I’ve been thinking about trying to make my own lo mein recently, and I tried it tonight. I boiled up some spaghetti noodles, and then stir fried them with some carrots, scallions, and onion. For the sauce I used soy sauce, rice wine, powdered ginger, garlic powder, chicken broth, and sesame oil.
It was ok, if not merely edible. I think I did it for too long, since some of the scallion bits burned and the noodles were pretty chewy. How can I get the noodles to be a nice golden-brown and still be nice and soft? Also, what seasonings should I use? Next time I won’t use ginger, and I’m concerned about using Kikkoman soy sauce. Is that more of a Japanese-style soy sauce, or does it not matter so much? I also haven’t decided whether I’ll add meat or not, but I’ll stick with carrots and scallions and get some bean sprouts and cabbage next time too.
Anything else I should consider? I talked to a friend who used to bus at a Chinese buffet place when he was in high school, and he said using regular spaghetti was ok. Agree? Disagree?
