Easy Lo Mein on the Griddle
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- čas přidán 30. 06. 2024
- This easy lo mein on the griddle tastes just like your favorite Chinese takeout lo Mein! Add your favorite meats and vegetables to this easy lo mein recipe to customize it to your liking!
Lo mein on the griddle is such an easy griddle dinner recipe to make, because there are only a few basic steps:
- Cook the lo mein noodles to package instructions
- Mix the lo mein sauce
- Cook the meats and vegetables on the griddle or flat top grill
- Add the noodles and sauce and mix everything together
If you’re craving Chinese takeout or you want some delicious Asian or Chinese griddle recipes for the Blackstone or other griddle, then give this easy lo mein recipe a try!
For the full recipe visit: theflattopking.com/blackstone...
@BlackstoneGriddles #griddlecooking #blackstone #griddlenation #lomein
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Now you did it!! This recipe and video pushed me over the line !! I can't stand it anymore !! Got to close in a section of my porch to keep out the critters and get set up for a Blackstone Flat Top . Hopefully the family will back me up. Thank you for sharing with us. Fred.
hahahaa absolutely....get er done...just to good of food not too
Looks sooo good. Can't wait to try it. Thanks for the video @The Flat Top King.
You are so welcome
Looks amazing! Thanks for sharing your recipes with us.
Glad you like them!
Awesome!!!! Great for first time! Lacked a couple of the spices which I will have for the next time. Thanks for your fine video and explaining how to prepare your meals.
Thanks for watching!...
Another fantastic recipe and great looking meal. Gonna give this a try. Them egg rolls looked 🔥. Thanks for sharing
Thanks for watching bud...we love the cream cheese style...
OMG. that looks great!
I'm all about easy. Thanks, Neal!
You're welcome!
Spectacular feast. My mouth was watering watching this. Great stuff, sir.
Thank you kindly!
Finally tried your Lo Mein recipe... it came out wonderful. When I replace my Blackstone (when I get my outside kitchen... hopefully next summer) I will get a Blackstone with the air fryer.
Thanks again for a great recipe.
Thanks for breaking out the blackstone, that's what I have with the airfryer, love watching and learning, thanks team
Our pleasure! Thanks for watching...
That looks amazing! Thank you!
Glad you like it!
Have to try, looks amazing
thanks Darlene
This is looking fantastic, Mr. Neil. Stir fry is definitely on my to-do list. 😎
Hope you enjoy
I'm trying that one! Looks spot on. nice job bud!
Hope you enjoy Andrew...
Never cooked that but will now! Dude that looks delicious!!
Packed with flavor for sure
Awesome meal! I haven't done lo mien yet but it's next!
heck yeah..
Your lo mein is perfect for indecisive people like me😆 Looks fantastic! I will be trying the cream cheese egg rolls. Those turned out great👍😊
Thanks Bobbi....we have made em for about 13 years...
I’m with you on Lo Mein. It’s one of my favorites, especially the shrimp, pork and beef combo Lo Mein. For sauce, we use something found locally called Tsumi. Outstanding. I also like to mix in a bit extra of Mae Ploy brand of sweet chili sauce and wasabi when I plate it for myself.
hahahah off camera I grabbed some ginger...love it..thanks Manny
Saving this video looks really good👍
TY
This is definitely super Neal! Awesome egg rolls also with the cream cheese,need to try that trick. Cheers 🍻
Thanks so much!
So glad I found your channel
as well am I ..ahahahahhaa thnaks
This looks killer good!!!!!.....probably one of my favorite things to cook is asian stir fry and lo mein the cream cheese trick looks amazing too
ahahha thanks....are you going to get the new pizza oven
@@TheFlatTopKing I want a really good smoker…I’ll probably invest in one of those 1st…who knows though lol
@@jamesbramlette1515
Now thats a cracking looking dish👍🏻👍🏻👍🏻👍🏻👍🏻😎🏴😎
hahaha thanks bud...
Neal, I love your take on "Everything Lo Mein"! And the egg rolls, Oh man! I don't have the BS Air Fryer Combo, but I have an air fryer...you can bet I'll be trying them in that. And I also love Amy's hand "swooping" in to take the piece of steak...I very much enjoy watching your videos! Thank you!
Thanks so much for the support...I appreciate it...
Wow,your food is delicious😋
Thank you
That's the GIDDY UP Factor of 10 brother!!!
BOO YA Y'All
hahaha thanks
Great looking dish. Got me hungry
Thank you
I did this tonight with just pork. Yeah, never doing Lo Mein in the wok again. Thanks for the recipe.🙂
Dude!!! Every time we get Chinese take-out my number one order is lo mein!! And my sides are always egg rolls and crab rangoon, so cream cheese makes so much sense to me here!! Everything looked 🔥🔥🔥 bro!!!
hahahhaha Great minds think alike...maybe im not crazy...ahhaha
Oh wow, I can smell it from just watching!
ahhaha subscribe to that smell vision
That's some good looking groceries....
