20-Minute Vegetable Lo Mein Recipe - The Recipe Critic (2024)

FAQs

Are spaghetti noodles used for lo mein? ›

But really, you can also totally make Lo Mein with any noodles – thick, thin, fresh, dried, egg or rice – or ramen noodles, or even spaghetti or other long pasta. Lo Mein doesn't judge! This is going to be delish with ANY type of noodles (or pasta – trust me, no one will know!).

Chow mein: thin, dried noodles that are parboiled for 5-6 minutes, and fried alongside veggies and meat. Lo mein: fat, chewy noodles that are boiled for a few minutes, then added to stir-fry after veggies and meat is cooked.

Rehydrate: If the noodles seem dry, add a splash of water, chicken broth, or a splash of soy sauce. This brings back moisture and a bit of zing. Stir-fry: Stir continuously. Add fresh ingredients, such as green onions or bean sprouts, for added crunch.

Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou¹ min⁶; pinyin: lāo miàn) is a Chinese dish with noodles.

Sauce components: Lo mein sauce is mainly composed of sesame oil, light soy sauce, dark soy sauce, garlic, ginger, oyster sauce and a dash of sugar. If you like your noodles to have a little heat, you can sprinkle in some red pepper flakes.

Lo mein noodles generally contain more sodium due to the sauces used, such as soy and oyster sauce. Spaghetti, especially when topped with a simple marinara sauce, might offer fewer calories and less sodium but typically has more carbohydrates.

Lo Mein is a healthier option than Fried Rice for a variety of reasons. For starters, it can be a good source of protein, especially when combined with lean proteins like chicken, beef, shrimp, or tofu. Protein is necessary for muscle building and repair, as well as for keeping you full for longer periods of time.

Lo mein sauce

The sauce is what makes this dish so addictive. It's a simple umami filled mix of light and dark soy sauce, toasted sesame oil, sugar, and a hint of ginger. It's super easy to make a batch of lo mein sauce and keep it in the fridge so you can easily make lo mein whenever the craving hits.

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!

Refrigerate leftover lo mein in an airtight storage container for up to 5 days.

Is Chinese food healthier than American food? ›

Indeed, the traditional Chinese diet is far healthier than the traditional American diet, which often features meat as the focus of the meal, says T. Colin Campbell, PhD, professor of nutritional biochemistry at Cornell University in Ithaca, N.Y. But you don't have to travel to rural parts of China to eat healthy.

Glass Noodles

Also known as cellophane noodles or bean thread noodles, glass noodles are skinny, long noodles made from water and starch derived from beans and tubers. Noodle makers use mung bean starch, sweet potato starch, tapioca starch, pea starch, and potato starch to make glass noodles.

If you're gluten-free, you can use rice noodles or your favorite gluten-free spaghetti noodle. And in a quick flash of the pan, with the sauce and the noodles and the veggies all partying it up in there, we've reached the tippy top of the Lo Mein journey.

Yes, it is possible to substitute spaghetti for chow mein noodles by boiling it with a small amount of baking soda. The baking soda alters the pH level of the spaghetti, giving it a similar texture and flavor to chow mein noodles. They can then be used in any dish that calls for chow mein noodles.

"If you can't find fresh lo mein noodles, you can use spaghetti," says Maroney. "This doesn't have the same elastic bite, but it will do just fine when you're in a pinch." Spaghetti is a pantry staple many people probably already have in their kitchen, making it a great go-to ingredient when needed.

Yes, you absolutely can substitute noodles for pasta, and vice versa, in a recipe. While it is up to personal preference, note that egg noodle recipes typically suggest cooking the noodles until they are soft and tender, while pasta recipes recommend cooking the pasta al dente (slightly firm).

Here's a little trick that feels like an edible science experiment, but the result is pretty good! If you don't have a package of ramen on-hand, “ramenize” your spaghetti by adding baking soda to a pot of water. It adds alkali, which is what gives ramen its chewy, bouncy texture and yellowish hue.