Recipe

House Special Lo Mein: All You Need To Know About This Chinese Delight

House Special Lo Mein
house special lo mein recipe

What’s A House Special Lo Mein?

Why is It known as a “House Special”?

How To Make House Special Lo Mein?

Ingredients

Cooking Process:

Prepare the sauce:

Prepare the vegetables:

CARROT INTO JARDINIERE
BABY BOK CHOY IN BIASED PIECES
SCALLIONS CUT INTO BIAS PIECES
GINGER IN JARDINIERE

Prepare the Meats:

Let’s Cook!

house special lo mein recipe

4. Let’s add all the previously chopped vegetables. Mix and stir well. 

house special lo mein
house special lo mein recipe
house special lo mein recipe

Serving Tips

What Type of Protein Can I Use for This Recipe?

Vegetable Substitute

Is It Okay To Make Lo Mein Without Adding Any Meat Steaks?

Nutrition Facts

Tips for Perfecting Your Lo Mein Every Time

1. Use the right noodles:

2. Prepare your ingredients:

3. Use a wok or large skillet:

4. Stir-fry your ingredients:

Lo Mein Health Benefits

Lo Mein Cooking Tips for Beginners

1. Start with a simple recipe:

2. Use pre-cut ingredients:

3. Practice your stir-frying technique:

Common Mistakes to Avoid When Making Lo Mein

Bottom Line!

FAQs

Q1. What Are the Best Noodles for Lo Mein?

Q2. What is the Difference Between Lo Mein and Chow Mein?

Q3. Is there any Alternative Sauces for Lo Mein?

House Special Lo Mein

House Special Lo Mein

Lija Parveen
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 1/4 cup chicken stock
  • 3 tbsp oyster sauce 
  • 1 tbsp soy sauce 
  • 1 teaspoon cornstarch 
  • 1 teaspoon sesame oil
  • 3 tbsp vegetable oil
  • 4 teaspoons ginger (jardiniere)
  • 2 teaspoons garlic (minced)
  • 1/2 pound chicken breast or thigh
  • 2 to 3 cups fresh egg noodles 
  • 1/2 carrot (cut into jardiniere)
  • 1/4 pound baby bok choy (cut into bias)
  • 3 scallions (cut into 1/2-inch bias pieces)

Notes

Tips for Perfecting Your Lo Mein Every Time:

  1. Use Fresh Noodles – Fresh egg noodles are preferred for their chewy texture, but if you can’t find them, dry noodles work as well. If using dry noodles, make sure to cook them just until al dente to avoid a mushy texture later.
  2. Drain and toss with oil – Once the noodles are cooked, drain them and immediately toss with about 1 tablespoon of vegetable oil. This helps to coat the noodles and keeps them from sticking as they sit.
  3. Stir-fry quickly – Before adding the noodles, make sure your wok or skillet is hot. Stir the noodles fast once they’re in the pan to keep them from sticking together.
Keyword House Special Lo Mein
Hi, I’m Lija Parveen

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