Download Movie Mp4 Dil Hi Dil Mein
Randell Magtoto
Damn good! I did double the sauce and changed up the veggies. Used leftover al dente spaghetti, white mushrooms, onion, trader joes frozen pepper medley, and frozen vegetable mix. Green onions and sesame seeds on top. I will make this again. Thank you!
This recipe turned out to be absolutely fantastic. I had some concerns about it being too dry, so I decided to double the sauce while still using the recommended amount in the recipe. The extra sauce was kept separately, allowing for a perfect balance in the dish.
This Lo Mein was delicious. I put in some leftover roast chicken and ate 2 servings myself. Even with the recipe cut in half there was still enough leftover for me for tomorrow. Very easy to make, delicious to eat. Thanks!
I make Lo Mein when I food items I need to use up, this recipe makes a great guide. I used canned beef cubes and the sauce paired very nicely with it. This will definitely be my go to recipe for Lo Mein
I make this for dinner all the time!
My brothers are super picky but absolutely adore lo mein. We make dumplings as a side and serve it with white rice to make it more filling. This recipe is the perfect mesh of sweet and spicy. Sometimes I substitute the Sriracha for garlic chili oil if I want an extra kick. Overall a great recipe.
You had like 3 ingredients on this list but completely changed it other than that. Then said yours was more bland. So what was your purpose in completely changing the recipe and commenting on this one ? Lol.
Wow. Just wow. This was so good and so easy. I think the secret is in that delicious sauce. Next time I might double it! My husband and I practically licked the wok clean! Thank you so much for this wonderful recipe.
I am a terrible cook so when I say a recipe is good, it really is. I used whatever veggies I had leftover in the fridge (brocolli, cabbage, carrots, green onions) and used spaghetti pasta. I followed the directions exactly.
SOOOO quick and delicious!!!
Excellent recipe! Ended up adding one extra tablespoon of soy to the sauce + extra sriracha. That was enough sauce to coat 300g of noodles (used fresh Chinese noodles). Added extra vegetables like coleslaw mix, asparagus and garlic scapes. Could add any type of veggies you have on hand. Really easy and adaptable!
I just made this tonight and first of all I am feeling very proud of myself! It is absolutely delicious and quite easy. The lo mein noodles I used were pretty wide and soaked up all of the sauce, all became a little dry. I made another bowl of the sauce, added and it was perfect. I used peas, spinach, onion, mushrooms and shrimp.
Well this was a very tasty dish! I added a whole bunch of different veggies, carrots, celery, bok Choy, cabbage plus the veggies in the recipe! Your right it definitely needed a double amount of sauce. I added a small chili plus chili flakes. Nice bite! I tossed in some chicken to add to the meal! Will definitely make again! Very pleased!
Great recipe and tastes wonderful. My only suggestion is to provide the weight in ounces/grams when listing ingredients like spinach, snow peas and mushrooms which are almost impossible to be accurately measured in cups. That would go a long way toward getting the right balance.
Kitchen scales are so inexpensive and readily available online or in local kitchen shops.
Again, thanks for your delicious recipes! I love them.
Wonderful flavor and so easy to make! I did double the amount of sauce as i think I threw in more veggies than the recipe called for. I might x4 the sauce next time. I will DEFINITELY be making this again.
This was absolutely delicious!!! It tasted so much better than I had expected. I cook for my parents and younger siblings and they were very impressed. I also added ground pork, doubled the sauce, and added more vegetables. Thank you for the recipe and I subscribed for the recipes!
Doubled the sauce. Used what I had: stir fry noodles (14.5 oz), water chestnuts instead of pea pods, white mushrooms instead of shiitake. It was a big hit! Saved to my FIVE STAR Pinterest board. Will definitely make again, only more next time!
This is so delicious that it has become a 2-3 times per month staple in my household! I have to leave out onions and garlic but it is still delicious.
And this tastes way better than the take out stuff.
I use a bag of fresh stir fry veggies + chicken + noodles and voila!
And I triple the amount of sauce called for.
I used asparagus, red onion, a yellow pepper, and mushrooms for the veggies, but followed the rest of the recipe faithfully for a get-together with friends. Every single person wanted the recipe. If you prep everything ahead of time, it takes no time to prepare. Just thinking about making this makes my mouth water!
This was a major hit with my family! Only had spaghetti noodles available and used those. Added diced chicken thighs (cooked w/olive oil, garlic, and soy sauce). Doubled the sauce because we like our stuff saucy. Turned out amazing. I hate the taste of the preservatives in bottled sauces. This was sooooooooo much better. Thank you for sharing!
