Where to buy noodles for lo mein

Made this for dinner tonight. I used tofu puffs as my partner is vegetarian. Turned out Amazing! My girlfriend kicked me out of the house after trying this. The texture was thick and slimy!!! Thank you for all your wonderful recipes. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Noodles. Lo Mein Noodles The actual noodles pictured above were my dinner last night, albeit I was a little heavy handed with a big dollop of chilli sauce that had me gasping and sweating and swearing through every bite.

Author: Nagi. Prep: 8 mins. Cook: 7 mins. American Chinese, Asian, Chinese. Servings 3. Recipe video above. The noodle part is easy - you can literally use any noodles, even pasta yep, seriously.

Also, switch out the vegetables with 5 cups packed of any chopped vegetables of choice. Instructions Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients. Season Chicken: Transfer 2 tsp Sauce into bowl with chicken.

Toss to coat. Heat oil in a wok or large heavy based skillet over high heat until smoking. Add chicken, stir until white on the outside, still raw inside - 1 minute. Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds. Add green onions, toss for another 1 minute until all the noodles are slick with sauce. Serve immediately, garnished with extra green onions if using. Recipe Notes: 1. Finely chop it - even sliced is enough. Nutrition Information: Calories: Keywords: chicken lo mein, lo mein, Lo mein noodles.

Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at RecipeTinEats. Previous Post. Next Post. Read More. Free Recipe eBooks. Chinese Noodle Soup. Leave a Comment Cancel reply Your email address will not be published. Rate this recipe! Cooked this? One question: I assume the calories you put are per serve but I just wanted to double check? Sooooo good, my husband loved it, said just like getting take-out!

Amazon - You'll find plenty of options on Amazon, like wide noodles and whole wheat lo mein noodles. Shop around for different products and prices. The online store locator will give you product availability information in any store. Your Local Health Food Store - You can often find organic lo mein noodles in large or small health food stores.

Safeway - Passing by a Safeway supermarket? Kroger - At Kroger stores, the lo mein noodles are with the Asian products. Asian Markets - If you head to an Asian market, there's a good chance you'll find lo mein noodles there.

Make Vegan Chow Mein. Use Them in Soups. Make Cold Noodle Salads. How they're used: These are the common noodles in your neighborhood Chinese restaurant dishes, where they're often doused or mixed with thick sauces and chunky ingredients.

The noodles take well to heat and extended cooking while still tasting fresh. Westernized Chinese wheat noodles sometimes called "Chinese spaghetti. The machine-made wheat and egg noodles are fat and dense, similar to lo mein, only thicker and chewier. They're common in local neighborhood Chinese take-out joints and are commonly thought of as a good morning-after hangover cure. Also called: Yat ca mien , yet ca mien. Shape: Sold both soft or dry. The noodles are round with a similar thickness to thick spaghetti or udon, and are 10 to 12 inches long.

Texture: Cooks to a yellow color with a dense and doughy noodle bite. How they're used: Most traditionally used in noodle soups with sliced beef, egg and vegetables. Recipes: Taiwanese Beef Noodle Soup. Though it sounds similar to lo mein, lamian is a different noodle, traditionally sold soft and fresh, though mass-produced versions are available dried.

The best are made by hand: a noodle-maker slaps, stretches, and twists a lump of dough into long strands that signify prosperity and longevity.

Also called: La mien , hand-pulled noodles, longevity noodles, yellow mee if made with egg , hokkien mee. Shape: The round, moderately thick noodles are usually sold soft, though sometimes also dried.

They are very long—they can reach two feet or longer—and the longer the noodle, the more auspicious the symbolism. The exact thickness depends on the skill and intentions of the noodle-maker.

Texture: Chewy, dense and a little slippery with a slightly porous surface that absorbs some sauce. How they're used: Boiled and added to soup or tossed with stir fries. These noodles are thin like vermicelli, which means they tend to form a large mass that is used to bind other ingredients in a dish together. Shape: Usually sold dried.

The noodles are round and very thin, like angel hair, but pale yellow. Usually 10 inches or longer. Texture: Chewy but delicate due to their thin diameter. These noodles hold sauces well. How they're used: Boil them to soften, then stir fry quickly with light ingredients like shrimp and vegetables. They brown easily and are perfect for picking up smoky wok hei flavor.

Unlike lo mein "lo" implies boiling in Chinese , chow mein come to the table crispy "chow" refers to frying. These noodles are used in fried dishes where they are meant to retain a satisfying firmness or crunch. Shape: Usually sold parboiled so they can be tossed right in the wok from the bag. They're thin and round, about double the thickness of vermicelli. Texture: Becasue they are usually stir fried in dishes they offer at least some crispy firmness when cooked, but with soft, chewy spots.

