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It's almost the same thing. Dry pasta is eggless fresh pasta has egg Dry Egg Noodles have egg. You can buy egg noodle spagetti. If you want to be vegan, then stick with regular dried spagetti and your "lo mein" will be egg free. If you want your spagetti to be more "lo mein like", learn to cook the pasta with the dried spagetti being added last and ...


I am not really giving you a recipe, I am give you a technique. There are two ways to make noodles, you either boil them and then use boiled noodles as an ingredient, or you put in just the right proportion of moisture to dry pasta so it finishes just right in a very similar manner to cooking rice. If you want noodles that are full of the dish's flavor, ...


I do it all the time, but I always use whole wheat spaghetti. Regular spaghetti is too mushy for Lo Mein. Also, in a regular grocery store Lo Mein is about $4 for half a pound whereas spaghetti is about $1 for a pound.


Round lo mein noodles look veeeeery similar to spaghetti: Spaghetti Lo mein The biggest difference, ingredient-wise is that dried pasta (mostly?) does not contain eggs and lo mein noodles do. I know that at least once shopping mall food court chinese food place I've eaten from uses spaghetti for their lo mein. It's kind of obvious, but it's not bad. I ...


I read a recipe for east Indian style noodles (chow mein). She used ramen noodles and after boiling the noodles just enough to separate them (about 2-3 minutes), she strained and rinsed with cold water to stop the cooking process. This has helped keep my noodles firm throughout the stir-fry process. Hope this helps.


I don't recall ever seeing regular onions in my ramen in southern Japan (but scallions, maybe--it was many years ago, so it's hard to remember). As for topping oil, the only one I ever saw was "Chinese fire oil", which was usually provided on the side for addition at the customer's discretion. I loved the heat from the fire oil but could only stand at most ...

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