What is House Special Lo Mein? A Delectable Guide to Ingredients and Flavors
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We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes. But you can actually use a range of different Chinese noodles, including fresh white wheat noodles, and we’ve even pulled off some of these recipes with spaghetti in a pinch. Pull up a chair and grab a cup of coffee or wine (no judgment here).
Ingredients 1x2x3x
Shirataki noodles are a traditional Japanese product made from a fiber called glucomannan, which is produced from konjac, an Asian root vegetable. Home-use gas stoves are too small to generate the kind of heat commercial woks have. To get around this problem, only stir-fry 2 portions at a time to get that smokey char or wok-hei flavor. Cook harder vegetables like carrots, white parts of spring onions, and whites of Bok Choy first.
What are the key components of House Special Lo Mein?
Lo mein comes in various types, including vegetable lo mein, chicken lo mein, beef lo mein, shrimp lo mein, and the popular house special lo mein. Each type features different proteins or ingredients. My house special lo mein with rotisserie chicken is a quick and easy noodle dish, perfect for a weeknight dinner! It comes together in just 30 minutes, and clean-up is simple.
Loaded House Lo Mein
House lo mein can be flavorful and satisfying, but its healthiness depends on portion size and ingredients. Opting for lean proteins and plenty of vegetables can make it a more balanced choice. Additionally, they are often thicker than other types of Asian noodles like vermicelli or rice noodles.
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I hate that I’m so predictable but, well, here I am. It’s so hard to order something new when the dishes I’ve tried are all so tasty! But I do have my eye on a new one to try the next time we go. I’ve bargained with my husband to go for lunch instead of dinner so we could try some new items on the menu. House Special Lo Mein has achieved widespread popularity in American Chinese restaurants due to its delicious combination of flavors and textures.
What Is The Difference Between Lo Mein and Chow Mein?
One of the best attributes about Lo Mein is how open-ended the recipe is. As long as you use parboiled wheat-based egg noodles, you’ve got Lo Mein. Edamame beans, Shirataki Noodles ( also known as Konjac Noodles) as well as Hearts Of Palm Noodles are all low-carb options.
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Once they look crispy, then add softer vegetables like mushrooms, bell peppers, and snow peas. Leafy parts of bok choy or spinach or spring onions should go in last. This is the same sequence one would follow while making mason jar salads. You can also buy ready pre-cut vegetables mix just for stir-fries. There is less wastage, and saves you time washing and chopping them. Add oil to a hot wok, and stir-fry the chicken, till just cooked.
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Another common variation is vegetable Lo Mein, which replaces the meat with an assortment of fresh vegetables. To make this recipe Vegan, just swap the meat for tofu. Break it up and scramble on high heat with some oil, and follow the remaining recipe. Using pre-cooked Chow Mein noodles will save you time on cooking them. Add the cooked chicken, prawns, and vegetables back into the wok with the noodles. Now add the noodles to your wok and fry till slightly crispy.
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Since these are not soft, wet noodles, they will crisp up quickly. We are not looking for a deep-fried kind of crispy texture here. Slice chicken in thinly, and marinate the slices in soy sauce, and cornflour. This process is called velveting and keeps the chicken soft and prevents it from drying out during stirfry.
Kaitlin is the younger daughter/sister in The Woks of Life family. When it comes to finding the best lo mein recipe, we know better than anyone that it can be tough to replicate the carton of lo mein that your favorite greasy takeout spot is slinging. “House special” refers to a dish that is unique to a particular restaurant or chef. It often combines a variety of ingredients, showcasing the establishment’s specialties and flavors. The dish’s popularity also stems from its comforting nature.
My parents always loved ordering Chinese takeout. They would get lo mein almost every time, and they always seemed to love it. I remember one time in particular when they ordered a ton of lo mein from our local Chinese restaurant. I was really hungry, so I decided to help myself to a plate of lo mein. However, always check your package labels for allergen warnings. Always keep the heat high, and do not crowd the vegetable at the center of the wok.
We need them to be stir-fried quickly and at high temperatures. Our family’s classic, preferred order––big strips of tender beef tossed with perfect soy-sauced noods. This time, I bought a package of fresh noodles from the Asian section of my regular grocery store. They were ready to use right out of the package but the noodles were smaller as compared to the dried ones I normally purchase at the Asian market. The noodles are pretty adaptable but the cooking surface and temperature will really make or break your Lo Mein experience. As for my husband and myself, we usually order one or two of probably three other dishes on the menu.
However, there are many other options that can be used as well. This House Special Chow Mein is a stir-fry of Chow Mein noodles with vegetables, meats, sometimes seafood, and all brought together with a flavorful sauce. It is a popular dish found in many Chinese restaurants and takeaways. The ‘house special’ depends on the chef and the particular restaurant. Our Shrimp Lo Mein recipe has plenty of perfectly cooked shrimp and veggies that we can bet is way better than any shrimp lo mein you’ve ever gotten at a takeout place.
While the core components remain consistent, local preferences and available ingredients have led to variations. Taking you through each stage of the cooking process to achieve a symphony of flavors in every bite. This combination provides a rich medley of flavors and textures that contribute to the dish’s appeal. While the noodles are cooking, raid your fridge of leftover veggies and meat. Taste as you go so that you can adjust your seasonings.
The thickness and egg infusion give lo mein noodles a hearty and satisfying quality. No matter how you make it, lo mein is sure to be a hit with the entire family. Serve it as a main course or side dish and enjoy its delicious flavors and textures. Add the meat to your skillet until heated or cooked through, add the veggies back, noodles and pour the sauce over the entire dish.
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