There’s magic in recreating your favorite restaurant dishes at home, specifically when it’s a classic like Chicken Lo Mein. This dish, often overshadowed by the more well-known dim sum offerings at places like Din Tai Fung, is a hidden jewel that deserves its moment in the spotlight.

Its rich flavors and simple ingredients make it a dish that can quickly become a household favorite. Let’s dive into creating a delightful Chicken Lo Mein that rivals any takeout.

Chicken Lo Mein Recipe

Alright, noodle fans, let’s get down to brass tacks. If you’re looking for a Chicken Lo Mein recipe that’s a cut above the rest, you’re in the right place. No fluff, just the good stuff. Ready to stir things up?

Ingredients:

For the Sauce:

• 4 Tbsp of low-sodium soy sauce
• 2 Tbsp hoisin sauce
• 1 tsp of sesame oil

For the Lo Mein:

• 8 oz of lo mein noodles, uncooked 
• 2 1/2 tsp of olive oil
• 1 tsp of sesame oil
• 1 1/2 Tbsp minced garlic
• 2 chicken breasts boneless, skinless, cut into thin strips (medium size)
• 1 cup of shredded carrots
• 1 cup of snow peas
• 3 cups of fresh spinach

Instructions:

• Sauce Preparation: In a bowl, blend the soy sauce, hoisin sauce, and sesame oil thoroughly. Once mixed, set it aside for later use.
• Noodle Preparation: Pour water into a large pot and bring it to a boil. Add in the lo mein noodles, ensuring they cook to an al dente texture. After cooking, drain the water and place the noodles aside.
• Chicken Cooking: Heat olive oil and sesame oil in a sizable pan over medium heat. As the oils heat up, add the garlic, followed by the chicken. Continuously stir to make sure it is evenly cooking. Once the chicken is cooked, transfer it to a separate dish.
• Vegetable Cooking: Add the carrots and snow peas using the same pan. Constantly stir them until they achieve a tender consistency, which should take approximately 3 minutes.
• Final Combination: Reintroduce the cooked chicken to the pan, followed by the spinach, the set-aside noodles, and the previously prepared sauce. Stir the mixture, ensuring the spinach softens and all ingredients are uniformly covered with the sauce. This should take around 2 minutes.
• Serving: Transfer the Chicken Lo Mein to serving dishes, and it’s ready to be enjoyed.

Note: If you can’t find lo mein noodles, linguine or spaghetti are great replacements.

Do you have a noodle crush on this Chicken Lo Mein? Give your Pinterest friends a taste of your impeccable food choices! Pin the image below and let the drooling commence!

Chicken Lo Mein Possible Variations:

Keep in mind, with these modifications, the dish will no longer be a Din Tai Fung-inspired copycat version, but it will provide a memorable and delightful twist to the classic recipe:

Sauces:

• Add 1 tablespoon of oyster sauce for a richer, savory flavor.
• Add a spicy kick with 1 teaspoon of chili paste or sriracha sauce.

Vegetables:

• Include red bell peppers for added color and crunch.
• Blend in sliced mushrooms for an earthy flavor.
• Broccoli florets can be a great complement for more greenery and texture.

Proteins:

• Switch out chicken for shrimp or tofu for a seafood or vegetarian twist.
• Add sliced beef for a beef lo mein take.

Garnishes:

• Sprinkle chopped green onions or sesame seeds on top for a fresh finish.
• Add a squeeze of lime for a zesty touch.

Noodles:

• Experiment with rice noodles or udon for a distinct noodle experience.

Tips for the Best Chicken Lo Mein:

Noodle Selection:

Always opt for fresh lo mein noodles if available. They have a better texture and taste. If using dried noodles, ensure they are not overcooked; they should be al dente to avoid a mushy meal.

High Heat Cooking:

Stir-frying is best done on high heat. This ensures the ingredients are cooked fast, retaining their crunch and vibrant colors.

Preparation is Key:

Have all your ingredients prepared and ready to go before you start cooking. Stir-frying is a fast process; you won’t have time to chop or measure once you begin.

Use a Wok or Large Pan:

A wok is ideal for stir-frying as its shape ensures even cooking. A large frying pan will do if you don’t have a wok. Ensure it’s adequately heated before adding ingredients.

Avoid Overcrowding:

If you’re making a large batch, consider cooking in batches to avoid overcrowding your pan. Overcrowding can lead to steaming rather than stir-frying, which may result in a soggy meal.

