I made some lo mein the other night (recipe here for the interested), and really didn’t like it. Even though I used a lot more noodles than it called for, and added bean sprouts and tofu, the ginger was absolutely overpowering. No amount of soy sauce or teriyaki sauce could cut it in the least bit.
So before I go pulling another recipe off the Net, I thought I had best stop here first. What are some good lo mein recipes?
It’s only called Lo Mein in certain parts of the country. Most places I’ve lived, it’s called Chow Mein, so you might look at some of those recipes, so you get more choices.
The recipe you linked to sounds disgusting. Boiling the vegetables together with the pasta? Blech.
Google up some chow mein recipes for more choices. Spaghetti pasta is an okay substitute, but it’s not real chow mein noodles. Check out this site for more info on Asian noodles.
IME, it’s the taste of raw ginger which is overpowering. You probably need to saute your garlic for a longer period of time.
If you liked the recipe otherwise, I suggest just cutting down on the ginger. Ginger is one of those foods that vary in flavor intensity, like hot peppers. Sometimes you get a strong “batch.” And if you get a mild one next time, it is easier to add more than take some out.
Around here lo mein and chow mein are two different things. Chow mein is served over rice and doesn’t have any spaghetti-style noodles, just the crispy fried ones on top.
I have a great tasty inexpensive and in-no-way-whatsoever-even-remotely-authentic “lo mein” recipe, if you’d like it:
.5 to 1 lb. ground or finely sliced pork
Ginger and garlic to taste (usually I start with about an inch chunk of ginger, minced, and 3 or 4 garlic cloves.)
Two packages ramen noodles, any flavor (I like “Oriental” or “Pork” the best)
1/2 a bag of frozen peas
Coupla carrots, peeled and jullienned, or just cut up small
1 can of water chestnuts, if you’re into such things
1 head romaine lettuce, shredded. Yes, that’s right, you heard me. See above re: in-no-way-whatsoever-even-remotely-authentic
Soy sauce
You can add in any other “Chinese” vegetables you like: snowpeas, bamboo shoots, bean sprouts, baby corn, straw mushrooms (or white mushrooms). Since I usually use this to feed a camp, I go cheap.
So you brown your pork with the ginger in your largest skillet over med-high heat. (Forget the wok. Woks are useless on a home stove, they just don’t get hot enough.) When the meat is mostly not-pink, add in the garlic. (If you put the garlic in at the start, it will burn by the time the meat is done.) When the meat is no longer pink, drain off any fat and add the noodles, slightly broken, the veggies (except the lettuce), one of the seasoning packets from the ramen and a cup or so of water. Stir, and then cover with the lettuce. Yes, I know it’s really full. Don’t worry about it. Put a lid on it, turn the heat to low and walk away for about 10 minutes - maybe check once to make sure there’s enough liquid in there so things don’t burn on the bottom. Come back and stir in the now-wilted lettuce. Add soy sauce to taste. Add some or all of the second seasoning packet if you want. If not, save it for adding to a pot of rice later on in the week.
Enjoy the tastiness with reckless abandon, ignoring the jeers of those who think you’re taking inauthenticism too far. 
I have always heard of chow mein and lo mein to refer to two different dishes. Lo mein always has soft noodles, while chow mein has hard crispy noodles.
Also, I have some “traditional” (if you can claim such a thing) lo mein noodles from the local Asian market. I would actually rather have spaghetti & meatballs with these noodles instead!
It’s definitely a regional thing. I’m pretty sure growing up in Wisconsin chow mein was the soft spaghetti-like pan fried noodles. Also in California. But in other parts of the country I’ve ordered chow mein and gotten a plate of chop [del]sewage[/del] suey on a bed of hard crunchy noodles.
I don’t think we even usually put ginger in our lo mein. Well, we might sometimes if we think of it, but not usually.
Lo mein recipe:
boil noodles, drain, keep warm in pot
stir-fry whatever meat is in the frig available. remove to bowl.
stir-fry whatever veg are in the frig available and sound good in lo mein (could be almost anything).
add brown sauce (e.g., soy sauce & oyster sauce & garlic & whatever else sounds good).
add meat back in, stir-fry for a minute to combine & rewarm.
add cooked noodles, stir-fry for a couple minutes to combine & rewarm.
eat.
ETA: GARLIC. There should have been garlic back up there with the meat. And maybe some more with the veg. Did I mention garlic? We like garlic, you know.
Don’t forget if you’ve got a well seasoned wok, or a non-stick pan, you can pan fry the cooked & drained spaghetti noodles in some oil to get that extra fattening chow/lo mein goodness.