chinese take out: What kind of sauce are they using? It's delicious!|||It's very simple to make. The main ingredient is just dark soy sauce (I use the Silver Swan brand, which comes in a glass bottle), generously drizzled over the noodles while cooking. You also need a tablespoon or two of sesame oil and a handful of chopped scallions/green onions. Add scrambled eggs, snow peas, diced carrots, shrimp (pre-cooked), to suit your taste!|||Oh yeah, chicken broth will give it a little extra flavor without too much saltiness. The tablespoon of cornstarch just thickens the sauce a bit, and oyster sauce can be added for a twist of flavor. Report Abuse |||Chicken Lo Mein: http://www.cooks.com/rec/view/0,1618,130鈥?/a> More good Chinese recipes, scroll to the bottom of the screen: http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>|||Chicken Lo mein... Servings: 4 1 Tablespoon cooking oil 陆 lb. boneless chicken breast 录 cup carrots 陆 cup celery 录 cup mushrooms 6 oz. thin egg noodles Noodle sauce: 1 cup Chicken broth (or water) 2 Tablespoons oyster sauce 1 Tablespoon Cornstarch Marinade: 1 Tablespoon soy sauce 1 teaspoon rice wine 1 teaspoon garlic 1 teaspoon cornstarch Directions: 1. Slice the chicken into 2" x 1" strips. Mince the garlic. Julienne the carrots, and slice the mushrooms and celery. 2. Marinate the chicken by adding the marinade and mixing thoroughly in a bowl. Cover, and refrigerate for 20-30 minutes. 3. While marinating the chicken. Boil the noodles for 15-20 minutes, or until they are tender. Drain the noodles and set them aside. 4. Pour the cooking oil in the wok, and heat the wok on high. Then stir fry the chicken and carrots for 1 minute. Add the celery and mushrooms, and continue to stir fry for 1 more minute. 5. Whisk together the chicken broth, oyster sauce, and corn starch (noodle sauce). Pour into the wok while gently stirring the content to prevent lumps. Toss in the cooked noodles. Stir and cook until the sauce is thickened (about 1-2 minutes). Transfer to a serving plate and serve.