Let’s Talk About Lo Mein Noodles
Then there’s the noodles.
You could use fresh Lo Mein noodles if you can find it fresh or frozen at your grocery store. I could not find it at any of my regular places, so in its place I have used either dry ramen if you can find it (as long as you’re hitting up Amazon for the soy sauce, grab a box of this ramen, too – affiliate link) and/or just regular spaghetti.
…Is that blasphemy to Lo Mein? to use spaghetti?
I’m not sure, but it seems like we both value practicality over complete and utter authenticity.
Go on and do what you need to do.
You can use rice noodles or your preferred gluten-free spaghetti noodle if you’re gluten-free.
We’ve reached the pinnacle of the Lo Mein journey in a flash, with the veggies, noodles, and sauce all partying it up in that pan. The part where you reward yourself with some caramelized pan-fried vegetables and wind those silky noodles up on a fork.
Easy Homemade Lo Mein, comin in hot!
When I worked during the day, I had a boss who was totally fixated on the lo mein from the restaurant across the street. She would order it for me to share at least three times a week, and I would get really excited because she would always pass along a plate.
However, ever since blogging turned into a full-time job, I find myself craving that lo mein almost every day.
Additionally, this is really satisfying when you’re craving Chinese takeout—only better and faster than the original. You can’t beat that!.
The best part is that you can add your favorite proteins and clean out the fridge of all those leftover veggies!
The lengthy noodles with an abundance of fresh vegetables were always ideal served with potstickers on the side. And general tso’s chicken. And monoglian beef… Sorry. I digress.
In This Post: What You Need To Know About Lo Mein
