10 Quick-Fix Asian Noodle Recipes - Damn Delicious (2024)

FAQs

What is lo mein sauce made of? ›

Most commonly, lo mein involves chicken, beef, pork, turkey, shrimp or tofu. Sauce components: Lo mein sauce is mainly composed of sesame oil, light soy sauce, dark soy sauce, garlic, ginger, oyster sauce and a dash of sugar. If you like your noodles to have a little heat, you can sprinkle in some red pepper flakes.

You can add anything you have in your kitchen. My favourites are carrots, capsic*ms, baby corn, spinach, mushrooms, pumpkin, broccoli, sweet potato, kale, zucchini… Now comes a crucial point - you don't want to boil the veggies completely, so we need to wait for that moment when noodles are just about to be cooked.

Chao Mian ( 炒面 ) (Chow Mein)

These thin, crinkly, and crispy noodles, originating from Guangdong, China, are made with wheat flour, eggs, and water. Whether they are freshly made or dried, they must be cooked in boiling water, rinsed, and drained before stir-frying.

Oyster sauce is commonly used in Chinese food and adds a savory, salty, umami flavor. Both can be found in most grocery stores. If you like, you can add grated or minced ginger or garlic. Serve your homemade brown sauce with a beef, chicken, or pork stir-fry or chow mein dish.

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

What Are Ramen Eggs? Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamash*ta says.

What are the really skinny Chinese noodles called? ›

While “vermicelli” is a term used to describe thin noodles across various global cuisines, rice vermicelli specifically (also called rice sticks) is a favorite in East and Southeast Asian cooking. The noodles are pale white, nearly translucent, and are most commonly sold dried in folded, crunchy bunches.

The biggest difference between chow mein and lo mein lies in the translations of their names: chow mein is fried, and lo mein is tossed. The experience is somewhat different between the two. Lo mein tends to be saucier and more toothsome, with a texture some describe as “slippery” because of the noodles' softness.

The BEST Chow Mein Sauce:

Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.

Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.

Lo mein noodles are soft and chewy, making them excellent at soaking up flavors. This quality ensures that every bite is comforting and packed with taste. They pair well with sauces, creating a yummy mix of flavors. In contrast, spaghetti is known for its firm and satisfying chew, which pasta lovers enjoy.