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Lo Han Chow Mein Recipe

Name: Affinity Vegetarian Gardens Lo Han Chow Mein Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz egg noodles or thin chow mein noodles (fresh or dried); 2 cups vegetable stock; 3 tbs light soy sauce; 1 tbs dark soy sauce; 2 tbs oyster sauce (or vegetarian mushroom sauce); 1 tsp sesame oil; 1 tbsp cornstarch; 2 tbs water (for slurry); 8 oz firm tofu, pressed and cut into 1/2-inch cubes; 1 cup shiitake mushrooms, fresh (sliced) or rehydrated (sliced); 2 cups bok choy (baby) or napa cabbage, chopped; 1 medium carrot, julienned; 1 cup snow peas or snap peas, trimmed; 1 cup water chestnuts, sliced (canned), drained; 1 cup bamboo shoots, sliced (canned), drained; 1.5 cups bean sprouts, rinsed; 3 cloves garlic, minced; 1 tbs ginger, fresh, minced; 4 stalks green onions, sliced (whites and greens separated); 3 tbs vegetable oil (neutral, e.g., canola or peanut); 0.5 tsp salt; 0.25 tsp white pepper; 0.5 tsp sugar; 1 tsp toasted sesame seeds (optional, garnish)

Inspired by Affinity Vegetarian Garden

Time40m

Serves4

Make Lo Han Chow Mein Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz egg noodles or thin chow mein noodles (fresh or dried)

2 cups vegetable stock

3 tbs light soy sauce

1 tbs dark soy sauce

2 tbs oyster sauce (or vegetarian mushroom sauce)

1 tsp Toasted sesame oil

1 tbsp Cornstarch

2 tbs water (for slurry)

Vegetables & Protein

8 oz firm tofu, pressed and cut into 1/2-inch cubes

1 cup shiitake mushrooms, fresh (sliced) or rehydrated (sliced)

2 cups bok choy (baby) or napa cabbage, chopped

1 medium carrot, julienned

1 cup snow peas or snap peas, trimmed

1 cup water chestnuts, sliced (canned), drained

1 cup bamboo shoots, sliced (canned), drained

1 1/2 cups bean sprouts, rinsed

3 cloves Garlic, minced

1 tbs ginger, fresh, minced

4 stalks green onions, sliced (whites and greens separated)

Seasoning & Oil

3 tbs vegetable oil (neutral, e.g., canola or peanut)

1/2 tsp Celtic sea salt

1/4 tsp White pepper

1/2 tsp sugar

1 tsp toasted sesame seeds (optional, garnish)

Method

Noodles & Sauce

Cook the noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh, 6–8 minutes for dried). Drain and rinse briefly under cold water to stop cooking. Toss with 1 tsp vegetable oil to prevent sticking and set aside.

Prepare the sauce

In a small bowl, whisk together vegetable stock, light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper. In a separate small bowl mix cornstarch with 2 tablespoons water to make a smooth slurry. Set both aside.

Vegetables & Protein

Prepare tofu

Press tofu at least 15–30 minutes to remove excess water. Pat dry and cut into 1/2-inch cubes. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes in a single layer and pan-fry until golden on at least two sides, about 6–8 minutes total, turning occasionally. Remove and set aside.

Sauté aromatics and mushrooms

Increase heat to high and add remaining 2 tablespoons vegetable oil to the wok. Add minced garlic, minced ginger, and the white parts of the green onions. Stir-fry 20–30 seconds until fragrant. Add sliced shiitake mushrooms and stir-fry 1–2 minutes until they begin to soften.

Cook vegetables

Add julienned carrot, snow peas, bok choy (or napa cabbage), water chestnuts, and bamboo shoots. Stir-fry on high for 2–3 minutes until vegetables are crisp-tender. Season with 1/2 tsp salt, adjusting later to taste. Add the bean sprouts and sliced green onion greens, and stir for another 30 seconds.

Combine & Finish

Add noodles and tofu

Return the cooked noodles and pan-fried tofu to the wok. Toss gently to combine with the vegetables so noodles are distributed evenly.

Add sauce and thicken

Give the prepared sauce a quick stir and pour it into the wok. Toss continuously so the sauce coats noodles and vegetables. Once the sauce is simmering, slowly add the cornstarch slurry while tossing. Cook 1–2 minutes until sauce thickens and becomes glossy, coating the noodles and vegetables. If mixture becomes too dry, add up to 1/4 cup additional vegetable stock or water to loosen.

Adjust seasoning & serve

Taste and adjust seasoning with more soy sauce or salt if needed. Drizzle a few drops of sesame oil if desired. Transfer to a serving platter, sprinkle toasted sesame seeds on top and extra sliced green onions. Serve hot.