Beef Lo Mein - Khin's Kitchen - Chinese Noodles Recipe (2024)

FAQs

What is beef lo mein sauce made of? ›

Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

First, the main difference between the two is the type of wheat used to make them. Lo mein noodles are typically made from wheat flour, eggs, and water, whereas regular noodles can be made from a variety of grains, including wheat, rice, or mung beans. Second, the texture of the noodles is different.

Chow mein noodles are soaked in hot water to soften them up before stir-frying. The process of stir-frying fully cooks the noodles along with the remaining ingredients. In contrast, lo mein noodles are completely cooked before getting mixed in with the meat, vegetables and sauce.

If you find your lo mein noodles to be bland and want to add more flavor, here are some ways to spice them up: I bring a quart of unsalted chicken stock to a boil, I add soy sauce , a dash of fish sauce and just a bit of sambal bajec.

“Lo mein usually uses the fat, chewy noodles, while chow mein uses the thin type of noodles that sometimes contain egg.” Lo mein uses fresh noodles that are boiled for a few minutes, while chow mein uses dried noodles that are parboiled for five to six minutes.

Worst: Lo Mein

This mound of noodles has about half the carbohydrates you need all day. The noodles are made from white flour, which raises your blood sugar faster than fiber-rich whole grains. Plus, they're cooked with oil and soy sauce, so you get extra fat and sodium. Can't pass it up?

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.

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.

Largely this is a matter of personal taste since both dishes can be made to your preference. If you prefer lightly sauced noodles with some crunch and vegetables with some snap, chow mein might be the way to go. If you like a more comforting noodle with richly flavored sauce, lo mein may be the better option.

When the noodles are boiling, remove the lid, set the stove to a simmer, and stir the noodles for about 30 seconds. Cover the pot again, and cook for another 5 minutes. Once the noodles are done, drain the pot into a colander, and rinse the noodles in cold water for 10-15 seconds.

Why are my lo mein noodles mushy? ›

Things go fast, and you don't want to overcook the noodles. Once done, remove the lo mein from the boiling water right away, and drain. Don't wait, or the noodles may become overcooked and mushy. Rinse your drained noodles under cold water after cooking.

Monosodium Glutamate (MSG) is a flavor enhancer that has been widely used for roughly 100 years ( 1 ). In addition to being naturally present in certain foods, it's a common food additive in Chinese recipes, canned vegetables and soups, and other processed goods.

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.

Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient. A sensitive individual may suffer from headache, giddiness, sweating, abdominal pain, and urticaria within a few hours of consumption of MSG.

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!

Meanwhile, vegetables and meat or seafood are stir-fried, then everything gets tossed together with a sauce before serving. (That's another distinction between chow mein and lo mein: Lo mein is a saucy dish, while chow mein is typically drier or less liquid-y.)

Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.