Lo Mein Recipe
Make Lo Mein Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Sauce
Protein
Vegetables & Aromatics
Finishing
Method
Noodles & Sauce
- 1
Prepare noodles
If using fresh lo mein noodles, separate them gently. If using dried noodles, cook according to package instructions until al dente, then drain and toss with 1 teaspoon neutral oil to prevent sticking. Set aside.
- 2
Make the sauce
In a bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tsp dark soy sauce (if using), 1.5 tbsp oyster sauce, 1 tsp sesame oil, 3 tbsp stock or water, 1 tsp cornstarch, and 1/2 tsp sugar until smooth. Taste and adjust salt/soy as needed. Keep sauce at room temperature.
Protein
- 3
Marinate protein
Pat the 8 oz sliced chicken (or chosen protein) dry. In a small bowl, mix 1 tsp cornstarch, 1/2 tsp soy sauce, 1/4 tsp salt and 1/8 tsp pepper. Toss the slices in the mixture until lightly coated. Let sit 5–10 minutes while prepping vegetables.
- 4
Cook protein
Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the marinated protein in a single layer, searing undisturbed 1–2 minutes until browned, then stir-fry until cooked through (another 1–2 minutes for thin chicken; shrimp will turn pink and firm). Remove protein to a plate and keep warm.
Vegetables & Aromatics
- 5
Stir-fry aromatics
Add remaining 1 tablespoon oil to the hot wok. Add minced garlic (3 cloves) and 1 tsp minced ginger; stir 10–15 seconds until fragrant but not browned.
- 6
Cook vegetables
Add sliced half onion, 1/2 cup julienned carrot, 1/2 cup sliced green pepper, and 1/2 cup sliced mushrooms. Stir-fry 2–3 minutes until vegetables are just tender-crisp. Add the white parts of the scallions and optional bean sprouts; toss 30 seconds.
Combine & Finish
- 7
Combine noodles, protein, and sauce
Return the cooked protein to the wok with the vegetables. Add the cooked noodles and pour the prepared sauce evenly over everything. Using tongs or two spatulas, toss and stir-fry for 1–2 minutes, ensuring the sauce thickens and coats the noodles and ingredients evenly. If the mixture seems dry, add up to 1–2 tablespoons hot water or stock.
- 8
Finish and season
Turn off the heat. Stir in 1/2 tsp toasted sesame oil (optional) and the green parts of the scallions. Season with 1/8 tsp white or black pepper and sprinkle 1/2 tsp sesame seeds if using. Taste and adjust soy or salt as needed.
- 9
Serve
Transfer lo mein to a serving platter or individual bowls and serve immediately while hot.