Marinate the Chicken:

For added flavor, consider marinating your chicken in a mixture of soy sauce, garlic, and ginger for at least 30 minutes before cooking.

Fresh Ingredients:

Always use fresh veggies for the best texture and flavor. If using frozen vegetables, ensure they are totally thawed and drained to avoid excess moisture.

Taste and Adjust:

Before serving, taste your dish and adjust the seasonings if needed. Depending on your preference, you might want to add a bit more soy sauce or a pinch of salt.

Serve Immediately:

Lo Mein is best served hot right out of your pan. The noodles can become soft and lose their delightful texture if left to sit.

Storing and Reheating

Chicken Lo Mein, like most stir-fried dishes, is best consumed fresh. However, if you have leftovers:

Refrigerator: Store the Chicken Lo Mein in an airtight container in the refrigerator for up to 3-4 days.

Freezer: While it’s possible to freeze Chicken Lo Mein, it’s not highly suggested as the texture of the noodles can change upon thawing, becoming a bit mushy. If you still choose to freeze it, ensure it’s in a sealed, airtight container or heavy-duty freezer bag. For the best quality, it can be stored in the freezer for up to 1-2 months.

Reheating Tips:

If reheating from the refrigerator, it’s best to use a stovetop. Add a splash of water or broth to the pan to help rehydrate your noodles and prevent them from drying out.

When reheating from the freezer, allow your Chicken Lo Mein to thaw in the refrigerator overnight before reheating on the stovetop.

Always make sure that the Chicken Lo Mein is reheated thoroughly, reaching an internal temperature of at least 165°F (74°C) before consuming.

Meatloaf has always been a staple in my household, but have you ever considered giving it a smoky makeover? By introducing it to the smoker and including the rich flavor of bacon, we’re taking this traditional dish to a new level. This isn’t just your typical meatloaf; it’s a culinary experience waiting to be explored.

This smoked meatloaf is made with a mixture of ground beef, breadcrumbs, aromatic onions, and a medley of spices; this meatloaf is anything but ordinary. Adding tomato paste lends a tangy depth, while Worcestershire sauce adds that umami kick. But the real star here is crumbled, cooked bacon that intertwines with the beef, ensuring every bite is a balanced blend of flavors.

Ingredients

• 2 pounds ground beef (80/20 for best flavor)

• 1 cup cooked bacon, crumbled

• 2 large eggs

• 1 cup soft panko breadcrumbs

• 1 cup onions, finely chopped

• 1 tablespoon tomato paste

• 2 teaspoons garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon Worcestershire sauce

• ½ cup barbecue sauce (divided)

Instructions

1. Mix the Meatloaf Base

• In a large bowl, combine ground beef, crumbled bacon, eggs, panko breadcrumbs, onions, tomato paste, garlic powder, salt, pepper, Worcestershire sauce, and ¼ cup of the barbecue sauce.

• Mix gently with your hands or a wooden spoon — don’t overmix to keep the meatloaf tender.

2. Shape the Loaf

• Place the mixture onto a parchment-lined tray or baking sheet.

• Shape into a firm loaf about 2 inches thick to ensure even cooking.

3. Smoke the Meatloaf

• Preheat your smoker to 250°F (121°C).

• Place the meatloaf directly on the smoker grate or on a wire rack over a pan to catch drippings.

• Smoke for 2 to 2½ hours, or until the internal temperature reaches 160°F (71°C).

4. Glaze and Finish

• Brush the meatloaf with the remaining ¼ cup of barbecue sauce during the last 10–15 minutes of smoking for a sticky, flavorful glaze.

5. Rest and Slice

• Remove from the smoker and tent with foil.

• Let it rest for 15 minutes before slicing — this locks in the juices and keeps the meatloaf moist.

Pro Tips

• Choose the right wood: Hickory or applewood adds a rich, slightly sweet smoke that complements the beef and bacon perfectly.

• Extra tender texture: Add 2 tablespoons of milk to the meat mixture if you like a softer, juicier loaf.

• For a spicy kick: Mix ½ teaspoon of smoked paprika or chili flakes into the glaze.

Time Guide

• Prep Time: 15 minutes

• Cook Time: 2–2½ hours

• Rest Time: 15 minutes

• Total Time: ~2 hours 45 minutes

Ready to become the meatloaf maestro among your Pinterest friends? Pin the image below and let the ‘loaf love’ spread!

