Lo Mein and Chow Mein are popular dishes in Chinese takeouts throughout the United States and are often confused. An essential difference between the two is that Lo Mein is made with soft egg noodles, which are cooked in broth and then stir fried with vegetables and/or meat, while Chow Mein is usually made by frying the same egg noodles, and serving them along side of the stir fried veggie/meat mixture . Follow this recipe closely for the best approximation of restaurant food – VERY high heat is very important to the final taste and texture of this recipe. You will find a proper wok and a gas flame give the best results of all.

Basic Lo Mein Noodles

1 recipe Egg Noodles, rolled to 1/8 inch thick and cut into 1/8 inch thick ribbons and dried for at least 30 minutes, or commercial rice pasta such as Tinkyada

salted water or gf broth (veggie or meat), to cook noodles

Place salted water or broth in a large stockpot – you should have enough liquid for the noodles to float freely, or between one and two gallons. Cook for 2-3 minutes and drain. Immediately proceed with one of the flavor variations below:

Sauce

1/2 c gluten free soy or tamari sauce

2.5c (one can) gluten free broth (use veggie or meat broth)

3 Tbsp (about 3 oz or 85g) Better Batter Gluten Free Flour

3 Tbsp white vinegar

3 tsp granulated sugar

1 tsp sesame oil

1/4 tsp pepper

Stir All ingredients together and set aside.

Final Dish

1 recipe Lo Mein Noodles (above)

1 recipe Meat, optional (recipes listed below)

1 recipe Sauce (above)

4 Tbsp oil (must be high heat appropriate! Use peanut, safflower, or sunflower), divided in to two parts

2 c scallions or green/spring onions, sliced into 1/2 inch pieces

3 Tbsp fresh minced ginger or ginger paste

2 cloves garlic, minced (about 1 tsp jarred minced)

1 carrot, cut into julienne or slices 1/8 inch thick (increase to 2 carrots for vegetarian lo mein)

1 c cabbage, sliced into 1/8 inch thick ribbons (Increase to 3 c for vegetarian lo mein)

2 c bean sprouts, drained – fresh is best

1 can sliced water chestnuts, optional

other: WOK (do NOT use nonstick) or cast iron pan

To assemble/cook:

Make sure you have all ingredients assembled. You will want to cook the noodles at the last minute, so cook your noodles so that they finish about 5 minutes before you are ready to stir fry – these must be well drained but hot for the texture to work right!

While you are heating your noodle water/broth, heat your wok: place the wok directly on the burner (you may use a wok ring if provided) and heat over high heat until literally smoking hot. This may take up to 10 minutes.

Pour 2 Tbsp of the oil into your wok and wait for it to get extremely hot – this should happen quickly. You will see ripples form in the small puddle of oil. Swirl Gently to coat the bottom of the wok.

If you are using meat: add a few (up to 4) ounces of marinated, drained meat at a time, to ensure the meat cooks and doesn’t stew, and toss quickly to cook until it starts to change color. Remove the meat and repeat until all meat is cooked. This should take about 5 minutes total.

Add more oil to the wok and wait a minute or so for the heat to come up to proper temperature (rippling oil).

Working quickly, add the scallions ginger and garlic to the wok and stir/toss them quickly to cook, about 1 minute. Immediately add the vegetables and toss to cook quickly.

Add the optional cooked Meat and Lo Mein noodles to the mixture and toss till well combined.

Add the Sauce to the mixture and cook, stirring/tossing for 2 more minutes until well combined. Serve immediately.

Serves 4 as a main dish.

VARIATIONS

BEEF: use 8oz to 1lb flank steak, cut into 1/8 inch thick by 1/4 to 1/2 inch wide and 3 inch long ribbons (cut to preference, but no thicker thank 1/8 inch thick). Add to it

2 tbsp granulated sugar

2 tbsp gluten free soy or tamari sauce

2 tbsp white vinegar

4 cloves garlic, minced (about 2 tsp jarred minced)

Additional Directions: mix all ingredients and marinate for at least one hour or up to overnight. When ready to cook, drain (discard marinade). Use Beef Broth.

Chicken : use 8oz to 1lb boneless, skinless chicken breast or thighs, cut into 1/8 inch thick by 1/4 to 1/2 inch wide and 3 inch long ribbons (cut to preference, but no thicker thank 1/8 inch thick). Add to it

2 tbsp granulated sugar

2 tbsp gluten free soy or tamari sauce

2 tbsp white vinegar

4 cloves garlic, minced (about 2 tsp jarred minced)

Additional Directions: mix all ingredients and marinate for at least one hour or up to overnight. When ready to cook, drain (discard marinade). Use Chicken Broth. Add up to 1 c button mushrooms and water chestnuts to the mix.

Shrimp : use 8oz to 1lb peeled shrimp. Add to it

2 tbsp granulated sugar

2 tbsp gluten free soy or tamari sauce

2 tbsp white vinegar

4 cloves garlic, minced (about 2 tsp jarred minced)

Additional Directions: mix all ingredients and marinate for at least one hour. When ready to cook, drain (discard marinade). Use Veggie Broth. Add up to 1 c button mushrooms and 1 c snow peas or water chestnuts to the mix.