Chicken Lo Mein

FOR JECCA: The missing ingredient is oyster sauce...took me awhile to figure it out, but after trial and error, I used abt 2 -3 tbs. and it did the trick. Made great restaurant lo mein, with a thick brown sauce just like you get in Chinese take out.

This is an incredibly customizable recipe with a nice, solid flavor whatever you add. I can't honestly give it four stars because I changed it so much, but the sauce flavor was fantastic, reminiscent of the lo mein at one of my favorite local Asian restaurants (I don't know what the other reviewers are on about. Maybe they're all eating at bad restaurants!). Some lo meins that I've had at restaurants have a bland, onion-y flavor I really don't like, but this one was much more to my tastes. I didn't add mushrooms, because I hate them, and instead chose to add some chopped broccoli, carrots, snow peas and water chestnuts and also used pre-packaged stir fry noodles instead of linguini (that seemed an odd pasta choice to me.) I used half the sugar, no water, and halved the chicken broth and corn starch because I had a feeling it would be too saucy. The amount of ginger in the original recipe was actually good and did not have to be altered. What I ended up with was just about perfect. Some odd ingredients listed (don't use linguini!), but overall an excellent flavor.

Great recipe says my wife, who usually doesn't favor Oriental noodles dishes. A couple comments about balancing flavors. All quantities in the recipe will be right if you use four 3-ounce packages of ramen noodles (any flavor okay because you will NOT use the flavoring packs, just the basic noodle blocks which only take three minutes to boiland separate). Chicken quantity should be 1-1/2 pounds. Suggest adding 1/2 small green pepper and 1/2 small red pepper in 3/4-inch dices along with other veggies to give flavor and slight crunchy texture to an otherwise soft dish. Use fresh ginger, never dried. Too bland? Add a teaspoon (or to taste) of Chinese or Thai hot red chili sauce when cooking veggies. Put chili sauce on the table for the more adventuruous. Stick with the liquid quantities listed in the recipe. Drain the cooked ramen noodles in a colander and then add to the wok; the sauce will be fully absorbed in the noodle mixture as it should be. Don't worry about making too much, leftovers will microwave great.

Rather poor actually. 1/2 cup of soy sauce??? If you are using some thin supermarket brand I would halve the amount. If you have a real soy sauce purchased in an asian market use only a couple of tablespoons. There is also way too much liquid in this recipe. Lose the extra cup of water and decrease the broth by a quarter of a cup. This recipe also bears little resemblance to the lo mein you might get in a restaurant.

A 5 star recipe if you follow the recommendations of your fellow homecooks. I used spagetti instead of linguine and added a bag of stir fry veggies. It won't be "soupy" if you add a bit more cornstarch and give it more time to thicken up (2 minutes is not going to cut it). My husband says is his favorite of all the oriental dishes I have prepared... I made it yesterday and he is still talking about it. I added some shrimp with the veggies and some red crushed pepper to make it spicy!

I enjoyed this recipe but I did change it around a bit. I didn't use the water at all. I thought 1 cup of water and 1-1/4 cups of broth would have made this way to soupy. I stir-fried the chicken until most of the liquid was absorbed..this left it a golden brown color. I'm not a big fan of ginger, so I left that out and chopped up some broccoli, cauliflower and cabbage to use. I made the sauce (minus the water) and instead of using the full amount...I added a spoonful as I stir-fried my vegetables until I was pleased with the results. Instead of mixing this all together, I left the noodles seperate and also made a pot of rice. We added the amount we wanted to either the rice or noodles. This is nothing like the lo mein we get at our local chinese place, but this was still enjoyed nonetheless. Thanks Michelle.

I had a craving for Chinese restaurant-style Lo Mein, and after reading the 12 or so different variations on here, this one is as good as any (the process is mostly the same for all). I followed this recipe, but with these changes: I marinated the chicken overnight, used real Oriental Lo Mein noodles, and since I don't like mushrooms; I substituted other veggies- sliced onion, carrots, green peppers, water chestnuts, spring sprouts, and snow peas. (Hey) add what you like. Sure it was a combo of chicken & veggie Lo Mein , but wow, was it good. Used the base sauce here, and as others suggested- skipped the cup of water, and added a TBL of both Hoisin sauce & Oyster sauce (again- make it to your taste). All those Oriental flavors of sesame, ginger, garlic, Hoisin & Oyster sauce + the flavorful chicken & crisp veggies is like a party in your mouth. Don't be afraid to make a variation that suits you or your family's likes or dislikes.