1. Meat Medley: While beef is a traditional choice, consider blending it with ground lamb or pork for a richer flavor profile. Ground turkey or chicken can also be used for a leaner version.
2. Herb Infusion: Fresh basil or oregano can be added to the mix for a Mediterranean take. Consider adding a touch of ground cumin or coriander for a more aromatic flavor.
3. Sweet and Spicy: Add a drizzle of honey or maple syrup to the mix for a hint of sweetness. Consider mixing in some diced jalapeños or a dash of cayenne pepper for a kick.
4. Cheesy Core: Stuff the center of your meatloaf with blue cheese or feta cubes. The cheese will melt as it smokes, giving you a gooey, flavorful center.
5. Bacon Wrap: Instead of adding bacon bits, why not wrap the meatloaf in a bacon weave? This not only adds flavor but also keeps the meatloaf moist.
6. Veggie Boost: Mix in finely grated carrots or zucchini. It’s a sneaky way to add veggies and provides moisture to the meatloaf.
7. Global Twist: For an Asian-inspired version, add some soy sauce, ginger, and sesame oil to the mixture. Top with teriyaki glaze instead of BBQ sauce.

Perfect Pairings:

1. Potato Delights:

• Garlic Mashed Potatoes: Creamy potatoes mashed with roasted garlic cloves.
• Sweet Potato Fries: A sweet and savory side baked to perfection.

2. Veggies:

• Brussels Sprouts with Bacon: Roasted Brussels sprouts tossed with crispy bacon bits.
• Honey-Glazed Carrots: Tender carrots glazed with honey and butter.
• Grilled Asparagus with Lemon Zest: Fresh asparagus spears grilled and finished with a drizzle of lemon zest.

3. Breads:

• Herb Focaccia: A soft, olive oil-rich bread aromatized with rosemary and thyme.
• Cornbread Muffins: Sweet and savory muffins that pair flawlessly with the smokiness of the meatloaf.

4. Salads:

• Classic Caesar Salad: Romaine lettuce, croutons, and Caesar dressing.
• Apple Walnut Salad: Mixed greens with sliced apples, walnuts, and a balsamic vinaigrette.

5. Drinks:

• Craft Beers: Opt for a smoky porter or a robust stout to complement the tastes.
• Wines: A full-bodied red wine like a Shiraz or a Malbec pairs beautifully with the rich flavors of the meatloaf.

Ahead-of-Time Preparation:

If you’re a planner, you can mix the meatloaf ingredients and shape the loaf a day before. Store it in the fridge, covered. If you’re considering even further ahead, freeze the uncooked meatloaf. Just ensure you store it in a freezer-safe air-tight container and use it within three months.

Expert Tips for the Best Smoked Meatloaf:

• Don’t Overmix: Mix just enough to incorporate everything while combining the ingredients. Overmixing can make the meatloaf dense.
• Temperature Check: Always use a meat thermometer to ensure the meatloaf is perfectly cooked.
• Direct Grate Cooking: Place your meatloaf directly on the smoker grates for an even smoky flavor.
• Resting is Key: Letting the meatloaf rest after smoking ensures juiciness and makes slicing easier.

There’s a certain charm in smoked food. The aroma, the layers of flavor, and the joy of the method itself. And when it comes to smoked beef short ribs, that charm takes on a whole new dimension. To boost this culinary experience, we’ve presented a spicy twist: this Louisiana hot sauce.

This addition infuses the short ribs with a fiery kick, completing a harmonious blend of smoky and spicy flavors. If you’ve been on the quest for a dish that combines the rich tradition of smoking with the boldness of Louisiana cuisine, you’re in for a treat.

Ingredients

• 1 rack beef short ribs (4–6 pieces)

• 3 Tbsp apple cider vinegar (for spritzing)

• ½ cup barbecue sauce

• 2 Tbsp Louisiana hot sauce (adjust to your heat preference)

For the Dry Rub:

• 2 Tbsp paprika

• 1 Tbsp kosher salt

• 1 Tbsp black pepper

• 1 ½ tsp garlic powder

Instructions

1. Prep the smoker
Preheat your smoker to 225°F (107°C). Trim any silver skin or excess fat from the short ribs to help the seasoning adhere better.

2. Season the ribs
Mix together paprika, salt, black pepper, and garlic powder. Generously coat the ribs on all sides with the dry rub. Let the ribs sit at room temperature for 1–2 hours to allow the flavors to penetrate.

