As a Chef, I really enjoy tinkering with restaurant foods at home. During life in the time of Covid-19, I experimented with this Lo Mein recipe over and over, and also studied some take-out a couple of times. This has become one of my very favorite meals and my family agrees. It has worked its way into a fairly constant rotation, and I'm not sad about it!
What's the difference between Chow Mein and Lo Mein?
Let's start at the top so we can knock the confusion out from the get-go. The most basic difference between Chow Mein and Lo Mein is that Chow Mein is fried noodles and Lo Mein is sauced noodles.
Both include noodles that have been boiled, but Chow Mein has its noodles cooked in a hot, oiled, wok, then gets a sauce on them. Lo Mein is cooked noodles added to vegetables and/or meat that have been cooked in a sauce and then simply tossed in it.
How do I make Lo Mein at Home?
The first step in making a restaurant-quality Lo Mein at home is finding just the right noodle. This was a search that was a little harder than I expected it to be. Finding a simple Asian style egg noodle took me a minute, but I found one I love, and it was as good, probably better (as my family says), than the restaurant dish we usually order.
If you have a hard time getting your hands on these noodles, you can always swap them for spaghetti noodles in a pinch.
Next assemble all the basic veggies, or your favorites to eat with you Asian food. The joy of cooking at home is that you can customize your dinner to your liking. This would be good with snap peas, or broccoli added, or even green onions swapped out for cilantro.
I have even added peanuts a time or two for a pad thai sort of twist too. But I ALWAYS include bean sprouts, every TIME!!
Wok it up!
As far as the cooking process goes it is pretty quick and easy. In a wok or large skillet, first cook the chicken, then take it out. Next start by cooking the veg that will take the longest to cook. From here we will layer in ingredients to build flavor in the pan until the dish is done.
Cooking the aromatics like ginger and garlic at this early stage will also help to permeate the entire dish with its flavor. Plus it makes the whole house smell amazing! Next, add in the remaining vegetables and the sauce, cook until everything is tender, then add the chicken back to the pan.
This is the time to make this YOUR Lo Mein. If you like it extra saucy, add more sauce now. If you want more veggies, add them in. Finish it all off with the noodles, work them in and get them all saucy, and get the veggies and chicken evenly dispersed.
And that is it! This dinner really comes together in just about 5 minutes after you prep your veggies and chicken. Getting everything ready before you start is really important with this dish because of its quick cooking time.
I serve it over more bean sprouts and with a generous sprinkle of fresh cilantro on top!
More Asian Inspired Dishes
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!