Iloved the flavor of this recipe . What I did not like was the linguine noodles. I will use this recipe again,but use chinese noodles instead. I did like the recipe quick fast and inexpensive.

This recipe was good, and I will probably make again, however there is something missing. I dont think it tastes quite like restuarant style. We have a chinese place in town and my husband love their lo mein, but it seems like whenever i try to make it there is a specific taste missing, and I dont know what it is!! If anyone else tries this recipe and knows what is missing please let me know! Is it hoisin sauce? Fish sauce...I have no idea!!

I liked the idea of this recipe but to make it work for me i have to make some changes it just didnt taste good for me i will make again with some few adjustments im sure it will be great next time.

This wasn't anything great. NOTHING like lo mein in chinese restaurants. I love ginger, cut it in half according to suggestions and it was STILL too much. Takes a little too long to make for the outcome. I tried making it with a few changes (different veggies) and it still wasn't anything special. Thanks for the recipie though...

I am a huge lo mein fan and researched several before trying your receipe. This was also the only one that added sugar which unfortunatly for me, did not work well. I did not add the second time I made it and was much happier without it. ALSO, I am fortunate in being able to buy authentic lo mein noodles from an asian supermarket. They make a huge difference in this receipe if you can get them, otherwise I would use angel hair or the thinnest you can find. I added oyster sauce and in addition to the green onions, some very thin sliced white onions as well. It was pretty good and you'll just need to tweek it to find your own personal tastes. Thanks though!

Perfect. Better than restaurant quality. Only had regular mushrooms available. It worked out. Add chinese peas, 2 tble spoons of oyster sauce, can of water chestnut, guyanese chow mein noodles, add a bit teryaki madness, and a few drops of hot pepper sauce. Probably one of the hardest things I ever cooked. Next time try garnishing it with cilantro.

This is very yummy but it is very salty. I think next time I won't marinate the chicken because there is enough salt in the sauce and enough sauce to give the chicken flavor. I also only used 1 cup chicken broth and no water. The sauce was perfect and thick. I also added snow peas, mushrooms and portabello mushrooms. Instead of regular noodles I used ramen noodles (as someone else suggested) and they were wonderful! I will definantly make this again! It is so yummy and I will definantly make this again!

Loved it. Made a few changes. Left out the water, used 1/2 cup of chicken broth, used 1 tsp of ginger. I also dumped all the juices left after cooking the chicken. I probably used 1 tbsp less of sugar...I was eye-balling it. I also added other veggies (red bell pepper, water chestnuts, broccoli, etc). The taste of the sauce was fabulous though.

This recipe turned out to be better than what I expected!

This recipe is delicious. Very subtle, but flavorful sauce. I loved the essence of ginger. I changed it a little though. I wanted to use up some leftover tenderloin that we had before it was no good anymore. I changed the broth to beef to compliment the change in meat. I used seasoned rice vinegar and I added bean sprouts and bok choy (cut very thin like matchsticks). I also omitted the water as others have recommended and I am so glad I did. The sauce coated the mixture perfectly and was so delicious. Lastly, I used this spaghetti noodles...just thought they seemed more "lo mein" like. Thanks!! Will definitely make again.

I was expecting a result more like the lo mein at Chinese Restaurants. This was very good, but it was not the chinese restaurant lo mein that i was hoping for--mostly because it didn't have the "soy" color (the cornstarch changed the color), and the sauce didn't stick to the noodles. But i would still probably make it again sometime because it was "different" and very good.

This turned out great. I used peanut oil instead of vegetable oil, added a little Chinese Five Spice powder, 2 heaping tablespoons of oyster sauce, and a fair amount of veggies (yellow bell pepper, broccoli, snow peas, and water chestnuts). I did not scale down the amount of liquid and it worked out well with all of the extra veggies.

