Szechuan-Style Lo Mein

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“This is a recipe in transition. It was made after a conversation with a friend. There is no place that I have been able to find a recipe for Bacon Lo Mein - this was the closest I came on the internet. Originally, I found this on, Tuesday, Nov. 29, 2005 from Philip Jones, Fort Atkinson, Wis. However, have tweaked it and now it's mine bad or good! Here's to ya'.Update: 01/22/2010 - to the reviewer who gave it a thumbs up - did you mean to omit the stars? After all - I got a glowing report! ;)”

Ingredients Nutrition


  1. Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil.
  2. Keep warm and set aside.
  3. Meanwhile heat remaining oil in a large, deep skillet over medium heat.
  4. Add ginger,garlic and pepper flakes;stir-fry for 30 seconds.
  5. Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes.
  6. Add broth and soy sauce; bring to a simmer.
  7. Add green onions; simmer until vegetables are tender, about 2-3 minutes.
  8. Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through.
  9. Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews.
  10. Serve with hot fluffy white or brown rice.

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