Szechuan Lo Mein

Chow Mein is a Chinese dish comprising of noodles either stir-fried or steamed. There are hundreds of varieties of this popular fast food dish. You can use leftover vegetables. Sichuan peppercorns are actually reddish brown berries which have an aroma not dissimilar to lavender. However the flavour combines very well with chillies which is notable in Szechuan/Sichuan cuisine.Lovely seeds that truly make a difference to your dish. Will certainly be ordering them again. I have noticed that there is a totally different taste from the ones that you buy from the supermarket . 100% fresh as with all the spices that I have brought from this company. Will be buying again

Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined. Cook for a minute more until heated through. Serve hot.
Add bok choy and bell pepper; stir-fry 2 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2 minutes. Stir in vermicelli and Canadian bacon; heat through.

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Honestly, WHO EVEN KNEW how easy it could be to make Lo Mein at home? And as a follow up to those of you who did already know, WHY DIDN’T YOU EVEN TELL ME?15 Minute Lo Mein! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!

or maybe you mostly know Lo Mein from your growing up days because good news, kids! mom and dad are ordering Chinese takeout tonight (yasssss) and little pre-teen you is most definitely going to eat your weight in salty Asian noodles and then revisit it in the fridge, cold, right before bed, amiright?I’m a former 4th grade teacher, now full time blogger. My husband Bjork and I live in Minnesota. Favorite things include my camera, lake days, and dark chocolate. Love the 15 minute Lomein. Did a couple subs because on the fly but my husband liked it. Trying to eat primarily plant based and he begged me NOT to make any more beans!! Thx! You could use fresh Lo Mein noodles if you can find it fresh or frozen at your grocery store. I could not find it at any of my regular places, so in its place I have used either dry ramen if you can find it (as long as you’re hitting up Amazon for the soy sauce, grab a box of this ramen, too – affiliate link) and/or just regular spaghetti.This was good. I used soba noodles. I used 3 T. of dark low-sodium soy sauce b/c I didn’t have any light. I also didn’t have any mirin, so I used 2 T. of marsala wine with 1 T. of sugar. I also added cubed tofu. It took a few minutes more than 15 but not double that amount or anything like that.Yes on the rice noodles, not sure on the rice vinegar. Mirin is a super sweet rice wine, not acidic like vinegar. But I’m all for just working with what you’ve got. 😉Or maybe you’ve never had Lo Mein and you’re giving the rest of us all the look right now. I hear you, sitting high up there, saying that you would never eat cold takeout noodles right before bed. There is judgement in your heart. You think you’re not into this whole stir fried noodles and vegetables thing. In which case:Just made this with ricewine vinegar and agave nectar with rice ramen and its delicious! Also I didn’t have the dark sky but will purchase this next time.

absolutely love everything about this recipe. delicious, decedent, i love the way the light and dark come together to create a beautiful array of flavours on my tongue. i cant believe that this is so easy!!! my kids love it
Hi! I just made this Lo Mein recipe, using some rotisserie chicken for a quicker weeknight meal. Also, since i luuuuv the spicy sesame dressing from your Korean BBQ bowls, I added grated ginger, garlic and Sambal oelek to the sauce. Yum.

It adds more depth and flavor to the dish – especially the dark soy sauce (affiliate link). Highly recommend using both if you can find them. If not, regular soy sauce (affiliate link) can always work.
Until two weeks ago, I always just assumed that this was some kind of lengthy process involving mysteriously delicious ingredients that I wouldn’t have in my standard Midwestern kitchen, and plus, did you know that you can get a platter of Lo Mein large enough to feed the neighborhood for just $6.50 at the Panda Buffet? So why would we even do this at home? I’m serious – let’s go.

This recipe looks amazing! Loved the video as well. Watched the FBP live about video a few days ago. I’m determined to give it a go. Love all your videos so much.
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.Thank you Lindsay for that nice recipe. I had no different soy sauces so I took the one I have at home, I also exchanged sugar for vegan honey (synthetic produced without bees). I also added a few more veggies because in our household we love veggies. This is a keeper and will be made very soon again

Traditional lo mein noodles are made with wheat, so they are not gluten free. Feel free to sub in rice noodles or your favorite GF spaghetti noodles to make this gluten-free!
If you want to add a protein, stir fry it first, before the vegetables, then remove from heat while you cook the vegetables. Add back into the pan at the end with the noodles.

Great question! You could try tamari or coconut aminos. Balsamic vinegar may work, but the flavor would be altered. Any kind of soy based teriyaki sauce would work too!
Because the quality of soy sauce is important here (I mean, it’s one of literally THREE ingredients that will make the sauce for your stir fried noodles), I did not use soy sauce packets from leftover takeout.When it comes to the noodles, you said “grab a box of this ramen, too”, no link or list of what noodles you had in mind. No picture either. Which one did you mean to recommend?I used broccoli, carrots, red bell pepper, napa cabbage, green onions, snow peas, ginger & garlic. Topped with green onions, cilantro, lime juice & chopped peanuts.