Excellent Flavor!! I used spaghetti instead of linguini because I wanted thinner noodles..it worked great for me. :)I used olive oil instead of sesame. (Didn't have any on hand). I also added some chopped zucchini just because I needed to use it up quickly. Otherwise I followed the recipe exactly...the sauce was flavored beautifully and thickened up just fine for me. Thanks so much. This is a keeper for us. Delicious!

I've never made lo mein chicken before but this recipe was pretty easy to follow and fun to make. The fresh ingredients are a must and fresh ginger will make all the difference. Delicious, better than take-out. The boyfriend said "make this again tomorrow night!" So it's a winner, thanks Meesh!

This was so good! I can't wait for leftovers for lunch tommorrow! My whole family liked this recipe. I used peanut oil to give a little more flavor and just had button white mushrooms. I decided a full 2 TBSP fresh ginger would be too much for our tastes, so I only added 1 TBSP. I added a LOT of veggies (carrot, celery, snow peas, brocolli, baby corn and water chestnuts) and wish I had added another TBSP of cornstarch:as it could have been a little thicker. It was very flavorful, not too strong for kids, a very pretty all-in-one-dish meal, AND (even though it said 4 servings)it made a lot!(more like 6 servings, for us). This is one I will make OFTEN. Sometimes with, and sometimes without meat. Thank you, for the delicious recipe!

It's good, but it's absolutely nothing like the lo mein from Chinese restaurants. For starters, the noodles and up being much too soft. With a different type of noodle, this would be a better recipe. I followed the recipe exactly, then added a few of my own extras to it (baby corn, shredded carrots, peas, and oyster sauce), yet the end product... well, in a blind taste test, I'd probably say it's closer to Italian food than Chinese. (again, I blame the noodles for that).

I really liked the recipe. I stir fried bok choy, snow peas, water chestnuts, and broccoli in addition to the mushrooms just to add to it. I decreased the ginger to 1 tbsp, but it really could have used a little more. I will definitely make this again!

This was a very quick and flavorful Friday night dinner and my husband loved it. He is very funny when it comes to eating, because nobody can cook like his mother, but he went back for thirds on this dish.

The flavour of this was spot on. Exactly what I was looking for! Did not serve with the noodles but used rice on the side instead. Also added a lot more veges to the sauce. Will use again. Thanks.

I served this with Amber's Sesame Chicken also on this site and just as yummy. I made a slight change because of this pairing. Instead of 5 chicken breasts I used one chicken breast and added shrimp. I also didn't have any shiitake mushrooms so I skipped that part. Like others, I thought there might be too much liquid in the recipe but I left it as is anyway and am very glad I did. The noodles and meat soak up some of that liquid and it keeps the noodles from drying out if you have leftovers the next day. The leftovers, by the way, my husband and I both agree are wonderful the next day. All the flavors seem to intensify and come together. This was restaurant quality!

I keep looking for something that tastes as good as take out - this is not it - the search continues!

Tasted more like stir-fry than lo mein. Very watery, too much soy sauce and sugar for my tastes.

If you enjoy Lo Mein, you will enjoy this. Next time I make it, however, I will use a little less ginger. It was a bit overpowering. The leftovers tasted even better cold the next day.

I used apple cidar vinegar, 1 1/2 bags frozen oriental vegis, 1 can of water chestnuts & omited the water & used all chicken broth. It came out yummy.

Was easy. Tasted good but not like the lo mein at a restaurant. The ginger overpowered everything else.

This is terrific! I substituted peanut oil for vegetable oil. Very good!

This hard to please family of 6 loves the recipe just the way it is. Thanks a bunch.

absolutely awesome recipe, gets better every time I make it. add matchstick carrots and chopped celery

Tasted good, not greasy, but a bit too much sauce. I will have to make less sauce next time!

Great recipe to customize. I also added some diced pork with the chicken. I added 2 Tbs oyster sauce, 1 small can water chestnuts, 1 small can bamboo shoots and 1 can bean sprouts. Used Lo Mein noodles. Did not need to add the water. Will make again.

Way too salty. Next time, I will use the low sodium soy sauce and use less overall. That said, it was very tasty!

