Grammy's Kitchen · Lo Mein · Chow Mein
One of 79 lo mein recipes we measured
It ranks #1 of 79 for brightness among the lo mein recipes we compared. 5 cooks on www.gimmesomeoven.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 79.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 100% |
| aromatics | 5% | 24% |
| vegetables and beans | 292% | 111% |
| sweetener | 30% | 12% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 6 ounces dried chow mein noodles* |
| 18 g | 2 tablespoons peanut oil (or olive oil) |
| 227 g | 4 cups sliced veggies (I used one bell pepper (one carrot, and 8 ounces shiitake mushrooms)) |
| 4 scallions (thinly sliced (white and green parts separated)) | |
| 270 g | 3 cups shredded green cabbage (I used Napa cabbage) |
| 9 g | 3 large cloves garlic (minced) |
| 6 g | 1 tablespoon grated fresh ginger |
| 51 g | 3 tablespoons oyster sauce |
| 3 tablespoons shaoxing wine* | |
| 32 g | 2 tablespoons low-sodium soy sauce |
| 9 g | 2 teaspoons toasted sesame oil |
| pinch of ground white pepper (or black pepper) | |
| optional: chili garlic sauce or Sriracha |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wonderful recipe and very close to the recipe for the sauce that I've used for years. I use sesame oil for tossing the cooked noodles rather than olive oil since I like the taste in Chinese dishes. Freshly prepared ginger root and garlic are a must for me in” — a cook, 5.0★
“This was so yummy and I can’t wait for cold leftovers tomorrow! Went to the best Asian supermarket at 103rd and Metcalf (by Jose Peppers if you remember) and they had sooo many great noodles to choose from! This will become a regular dish in our home. Thank yo” — a cook, 5.0★