Chicken Lo Mein Recipe - Chinese Take-Out at Home (2024)

FAQs

What is chicken lo mein sauce made of? ›

Mix the Lo Mein stir fry sauce

Premix the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using.

The defining feature of any lo mein dish is the sauce, so make sure you take the time to get it right. Using dark soy sauce will give the lo mein color and a bolder taste while adding light soy sauce will give the dish some extra saltiness and flavor without staining the noodles darker.

You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly.

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! Hel-lo-lo-mein! This 15-minute wonder is absolutely my new go-to for a quick Asian noodle stir fry.

Cook and stir celery, carrots, onion, and green onions in hot oil until slightly tender, 5 to 7 minutes. Add spaghetti and soy sauce mixture.

Soy sauce is a must (both light and dark), but you'll need these other sauces and spices to get your wok on, anytime. These five spices make up the often-used Chinese five-spice powder.

Popular herbs like ginger, garlic, scallions, star anise, cinnamon, and Sichuan peppercorns are frequently used in Chinese cooking because of their therapeutic properties, in addition to their ability to improve the flavour, aroma, and texture of food.

What do they put in Chinese food that makes it taste so good? In Chinese food, we usually use following ingredients for seasoning. Oil:cole oil, sunflower seed oil, peanut oil, lard, sesame oil, chilly oil, Sichuan pepper oil. Common: salt, sugar, Shaoxing wine, monosodium glutamate, vinegar, starch.

Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your preference. Plate your lo mein and serve with homemade chili oil or hot sauce on the side!

What gives lo mein its smoky flavor? ›

The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles.

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

3. Lo Mein noodles are fresh yellow noodles (usually labelled "egg noodles") that are about 3mm / 1/8" thick, sold in the fridge section of grocery stores. Dried noodles - use 200g/8oz uncooked ramen noodles or other dried noodles. 4.

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

Lo mein sauce is made of sesame oil as the base. You can then make it fancy by adding garlic, ginger, and oyster sauce too. Or you can keep it super simple and only add some soy sauce and olive oil. Vegetables.

Traditionally, oysters are slowly simmered in water until the liquid caramelizes into a viscous, dark black-brown sauce. But to speed up the process, some commercialized versions are instead made with oyster extracts, plus salt, sugar, corn starch and caramel coloring.

Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.