Thanks Clint...we both tore it up...ahahahaha
I have never used a Blackstone air fryer but have used others and they do work amazingly well, not the real thing but pretty good.
Yeah...was quite surprised...
Great cook. The thing I like about these kind of dishes is the ingredients can be changed with every cook depending on what your mood is AND by what's available to you. As I was watching this I was thinking some sugar snap peas mushroom slices would be nice. If one could get some Thai basil that would be a interesting ingredient. Anyway sure hope to see you get some nice heaters some day. I was getting cold just watching you cook. May you and your family have a great day Sir. 🌤 😀👍🔥
ahhaahha definitely has to be on the list for sure...thai basil for the win
Looks great! Nice colorful veggies! Need some butter in the noodles!! Garlic cilantro butter!! Sesame oil baaammm
Sounds great!
Chinese restaurants in New England serve a very dark colored fried rice because of dark soy sauce. Maybe because its what I grew up with but it's the best fried rice I've had and I have eaten it many places in the US and Asia.
I think the brand Kikkoman is common when thinking about soy sauce...which once you try others you realize there is a HUGE difference...not saying good or bad..but you can see why different soys can make or break it...
Hey guys, I did Yakisoba (Japanese noodle, kind of like Lo Mein, but with a different flavor profile) last night on the Sierra. We went heavy on the veggies, used cole slaw shreds for the cabbage plus bean sprouts, so that it looked like we were getting a lot of noodles but were in fact getting a ton of veggies instead. Tasted great. I’d love to see your take on that some day.
sounds great...i love that idea..I kinda have something similar...different but same..czcams.com/video/bfZ4Se3BOMA/video.html
That looks great. I always love getting the combo noodles when I go out, never seems economical to make it at home. But I don't cook for a family so my scale is a bit different. Not sure I trust my seasoning with noodles yet. If its like cast iron, noodles stick a lot more than meats and veggies do. A dozen more cooks and I may give it a try, don't want to have to start from scratch and re-season it by stripping it with a cook my griddle top wasn't ready for.
Edit to add, I think the char you talked about in the end may be key. In wok cooking they go for that its called wok hei or breath of the wok, its hard to get off commercial ranges due to the high heat requirements but it looks like you can fake it a bit by letting it sit. I may watch too many cooking shows.
great insight....didn't know that about Breath of the WOK...interesting...
We do egg rolls in the pellet smoker they are awesome
Hey know...haven’t thought of that...fresh?
Looks chilly
Yeah..rain all day today as well
Dang brother you’re making my mouth watering that looks so delicious that sauce you pour over that mein is it French dip ajus? Them rolls looks tasty can’t wait to try thanks for sharing blessing gave you a thumbs up just subscribed to your channel after watching this video mmmm yummy can’t wait?
Hey Carlos...I appreciate that...
Yes, On the legit
hahahaha right....
Thank you for sharing!
Dark soy sauce is for color (and flavor) but isn't as salty as regular soy sauce.
As far as egg rolls go I say put whatever you like! Takeout is American food with Chinese influence and it's great! Not as healthy as authentic Chinese but it hits the spot!
Thanks Michael...do you use Dark or have a specific reason or recipe for it...
@@TheFlatTopKing My parents used it for braising pork or my favorite dish Soy Sauce Chicken. Sometimes in rice noodle dishes. I actually looked up the sodium content and just realized it's higher in sodium than light or regular. That's crazy to me because it tastes less salty. It must be masked by the mild sweetness in the sauce.
Thanks for your awesome videos!! I got a small and and big Blackstone. Considering a Pit Boss...when would I use the Blackstone and when would I use the Pit Boss? Trying to convince my wife Wendy 😊
Good thing is I have plenty of videos combining the two...I also started another channel called Pellets and Pits because of the support of the smoking side..
It looks delicious..I wish I had "smellavision".👍👍👍
hahahaha just mentioned that on another comment...absolutely
Wow! This looks great! I am going to have to try the cream cheese in the egg roll! Have you done Pad Thai on the griddle?
Awesome....i have not yet...
Just like to see what you selected for noodles.
Ohhhhh Lordy lord. Just add some water chestnuts some bamboo sprouts some mini corn some bean sprouts omg. Great job guys looks delicious.
Great idea!!
Those egg rolls look awesome! What is the coleslaw mixture? Did you make it?
thanks Nope....just store bought...pre shredded...
add a half teaspoon of baking soda to your beef and massage it in about 3 hrs before cooking. it will make it very tender
Yeah we have videos about that....velveting...i appreciate the idea
Hello my friend
That's amazing looking. I made the mistake of eating a couple of chili cheese dogs before watching. No problem, I'll do this for supper.
hahahahaha
Another great dish! Do you have any plans to go back to the Camp Chef griddle? If not, why?
