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The Internets are great for healthy and fresh and refined. Today I need help being none of those things. I am trying to satisfy my partner's craving for cheap, greasy chicken lo mein. I know how to make chicken lo mein. The Internet is full of recipes that "aren't greasy like takeout" or "healthier and fresher!"

But what if I don't want healthy and fresh?

Does anyone have any suggestions for preparing egg noodles (or lo mein in particular) so the results are cheap-Chinese-restaurant-style greasy?

It's not just more oil, though it might be the type of oil. I suspect it also has something to do with the order and length of cooking the noodles vs the vegetables and meat. I think the vegetables also have to be slightly overcooked. In case it matters, I don't have a wok.

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  • Your question suggests you have already tried to simply be more generous with oil?
    – Stephie
    Nov 12, 2020 at 6:12
  • I have. It makes it more oily, not more greasy. It's not being absorbed.
    – LoftyGoals
    Nov 12, 2020 at 7:14
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    Interesting question, I'm curious to see if there are good answers as I like that style of noodles too.
    – GdD
    Nov 12, 2020 at 8:33
  • Most Chinese cookery uses neutral oil, with a high smoke point, for wok cookery. What is your process? Are you tossing cooked noodles in a pan that contains condiments (+ oil)?
    – moscafj
    Nov 12, 2020 at 11:45
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    Related: cooking.stackexchange.com/questions/28786/…
    – Sneftel
    Nov 12, 2020 at 11:52

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Are you starting with fresh noodles or dried?

Fresh are already 'greasier' than dried, so it may be a case of letting dried ones cool in the colander after their soak, in a good coating of oil, then adding towards the end of cooking as normal, just to re-heat.

One would imagine a take-away are not starting each portion of noodles from dried for every single order. They're already prepped & oiled so they don't stick.

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