pasta - How to cook Lo Mein? - Seasoned Advice
Fresh egg noodles (preferably ~1/4" thick) are ideal for lo mein, while fresh or dried noodles can be used to make chow mein. With either, the noodles need to be softened via boiling before cooking. For dried noodles, it's recommended to parboiled in (boiling) water for ~5-6 mins before cooking, fresh egg noodles or the other hand only need ~2 ...
chinese cuisine - What is the real difference in lo mein, chow mein ...
Chow mein stands for "fried noodles," and is either deep fried or stir fried for a longer period of time than lo mein, offering a crisper texture than lo mein. Mei fun refers to rice noodles, instead of the wheat-based noodles for lo mein or chow mein, so you can get just about any kind of style of dish or flavor, but with noodles made from ...
substitutions - Can spaghetti noodles replace lo mein noodles ...
Feb 16, 2015 · The Chinese noodles industry focuses on showing eggs or chickens on the packages, even labeling as egg noodles or lo mein noodles, while there are no trace of egg in it, hence the confusion. Finding noodles containing eggs at Asian grocery stores is as much as a challenge as regular store in the USA, not so much in EU.
flavor - what is the ingredient that makes my takeout lo mein …
Jun 23, 2016 · Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like to replace/add to the Lo Mein, but not sure what the seasoning is. Can it be toasted sesame or something else. It really is a great enhancement to the dish.
chinese cuisine - How do I make noodles greasy? - Seasoned Advice
Nov 12, 2020 · The Internets are great for healthy and fresh and refined. Today I need help being none of those things. I am trying to satisfy my partner's craving for cheap, greasy chicken lo mein. I know how to make chicken lo mein. The Internet is full of recipes that "aren't greasy like takeout" or "healthier and fresher!"
asian-cuisine chinese-cuisine noodles - Seasoned Advice
Feb 22, 2012 · I'm looking at making a recipe that calls for lo mein noodles. All I can find in the grocery store are chow mein noodles. Is there a difference between these two types of noodles? I am referring specifically to the packaged ingredient, not a dish.
noodles - Panda Express style Chow Mein - Seasoned Advice
I read a recipe for east Indian style noodles (chow mein). She used ramen noodles and after boiling the noodles just enough to separate them (about 2-3 minutes), she strained and rinsed with cold water to stop the cooking process. This has helped keep my noodles firm throughout the stir-fry process. Hope this helps.
italian cuisine - Why are there so many different pasta shapes ...
Apr 14, 2020 · In the US the words "pasta" and "noodles" are pretty much interchangeable, perhaps noodles are the individual pieces of pasta, but essentially the same thing. To me, the two are totally different. Lo Mein is an Asian dish made with noodles, which are exclusively Asian, and are always long and thin, for instance egg noodles, rice noodles, udon ...
Can I add uncooked noodles directly to soup? - Seasoned Advice
May 1, 2011 · similar to what julio said, the main reason is that typical wheat-based noodles release a lot of starch into the water, which changes the consistency of the soup. the starches can add a dirty colour to the water, but more than that, they can also thicken the soup undesirably (think of making a roux).
How can I separate fresh rice noodles that are stuck together?
I sometimes buy rice noodles from an Asian grocery, especially since certain sizes (like sheets) are hard to find in dried form, and the finished texture is different. However, I generally find that unless the rice noodles are very fresh (as in made within 24 hours) the tend to stick together as if glued, and tear instead of separating.