Lo Mein Recipe

1. Cook noodles

Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook according to package instructions until just tender (al dente), usually 3–4 minutes for fresh, 6–8 minutes for dried). Drain, rinse briefly under hot water to stop cooking and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

2. Prepare protein

If using chicken: season thin slices with 1/2 teaspoon salt and 1/2 teaspoon pepper. If using shrimp: pat dry and season lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. If using tofu: press well, then season pieces lightly with salt and pepper and toss with 1 teaspoon cornstarch for crisping.

3. Make sauce

In a small bowl combine light soy sauce, oyster or mushroom sauce, dark soy sauce (if using), sesame oil, shaoxing wine, warm stock, sugar and 1 teaspoon cornstarch. Whisk until smooth and set aside.

4. Cook protein

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the chosen protein in a single layer. For chicken: stir-fry 3–4 minutes until cooked through and lightly browned; remove to a plate. For shrimp: stir-fry 1–2 minutes per side until pink and opaque; remove. For tofu: stir-fry 3–5 minutes until golden and crisp on all sides; remove. Keep any accumulated juices in the pan.

5. Stir-fry aromatics & vegetables

Add the remaining 1 tablespoon oil to the hot pan. Add minced garlic and minced ginger; stir 10–15 seconds until fragrant but not burned. Add carrots and cabbage; stir-fry 1–2 minutes. Add snow peas and most of the green onions (reserve some for garnish); stir-fry another 1–2 minutes until vegetables are crisp-tender.

6. Combine noodles, sauce, and protein

Return the cooked protein to the wok with the vegetables. Add the drained noodles and pour the sauce over everything. Using two spatulas or tongs, toss and stir-fry quickly for 1–2 minutes so the sauce evenly coats noodles and thickens slightly. If the mixture seems dry, add up to 1–2 tablespoons warm stock or water. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed.

7. Once the sauce is glossy and clings to the noodles, remove from heat. Stir in reserved green onions and drizzle sesame oil. Transfer to serving plates, sprinkle toasted sesame seeds if using, and pass extra soy sauce or chili oil at the table.

8. Serve hot. Estimated serving size is about 1 1/2 to 2 cups per person.