This recipe turned out amazing and was so easy, I took many peoples advice and tripled the recipe for the sauce and it was perfect, does anyone have a non spicy alternative to the sriracha if I make this for my non-spice loving family members or has anyone tried not even adding it?
A great recipe. The good thing is that you can customize to your liking. I added scrambled eggs seasoned with salt, sugar, siracha, and a tiny bit if sesame oil. Also cooked a pork chop seasoned in fish sauce, sugar, and some soy sauce. Then sliced thin.
Really good! Like most people, I quadrupled the sauce, with the only modifications being omitting the sriracha, and then I added 1/2 teaspoon (total, not quadrupled) oyster sauce. I used 12 oz. angel hair pasta and mixed veggies.
I never knew what it was, only the name was catchy so I decided to cook it. And, I am damn happy that I decided to cook this, this is one of the amazing dishes I have ever cooked and ate. Grateful to you for sharing such an amazing recipe. Thank you so much
This is excellent and so much better than any of the restaurants in my area where they add way too much sugar. I also did not have the noodles so I used spaghetti boiled 2 minutes less than package directions. I added onion and scallions to the recipe and also tripled the sauce amount. I did feel the sauce was very thin so as with a lot of asian cuisine, I made a slurry with the pasta water. Will definitely make again.
This was absolutely perfect. I needed to use up some veggies in my fridge before they went bad, plus I had leftover thin spaghetti noodles. I used bell peppers, onion, some shredded carrot, and a wee bit of cabbage. I sauted all the veggies, added garlic at the end, then tossed in the noodles and sauce. Everyone in my family raved about it and I had NO leftovers. Thank you!!
I made it for a book club lunch for 11 people. Really 2 x the recipe would be plenty for lunch. I also used fresh noodles from an asian market which just required a quick dunk in hot water to loosen the strands of pasta and then drain and they were ready to use. I used 1/2 an onion instead of garlic- so i cooked the onion, mushrooms(I used shiitake and regular mushrooms),pepper and carrot 1 hour before everyone arrived. Put the water on to get hot and was able to enjoy the book review. Then I reheated the pan I pulled off the stove and turned up the water to boil and then added the peas and spinach- dropped the noodles in the water and loosened with a fork- stirring the other and then dumping the noodles in a colander. I put the noodles in a bowl put the mixture over the top and tossed. then I added the sauce to taste and had the rest of the sauce available for those that liked more. I double the amount of sauce- a big hit! Thx
It was pretty good. The first time I had it I thought something was missing. The second time I added 2 teaspoons of orange juice and some orange zest and a little extra Siracha. I highly recommend doing that. All in all it was a great recipe
So good and easy!!! The only things I personally would change is doubling the sauce and adding twice as much if not a little more sriracha, but I like my food spicy! But even as it is, still a great recipe!
Meanwhile, make the noodles: Bring a large saucepan of salted water to the boil. Add the egg noodles, and cook according to the packet instructions, or al dente, about four to five minutes. Drain and cool under cold running water. Drain well again and pat dry with a clean tea towel.
Remove the baking sheet and push the vegetables to the side. Add the noodles, corn and asparagus. Drizzle the noodles with sesame oil, season with more salt and toss well to coat. Return the tray to the oven and bake for another 15 to 18 minutes, until the noodles are crispy on the top and bottom. We are looking for a combination of crispy and non-crispy noodles.
I roast veggies from frozen often. You just need to adjust the bake time to account for defrosting. Also, be aware that the veg will not have the same tender-crisp texture as fresh, they will be softer/soggier. I like that because I do not care for crunchy vegetables, but YMMV
I live alone and am SO SICK of my own cooking. This looks like nothing I would come up with on my own. Going to make this tonight! and I have some frozen fish balls from a rare visit to Chinatown a few weeks ago that I will throw in. Thank you!
Made this for WFH lunch today. I did not have the baby corn or asparagus/snow peas but this was delicious, simple and very satisfying. I can imagine having this for dinner with some shrimp or chicken cooked on top that had been marinaded in the same soy seasoning.
Used the noodles from 2 ramen noodle packs. Made this with additions of thinly sliced summer squash, quartered mushrooms and sugar snaps. Also marinated chicken strips in some of the soy seasoning and roasted them on a second pan. Cut into bite size pieces before adding to finished meal. Fabulous. The range of flavors and textures is unique among sheet pan meals. Loved the crispy noodles!
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