You need a good soy sauce, and I HIGHLY recommend the 2-types-of-soy-sauce trick. It’s not really a trick as much as it is a tiny thing that makes a big difference. It’s probably more likely that you have light or low sodium soy sauce in your fridge, but tip alert: dark soy sauce is so rich in umami flavor and it takes this Lo Mein “sauce” situation to a whole new level.

Maybe you are a Panda Buffet regular and you not only know Lo Mein, but the people at Panda know YOU when you walk in the door and they waste no time piling high your little plastic tray with scoop after scoop of those stir fried noodles while you watch a little protectively from the other side of the glass, because couldn’t they have given you a bigger scoop like they did last time? come on puhleeeease.
Ideas: bell pepper, carrots, spinach, baby bok choy, mushrooms, snow peas, onions, cabbage, broccoli. // Chicken, shrimp, eggs, beef (like flank steak), pork, tofu.Thanks Debs! We are excited to put together some tutorials soon for how we are doing these videos! It’s been a lot of fun and definitely a learning curve…

Oh man. This reminds me of your vegetarian pad Thai which is almost a weekly thing for us so I have a feeling this is going to find its way into our permanent rotation

And in a quick flash of the pan, with the sauce and the noodles and the veggies all partying it up in there, we’ve reached the tippy top of the Lo Mein journey. The part where you wind those silky noodles up on a fork with a few pieces of caramelized pan-fried veggies and treat yourself right.This was delicious, & so easy! I’ve made it for lunch twice now. The first time, I used leftover cooked chickpea linguine noodles, today I used Chinese stir-fry rice noodles. Both worked great! I subbed rice vinegar for the mirin, mushroom soy sauce for dark soy, & went extremely light on the sesame oil. I also added just a touch of cornstarch slurry at the end, to thicken.

This looks amazing. We have a garden and are members of a CSA and could use an easy recipe like this to use up some of our veggies. Could you use any brand of light/dark soy sauce? Or is there any cheaper brand that you suggest?I was literally at my local Asian food market and picked up those exact noodles but went back to a cheaper grocery store to get them because I thought they were the same brand but they’re not 🙁 I got an organic lol mein noodle. I hope it still works! And I went to 4 different stores trying to find the Pearl soy sauce but couldn’t find it anywhere! Not even the Asian market! While you may think the dishes we ordered from the standard takeout menu were similar to what we were eating every night for dinner, nothing could really be further from the truth. Dishes like beef and broccoli, Singapore Mei Fun, and chicken lo mein were a rare treat. is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.When it came to Chinese takeout, I ALWAYS requested chicken lo mein. It’s still my go-to when I order out these days, but too often, the noodles lack flavor and are soggy or overly greasy. If using uncooked lo mein noodles, be sure to follow the directions on the package. Boil them until they are just cooked (al dente), dump them into a colander, give them a quick rinse in warm water, and drain thoroughly. In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok and set aside.

Which is why I decided to make it myself, with spectacular (if I may say so) results in just 30 minutes. If you’re a lo mein fan, give this recipe a try! The key to the deep color of these noodles is dark soy sauce, which you can find at any Chinese grocery store.

Chicken Lo Mein is a classic takeout dish we’ve all probably enjoyed. We find, however, that it’s getting harder than ever to get a good lo mein these days! Hence the need for this recipe.
Note: This recipe was originally published on our blog on August 22, 2016. We have updated it with nutrition information, metric measurements, and clearer instructions. The recipe remains the same. Enjoy!On the rare occasion that both my parents were too tired or busy to cook, however, we would order from No. 1 Chinese Restaurant. An apt name, because that particular place made some of the best takeout food I’ve ever had.

If you’re lucky enough to find them, get the cooked lo mein noodles readily available today from Chinese grocery stores. Give them a quick rinse in hot water to break up the block of noodles, but that’s all the prep needed!
Add the noodles and chicken back to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren’t coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.

Sarah is the older daughter/sister in The Woks of Life family. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.
Then cover the wok for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar. Stir-fry for 30 seconds, and add the bean sprouts and scallions.“I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”

There are two main noodle options for making lo mein: uncooked lo mein noodles, and cooked lo mein noodles. Both contain egg, so they should be yellow in color (note, they may also be labeled “Hokkien Noodles”). The main difference is that the uncooked noodles must be pre-boiled before stir-frying, while the cooked noodles are ready to go straight into the wok.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.I love Chinese food and have a favorite take out restaurant I like to order from once in awhile. The Chinese food is good but who wants to wait an hour for delivery? Lets not forget how much it costs plus the delivery charge and tip.