Looking for a "take-out" style Lo Mein recipe?

I am looking for a recipe to make Lo Mein. For right now, I just want to get the noodle flavor down, and later on I will work on veggies and meats and stuff. All the recipes I find online never taste like they do from my local chinese restaurant. I have all of the oils and sauces, but would like an exact recipe.

I would also be interested in any sites or cookbooks that have that take out style food.

Thanks and let me know, because I'm starving.


Please no answers with Ramen noodles or Spaghetti. I'm talking authentic take-out style. Not dorm room creations.

9 Answers

  • 1 decade ago
    Favorite Answer

    Lo Mein

    8 ounces angel hair pasta

    3/4 cup vegetable broth

    1/4 cup soy sauce

    1 tablespoon cornstarch

    2 tablespoons canola oil

    1 3/4 cups chopped celery

    1 3/4 cups sliced fresh mushrooms

    1 3/4 cups sliced red bell peppers

    1/2 cup sliced onion

    2 cups bean sprouts

    2 cups snow peas

    1 cup chow mein noodles


    1. Bring a pot of lightly salted water to a boil. Add

    angel hair pasta and cook for 3 to 5 minutes or until al

    dente; drain.

    2. In a small bowl, whisk together the vegetable broth, soy

    sauce, and cornstarch.

    3. Heat the oil in a wok over medium-high heat. Stir in

    the celery, mushrooms, peppers, and onion, and cook about

    3 minutes. Add the broth mixture, bean sprouts, and snow

    peas. Continue to cook and stir about 5 minutes, until

    vegetables are tender but crisp.

    4. In a large bowl, toss together the cooked pasta and

    the vegetable mixture. Top with chow mein noodles to


    Beef Lo Mein

    With Ramen Noodles


    * 3/4 pound flank steak

    * Marinade:

    * 1 tablespoon soy sauce

    * 1 1/2 teaspoons cornstarch

    * Sauce:

    * 2 tablespoons oyster sauce

    * 2 teaspoons dark soy sauce

    * 4 tablespoons beef broth

    * 1 teaspoon granulated sugar

    * Other:

    * 8 ounces fresh egg noodles or Italian spaghetti

    * 1 teaspoon sesame oil

    * 1 large carrot, chopped into 1/2-inch pieces

    * 1/2 cup chopped cabbage, such as Napa

    * 1 clove garlic, chopped

    * 4 tablespoons oil for stir-frying, or as needed


    Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.

    While the beef is marinating, prepare the remaining ingredients. In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar.

    Set aside.

    Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.

    Drain the noodles and toss with the sesame oil.

    Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.

    Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodle and cook for about 2 more minutes. Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.

    Pork and Vegetables Lo Mein

    1 1/2 pounds boneless pork chops

    2 tablespoons sesame oil

    1 tablespoon roasted garlic

    2 tablespoons flour

    1 pound steak topper vegetables (contains fresh pre-sliced mushrooms, onions and

    red/green bell peppers)

    1/4 pound pea pods

    1/2 tablespoon seasoned salt

    1 cup stir-fry sauce

    1/2 pound lo mein noodles


    1. Fill large pot 3/4 full with water, sprinkle with salt, cover and place on

    high heat to boil for lo mein noodles.

    2. Slice meat into 1/8-inch strips, wash and remove ends from pea pods.

    3. While preparing meat, preheat wok or saut? pan for 3-5 minutes. Pan should be

    very hot.

    4. Add oil and garlic to pan. Pan should sizzle. Add fresh vegetables and

    seasoned salt, stir for 2-3 minutes or until vegetables are tender-crisp.

    5. Add meat to pan and cook until no longer pink (1-2 minutes). Add flour and

    stir to incorporate.

    6. Add stir-fry sauce and cook until heated (1-2 minutes) and set aside.

    7. When water is boiling add lo mein noodles and cook to al dente 4-6 minutes.

    8. Drain, toss with pork mixture and serve.


    Recipe By : Kikkoman

    Serving Size : 2

    1 Whole chicken breast

    -- skinned and boned

    1 tb Kikkoman Stir-Fry Sauce

    4 oz Angel hair pasta (capellini)

    1/3 c Kikkoman Stir-Fry Sauce

    2 tb Vegetable oil -- divided

    1/4 lb Fresh snow peas -- julienned

    1 lg Carrot -- julienned

    1/8 t Salt

    2 ts Sesame seed -- toasted

    Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30

    minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain

    thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set aside. Heat 1

    Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2

    minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle

    with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame

    seed. Cook, stirring, until all ingredients are coated with sauce and pasta is

    heated through.

