of your choice or 3 cups of frozen stir fry veggies

      SAUCE
      1 c chicken broth
      6 Tbsp hoisin sauce
      6 Tbsp soy sauce, low sodium
      2 Tbsp teriyaki sauce
      2 Tbsp rice vinegar
      2 Tbsp brown sugar, lightly packed
      1/2 tsp hot sauce (or a sprinkle of hot pepper flakes)
      2 tsp pure sesame oil
      2 tsp ginger paste
      1 Tbsp corn starch
      1 Tbsp cold water

      Directions

      1 Cut up your chicken into bite sized pieces and add them to a wok or large frying pan. Cook all the way through.
      2 In a separate pot cook the noodles to al dente (just a minute short of the directions.) Drain and set aside.
      3 In a small sauce pan add all of the ingredients for the sauce except for the corn starch and the water and bring to a boil .
      4 Once it is boiling mix the corn starch and water together and add to the sauce stirring until it has thickened. Reduce to low and cover.
      5 In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce and toss it all together. Once it’s all warm and has had a few minutes to get all the flavors together Dish it up and serve!!

    4. So I was right- that lo mein i got at the chinese place at the food court at Piedmont Mall in Danville , Va. that tasted like FISH, should NOT have tasted fishy after all. Not only that they refuse to give you a refund and mall security assists them.

    5. Ingredients for Lo Mein

      approx 1 pkg package spaghetti or thin spaghetti noodles
      2 boneless skinless chicken breasts
      veggies of your choice or 3 cups of frozen stir fry veggies

      SAUCE
      1 c chicken broth
      6 Tbsp hoisin sauce
      6 Tbsp soy sauce, low sodium
      2 Tbsp teriyaki sauce
      2 Tbsp rice vinegar
      2 Tbsp brown sugar, lightly packed
      1/2 tsp hot sauce (or a sprinkle of hot pepper flakes)
      2 tsp pure sesame oil
      2 tsp ginger paste
      1 Tbsp corn starch
      1 Tbsp cold water

      Directions

      1 Cut up your chicken into bite sized pieces and add them to a wok or large frying pan. Cook all the way through.
      2 In a separate pot cook the noodles to al dente (just a minute short of the directions.) Drain and set aside.
      3 In a small sauce pan add all of the ingredients for the sauce except for the corn starch and the water and bring to a boil .
      4 Once it is boiling mix the corn starch and water together and add to the sauce stirring until it has thickened. Reduce to low and cover.
      5 In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce and toss it all together. Once it’s all warm and has had a few minutes to get all the flavors together Dish it up and serve!!

    6. approx 1 pkg package spaghetti or thin spaghetti noodles
      2 boneless skinless chicken breasts
      veggies of your choice or 3 cups of frozen stir fry veggies

      SAUCE
      1 c chicken broth
      6 Tbsp hoisin sauce
      6 Tbsp soy sauce, low sodium
      2 Tbsp teriyaki sauce
      2 Tbsp rice vinegar
      2 Tbsp brown sugar, lightly packed
      1/2 tsp hot sauce (or a sprinkle of hot pepper flakes)
      2 tsp pure sesame oil
      2 tsp ginger paste
      1 Tbsp corn starch
      1 Tbsp cold water

      Directions

      1 Cut up your chicken into bite sized pieces and add them to a wok or large frying pan. Cook all the way through.
      2 In a separate pot cook the noodles to al dente (just a minute short of the directions.) Drain and set aside.
      3 In a small sauce pan add all of the ingredients for the sauce except for the corn starch and the water and bring to a boil .
      4 Once it is boiling mix the corn starch and water together and add to the sauce stirring until it has thickened. Reduce to low and cover.
      5 In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce and toss it all together. Once it’s all warm and has had a few minutes to get all the flavors together Dish it up and serve!!

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