Lo Mein Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until just al dente (usually 3–5 minutes for fresh, 7–9 for dried). Drain and rinse briefly under hot water to remove excess starch. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Make the sauce

In a small bowl, whisk together soy sauce, oyster sauce, dark soy (if using), sesame oil, stock (or water), cornstarch, and sugar until smooth and cornstarch is fully dissolved. Set the sauce aside.

Heat a large wok or wide skillet over high heat until hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the mushrooms and cook, stirring, for 1–2 minutes until beginning to brown. Remove mushrooms to a bowl and set aside.

Return the wok to high heat and add the remaining 1 tablespoon oil. Add minced garlic and ginger, stir-fry 15–20 seconds until fragrant but not burned.

Add the sliced onion and carrots. Stir-fry 1–2 minutes until the onion begins to soften.

Add snow peas and baby corn, continue stir-frying 1–2 minutes until snow peas are bright green and still crisp-tender.

Stir the cooked mushrooms back into the wok along with the bean sprouts and about half of the sliced green onions. Stir-fry everything together 30–45 seconds—bean sprouts should remain crunchy.

Push the vegetables to one side of the wok to create space, or remove briefly to a bowl if your wok is small. Add the cooked noodles into the wok and pour the prepared sauce evenly over the noodles.

Toss the noodles with vegetables and sauce using tongs or two spatulas: lift and fold repeatedly so the sauce evenly coats the noodles and vegetables. Stir-fry for 1–2 minutes until sauce thickens slightly and everything is heated through. If mixture looks dry, add 1–2 tablespoons of water or stock.

Taste and adjust seasoning: add up to 1 tablespoon more soy sauce for saltiness or a pinch more sugar if needed. Finish with a 1/2 teaspoon drizzle of sesame oil and freshly ground black pepper. Toss in the remaining green onions.

Transfer lo mein to a serving platter or divide among bowls. Sprinkle with toasted sesame seeds and serve immediately.