So I love chinese take out and lo mein.

And Ive been looking up recipies for such a dish so that’s i could make it more in bulk. Just one problem.

I live deep in crackerville so if the recipe calls for egg noodles, I can only really find those wide squiggly egg noodles that one typically uses to make stroganoff.

Im not too attached to the shape of a pasta. But all Im wondering is if it is the same kind of egg noodle despite the different shapes.

ive tried it with angel hair spaghetti before and it wasnt the same. 🤷

    • @roastpotatothief@lemmy.ml
      2•2 years ago

      I think there are three or four traditional recipes. The one I use uses 1 egg, then double the weight of flour. Just mix together and then make into whatever shape.

      I’ve heard that supermarket spaghetti doesn’t use egg, so it has longer shelf life and tastes of nothing.