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Thread: China Buffet...Lo Mein...HELP!?!

  1. #1
    ButtercreamCakeArtist's Avatar
    Join Date
    Dec 2006
    West Virginia
    I love China Buffet's Lo Mein, but I cannot find but one Lo Mein product in the grocery stores I go to...And this isn't really like what I'm looking for.
    Have you eaten the Lo Mein at the China Buffet? I haven't found any recipes on the 'net that are similar to what I'm trying to duplicate.
    When we eat at this restaurant, this is my favorite dish...and I CRAVE it for a month after we eat there. Obviously, we don't eat there that often, but the stuff is addictive or something.
    So, I can't find it in the store (anything really similar), and I can't seem to duplicate that taste I'm wanting....

  2. #2
    Super Member sondray's Avatar
    Join Date
    Sep 2007
    Natural Bridge, VA
    Is it the plain lo mein or chicken, beef? I buy the lo mein noodles and make my own, you can put anything in it you like.

    Here's one recipe, though:

    1 Whole chicken breast
    -- skinned and boned
    1 tb Stir-Fry Sauce
    4 oz Angel hair pasta (capellini)
    1/3 c Stir-Fry Sauce
    2 tb Vegetable oil -- divided
    1/4 lb Fresh snow peas -- julienned
    1 lg Carrot -- julienned
    1/8 t Salt
    2 ts Sesame seed -- toasted

    Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30
    minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and
    drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water; set
    aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add
    chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.

  3. #3
    ButtercreamCakeArtist's Avatar
    Join Date
    Dec 2006
    West Virginia
    Thanks for the recipe. Sounds great!
    The Lo Mein I get at China Buffet just has veggies in it, no chicken or beef.

  4. #4
    ButtercreamCakeArtist's Avatar
    Join Date
    Dec 2006
    West Virginia
    I've attempted making my own. I use thin spaghetti, a little soy sauce, toasted sesame seeds, sesame oil, and some garlic powder. I even tried adding some oyster sauce. It's not really what I'm looking for, but it's good. I'm thinking the sesame oil gives it the flavor I'm searching for.

    sondray: Maybe the flavor I'm looking for comes from the stir fry sauce, so I will definately try it. (and I will also add in the veggies and chicken! YUM!) I also want to add some baby corn and maybe some mushrooms.
    Thanks again!

  5. #5
    Super Member sondray's Avatar
    Join Date
    Sep 2007
    Natural Bridge, VA

    8 oz. thin noodles
    1/2 lb. butter

    Brown noodles in butter. Add: 1 can chicken broth 1 can mushrooms (use juice from canned mushrooms and add water to equal 1 c.) 1/2 c. Minute Rice, add to above

    Mix together and let simmer until all liquid is absorbed. Chunks of chicken, pork, etc. may be added.


    1 lb. Chinese noodles
    2 tbsp. peanut butter
    1 tbsp. sesame oil
    2 tbsp. soy sauce
    Hot sauce (optional)
    2 pieces garlic cloves

    Cook the noodles well in 6-cup boiling water. Drain the water. In a separate bowl, mix peanut butter, sesame oil and soy sauce with minced garlic.

    Put the well drained noodles into the prepared sauce and mix thoroughly.


    3/4 pound fresh noodles
    6 Chinese mushrooms, soaked in water
    3 large celery stalks, cut in 3" lengths
    2 bamboo shoots, chopped
    1 cup bean sprouts
    2 tablespoons oil
    1/2 teaspoon salt
    1 cup vegetable or chicken broth
    1/2 teaspoon sugar

    Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.

    Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.

    Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.

    Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.

    Easy Vegetable Lo Mein Recipe

    8 oz pkg wide lo mein noodles
    16 oz pkg frozen stir fry vegetables
    1 tsp salt
    2 tbsp peanut oil
    2 tsp sesame oil
    4 tbsp soy sauce
    2 tbsp sherry
    tsp garlic salt
    1 cup beef broth
    2 tsp cornstarch
    1 tbsp rice wine vinegar

    Fill a large pot with water, add the salt and bring it to boil. Add the noodles and let them cook for about 5 minutes or until they are as the Italian’s say “al dente.” Then drain them thoroughly in a colander.

    While the noodles are boiling, microwave the frozen vegetables for about 5 minutes. We want them to be just heated through, but not overcooked. The Birds Eye Steam Fresh vegetables are what I prefer to use simply because you can cook them right in the bag, and they come out perfectly.

    Heat the peanut oil and sesame oil on high in a large non stick pot or wok.

    Add the noodles and mix thoroughly until they are completely coated with the oil.

    Next add in the vegetables along with the soy, sherry, and garlic salt. Stir fry for about 2 minutes.

    Add the beef broth and bring it to a boil.

    Mix the cornstarch with just a little water to dissolve and stir it in until thick.

    Put the lo mein in a serving bowl and after cools a bit add the rice wine vinegar. The vinegar gives this dish an extra kick and brings out the flavor of the soy and sesame.

    Makes 4 servings.

  6. #6
    ButtercreamCakeArtist's Avatar
    Join Date
    Dec 2006
    West Virginia
    Hey! Thanks! I searched and didn't find anything like this!

  7. #7
    community benefactor Knot Sew's Avatar
    Join Date
    Nov 2006
    One more , this was on a local TV show yesterday

    Lo Mein Soup
    Air Date: 11/13/2008
    6 to 8 servings

    4 (14-ounce) cans ready-to-serve chicken broth
    2 cups water
    1 (16-ounce) package frozen stir-fry vegetable mix, thawed
    1/2 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
    1/4 pound fresh mushrooms, thinly sliced
    2 tablespoons light soy sauce
    1/2 pound spaghetti, broken in half

    In a soup pot, combine all the ingredients except the spaghetti; bring to a boil over medium-high heat.

    Add the spaghetti and boil for 8 to 10 minutes, or until the spaghetti is cooked and no pink remains in the chicken.

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