3/30/12

Homemade Lo Mein

Well it all starts with noodles. That's what Mein are: noodles. The difference between lo and chow is simple enough too; Lo means stirred/tossed, chow means crispy/fried. I like mine done up in a frying pan, but we'll get to that. Let's make some noodles.

Chinese egg noodles, which are traditionally made with wheat flour, can be made up in under an hour and the results are amazing. I am confident that there are hundreds of variations of this recipe out there, but I have found this one to be the best tasting and my family absolutely loves it. The first time I made these, we ate them for 2 days straight in a Chicken Lo Mein that would embarrass the local "Wonder Wok" (sorry if that's a real place!).

Here's what you'll need:

2 eggs well beaten,
1/2 cup of milk,
2.5 + cups of flour plus more (maybe another cup?) for rolling
1 tsp salt
1 tsp baking power

First mix the milk and eggs in a medium sized bowl.
Next add the flour, salt and baking powder and form a dough.
Put your dough onto a floured surface and roll very thin. (I use a pasta roller - #3 setting)
Cut into long (long equals longevity according to the Chinese ) noodles of your liking. We like a wider noodle, like a fettuccini.

Boil for about 4 - 5 minutes, or until al dente.
Drain & set aside.

Enjoy the noodles, Mein.

4 comments:

  1. Howdy!

    My daughter and I make pasta several times a week, and tonight we decided to branch out and try lo mein. Your recipe was the first we came across, so we decided to try it. I must confess that we wrinkled our noses at the addition of milk and baking powder. Could the Chinese really use milk in their noodles??? But we trusted you, and I'm so glad we did!

    We rolled the noodles out to a #5 on our pasta machine, and then did a linguine cut. Because
    we have experience making pasta, we knew how much extra flour to add during the rolling to get the right texture. We made your recipe to the tee, *let it rest for 30 minutes*, and then added a little extra flour as needed during the roll.

    Yummy vegetable lo mein!

    Thank you!

    ReplyDelete
    Replies
    1. I'm so happy to hear that you enjoyed the recipe! I hope it's something you and your family enjoy for years to come!

      Delete
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    ReplyDelete
  3. made the lo mein last night and I did not roll it out thin enough and it wasn't pretty...but it was YUMMMMMY!!!!! Keeper.

    ReplyDelete

Thank you!