Lo Mein Sauce: For the sauce, I used chicken broth, soy sauce, Hoisin sauce, and Sriracha hot sauce, thickened with cornstarch. You can omit the Sriracha sauce or even use your favorite hot sauce.

3. Try a different protein.This recipe not only works with boneless skinless chicken thighs but also strips of beef or pork. Use extra firm cubes of tofu for a vegetarian version too.

Lo mein and chow mein are Chinese food classics. Fox News Digital spoke to two chefs to decipher the differences and similarities between these two noodle favorites.

2 nests of fresh lo mein egg noodles; 2 tbsp vegetable oil; 1 red (bell) pepper, ... Place a wok over a medium-high heat, add the oil and fry the red pepper and baby corn for 1 minute.

By the time I was in junior high school, fast-food places were on the rise. I remember a junior high school church youth group trip to Pittsfield. ... LO MEIN SAUCE. 1/4 cup soy sauce. 3 tablespoons ...

Heat wok (or 12-inch skillet) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp oil; add red pepper flakes. Using a metal spatula, stir-fry 10 ...

Add pepper blend and broccoli slaw. Cook, stirring frequently, 3 to 4 minutes. Return chicken to skillet. Pour broth and vinegar mixture over all and stir to blend well.

Noodles: Heat a deep large skillet over high heat and add oil. When oil is hot, add ginger and garlic; cook stirring frequently until lightly browned and fragrant, about 20 seconds.

Lo Mein, which when translated means mixed noodles, is a staple of Chinese cooking. ... Heat a wok or skillet over high heat. Add 2 teaspoons sesame oil. Add onion and stir-fry 1 minute.