Grammy's Kitchen · Lo Mein · Vegetarian Chow Mein
One of 79 lo mein recipes we measured
It ranks #1 of 79 for noodle texture among the lo mein recipes we compared. 16 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 79.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 4% |
| protein add | 100% | 100% |
| aromatics | 6% | 24% |
| vegetables and beans | 136% | 111% |
| sweetener | 9% | 12% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 6 oz / 180 g fresh chow mein noodles |
| 27 g | 2 tbsp oil |
| 6 g | 2 garlic cloves (, minced) |
| 180 g | 2 cups shredded Chinese cabbage |
| 64 g | 1/2 cup carrot (, julienned) |
| 2 scallion/shallot stems (, cut into 2"/4cm pieces) | |
| 180 g | 1 cup bean sprouts |
| 150 g | 5 oz / 150 g firm tofu (, sliced) |
| 8 g | 1/2 tbsp soy sauce |
| 1 tbsp Chinese cooking wine | |
| 8 g | 1/2 tbsp hoisin sauce |
| 24 g | 1 1/2 tbsp soy sauce |
| 4 g | 1/2 tbsp chilli garlic sauce or sriracha ((optional)) |
| 8 g | 2 tsp sugar |
| 2 g | 1/2 tsp sesame oil |
| 59 g | 1/4 cup water |
| White pepper |
Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This didn't really work for me. Are we meant to drain tofu from the marinade and stir fry? I tipped mine in all together, ended up with way too much sauce and the tofu crumbled apart. Thinking if I do it again I'll use the store bought block of Chinese flavore” — a cook, 3.0★
“Another 5 star recipe Nagi! I've cooked chow mein for 40 years & this recipe is the best. Easy, & flavorful. My husband & I loved it. Maybe I read it wrong but I found it yielded way more than 2 svgs. More like 6. Anyways, more the better! Love you” — a cook, 5.0★