Tuesday, May 7, 2013

Lo Mein

Recently I had a discussion with my husband about blogging and about the viewers/readers of the blog.  If you are a blogger, you might have come to same conclusion as mine.  My observation was there are basically four types of visitors for food blogs:
  • Group 1 - who visits and reads the complete posts and responds
  • Group 2 - who are interested in the recipe only.
  • Group 3 - they only check the pictures.
  • Group 4 - they are the silent visitors.
I distinguish these groups by the comments they post on the blog.  It's the way I perceived.  You may not concur with my findings.

Couple of weeks ago one of my friends told me that her daily lunch time reading includes posts from my blog, but I never knew it...I was in cloud 9 when I heard that.  So there are visitors who are regular readers of blog but never pens anything, but supports you.  Anyway I love to hear from you, so that I can improve and learn from you.  Your valid comments are suggestions are the backbone of this blog.  So please don't hesitate to comment when you want to say something about the post.  I guess you can decide in which group you belong now :).  My hubby's suggestion was to not make short posts, but I guess it depends on individuals.  To me, it's different.  I have an array of food blogs I visit regularly during my lunch time.  I find these sites as a means of connecting to writer and knowing more about them.  The more you read, you feel he/she is your next door neighbor.  Some blogs has the mesmerizing power that you would never like to miss a post.  Don't you agree?  'That's enough Philosophy Shibi'...my innate impulse reminded me.

Lately I am in real love with this Lo Mein which is pretty easy to fix for dinner.  The sesame oil imparts the authentic flavor to this dish.  My Mom's parents used to have Sesame farm and  I still remember the unprocessed oil looks darker.  I believe more processing makes it lighter.  So if you use a good quality Sesame oil, the better the Lo Mein will taste.  Now scroll down straight for the recipe :)

Servers - 5 - 6

1 lb (12 oz) - Sphagetti or chineese noodles

For Chicken
2 cups - Chicken  cleaned and cut into thin long strips
1 tsp - red pepper flakes
1/2 tsp - ground pepper
8 - finely chopped garlic
2 tsp - grated ginger
1 tbsp - Lo Mein sauce
2 tsp -  Sesame oil
salt to taste

Vegetables to stir fry
2 cups - broccoli florets
1 cup - carrots cut into thin strips or matchstick style
1 - medium white onion cut into big pieces
2 - finely chopped garlic
1/2 tsp - chili flakes
2 tbsp - Lo Mein Sauce
1 tbsp - Sesame Oil
Salt to taste

Lo Mein Sauce
1/4 cup - light soy sauce
4 - 5 tbsp - Hoisin sauce
1 tbsp - chilli garlic sauce
2 tsp - rice vinegar
1 tbsp - water

To drizzle
2 tsp- Sesame Oil

  • Cook the sphegetti according to the package direction and keep it aside.
  • Mix together the ingredients for Lo Mein sauce together in a non reactive bowl and keep it aside.
  • Use a wok or non-stick pan and lightly brown the chopped garlic and 1/2 tsp of chili flakes in 1 tbsp of Sesame Oil.  Add the White onions and stir for 1 minute.  Add carrots and broccoli and stir fry for couple minutes by coverig the wok for 1 minute.  Don't over cook the vegetables.  Add 2 tbsp of the mixed Lo Mein sauce and mix well and transfer the vegetables to another dish.
  • In the same wok, add 2 tsp of  Sesame oil and cook the chopped garlic, followed by ginger till light golden brown.  Add chili flakes, pepper powder and roast for another minute.  Add the chicken and season with salt and 2 tbsp of Lo Mein sauce and cook covered till the water dries up and the chicken is all cooked well.
  • Now gently add the cooked noodles to the chicken and mix well.  Add the remaining Lo Mein Sauce to the noodles and chicken and mix well.  Now carefully add the vegetables and mix.  Drizzle 2 tsp Sesame Oil.  Cook on low heat for 2 minutes and turn off the flame.
  • Lo Mein is ready to serve.
  • You can use vegetables and meat of your choice in Lo Mein.  Shredded cabbage, bok choy, mushrooms, bean sprouts etc can also be used.
  • Adjust the Lo Mein sauce and pepper flakes according to your taste.
  • Soy sauce and Hoisin sauce are already salty, so be cautious when adding salt.


  1. :) shibi, loved this post... believe me, even i don't know how many frnds of mine read my posts except one colleague who makes it a point to let me know in person each time he reads a post, even though he refrains to comment... :D i always want positive feedback, which is doubtful, because everybody wants to just encourage each other, I suppose... the noodles look yum... i always look at my packet of pasta or egg noodles for those lazy nights... :)

  2. Once again superb pics. Totally agree with the group fragmentation ;)I am the 1st one :)

  3. I agree with what you have said...its is actually very true because I also have a huge list of blogs which I visit regularly- some for their recipes, some for their photos and some for both.
    It is always good to get feedback especially if it is positive. Good pointer to know that you are atleast doing something right :)
    Noodles - (any kind) have always been my favorite and I am glad my lil one also follows my footsteps ;) Nice recipe and I love the way you have cut the onions (cubed)...its just the way I like it..hehe

  4. I am one of those who visits blogs for few reasons. I like to be connected to fellow bloggers, does not matter what they blog on, I like to read and discover new issues, opinions and recipes. I think its great to have cyber friends who enjoy blogging though sometimes it can be stressful too.

    Btw, this noodles remains me of the many similar varieties we have over here. That said, its a new version for me and interesting one too. Yet never heard of lo mein sauce before.

    1. Hi Navaneetham,

      Actually there is no sauce named 'Lo Mein Sauce'. Since its a blend of few sauces, its just my interpretation and naming convention hehe..

  5. Thank you dear Foodies and friends for the comments!!! I was little skeptical about the reviews when I posted my views on blog visitors, but you guys keep me going in full fledged :)

  6. looks super delicious and lovely presentation :)

  7. I think a lot of people who read blogs on a regular basis don't comment. It's always nice to get feedback from the comments, though. Anyway, nice post! I love lo mien. But then, I like any kind of pasta, or pasta-like dish. This looks wonderful. Good recipe, good pictures, and good commentary! Thanks so much.

  8. perfect classifiaction of blog visitors !! and lovely noodle too ! cud just take the whole plate off the screen. and Shibi..do drop by my quick picks when u get the time..got something which wud be of interest to u.

  9. What a heartfelt post Shibi...I too classify my readers exactly like how u do. But I belong to the first category...always! :-) n though I really try to keep my posts short, they end being long..haha...so i tell in my mind, its a long 'shortstory' with pics n all ;-P

    And we had noodles yest :-) instant maagi types and was so yummy...i only added sliced onions n carrots. Appu gulped it down though it was a bit spicy.

  10. Thats a very good write up Shibhi...You know which category I belong too and I too know which category u belong too when u leave comments on my blog.I dont blog hop much but when I do I read what they write :) The only noodles I make is maggie noddles..but love eating it in chinese restaurants and all..this looks yumm !

    1. Vineetha, I know very well in which group you belong :)...friends like you are a great inspiration and support for me!!!


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