Do you make Lo Mein?

[Missourian]

I've been on a lot mein kick this week. Been trying some different sauce combinations.

Easy recipe seems to have a different list of ingredients for the sauce. Some say oyster sauce, some Sriracha, some mirin, for dark soy sauce, some chili sauce, some ginger, some even teriyaki sauce.

I've currently settled on this list from a chow mein recipe but with mirin instead of vinegar and sub honey for sugar.

Anyone have something different they like?

 

[lennypartiv]

Cashew Chicken, an "authentic" Chinese dish first made in Springfield, MO.

Chef David Leong turned Springfield cashew chicken into a uniquely Missouri phenomenon

In the 1960s, Chinese American chef David Leong invented his own version of American fried chicken and gravy. But what started as one man's savvy business decision became a hit dish for hundreds of restaurants around Springfield, Missouri.

www.kcur.org

St. Paul Sandwich, and "authentic" Chinese dish first made in St. Louis, MO.

Exclusive Recipe: The St. Paul Sandwich, A St. Louis Classic

It's an odd combination of ingredients, but the St. Paul sandwich is a favorite St. Louis original. Get the recipe here!

www.feastmagazine.com

 

[toobfreak]

I've been on a lot mein kick this week. Been trying some different sauce combinations.

I GET Lo Mein delivered some times. One way they make it is with teriyaki, not sure how the regular is made. It isn't sweet or hot, sort of a brown sauce, I usually get it just with vegetables. It's pretty good, light, but filling.

 

[Crepitus]

I've been on a lot mein kick this week. Been trying some different sauce combinations.

Easy recipe seems to have a different list of ingredients for the sauce. Some say oyster sauce, some Sriracha, some mirin, for dark soy sauce, some chili sauce, some ginger, some even teriyaki sauce.

I've currently settled on this list from a chow mein recipe but with mirin instead of vinegar and sub honey for sugar.

View attachment 1009015


Anyone have something different they like?

Mine's a bit simpler, chopped garlic and onions in sesame oil until lightly caramelized, rice wine, dark soy, brown sugar (not very much) and a dash of siracha or chili flakes.

 

[Missourian]

Mine's a bit simpler, chopped garlic and onions in sesame oil until lightly caramelized, rice wine, dark soy, brown sugar (not very much) and a dash of siracha or chili flakes.

I'll give that a try. Thanks.

 

[HaShev]

I've been on a lot mein kick this week. Been trying some different sauce combinations.

Easy recipe seems to have a different list of ingredients for the sauce. Some say oyster sauce, some Sriracha, some mirin, for dark soy sauce, some chili sauce, some ginger, some even teriyaki sauce.

I've currently settled on this list from a chow mein recipe but with mirin instead of vinegar and sub honey for sugar.

View attachment 1009015


Anyone have something different they like?

no, but I've been making Chinese Cold noodles a lot lately with Peanut butter, powder ginger, and a little thick terryaki?sauce. I hate that little bottle peanut sauce because the coconut oil they use can taste soapy.

 

[Missourian]

no, but I've been making Chinese Cold noodles a lot lately with Peanut butter, powder ginger, and a little thick terryaki?sauce. I hate that little bottle peanut sauce because the coconut oil they use can taste soapy.

Cold Noodles in Peanut Sauce

Savory chilled noodles smothered in a flavorful peanut sauce and topped with green onions and chopped peanuts. A perfect group side dish or meatless lunch!

thecozycook.com

^^^?

 

[SootedUpCyndi]

buy some frozen Pagoda egg rolls- a jar of Pad the Tai kitchen sauce- and have an after noon off. the egg rolls are as good as the real deal. buck a piece.

 

[Missourian]

I think I've found the rationale behind teriyaki sauce...

7 Dark Soy Sauce Substitute

Can't find dark soy sauce for your next recipe? Then, you'll need an alternative, which you'll find in our list

www.foodchamps.org

 

[Unkotare]

Who doesn't make lo mien? It's not hard to make, and there are a million variations.

 

[Missourian]

Who doesn't make lo mien? It's not hard to make, and there are a million variations.

I really never realized how easy it was.

Plain lo mein went up to $5.75 a pint...and I mean plain...like noodles and sauce.

 

[toobfreak]

I think I've found the rationale behind teriyaki sauce...

Add just a little cornstarch and water mix (to dissolve the cornstarch) to your teriyaki in order to thicken it. Then it clings to and coats the food better.