Okay, one of my favorite pre-veg foods was lo-mein, usually with c*****n.



After going lacto-ovo, I was able to get it from the restaurant minus oyster sauce, but when I went vegan I had to give it up because their noodles had egg. I tried it with rice noodles, but it just wasn't the same.



So I want to make my own lo-mein, and I know that I can use spaghetti noodles cooked al dente to make it. Ryan has a wok, so I was thinking we could try it next time I visit him. (He's fine with it.)



I already know all the veggies I want to include, so that's cool.



My question is this:



What's in the Chinese brown sauce that is used in lo-mein? I'd like to try to duplicate the lo-mein I used to love at May's. I can get vegetarian oyster sauce, no problem.



What kind of oil should we use? Sesame?



Any particular seasonings?



I found a recipe, but it's from a site I haven't browsed before so I don't know if it's a good recipe or not. I figured I'd look for some input here to help. ^_^



(I found it amusing to bleep out the meaty word as if it were a naughty one. I'm weird.)

I have no good advice for cooking up some lo mein, but I just wanted to say:

Mmmmmm.....Harmony.

I would use just regular vegetable oil--sesame oil is ok, but too strong for me. Seasonings maybe a little fresh minced garlic and a touch of pepper. I like it with vegetarian oyster sauce, but brown sauce is just water, corn starch, and soy sauce.

Yes. Mmmmm, Harmony. Although I never can get past the General Tso's there to try anything else, it's just so good!



Thank you, Tearhsong2, I'll give it a shot. ^_^

After you cook the noodles, toss them with sesame oil. Use peanut oil for your stir-fry so you don't get tons of smoke.



Cooking Sauce: (from Authentic Chenese Cuisine by Bryanna Clark Grogan

2 Tablespoons light soy sauce

2 Tablespoons vegetarian oyster sauce

1/4 cup water

1/4 teaspoon white pepper (I just use black pepper, since I'm not fond of white)

Is oyster sauce what gives it that sweet taste? Ive never had it so excuse me if this is a dumb question.

What on earth is the deleted word?

Chicken, I imagine

I wouldn't use 100% sesame oil. I usually dilute a bit of dark sesame oil with vegetable oil since sesame oil has a very low smoking point.



I make seitan lo mein with white wave chicken style seitan and use the seitan liquid + a bit of soysauce and cornstarch to thicken it and it makes a good sauce!