Well did you know I got rid of it...
if not we sold it about 6 months ago..
alot of thought went into it...
I built a bigger deck for family...then had to many grills or smokers...I was cooking on a charcoal. pellet and three griddles...something had to give..after doing our own pros and cons the camp chef lost...
we have to move a ton just to film...the camp chef was hard to move and the surface was the same as the blackstone...the pit boss was new and had the ceramic coated surface..just completely different griddles...
I aslo had planned on typically buying a new griddle a year to try out and cook on...so if I do that no way i would have enough room.....
Weber just teased a new griddle....thats on my bucket list this year
I see my serving but where is everyone else's 😅 great looking cook!
hahahahaha thats the truth....we Finished that thing in a hurry
Do your neighbors leave windows open? I can only imagine the smells coming from your outdoor cooking. 😊
hahhahaha
Shoot, thats a 🔥🔥🔥🔥🔥 looking dish there Brotha ✊🏼🧐! I curious about the eggroll recipe. Im going to try adding the cream cheese now. I also love the “philly rolls”, but my go to is dragon rolls.
Was this the cook that caused the hose issue may i ask?
Anywho, another banger episode…cheers y’all 👊🏼😎🤙🏼
yes this was the cook...after cleaning...Amy heard the gas leaking...the rest is history..of course we couldn't hear because how loud the air fryers are
@@TheFlatTopKing thank god you guys are safe. Thats some scary stuff. Dont take it the wrong way but “that cook really must have been 🔥🔥🔥🔥” 🤣🤷🏻♂️
That’s what I call a stir fry 🇬🇧👍🏻🍗🍤
The English name for it seems to vary so much by region. West coast USA its called chow mein which apparently translates to stir fired noodles, at least according to Kenji Lopez. Enough east in the USA its called lo mein, I guess per you over where you live its just a stir fry. I have no idea why that bothered me so much when I lived on the East Coast, I was like its chow mein dammit. was young and dumb i guess.
ahhhaha You know at out local Chinese restaurants they chow mein is crunchy noodles...the lo mein is soft...after lookin it up before I commented...I noticed your right...chow mein has soft egg style noodles as well......very interesting..for sure
Ever tried Pancit from the Philippines 😊
I have...I actually have a video about it...its called Vegetarian Stir Fry...we used the same technique I was taught in the Navy...
Ok kool, I don't think I tried that style....I was stationed on Guam at the no longer Naval Air Station n the mess hall had a lot of Filipino cooks who couldn't cook anything Mexican 😳.....now I live here in McAllen, Texas full of Mexican restaurants n there are some Filipino families living here....one Filipino restaurant here in town but it doesn't taste the same....
@@jimmygarcia3068 yeah absolutely..same thing here....I had many seniors that were filipino and thats who took me under their wing...miss em for sure
Land sea and air low main yum
I live in the other South. South Dakota. Where we get COLD!!! 🥶 Any suggestions on how to keep your stuff unfrozen? I cook in my heated garage. Ik that's a big no no. But I leave my big door 1/2 open so I have good air flow. I've only had my 17" Blackstone for a few months. So this will be my first winter with it. Thanks in advance for any help.😊
Good question! I actually have a video...How to Griddle in the Winter...check it out...may help some
I was watching you do the eggroll and was wondering if mixing the cream cheese with the filling and have it as one thing to put in the eggroll would work. My only thought against that is if have too much cream cheese in there, would it increase the chances of it oozing out while frying
Well i agree...absolutely no clue....i have always just done it like this...only one way to find out...hahaha lets make more
Hey neil what would you and the micro queen suggest useing for a little heat in you lo mein recipie
Thanks
Those little red hot peppers...maybe red pepper flakes...maybe a hot chili oil....
That's a mondo stir fry! As pointed out, dark soy is used for color, but it does add a subtle flavor. Play with Fish sauce if you haven't. The smell does not equate to the flavor profile.
good idea...
What did you wrap the eggrolls in? How long did you air fry them?
egg roll wrappers...12/15 min...
I make a lot of egg rolls never put cream cheese in it I'm down to go try it
Awesome...let us know
We tried your cream cheese and egg rolls it was pretty good I got one for you to try take some hamburger some fresh roasted and some fresh grated cheese
We tried the cream cheese one of the ways I make some for mytake hamburger restaurants in Chile and fresh grated cheese
Where you purchased Lo Mein noodles? Thx
I think just our local Ingles grocery store...
Will the new griddle plate fit regular Blackstone griddle??