    3/4 cup vegetable broth

    1/2 cup reduced sodium soy sauce

    3 T cornstarch

    1 T oyster sauce

    1/2 tsp ground ginger

    12 oz fettuccine

    1 tsp dark asian sesame oil

    2 T vegetable oil

    1 1/2 pounds med shrimp, cleaned

    4 scallions, cut into 1 inch pieces

    3 cloves garlic, chopped

    1/2 pound snap peas

    2 sweet red peppers, cut into 1 inch pieces

    1 1/2 cups bean sprouts

    in small bowl whick together 1 cup water, broth, soy, cornstarch, oyster sauce and ginger for the sauce. cook fettuccine according to pkg instructions. drain. toss with the sesame oil. Heat wok over high heat. Add 1 T veg oil. Add shrimp and stirfry until pink. 3 minutes. remove with slotted spoon. Add remaining oil. add scallions, garlic, snap peas and peppers. stirfry 5 minutes. Add sauce. bring to a simmer and cook for 30 seconds. stir in sprouts, then fettucine and shrimp..mix thoroughly to coat and heat thru, about 1 minute.

    here's a good one you mite like too...

    Crab Meat Lo Mein

    1 lb. egg noodles or spaggetti

    1/2 lb crab meat

    1/4 lb bean sprouts

    1/2 cup bamboo shoots

    1/4 lb fresh mushrooms

    1 medium onion

    2 tbs soy sauce

    1 tsp sugar

    1/4 tsp salt

    1 dash pepper

    3 drops sesame oil, more or less

    3 tbs oil

    1/4 tsp salt

    flake crab meat. Blanch bean sprouts. Slice bamboo shoots, mushrooms and onion. Combine soy sauce, sugar, salt, pepper and sesame oil, set aside.Heat wok on high heat add oil. Add remaining salt, then

    onion,stir-fry until translucent. Add mushrooms, stir-fry to soften. Add crab meat and stir-fry 1 minute more. Add bean sprouts and bamboo shoots, stir-fry to heat through Then combine mixture with cooked noodles, gently blending in the soy-sugar mixture during the last minute of cooking.

    Five-Spice Pork Lo Mein

    8 ounces uncooked Chinese-style noodles

    1 tablespoon grated peeled fresh ginger

    2 teaspoons five-spice powder

    1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips

    1/2 teaspoon salt, divided

    2 tablespoons toasted peanut oil

    1/4 cup water

    1/4 cup hoisin sauce

    1/2 cup chopped green onions

    Cook noodles according to package directions, omitting salt and fat; drain.

    Place in a large bowl. Snip noodles several times with kitchen scissors.

    Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.

  • 4 years ago

    Restaurant Lo Mein Recipe

  • 4 years ago


    Source(s): Delicious Paleo Recipes Cookbook - http://PaleoCookbook.raiwi.com/?CQfQ
  • 4 years ago

    Authentic Beef Lo Mein Recipe

  • How do you think about the answers? You can sign in to vote the answer.
  • umm
    Lv 4
    1 decade ago

    No-Pain Lo Mein

    This recipe is a "30 minute meal" from Rachael Ray of Food TV.

    4 servings 20 min 15 min prep

    2 tablespoons vegetable oil or wok oil

    1 cup snow peas, halved on a diagonal

    1 red bell pepper, seeded and cut into match stick size pieces

    1/2 lb assorted mushrooms, coarsely chopped, if necessary (shiitake, straw, enoki, or oyster)

    4 scallions, thinly sliced on a diagonal

    2 cups fresh bean sprouts

    2 inches fresh gingerroot (minced or grated with hand grater)

    4 garlic cloves, minced

    1 lb lo mein noodles cooked to al dente and drained well

    1/2 cup aged tamari soy sauce

    1 tablespoon toasted sesame oil, several drops

    Heat a wok-shaped skillet or large non-stick skillet over high heat.

    When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.

    Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.

    Add the cooked noodles and toss with to combine.

    Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.

    Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.

    Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.

    Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

    Source(s): recipezaar
  • 4 years ago

    Great question and example. I'm with you. I stopped looking for the ultimate martial art when I was a teen. Later this week I turn 55. Experience has taught me that no matter how good someone is there are always factors that training can't take into account. Such things as when, where, and how you will be attacked are something that we don't get to choose. Neither is the number of attackers, if they will be armed, .... Lastly Luck is something we can't control. The bottom line is anyone no matter what their training can win or lose at any time. Sure training will give someone a better chance, but nothing is guaranteed.

    For the best answers, search on this site https://smarturl.im/aDDDV

  • 4 years ago

    Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

  • Anonymous
    1 decade ago

    This site is loaded with Chinese recipes. This page has lots of different ways to make lo mein. Choose your favorite and go with it! Hope it works for you!


  • 4 years ago

    Will depend on the context really. Which is better as a snack - fruits personally. It's tastier and gives you that little of sweetness. Which can be better as a snack if you are trying hard to minimize back on sugar and lose weight vegetables

Still have questions? Get your answers by asking now.