Servings: three to four.
You can usually find Chinese noodles in the produce section of the supermarket.
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We enjoyed this dish and the first time we tried Chinese Noodles. Adjusted recipe based on other reviews including increasing marinade (pouring in with meat to cook during this step - watch out for spattering but worth the juiciness), reducing cooking time 2 minutes on scallions and mushrooms, increased ginger to about 2 tablespoons and cooked noodles longer (2-3 minutes) to get some crispness + gold color. Resist urge to stir too much. Used low sodium soy sauce and think salt would be too much if regular soy used. Based on these modifications, we did not need additional seasoning or sauce when we plated. Overall, very tasty and definitely would make this again!
Overall - pretty good, but not great. I never order lo mein in a restaurant so I have no idea how close this is to the real thing, just basing my review on my own taste.The country ribs were a pain to debone and almost impossible to cut into nice even thin strips - will use boneless pork chops next time. Cooking times were way off. If you follow the recipe, adding ingredients as suggested and cooking for the suggested times, you end up with overdone vegs for sure. Will probably add the vegs all at once and cook only until the cabbage begins to wilt - vegs should be nice and crisp. Might punch up the flavor some with more garlic, ginger etc.I used real Chinese lo-mein noodles from the Asian grocery store - thought they were kind of gummy and had an odd flavor. Will probably find another noodle or use linguine.As for "browning" the noodles as another reviewer mentioned - the recipe calls for frying the noodles until they are "golden" and a bit crisp. Mine DID turn golden, I did not try to "brown" them.We had leftovers and my husband said the dish was better in flavor the 2nd day; another good reason to cook the vegs very little so they won't be totally soggy when warmed up.
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