Combo Lo Mein Recipe

Prepare noodles

Bring a large pot of water to a rolling boil. Add 1 tsp kosher salt. Cook lo mein noodles (or spaghetti) according to package instructions until just al dente (about 7–9 minutes for fresh lo mein, 8–10 for dried). Reserve 1 cup of the noodle cooking water, then drain noodles and toss with 1 tsp sesame oil to keep them from sticking. Set aside.

Make sauce

In a bowl, whisk together 4 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp dark soy sauce (if using), and 1/4 tsp white pepper. Taste and adjust balance — it should be savory with a hint of sweetness. Set sauce aside.

Prep proteins and vegetables

If using raw proteins, cook them first: thinly slice cooked chicken and char siu; ensure shrimp are cooked and cooled. Julienne carrot, thinly slice onion and red pepper, chop bok choy, trim snow peas, slice green onions, and mince garlic and ginger. Beat 2 large eggs lightly in a small bowl.

Cook eggs

Heat a large wok or 12-inch skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Pour in beaten eggs and scramble quickly until just set. Remove eggs to a plate and set aside.

Stir-fry aromatics and vegetables

Return the wok to high heat. Add remaining 1 tbs vegetable oil. When shimmering, add minced garlic and ginger and stir-fry 10–15 seconds until fragrant but not browned. Add sliced onion, carrot, and red bell pepper. Stir-fry 1–2 minutes until they begin to soften. Add snow peas and chopped bok choy and continue to stir-fry another 1–2 minutes until vegetables are crisp-tender. Add bean sprouts and half of the sliced green onions, toss 30 seconds.

Combine noodles, proteins, and sauce

Push vegetables to the side of the wok and add a small splash (1–2 tbs) of the reserved noodle water to the center to deglaze. Add drained noodles and cooked proteins (chicken, shrimp, and char siu) to the wok. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss vigorously to combine, coating noodles and ingredients with sauce. If the mixture seems dry, add up to 1/2 cup reserved noodle water, a few tablespoons at a time, until the sauce clings nicely to the noodles.

Finish

Add the scrambled eggs back to the wok along with 1 tsp sesame oil. Toss to combine and heat through for 30 seconds to 1 minute. Taste and adjust seasoning with a splash more soy sauce or a pinch of sugar if needed. Turn off heat and finish with remaining sliced green onions.

Serve

Transfer Combo Lo Mein to a serving platter or individual bowls. Garnish with extra green onions and a drizzle of sesame oil if desired. Serve immediately.