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Jan 13, 2007 10:25 PM

How do you make lo mein?

After countless attemts at just winging it I am asking for some advice. How do you make lo mein? I made pork lo mein for dinner tonight and while it was good and no one complained it just wasn't right.
So...give me your tips, recipes, secrets.

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  1. First of all, you really need to make a trip to an Asian foods market and pick up: sesame oil, roasted sesame seeds, good soy sauce, fish sauce and hoisin sauce.

    Secondly, use vermicelli noodles. Rice noodles fall apart. Good ole Italian vermicelli works best, believe it or not. Boil them while you heat up your pan and start cooking the rest of the ingredients.

    What are those? Cabbage, (Chinese is best, but many restaurants use good ole European cabbage too), thin sliced carrots (you can use the slicer on a metal grater if it's sharp enough), onions and sliced mushrooms are traditional. Add meat, a dash of sesame seeds, etc.

    Use sesame oil. It's really the best. Stir fry everything until the onions are about halfway done. Then toss in your noodles and stir-fry the whole thing. Now add spices.

    What are those? Use white pepper instead of black. Soy sauce. I know "fish sauce" sounds kind of gross, but a splash really gives it that restaurant taste. Even a spoonful of Hoisin sauce is good, though optional. Add a dash of chili pepper flakes if you like spicy.

    Stir fry until crispy. If you've had it in a restaurant, you know what color it should be.

    1. i like to buy fresh egg noodles at my local asian market. if not, try the fresh pasta section at your local grocery, a nice linguine or spaghetti works well. if you like thinner noodles, i like to use the fresh yakisoba noodles.

      i start with sesame oil in a hot pan, add meat then garlic, soy, and sugar. then i add all the veggies and stir fry until crisp but tender. i like a lot of sauce so i add some chinese rice wine and a slurry of cornstarch to thicken. then i add the noodles that have been boiled until very al dente and finish cooking in the sauce. if using the yakisoba noodles, i don't boil first, just add. sometimes i add a little sprinkle of dashi powder or wonton soup powder - just remember these have msg in them.

      1. I guess the sesame oil is key. Thats the only thing I haven't used. Don't know why as I have some on hand. Fish sauce is great stuff. Smells gross but gives great flavor.
        I will keep trying and see what happens
        Thank You.