I could be wrong but I dont think you can just buy the griddle plate...i honestly dont know...I would aslo not know if it fits other griddles..good questions
This looks like a winner. Is this where you burned your propane line?
hahahaah Dang...your spot on...Yes it was
@@TheFlatTopKing what did I win? 😂. JK. I’m glad it wasn’t a whole lot worse 😥
Instead of deep frying or air frying the egg rolls, can you get them crisp enough on the griddle?
I have honestly tried and turned out horrible...not saying you cant but to the 360 heat is hard and the ends were chewy...
Damn man, I'm not big on Chinese food, but this recipe has me salivating like Pavlov's puppies... 😋
ahahah thanks...so many variations you could make your own..
Where did you get the Lo Mein Noodles? Kroger...Publix...Walmart...UT Commissary...Rocky Top Lo Mein Store...?
Ahhahahah Rocky Top Lo Mein store. Hahahahah. Ingles… you can also check that Sunrise Supermarket
@@TheFlatTopKing No Ingles or Sunrise in Nashville. But I’m sure I can find an Asian grocery or two to check out. Thanks!
Where is the sauce recipe please? Couldn’t find it on website
How would you fix the egg rolls in an oven?
same way....maybe heat to 425 ish...400...cookie sheet on a sheet tray to elevate and allow 360 heat...spray with oil and rotate...
@@TheFlatTopKing thanks.
This looks as good as or better than any "authentic" Chinese recipe I have ever seen, ordered or made myself. What is it about Navy cooks? I have a friend whose son was a Navy cook and was offered a job as a chef at the White House! Of course, he accepted. My friend got to go to the White House one day and have dinner with the President!
Thats awesome...I dont advertise it...but I did the same thing...Camp David...Pentagon and White House
@@TheFlatTopKing I am truly impressed. Not surprised, but impressed. And honored- to have a word class chef teaching me how to cook.
In a good air fryer you don't have to turn the food
We bought really pricey imported soy sauce, slow aged, made by traditional methods yadda yadda, the difference was miniscule, if at all.
WOW....I have heard of either another brand or method and said that it subtle and not sharp like kikkoman...mellow and balanced...I was thinking about buying it to see but it sounds similar to yours..thanks
@@TheFlatTopKing There are all sorts we see at our local HMart, a large Korean grocery, some definitely are different, like sweet vs. regular soy sauce. Oh, something I picked up from an "Uncle Roger" video, try adding fish sauce to soup. Big taste difference, a little goes a long way.
My wife doesn’t like the extra dark. We just use the regular.
Yeah wasnt impressed...
Dark soy sauce is for color not flavor FYI. Love watching y’all, so many inspiring cooks. Thank you guys and keep in griddlin
Thanks for the tip!
Dark soy sauce is thicker and sweeter (probably why I like it better) and used more in Cantonese cuisine than other Chinese regions. Its ideal for braising and as you said, imparts that dark rich color and flavor. Although it's ok, don't get Kikkoman. I got something like Kimlee (can't remember), but lately can't get it at all. The soy sauce shelves are bare in the Asian sections here. Something about supply chain issues. So I just use Hoisin sauce in place of it. For some reason, that's still available!
Go to the local Asian market and tell them that the only difference between dark soy sauce and regular is the color. They will educate you (or maybe just laugh)
the watery shrimp was gross LOL
that water is intense flavor.....dont look over it...
I always feel bad for your wife not getting her fair bites in. Give the woman a fork with a bit of everything woulda ya (all noodles and 1 piece of onion). 😁
We just addressed that on the video we just posted....trust me she's a big girl and gets what she wants...
@@TheFlatTopKing 😁🥰
cheating on the cheat day, i approve
hahahahahah
Hey , Navy also. "75-81" Your Beautiful Camera person needs to zoom out a little bit to give US a better perspective of your Cooking skills. Just my option. Thanks my Navy Brother.. VP56, NAS JAX
Awesome....thanks for your service...
Not LEGAL! Gone to store to get the ingredients!
hahahahah
sorry cream cheese andf egg rolls are a nono
Says you ....we like em..and by the comments many others do as well
Your cross contamination
When...or how
Never, never cream cheese it is not an asisn food
Did not say it was...its available in sushi across most parts of America....take that up with them...
Bro, your hillbilly egg rolls looked great to me. In fact, the entire meal looked good. Heck, you should see the redneck fried rice I turn out and then you would understand I am on your side, cream cheese and breakfast sausage and all! Keep up the good work. Oh and by the way, I think the dark soy is more about the color of the sauce. Maybe slightly richer when evaporated into the food as well. Like you, I am not an expert.
hahahaha I swear one day I will Make Hillbilly fried rice....you will remember this day..ahaahhaha
@@TheFlatTopKing Amen my brother!