Loved this recipe, but also changed it a lot. I thought the amount of sauce was just right, but I also added a 1lb. bag of frozen stir fry vegetable mix (thawed and drained) and a dash of cayenne pepper. Also used peanut oil instead of vegetable. Would cut back the ginger next time to 1 1/2 tbsp. Used 2 packages of Ramen noodles instead of linguini (minus seasoning packets) and it was the perfect amount of noodles. Will definately make again.

This was very good. I was short on time and was using leftover chicken so I just mixed all the sauce ingredients together and added it all at once with the chicken. I think doing it this way is just fine if you don't have time to marinate the chicken. I also added some extra veggies. I loved the flavor of this dish!

Very Tasty and easy to make. Used rice noodles because I had some already cooked and in the fridge.

We thought this was really good. I made minimal changes because 1. it was what i had on hand. and 2. it was made for my 6 year old who wants nothing to do with mushrooms. I followed the directions except I had to use ginger from my cupboard because I read the ingredients incorrectly and did not purchase fresh, and added fresh broccoli and carrots vs green onions and mushrooms. We also had to use Fettucine noodles because I thought it was linguini lurking in my cupboard, but it wasnt :) My picky 6 year old had 2 bowls and my 2 year old ate her bowl as well and told me "momma, this is good" Thanks for sharing!

My husband thought it was delicious. I, personally, tasted too much vinegar so wasn't able to eat much. I will try it again and use less rice vinegar.

Excellent! I used ramen noodles and added matchstick carrots, the whole family loved it. I reduced the ginger to half and it was perfect.

YUM! Mu husband spent 7 years of his childhood in Japan. As you can imagine - his mom is the master at oriental dishes. I made this for her and she is begging me for the recipie! GREAT JOB!

Although this recipe wasn't bad, it required so much time to make, that I found it a little bland. If I make it again in the future, I will probably try and spice it up a bit...maybe add some more garlic and ginger and some extra veggies.

my family loved it!!!!, I added few vegetables

Yum! I used less soy sauce (I don't like things too salty) and only marinated the chicken for about a half hour, but the flavor of the sauce with this recipe is terrific! I used spaghetti instead of linguine and left out the mushrooms. I added bean sprouts, bamboo shoots, and water chestnuts. I would add some more colorful veggies next time (it looked kind of bland) but the flavor was great! Will definately make again

Excellent recipe, I just added for more color, red pepper. Used 1 cup of chicken broth and 1/2 cup of water. Thanks.

My family loved this dish. It is a lot of work but I thought it was well worth the time and easier on the budget then ordering out. I did make a few changes after reading the reviews. I added 2 tble spoons of oyster sauce, used a bag of stir-fry veggies and no mushrooms(my son hates mushrooms), low carb spaghetti noodles, reduced the soy sauce by half, double the liquid ingredience and corn starch. Over all with the changes it was very tasty. I will make again and try it with the Lo Mein noodles.

Holy soy sauce! Thats all I tasted was the soy sauce. The only reason I gave it as many stars as I did was because if the soy sauce was halved I think it would have potential.

VERY salty. I think the basic recipe is wonderful and tasted really good. Just WAY too salty. I'm thinking half the soy sauce (1/4 cup total) would be just fine. I also halved the amount of sesame oil (because it is very strong and can be hot) and it tasted really good. Here are the changes I made: -I didn't have fresh garlic (used 1/2 tsp garlic powder) -Spaghetti noodles (about 5 servings dry) instead of linguine -Didn't have fresh ginger (used 1/4 tsp ground ginger) -3 tablespoons corn starch instead of 2 -1/2 tablespoon sesame oil (instead of 1) -Left out the mushrooms because we don't like them and the onions and used 2 carrots chopped thinly instead. I thought the sauciness was just right (I hate it when things are dry). I can't wait to try it again with half the soy sauce because I think it will be awesome. Would be good with some bean sprouts in it and peas too if you like.

Great variety! I used Ramen noodles instead of linguine

The combination of sauce ingredients in this recipe are perfect. It really does give it that Chinese Restaurant flavor. I added more vegetables (water chestnuts, celery and bean sprouts) and used pork instead of chicken. This sauce would go with any meat. Excellent!

