By Manda on January 02, 2002
Photo by Seasoned Cook
Photo by Seasoned Cook
"This recipe looks like a lot of work, but its really not, and believe me, it is WELL worth it! I made this recipe early in the afternoon one day to plan on having for dinner, and my mother and I ended up eating ALL OF IT for lunch! You can add any other veggies that you like. I have added broccoli, mushrooms, and bamboo shoots...yum!"
Serving Size: 1 (460 g)
Servings Per Recipe: 4
"Get up from your computer and go in your kitchen and make this right now! You will thank me when you taste it. This tastes just like my favortite chinese restaurants...except not so overwhelmingly salty. Chicken Lo Mein is a winner I say. "
"Have tried this recipe a few times. It's a great recipe to start with and tweak according to taste. I stir fry the chicken instead of boiling it, seasoning with McCormick's Montreal Chicken Seasoning, added more oil (coconut oil) to the vegetable stir fry step, used Xiaosing Rice wine instead of white wine, used low sodium soy, then added salt, pepper, garlic to taste. For a little zing, I added just a little Sriracha sauce. It's getting closer to Mom's homemade lo mein. I think the vegetable mix is great."
"Great- I sub'd beef and beef broth for chicken; otherwise left it all the same and it was terrific! This recipe makes a lot! Something to look forward to for lunch today."
"Not terrible- but not delicious either. I feel that I can make a better asian sauce just by experimenting. I think that the chicken was ruined by the method of making broth. If you make this recipe, your chicken becomes much more tender if you just stir fry it.
Also, the recipe was confusing and misleading about how to best cook the sauce.
It wasnt terrible, but it used a lot of all of the sauces, didnt taste great, and wasnt filling at all."
"I hate being the odd man out but we thought this dish was just OK. We like our Asian food more flavorful. That said, this dish can be doctored up and spiced up nicely. I made as posted and it's quite easy to throw together. If I make it again, I will re-review at that time with my changes. Thanks for posting!!"
"Manda, Great recipe!!!....I made this like the recipe called for,and it was as good as I eat at Nong Chen in Marion Illinois,(Great place to eat)... But this would be a great recipe for experimenting on,so next time I think I will experiment a little.Thank You for a great recipe. Darlene Summers"
"Followed the basic idea here but I marinated the chicken in Hoisen sauce, sweet soy, and sesame oil. Then Cooked it in a skillet."
"This is pretty good. Its easy to through together and it tastes good. My family enjoyed it but said it could us more flavor. So next time, I'm going to amp up the seasonings and sauces. thanks for sharing, we will continue to use this recipe."
"Quite tasty, but not a standout for us. Nice and filling, with plenty of serves to go around. Suggest adding in bamboo shoots for extra yum."
"This recipe was not all that tasty. It was too salty! And the overall flavor was not all that appetizing or impressive either. I was looking for a go-to recipe for lo mein; something that I knew would be consistent each time I made it. I've been making lo mein by just adding some of this and some of that from different recipes, and it turned out better than this recipe."
"This recipe didnt ask anyone to make their own broth corelila, that takes several hours to do. It gave a short cut to stirfry in bullion. A short cut we use when time is short and no broth is in ghe cupboard. Love reading recipes and combining. Thanks for posting! Its dinner tonight."
"I agree with "Get up from your computer and go in your kitchen and make this right now!" I used a bag of frozen oriental veggies, plus the cabbage for my vegetables. It tastes great hot, and like real lo mein, it tasted even better the next day, as leftovers (I'm a fan of cold leftovers, and this passed the test.)"
"I'm not very picky when it comes to recipes. If it's not great, I'll typically tweak it and try it again until it is. I'm almost reluctant about trying this recipe again. I've eaten some pretty terrible foods and persevered, but this was so salty I couldn't take more than a few bites. My 3 year-old didn't even want to clear his plate. My husband felt he needed to eat it just from the sheer work I put into it (I've never been very good at chopping at a decent speed). I don't typically cook with soy sauce, but I *have* consumed it, and I really should have known 1/4 cup was *way* too much. I love lo mein from restaurants, but this was gross as it was written. I would definitely suggest halving the soy sauce, and maybe even going with one bouillon rather than 2. I'm going to try it again sometime and hopefully post a more helpful review, but probably not for a good while."
"We made this for dinner tonight and it was ok. We both thought that it needed more flavor and that cooking the chicken differently may be the answer. Maybe cooking it in sesame oil or soy sauce instead of the bouillon and water. It just seemed bland."
"Whenever I need a simple recipe for a new dish I want to make, I come to Allrecipes.com or Food.com. This time, I used both. ( http://www.food.com/recipe/chicken-lo-mein-16570 )
I wanted to use chicken broth, but I knew it would take me too long to reduce the mixture, so I used Chicken bouillon instead and made the mix quite a bit thicker. I used about 7 lbs of sugar snap peas, 6 cans of stir-fry vegetables (Kroger brand), 40 lbs of pre-cooked/sliced white checken, and about 1/3 of a cup of MSG. I also added Oyster sauce. As I understand it, Oyster sauce adds that special je ne sais quoi to a Chinese dish of this nature.
It took me 4 hours (a little longer than I expected- but not by much) to make the 120 servings I needed, but when I was finished I was extremely pleased and so was my entire church.
(By the way, I cooked this alone, with no help whatsoever, by choice. So, it can be done!)"
"I used turkey gravy mix and reduction instead of cornstarch. I left out the water chestnuts (don't like). I used multi-colored bell pepper slices instead of celery, and corn instead of peas. I varied the technique (cooked chicken last, cooked spaghetti separately, then deglazed the pan with the wine) because I just can't follow a recipe. Still: Yum! If I weren't feeding this to kids, I'd recommend some red pepper flakes as well."
"It wasn't too difficult to make and wasn't bad but I found it a bit bland. I think it needs more spice or flavoured sauce added to it. Otherwise it was fine."
"Terrific recipe! I threw everything into the crock pot and cooked on high for about 3 hours (adding the noodles during the last 20 minutes), other than that followed the recipe. Very easy, very delicious!"
"Loved it!!! Left out celery and cabbage and subbed chicken broth for white wine. Not a fan of soy sauce but used the exact amount called for anyway just to see. It was perfect! Not too strong at all. Daughter loved this. Have been looking for a "white" sauce to try and duplicate since our favorite Chinese restaurant recently closed. I think this receipe will be a perfect base to "tweek" and build upon. Thanks so much for sharing!"
"This was pretty good. The sauce was way too thin for my family's taste - will use more cornstarch next time. I added some sambal oelek (chili paste) to my portion and that, along with garnishing with cilantro rather than green onion, really made the taste."