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Looking for a good Lo Mein recipe
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culinarilyobsessed
Executive Chef


Joined: 20 Jul 2007
Posts: 455
Location: Charlotte, North Carolina

PostPosted: Thu Jul 26, 2007 4:40 pm    Post subject: Looking for a good Lo Mein recipe Reply with quote

I would love some help with this one! I find myself often craving lo mein like I order from the chinese takeout places and would love to make my own. I tried once based on a friends instructions and well it just wasn't all that great. I've searched many times for a recipe online and can't seem to find anything that seems like the real deal.

Anybody have a lo mein recipe they love?
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Babette
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Joined: 28 Sep 2006
Posts: 6259
Location: Los Angeles

PostPosted: Thu Jul 26, 2007 6:25 pm    Post subject: Reply with quote

You should talk to Sue.. I'm sure she has a recipe.... http://www.bakespace.com/index.php?mode=people_card&p_id=7866
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pattit
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Joined: 25 Nov 2006
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Location: Central PA

PostPosted: Thu Jul 26, 2007 6:25 pm    Post subject: Reply with quote

Hope this is like you are looking for.
Patti

Posted by: zakons Posted on: 8/28/2006 10:08:47 PM


.................................
Lo Mein - Shrimp, Chicken, Pork and/or Beef

4 T. peanut oil
1 lg. carrot, shredded
1/2 lb. flank steak, chicken, shrimp, or pork
2 stalks celery, shredded
2 slices minced ginger
1 c. thin sliced cabbage
1 scallion, minced
2 t. cornstarch
1/2 lb. thin spaghetti
1/2 t. sugar
1 T. light soy
1/2 t. salt, opt.
1 T. light soy

Cook spaghetti as directed on package, al dente, drain, rinse in cold water, add a few drops oil. and mix to keep from sticking. Set aside.

Slice steak or other meat*, very thin against grain, in 2" pieces. Mix together steak, ginger, scallion, cornstarch, sugar, 1 T. light soy; set aside to marinate.

Heat wok to smoking, add 2 T. oil. Stir fry the meat mixture 2 mins. - do not overcook; reserve.

Add 2 T. oil, heat and stir fry carrots and cabbage 2 mins - add spaghetti and stir well. Cook for a few mins. Add meat mixture, 1 T. light soy and salt. Stir a minute to heat and serve.

*If using shrimp, depending on size, leave whole or cut up. Shrimp cooks much quicker than meat so be careful pieces aren't too small.
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culinarilyobsessed
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Joined: 20 Jul 2007
Posts: 455
Location: Charlotte, North Carolina

PostPosted: Thu Jul 26, 2007 7:31 pm    Post subject: Reply with quote

Yum! Thanks patti, that sounds great. I'll definitely give it a try.

And thanks Babs, I'll look her up.
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Cary
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Joined: 10 Dec 2006
Posts: 98

PostPosted: Mon Jul 30, 2007 6:50 am    Post subject: Reply with quote

Lo Mein and Chow mein noodles are the same except for preparation.
One is boiled and the other fried.
The noodles are available in Chinese markets.
You are looking for "Steamed Lo Mein Noodles" or "Steamed Chow Mein Noodles.
Here is a link to a manufacturer because I don't know what is available in Charlote.

http://www.wingsfoods.com/products/l3Temp.asp?lid1=products&lid2=1&lid3=8&pid=111

Buy whatever make is available, they seem to be all pretty close in taste and texture.
As in the restaurant, top the noodles with your favorite stir fry recipe.

Good Luck
Cary
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culinarilyobsessed
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Joined: 20 Jul 2007
Posts: 455
Location: Charlotte, North Carolina

PostPosted: Mon Jul 30, 2007 9:37 am    Post subject: Reply with quote

Thanks for the tips Cary, I'm definitely looking for a lo mein recipe not a chow mein recipe. I want the soft noodles (similar to angel hair or spagetti noodles). In fact most of the recipes I've found online call for spagetti or angel hair noodles. The other ingredients and the instructions for most of the recipes I've found just didn't appeal to me and didn't seem to be the actual "authentic" takeout chinese lo mein I crave. I'm looking forward to trying Patti's recipe though..looks promising! Smile
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Cary
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Joined: 10 Dec 2006
Posts: 98

PostPosted: Mon Jul 30, 2007 12:43 pm    Post subject: Reply with quote

culinarilyobsessed wrote:
Thanks for the tips Cary, I'm definitely looking for a lo mein recipe not a chow mein recipe. I want the soft noodles (similar to angel hair or spagetti noodles). In fact most of the recipes I've found online call for spagetti or angel hair noodles. The other ingredients and the instructions for most of the recipes I've found just didn't appeal to me and didn't seem to be the actual "authentic" takeout chinese lo mein I crave. I'm looking forward to trying Patti's recipe though..looks promising! Smile


If at all possible try to stay away from spaghetti or angel hair pasta
A lot of recipes substitute ingredients relative to what is available in their area.
If you have a local "Chinatown", go to a market and you will find so many types of noodles that it will be confusing
Different styles of noodles are available fresh, steamed and dried, many shapes and sizes. I will assume that you have a Chinatown in your city. If not try an online supplier.
If you tell me exactly what dish you want to make is like. Lo Mien only refers to the noodle so mabey you could describe what the rest of the dish is like.
Cary
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pattit
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Joined: 25 Nov 2006
Posts: 6146
Location: Central PA

PostPosted: Tue Jul 31, 2007 4:47 am    Post subject: Reply with quote

I think the ones I typically use are rice thread or bean thread noodles. They are really easy to use in a recipe. I just soak them in a bowl of hot water until they soften and then cut them up and use them in a recipe. Usually you don't need the whole package.
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Cary
Junior Sous Chef


Joined: 10 Dec 2006
Posts: 98

PostPosted: Tue Jul 31, 2007 7:10 am    Post subject: Reply with quote

pattit wrote:
I think the ones I typically use are rice thread or bean thread noodles. They are really easy to use in a recipe. I just soak them in a bowl of hot water until they soften and then cut them up and use them in a recipe. Usually you don't need the whole package.


The two noodles you mentioned as far as I know are not used for Lo Mein
dishes.
The rice thread type is used more in Thai and Vietnamese cuisine.
The only Chinese dish I have ever had with bean threads was deep fried. Also the Japanese (that's me) use it in a limited way in braised noodle dishes. We call it Saifun.
I would still try to find the steamed noodles. They are usually found next to the fresh noodles and tofu. That is the way the stores are set up here.
I am afraid I am very picky about ingredients and really dislike substituting different stuff especially when I have a particular dish in mind. I frequently drive myself crazy over it.
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culinarilyobsessed
Executive Chef


Joined: 20 Jul 2007
Posts: 455
Location: Charlotte, North Carolina

PostPosted: Tue Jul 31, 2007 8:27 am    Post subject: Reply with quote

Cary, I understand...when I have my mind set on something I'm usually disappointed if I don't follow through exactly. The lo mein recipes I'm looking for, I know they're not totally authentic in the sense that if you were to travel abroad they are the dishes you would find.
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