Excellent! Chicken is very moist and tender. The sauce mixture has a wonderful flavor. I did add 4 oz snow peas and 1 red bell pepper (julienned). My wife couldn't stop raving about this meal

I was disappointed in this. I followed the suggestions of previous posters, less water, oyster sauce, halved the ginger. But the ginger was still too powerful and did not much resemble take out. My husband said it was okay, but not to add it to the rotation.

We thought this was delicious! It really didn't taste like lo mein, but great nonetheless.

It was great. The family loved it

I'm sorry to write a negative review but I was expecting this to be better than it was. I think it would have helped had I used asian style noodles rather than linguine. I thought this would compare to restaurant lo mein and it didn't. (Although my kids really liked it.) I agree with the reviewer who said there was too much ginger.

This was quite good! We halved the ginger, because I thought it would be too strong, and I tossed in a bag of frozen stir fry veggies and extra green onions. I think it would have been lacking without that. We served over linguine and topped with crunchy chow mein noodles. the only 2 things I would do would be to try adding oyster sauce (at the recommendation of other raters) and use low sodium soy sauce, because it was too salty. With these tweaks, I would definitely make this again sometime!

Added zuchinni and carrots.

STUPENDOUS!!!! I added 2 tbsp oyster sauce per another review, used WAY more veggies (zucch, bok choy, carrots, onions - with the mushrooms & green onion, it was more than 4 cups uncooked veggies), and made it with Chinese egg noodles. Lastly, I cooked the veggies longer than 30 seconds (closer to 5 minutes) since there were so many - I threw in the carrots and onions first for a couple minutes, followed by zucch, mush, and bok choy, then green onions, garlic and ginger. A definite keeper!

I turned this recipe into shrimp lo mein by sub of chicken to shrimp I kept everything else close to the recipe with the exception of mushrooms, I omitted them and I added shredded cabbage, carrots and celery, I also used oyster sauce instead of sesame oil, taste more like the resturants when you use oyster sauce, sesame oil is great for fried rice dishes. This was really good. TIP*** I would suggest you up the veggies when making this recipe as written. Good recipe thanks Michelle!!!.

We liked this recipe ok, but it tasted nothing like the typical carry-out Lo Mein you'd get from a restaurant, which is what I was hoping for. I will probably make this again though, because it was so quick. Thanks for sharing!

Hmmmm...maybe it does need oyster sauce, but I couldn't find it at our local grocery store, so even though it is highly recommended by reviewers, I left it out. This is not my favorite recipe. It is definitely missing something. I don't think I'll make it again unless my husband comes home, loves it, and asks for it again.

One word sums up this recipe: SUPERB!!! One of the best recipes out there and definitely my favorite even though it does not have that restaurant flavor. Everyone that tried this licked their plate clean! The most noticeable aspect in this dish is the strong and pleasing ginger flavor. I followed the recipe 100% but omitted the shitake since I didn't have any and added 1 tablespoon of fish sauce to give it a tad bit of extra flavor and 1 dry chili with the seeds for that extra kick. The next few times I've made this recipe I've added frozen vegetable mix and the taste remained just as good. Just as a FYI: The best and most flavorful Lo Mein I've had was at PF Changs since I've been very disappointed with most of the Lo Mein dishes at most other restaurants due to the bland and greasy taste as well as substandard ingredients. So far, this Lo Mein sauce is superb and only leaves a desire to replace the noodles similar to what PF Changs has in their Lo Mein; and then this recipe would be a run away hit. I only wish someone would post a PF Changs recipe for chicken Lo Mein out there with info on their noodles too. Cheers and enjoy this great dish!

Great recipe! I omitted the water since there was plenty of liquid from the rest of the ingredients, and I added snow pea pods, carrots, and broccoli. Instead of linguini I used actual lo mein noodles from the Asian food section of my grocery store. My entire family enjoyed this dish.

