Lo Mein Recipe

Cook the noodles

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente (usually 3–5 minutes for fresh lo mein or 7–9 minutes for dried). Reserve 1/2 cup of the cooking water, then drain the noodles and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Make the sauce

In a bowl, whisk together 6 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tsp sesame oil, 1 tbs Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch and 3 tbs water until smooth. Taste and adjust: sauce should be savory with a touch of sweetness. Keep sauce nearby.

Prepare and marinate chicken

Slice the chicken thinly across the grain into 1/4" strips. In a bowl, combine 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp cornstarch and 1 tsp fine salt. Add the sliced chicken and toss to coat. Let sit 10–15 minutes while you prepare vegetables. The cornstarch creates a velvety coating when cooked.

Cook chicken

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon of vegetable oil and swirl. Add the marinated chicken in a single layer and stir-fry for 2–3 minutes until just cooked through and lightly browned. Remove chicken to a plate and set aside.

Stir-fry aromatics and vegetables

Return the wok to high heat and add remaining 2 tbs vegetable oil. When shimmering, add minced garlic and minced ginger; stir for 10–15 seconds until fragrant but not browned. Add sliced onion and carrots; stir-fry 1–2 minutes until onion softens. Add bok choy (or cabbage) and cook another 1–2 minutes until wilted but still bright. If using bean sprouts, add them in the last 30 seconds. Push vegetables to the sides of the wok to create a center space.

Combine everything

Return the cooked chicken to the wok center. Add the drained noodles on top of the chicken and vegetables. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss vigorously to combine, coating noodles, chicken and vegetables. If the mixture seems dry or the sauce too thick, add 1–2 tablespoons of the reserved noodle cooking water at a time until you reach a glossy, saucy consistency.

Adjust and finish

Stir in sliced scallions and season with 1/4 tsp white pepper. Taste and adjust with a splash more soy sauce or a pinch of sugar if needed. Toss for another 30 seconds over high heat to marry flavors and heat through.

Serve

Transfer to a serving platter or bowls. Garnish with toasted sesame seeds and chopped cilantro if using. Serve immediately.