How do you make LO MEIN?


I can't find Lo mein noodles at my local walmart. There isn't any china shops in TN (lol).....they look like square noodles, not quite spaghetti.....I love them at the chinese restaurant, but off the buffet they are never very fresh.....I want to make some.somehow.

3 Answers

  • 1 decade ago
    Favorite Answer


    1 lb. lo mein noodles or linguini

    3/4 c. beef, chicken or pork, cut into strips

    1 carrot, sliced thin

    1 c. coarsely shredded cabbage

    1 sm. can mushrooms (regular or Chinese)

    1/2 bamboo shoots, cut into strips

    2 tbsp. soy sauce

    1 tbsp. sesame oil

    1 tsp. sugar

    2 tbsp. oyster sauce

    1 clove garlic

    3 tbsp. cornstarch

    1 tbsp. sherry or rice wine

    Boil noodles according to package directions. Wash with cold water. Set aside.

    Chicken Lo Main

    1/2 pound boneless, skinless chicken breast


    2 teaspoons light soy sauce

    1 teaspoon Chinese rice wine or dry sherry

    1/4 teaspoon sesame seed oil

    1 teaspoon cornstarch


    3/4 cup chicken broth

    2 tablespoons plus 1 teaspoon oyster sauce

    3/4 teaspoon sugar


    1/2 pound Chinese noodles (thin or thick noodles are fine)

    1 cup shredded carrots (about 1 carrot)

    1 8-ounce can straw mushrooms

    3 tablespoons vegetable or peanut oil for stir-frying, or as needed

    1 teaspoon chopped garlic

    1/4 teaspoon salt

    Salt and pepper to taste, if desired


    1. Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.

    2. While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.

    Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.

    3. Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.

    4. Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.

    5. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.

    6. Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.


    3/4 pound fresh noodles

    6 Chinese mushrooms, soaked in water

    3 large celery stalks, cut in 3" lengths

    2 bamboo shoots, chopped

    1 cup bean sprouts

    2 tablespoons oil

    1/2 teaspoon salt

    1 cup vegetable or chicken broth

    1/2 teaspoon sugar

    Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.

    Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.

    Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.

    Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.


    1 lb. Soft Lo Mein Noodles (cook in boiling water for 1 min., rinse and


    1/3 lb. beef (shredded and marinated)

    1 lb. bean sprouts (washed)

    3 Chinese mushrooms (pre-soaked in water for a few hours, shredded)

    1 med. size carrot (shredded)

    3 scallions (shredded)

    2 slices ginger root

    1 clove garlic

    8 to 12 tbsp. cooking oil


    Mix well:

    2 tbsp. dark soy

    1/2 tsp. sugar


    1/2 tsp. wine

    1 tbsp. light soy

    1/2 tsp. sugar

    Sprinkle pepper

    1 tsp. cornstarch

    Dashes sesame oil

    1 tbsp. cooking oil

    1. Heat 2 tbsp. oil in wok over high temperature. Brown 1 slice ginger root and 1 garlic, discard.

    2. Stir-fry bean sprouts for 1 minute. Sprinkle some salt, remove.

    3. Heat 3 tbsp. oil over high temperature. Brown 1 slice ginger root. Add beef and mushrooms, stir-fry for 2 minutes, remove.

    4. Heat 1 tbsp. oil, put in carrot, cook for 1 minute. Add 3 tbsp. oil. When wok is smoky hot, put in noodles, stir-fry quickly and turn heat to medium.

    5. Add scallions, bean sprouts, beef and mushrooms. Stir-fry to mix them with noodles thoroughly.

    6. Pour in sauce and stir-fry for another minute, serve

  • 1 decade ago

    they should be at your grocery store! or go to and order them,

  • Anonymous
    5 years ago


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