My husband said this seemed restaurant quality. I think the flavors are reminiscent of Chinese take out, but thankfully less bland than most. Followed some of the other reviews and used chicken thighs, added oyster sauce, bell pepper, and sauteed cabbage, used 1/4 the amount of water, substituted the sugar with honey, and used chow mien noodles instead of linguine. Left out the garlic (not on purpose!) but I think it was fine without it.

i had high hopes for this recipe, but it was just barely ok. i used real lo mein noodles, as i was going for an authentic chinese restaurant flavor. sorry to say, this recipe didn't come close. the flavor was just very off, perhaps too much sugar? it was also way too soupy. i doubt i'll try this again, but if i did, i would cut way down on the sugar and the liquids.

I would agree it's not like I have had in a restaraunt. Maybe there should be less sauce. To cut the expense, I used dried shitake mushrooms (16 mushrooms soaked in warm water for 30 min)and 3 packages of ramen noodles. I also used 1 tbl of bottled minced ginger with garlic, it could have used more of this. Tasted really good.

My family LOVED this recipe! I omitted the mushrooms and onions due to picky eaters, but it was still packed full of flavor! I think next time I will try to make it with a thinner noodle, like maybe spaghetti or angel hair. I will definitely be making this again and it is a great alternative to Chinese take-out!

What a great recipe! Turned out perfect! I adjusted a few things to personal preference (or what was available), such as - *Used flank steak instead of chicken (my friend is crazy about flank steak, but I really want to try it with chicken now also!). *Used peanut oil rather than sesame oil. *We used a thinner japanese noodle in the asian section (I think next time though I want an even thinner noodle). *I omitted the mushrooms, didn't sound like my personal taste. *I added a whole orange (for color) bell pepper and about an equal amount of white onion as well. Also probably about a cup or so of shredded cabbage (will probably add more next time). *Oh, I also added way more garlic than suggested (but I'm just a freak for garlic!). I realized after that some thin carrot strips and some water chestnuts would have been a great addition, also. I only made these adjustments because of personal tastes, and with the overall recipe intact, it was amazing! Must try!

This is so easy and turns out so well. It's also a good introduction to ingredients commonly found in Chinese cooking. I've added more water before to turn it into more of a soup. Either way you'll probably fall in love with it. Thank you for sharing it!

My family and I really enjoyed this recipe. The only changes I made were to use beef broth instead of chicken broth (it's what I had on hand) as well as adding a bag of the fresh stir fry veggies available in the produce section. This included broccoli, pea pods, etc. One last adjustment I made was to sprinkle the chicken with red pepper flake while it was cooking, to add a little bite. WOW!! Was this delicious. It made so much for the three of us that I had some to take to lunch the next day, with enough left-over to enjoy some during left-over night. Thanks so much for posting this recipe. I've tried to make lo mein before, but it was not this good. I'll be using this recipe from now on.

This was a great recipe! It was the best tasting chinese dish I have ever made. I used ginger flavored soy sauce instead of real ginger. I also used lo mein noodles instead of linguine. Ramen noodles would probably work well too!

i added 1 tbs oyster sauce to the marinade, and another to the sauce. i think some veggies would be great in this dish, and give it the nutritional punch that would make it a more complete meal. but other than that, i followed the recipe exactly - my six-year-old liked it, and my husband has labled it a keeper. he's horribly picky, so in book, this recipe is a winner!

This was a great recipe! I will make it again for my family.

It was okay, I didn't think it tasted much like Lo Mein from the restaurants. I did use whole grain spaghetti and cube steak instead of chicken. It had flavor but wasn't very flavorful at the same time. Does that even make sense? Not a bad meal, but now I have a lot of it that we probably won't finish.

Great basic recipe. I used it to make mixed lo mein adding beef, shrimp, broccoli, snow peas, red pepper, and baby corn. I stir fry the veggies altogether initially in step four and then add 1/2 cup of water, reduce heat to medium low and cover to steam the veggies for 3-4 minutes until broccoli is still bright green and broccoli and carrots are tender crisp. I also used 2 1/4 cup of homemade chicken broth rather than the 1 1/4 cup broth + 1 cup water. This makes a very tasty mixed lo mein. My family really enjoyed it. I considered adding oyster sauce to it to complement the addition of the beef. Might still try that next time. I have recommended this recipe to friends and it has become a fast favourite.