3. Smoke the ribs
Place the ribs in the smoker, bone-side down. Smoke for 3–4 hours, spritzing the ribs lightly with apple cider vinegar every 30 minutes to keep them moist.

4. Continue smoking
Keep smoking the ribs until the internal temperature reaches 200–205°F (93–96°C) — this usually takes another 2–3 hours. The meat should feel tender when probed with a thermometer.

5. Glaze and finish
In the last 15–30 minutes of cooking, brush the ribs generously with a mix of barbecue sauce and Louisiana hot sauce for a sticky, flavorful finish.

6. Rest and serve
Remove the ribs from the smoker and tent them loosely with foil. Let them rest for 20–30 minutes before slicing between the bones and serving.

Tips for Perfect Smoked Ribs

• Use the right wood: Oak, hickory, or pecan wood chunks deliver the best flavor for beef ribs.

• Don’t rush the cook: Low and slow is the secret to tender, juicy meat.

• Adjust the heat: Prefer a milder glaze? Reduce the hot sauce or mix it with a sweeter barbecue sauce.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven at 250°F (120°C) until warmed through.

Did you like your smoked beef short ribs? Share the love and the taste! Pin the image below to your Pinterest and let your followers get a hint of this smoky sensation! 

Why You’ll Relish These Smoked Beef Short Ribs:

Deep Smoky Undertones: Thanks to the particular smoking process of beef short ribs, every bite offers a genuine smoky flavor that’s hard to replicate.

Fiery Louisiana Twist: The hot sauce doesn’t just add warmth; it introduces a depth of flavor, making each rib a spicy treat.

Melt-in-the-Mouth Texture: Slow and steady wins the race. The ribs are smoked to perfection, ensuring they’re fall-off-the-bone tender.

Crowd-Pleaser: Whether it’s a backyard BBQ or a family dinner, these ribs promise to steal the show.

Perfect Balance: The blend of smoky, spicy, and savory ensures a well-rounded flavor profile that’s both bold and balanced.

Variations to Try:

Sweet and Spicy: Swap out half of the Louisiana hot sauce for a sweet chili sauce. This gives a delightful sweet-spicy balance to your short ribs.

Herb Infusion: Add finely chopped rosemary or thyme to the seasoning mix for an aromatic twist.

Tangy Twist: Introduce a splash of lime or lemon juice to the barbecue sauce for a zesty finish.

Extra Heat: Add a sprinkle of crushed red pepper flakes to the seasoning for those who love an extra kick.

Asian Flair: Add soy sauce and sesame oil to the barbecue sauce mixture. Garnish with sesame seeds and sliced green onions for an Asian-inspired variation.

Mediterranean Mood: Add some crushed fennel seeds and a hint of oregano to the seasoning. Once cooked, drizzle with olive oil and sprinkle with fresh parsley.

Smoky Depth: Introduce a teaspoon of liquid smoke to the barbecue and hot sauce mixture, further improving the smoky profile.

Creamy Finish: After smoking, brush the ribs with a blend of barbecue sauce, hot sauce, and a dollop of sour cream. This gives a creamy texture and a tangy taste to the ribs.

Tips and Tricks for Perfect Smoked Beef Short Ribs:

• Choose Quality Ribs: Always opt for fresh, high-quality beef short ribs. They might be a bit more expensive, but the flavor and texture returns are worth it.
• Bone-In vs. Boneless: While both types are good, bone-in ribs tend to be juicier and more flavorful. The bone also serves as a heat conductor, ensuring even cooking.
• Temperature Matters: Use a trustworthy meat thermometer to ensure your ribs reach the preferred internal temperature. This ensures they’re cooked perfectly and safe to eat.
• Let Them Rest: After smoking, allow your ribs to rest for at least 20-30 minutes. This ensures the juices redistribute, causing the meat even more succulent.
• Spritz Regularly: Regularly spritzing the ribs with apple cider vinegar or apple juice aids in keeping them moist and adds a subtle flavor.
• Avoid Over-smoking: While we adore that smoky flavor, there’s a fine line between just right and over-smoked. Keep an eye on your wood chips and ensure a steady, thin stream of smoke.
• Customize Your Wood: Various kinds of wood impart different flavors. To find your favorite, experiment with hickory, mesquite, cherry, or apple wood chips.
• Sauce Application: If you add sauce, do so during the last 30 minutes of smoking. This stops the sauce from burning but allows it to caramelize beautifully.
• Clean Your Grill: A clean grill ensures even heat distribution and prevents any old residues from tainting the flavor of your ribs.