Chinese Takeout Lo Mein Secrets Revealed

A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!

Ingredients used:

Kitchen gear in video:

Camera/Lighting/Audio Gear:

Timestamps:
0:00 Intro
0:37 Noodles
2:15 The Sauce
3:34 The Beef
5:29 Preparing Lo Mein
8:56 Taste Test
9:44 “Western Ingredient” Lo Mein
10:20 Thanks!

[MichaelGrode]

I love how you take the time to show alternatives to equipment or ingredients so that the recipe can be accessible to almost anyone. Great video Jason.

[serlancerlot]

I swear, this video along with the one on fried rice are better than any cooking program I've ever seen in my life.

[seditious]

My brother’s review of this when I brought him a plate: “dude this is freaking fantastic”

Thanks for the thorough walkthrough of the recipe! This was my first time making anything like this, and it turned out amazing!!

[johnsullivan]

YES!! Just made this, and it turned out great. Every bit as good as restaurant takeout! The beef came out tender and tasty (that's been the problem when I've tried to grope my way through this dish in the past). The sauce was perfect. Noodles were coated, but not soupy. Just fantastic. My wife enjoyed it. And my little girl, well, she actually ate it without any complaining, and trust me, that's high praise from her.

So a huge success. Thanks so much for spelling out the tricks that took this to the next level.

[easkylajaganshi]

As someone with a shellfish allergy who used to love chinese takeout, thank you for mentioning the oyster sauce substitutes. It took me ages to find out they made those and it helps so much with flavors.

[Neptunequeen]

Thank you so much for just straight up including a google doc of the recipe. Most people won't even put text instructions in their video description anymore, since they seem to think it's clever to force you to rewatch their video over and over to cross-reference it. I can't believe you're the first person I've seen actually link a detailed writeup!

[aileen]

I made this recently and to my surprise it actually came out so good, and was just as delicious as the take out we get, even my dad was impressed by it!

[EnnTomi]

as an authentic chinese who loves fried rice and noodles, this is right in my ally way.
couple tips,
dry everything thoroughly, due to the less powerful stove at home, you really want to avoid "boiling" stuff
and to compliment that, make sure it is always oily and high heat, and this comes with experience, you are consistently playing the balance of "not sticking to the wok" while "not burn" the food, thus the heavy toss and stir action you see in restaurant.

the main limitation is gonna be the heat/fire, and this video really covered it well, small batches, and put it together later is the key, try to make smaller portion at the beginning when you are experimenting.

[fuzzjohn]

My favourite thing in your videos is how you always cut to a small bit of footage backing up what you're saying at the time e.g. when you say "turn down the heat" we see the flame getting smaller. I really appreciate that kind of attention to detail, very satisfying.

[doogiepwr]

As a Lo Meiniac, I just want to say how awesome it is that you always include grams with your instructions. You legit can not find easier-to-follow instructional videos than yours anywhere. Na na na nananana, nannana, hey Jason

[sweet-teia]

I just made this. It came out delicious! 😋 My picky eaters love it too! The only thing I use differently is vegetarian oyster sauce and regular sesame oil instead of toasted sesame oil since that’s what I have in my pantry. It still came out good. 😊

[thefrankperspective]

Lo-mein-tenance is the best YouTube subtitle ever and will never be dethroned

[angieroberts]

"lo main-tenance" I caught that! Lol. I swear this is what I get every time I go to a Chinese restaurant, a combination lo mein. Oh and a side of salt and pepper fried chicken wings. Thank you so much for this ❤️

[cyerh]

When he emphasized LEE KUM KEE's premium oyter sauce, I knew this channel is committed. I am Madarin Chinese with no Cantonese background and I love SERIOUS Cantonese cuisine in traditional way. Thanks Jason.

[FairyRosee_]

I've made this three times now and it's in my regular rotation! Oyster sauce is a must! Without it, your lo mein won't have that deep, satisfying flavor

[chronic_daydreamer]

I CANNOT stress enough how important the bicarb is for tenderising the meat as well as allowing the flavours to penetrate the meat better. I made two stir fry dishes within a couple of days of each other and it was like night and day. The one with bicarb came out the winner by far. Tender, delicious beef.

[jerdanaselene]

Like someone else recently said, this recipe is incredible. The video, instructions, the recipe…everything was perfect. I have food allergies and I was able to sub out a few things and it still tastes amazing. This is will be forever in our regular dinner/lunch rotation! Thank

[raphaelattias]

Thank you so much for putting the recipe in a google doc, and not on a cluttered website with advertisements. Your content is the best!

[ScalerWave]

Been making this the past few days... kick ass recipe. I'm addicted
It even tastes great cold.

[melissakuyatt]

This is HANDS DOWN the best recipe I have found!!! Thank you for sharing.