Often cooked to a hard, crunchy texture. How they're used: You can pan—or deep—fry these noodles without boiling them first. They're popular in stir-fried noodles dishes when a firm or crispy noodle texture is desired.

They can also be deep fried into a "bed" of crunchy noodles for Cantonese dishes. Firm, slender flat noodles used in stir frying or soups. Whether sold dry or soft, the noodles have a loose flour powder coating that is shaken off before blanching.

Their width helps sauce cling on, delivering plenty of flavor and a soft, rich texture with every bite. When soft they are often longer but cut down to the desired length. Texture: Slippery, springy, firm, and chewy. How they're used: These are commonly used in dishes doused with sauce or quickly stir fried.

The noodles are cooked to a springy, al dente firmness and commonly mixed with sauces and fishball as in mee pok or meat and veg bak chor mee. Made from the same dough as wonton skins, these noodles are usually sold fresh in the refrigerated section. They come in a variety of widths, but all work well in wonton noodle soup. Also called: Yun-tun mian ; wan-tan min , wonton mee.

Shape: There are two main varieties: round, similar to a thin spaghetti; and flat, similar to linguini. Each shape is about a foot long. Texture: Soft, springy, and tender. How they're used: Commonly cooked into soups and stir fried with with a bit of stock, as in Singaporean hokkien mee.

One of the thickest noodles you'll find in a market, it's prized by the Japanese for its big, chewy bite. Udon are extremely popular and come in a variety of sizes and thicknesses. They're sold dried, fresh, and frozen. Shape: Usually round, though sometimes oblong or square. Most varieties are about 12 inches long. Texture: Dense and chewy. How they're used: Often the centerpiece for hot soups, brothy Asian "casseroles," or the base of a large bowl with toppings of meat and vegetable toppings with a light soy sauce.

A classic Japanese though Chinese-inspired noodle made of wheat flour, salt, water, and an alkaline agent that turns the noodles especially wavy and springy. Despite their recent media attention, alkaline noodles are nothing new—just a wheat-flour noodle with the addition of "lye water," or kan sui an alkaline mixture which imparts a signature " jian " flavor. The alkaline salt turns the noodles yellow-ish and keeps them springy and firm in hot broths. Though some manufacturers sell fresh ramen like Sun Noodle , by far the most common version in grocery stores is inexpensive instant ramen, pre-cooked and fried to become shelf stable.

Dirt cheap and darn delicious though not as springy as their fresh counterparts , they're ready to eat after just a couple minutes of boiling. Also called: Oil noodles, instant noodles, yi mien. Shape: When sold dried, the noodles are compressed into a brick. As they cook they unfurl to about 12 inches long, with wavy kinks and curls. Texture: Springy to the teeth, but that texture will soften after prolonged exposure to water.

Ramen fans slurp their noodles as fast as possible to taste them at their textural best. How they're used: Slurped in soup or broken up and eaten "raw" in salads or as a quick snack. These iconic buckwheat noodles from Japan are full of protein and fiber. They're famous for a distinctly nutty, savory flavor in a strong, earthy buckwheat base.

The higher percentage of buckwheat in the noodle, the higher the quality and price. Shape: Long, thin and round, with a beige or light brown color.

The noodles come in serving-sized bunches, often with a ribbon around them. They are straight sticks like short spaghetti, about 8 to 10 inches long. Texture: Firm with an almost meaty texture that retains some bite even after cooking. How they're used: These noodles are most popular served in a cold broth, or neat alongside one or two dipping sauces.

Proper eating etiquette is to slurp them from chopsticks to mouth some say the louder the better. They are also commonly stir fried or cooked into soup.

Japanese wheat flour noodles enriched with oil to make them thin and delicate. These elegant noodles are used in similar ways to soba but have a more refined, less nutty flavor. Shape: Bundled in straight dried sticks like soba. Thin, round, and white, they are a little thicker than angelhair pasta. Texture: Dense with some bite, but their thinness means they're also delicate. How they're used: Like soba, usually served cold and neat with sauce for dipping on the side.

But also used in some soups. As with soba, slurping loudly is respected. Korean noodles made with a variety of starches, but most typically buckwheat that may be bolstered with potato, arrowroot, or kudzu starch.

Long, thin, and springy, they have a chewier, more jelly-like bite than soba, but similarly excel in cold soups.