Vegetable and Chicken Lo Mein

This is a solid recipe. I would much prefer this over take-out Chinese--it just tastes less oily and greasy. If I made it again, I'd probably add vegetables and decrease the noodles.

wow, what a great dish! we will make this one again and again. we used tofu (marinated in soy for 10 minutes, then cooked in just a touch of oil) which added a nice texture and flavor.

I take a lot of shortcuts with this recipe, so it's quick and easy with pantry staples--dried pasta, yellow onion, and no bean sprouts or cilantro. I have even replaced the vegetables with a package of frozen stir fry vegetables, which worked fine. I agree that this is a good, solid recipe--not a standout--that my family enjoys.

Great recipe! Easy to make, healthy. I made it with chicken, and served it topped with crushed peanuts. This will be a staple in our home.

Very tasty but I did add some red pepper flakes for a little spice. We loved it and will plan to make it often.

Delicious! I cut the red onion, green onion, sprouts and cilantro and added sliced red bell pepper instead, since it's what I had on hand. It tasted light and fresh, and I really enjoyed the combination of flavors, especially the ginger. Will definitely be making again!

Boy was this delicious! My fiance and I served this with Asian insprired Barbecue Pork Chops so we omitted the chicken, but kept everything else the same. I can't wait to eat the leftovers for lunch today! Great recipe.