I've seen several recipes for home cooked lo mein that uses dried spaghetti or linguine, but have not been able to find a recipe for making fresh lo mein noodles. I regularly make pasta using the James Beard food processor dough and a pasta roller, but that is nothing like the lo mein noodles I can sometimes find in the refrigerated section of the Asian market that is 35 minutes away from me.
The noodles from the Asian market are almost yellow in color (more eggs, I guess), and firmer than pasta, with more of a chewy texture. They are also square, and thicker than supermarket spaghetti. Does anybody have a good dough recipe for this type of noodle?