Any secrets to nailing the texture of lo mein?

[Coco]

Looking to master the perfect lo mein texture? Share your secrets! How do you ensure those noodles are just right—chewy but not mushy? Let's crack the code together and make every bite of lo mein an unforgettable experience!

 

[hoyeon]

Looking to master the perfect lo mein texture? Share your secrets! How do you ensure those noodles are just right—chewy but not mushy? Let's crack the code together and make every bite of lo mein an unforgettable experience!

I've found that achieving the perfect texture for lo mein involves a delicate balance of cooking time and technique. I like to blanch the noodles briefly before stir-frying them with the other ingredients, ensuring they're cooked just right – not too soft, not too firm.

 

[lilbobby]

For perfect lo mein texture, ensure you cook noodles until al dente, then shock them in cold water to stop cooking. When stir-frying, use high heat and avoid overcrowding the pan for that ideal chewiness!

 

[Popsickle]

I think the key to perfect lo mein texture is using noodles cooked just al dente and not over-saucing them. Though, adding a bit of cornstarch to the sauce can help thicken it and cling to the noodles better!