My boyfriend recently found out he loves chicken lo mein after trying it last weekend. So I tried this recipe and he loves mine better. I did a few alternates and don't measure much. I didn't use rice wine vinegar, linguine, mushrooms, cornstarch, or sugar. Instead i added in their place: hoisin sauce, ramen noodles, broccoli, cauliflower, mixed peppers, flour, and honey. It was delicioso, muy muy delicioso!

SOOOOO good! I actually made fried rice to go along with it instead of the noodles, but the recipe was right on the money, and so good. i wish there had been leftovers for me to eat the next day, but it was all gone!

this was ok.....a little sweet and def needed more veggies.

This was good. I simmered it a little longer than the recipe stated to ensure that I got a nice, thick sauce - which was very comparable to restaurant quality and served it along with steamed white rice. I agree, it could use more veggies.

half the sauce and quarter the ginger! otherwise it got a lipsmackinggood review from our 15 month old son

Made this recipe today. Would not make it again. WAY to much ginger.

I didn't really care for this dish. It had flavor, just not the one I was looking for. However, the vegetables were delicious! I really wanted it to taste just like lo mein from a Chinese buffet but not even close. :(

I have made this recipe numerous times now, and I am so glad that I did so AFTER reading the other reviews. This is a wonderful recipe of the suggested modifications. Do not use water. This has a wonderful taste and texture without it. I cannot imagine how runny and icky it would be with it. Also, I have always used ground ginger and I only use a small pinch because we are not big on ginger. The oyster sauce is a must. If you don't use it, you will notice something is missing. I also like to add brocolli when and bamboo shoots just for fun. I love this recipe and make it about once a week, but had to rate it a 3 due to all of the modification made.

Good. I made it without ginger or green onions (I didn't have either) and it definitely tasted like it was missing something. Next time I'll make it with all the ingredients called for. Definitely give it a try!

Great base recipe. I had a few problems but only due to changes I made. I added extra veggies - zucchini and red pepper - and I used button mushrooms instead of shiitake. It was very good, but the sauce never thickened up. The extra veggies produce a lot of water so next time I would leave out the cup of water called for in the recipe. I also used grated ginger rather than fresh and it was fine. Good recipe - will definitely make again. The whole family liked it!

This was delicious! I read about two pages of reviews and made alterations accordingly. I omitted the 1 cup water, only put in about 1/4 tsp sesame oil (because I don't care for it much), used spaghetti instead of linguine, and instead of peppers and mushrooms I used broccoli, snap peas, bean sprouts, and carrots. It turned out very well, but next time I will precook the sauce in a separate pan and possibly add more cornstarch(as it still didn't thicken very well), and add some more spices. All-in-all it was very very good and I will definitely make it again.

The flavor was great especially if you up the fresh grated ginger. The whole box of linugine was way too much; I woulds say 1/2 box is sufficient. Also add additional veggies; I chopped fresh red pepper and one carrot to give additional veggies and color.

I used ICF chicken and let it marinate frozen in a ziploc bag for about 4 hours. It was still partially frozen and super easy to slice. Wasn't sure if I was to cook the chicken in the marinade, but since the recipe said "all juices" I decided that I would. Used white mushrooms (cut in quarters) and ramen noodles. I did add some oyster sauce as that was suggested by many other reviewers, but left everything else as per the recipe. I can't see anyone not liking this stir-fry!

The kids really like it, but I thought it was lacking really robust flavor. I didn't add mushroom due to requests... It was good, but nothing outstanding.

Made this with angel hair spaghetti, and button mushrooms, because that's what we had. Everything else was fresh, and we followed the recipe. Cured my husbands craving for Chinese, but he said definitely not restaurant quality. Will make again and try oyster sauce like others recommended, thanks for the recipe.

this was very good, had lots of flavor. 10yo had fun helping to make this. i would make this again

This was a good dish, but not like restaurant lo mein. I added some carrots, broccoli and cabbage to it. We will be happy to finish the leftovers for lunch, but will keep looking for a recipe that taste more like what we get at the restaurant.

This was just okay. I didn't have any mushrooms but I did have some sugar snap peas. I also added some carrot.

Great recipe and not too difficult!

amazing