Lo Mein Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook until just tender (al dente) according to package instructions, 4–6 minutes for fresh noodles or 8–10 minutes for dried. Reserve 1/2 cup of the cooking water, then drain and toss the noodles with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Prepare protein

Pat chicken or tofu dry. If using chicken, season lightly with 1/8 tsp salt and a pinch of pepper. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the chicken slices in a single layer and sear 2–3 minutes per side until cooked through and browned. Remove to a plate. If using tofu, stir-fry until golden on all sides, about 4–6 minutes, then remove and keep aside.

In the same wok, add the remaining 1 tablespoon vegetable oil and raise heat to high. Add the minced garlic and ginger and stir-fry 10–20 seconds until fragrant (do not burn). Add the sliced onion and carrots and stir-fry 1–2 minutes. Add bell pepper and cabbage/bok choy and continue stir-frying another 1–2 minutes until vegetables are crisp-tender. Add the green onion pieces and toss for 30 seconds.

Mix sauce

While vegetables cook, whisk together in a bowl: light soy sauce, dark soy sauce, oyster sauce, sesame oil, shaoxing wine (if using), sugar, chicken or vegetable stock, and cornstarch until smooth. Ensure cornstarch is fully dissolved to avoid lumps.

Push the vegetables to the side of the wok to create a center space. Return the cooked chicken or tofu to the wok. Give the sauce one more quick stir and pour it over the contents of the wok. Stir constantly and bring to a gentle boil; the sauce will thicken in 30–60 seconds thanks to the cornstarch. If sauce becomes too thick, add up to the reserved 1/2 cup noodle water, a tablespoon at a time, until you reach a silky consistency.

Add the drained noodles to the wok. Using tongs or a spatula, toss and fold the noodles with the sauce, vegetables, and protein until everything is evenly coated and heated through, about 1–2 minutes. Taste and adjust seasoning with salt, white or black pepper, and additional soy if desired. If you like heat, add chili paste or chili oil now and toss to incorporate.

Turn off heat and finish with a drizzle of sesame oil and a sprinkle of sesame seeds. Transfer to a serving platter or individual bowls. Garnish with extra sliced green onions if desired and serve immediately.