How do I make noodles greasy? 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 &quot;aren't greasy like takeout&quot; or &quot;healthier and fresher!&quot;
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.
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 &amp; oiled so they don't stick.