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How do I make noodles greasy?

Seasoned Advice Asked on April 23, 2021

The Internets are great for healthy and fresh and refined. Today I need help being none of those things. I am trying to satisfy my partner’s craving for cheap, greasy chicken lo mein. I know how to make chicken lo mein. The Internet is full of recipes that "aren’t greasy like takeout" or "healthier and fresher!"

But what if I don’t want healthy and fresh?

Does anyone have any suggestions for preparing egg noodles (or lo mein in particular) so the results are cheap-Chinese-restaurant-style greasy?

It’s not just more oil, though it might be the type of oil. I suspect it also has something to do with the order and length of cooking the noodles vs the vegetables and meat. I think the vegetables also have to be slightly overcooked. In case it matters, I don’t have a wok.

One Answer

Are you starting with fresh noodles or dried?

Fresh are already 'greasier' than dried, so it may be a case of letting dried ones cool in the colander after their soak, in a good coating of oil, then adding towards the end of cooking as normal, just to re-heat.

One would imagine a take-away are not starting each portion of noodles from dried for every single order. They're already prepped & oiled so they don't stick.

Answered by Tetsujin on April 23, 2021

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