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HELP! Need Restaurant-Style Lo Mein Recipe

I've searched high and wide on the internet for a lo mein recipe. I can't find one that suits me. I want a general "americanized" restaurant-style recipe that's adaptable for beef, chicken, pork, shrimp, or just veggies. I've bought a plethora of ingredients but have no direction. On hand I have boneless chicken thighs, teriyaki sauce, soy sauce, hoisin sauce, oyster sauce, chili sauce, rice vinegar, roasted red peppers (didn't want to spring $4 for a raw red pepper), peanut oil, ginger root, napa cabbage, green onion, yellow onion, carrots, green pepper, and linguine noodles. Basically, I need a good sauce recipe. Any suggestions?

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  1. You'd probably do pretty well with some "lo mein noodles" or even Spaghetti, cooked pre-al-dente, stir-fried up with some onion slices, scallions, thin-sliced meat, and a real basic mix of 2 parts soy to 1 part oyster sauce. Mix in a tiny bit of corn starch slurry at the end to thicken up. It will definitely look/act like american-chinese lo mein. A little chili flaky can't hurt either.

    1. Sounds like you have everything you need.
      It's a matter of personal taste.
      One place I go to uses just soy sauce and sugar and it's good. At home I'll just use some soy sauce and oyster sauce.

      1. I like the sauce from this one:

        http://find.myrecipes.com/recipes/rec...

        I was worried that it would be too sweet, but it was just right.

        1. Hi kcfields, I had this same question a while ago and got some good responses on this thread:

          http://chowhound.chow.com/topics/5436...

          The most important thing I learned was that the ingredients don't matter so much as the temperature of the wok. Without a super-hot burner it will be hard to get that restaurant-style taste.

          3 Replies
          1. re: RealMenJulienne

            WOW! Didn't know what I was getting into when I opened this can of worms! I don't get the remarks about MSG. Is that sarcasm or sincerity?

            1. re: kcfields

              Sincerity, it actually does make a difference. But anyway, glad to hear your dinner turned out well as posted downthread

            2. re: RealMenJulienne

              I read a tip somewhere, years ago, that if you add a tiny bit of liquid smoke to your stir-fries it will simulate that restaurant-style taste. I think they said that the extra-hot wok creates a bit of char on the food? And the liquid smoke simulates that?

            3. Been using this Johnny Kan recipe for years -- you can sub out the meat (and I add the bean sprouts very last minute) -- simple, basic, good --
              http://answers.yahoo.com/question/ind...