Taiwanese Lo Mein Recipe

Name: Mosa Asian Bistros Taiwanese Lo Mein Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 12 oz fresh or dried Chinese egg noodles (or lo mein/spaghetti); 1 tbs light soy sauce; 1 tsp dark soy sauce; 1 tbs oyster sauce; 1 tsp sesame oil; 1 cup chicken or vegetable stock (or water); 1 tsp cornstarch; 1 tsp sugar; 10 oz boneless chicken thighs or pork shoulder, thinly sliced (or firm tofu); 6 oz shrimp, peeled and deveined (optional); 1 cup carrot, julienned; 2 cups napa cabbage or bok choy, sliced into 1" strips; 4 stalks green onions, cut into 1.5" pieces; 3 cloves garlic, minced; 1 tsp ginger, finely grated; 2 tbs neutral oil (vegetable or peanut); 1 tsp lard or additional oil (optional, for authentic flavor); 1 tsp white pepper; 0.5 tsp salt; 2 tbs crispy fried shallots or garlic; 1 tsp sesame seeds; 2 stalks extra sliced green onion

Inspired by Mosa Asian Bistro

Time30m

Serves4

Make Taiwanese Lo Mein Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz fresh or dried Chinese egg noodles (or lo mein/spaghetti)

1 tbs light soy sauce

1 tsp dark soy sauce

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 cup chicken or vegetable stock (or water)

1 tsp Cornstarch

1 tsp sugar

Protein & Vegetables

10 oz boneless chicken thighs or pork shoulder, thinly sliced (or firm tofu)

6 oz shrimp, peeled and deveined (optional)

1 cup carrot, julienned

2 cups napa cabbage or bok choy, sliced into 1" strips

4 stalks green onions, cut into 1.5" pieces

3 cloves Garlic, minced

1 tsp ginger, finely grated

Aromatics & Oil

2 tbs neutral oil (vegetable or peanut)

1 tsp lard or additional oil (optional, for authentic flavor)

1 tsp White pepper

1/2 tsp Celtic sea salt

Garnish (optional)

2 tbs crispy fried shallots or garlic

1 tsp Sesame seeds

2 stalks extra sliced green onion

Method

Noodles & Sauce

Prep sauce

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

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just al dente (usually 3–4 minutes for fresh, 7–9 minutes for dried). Do not overcook. Reserve 1/2 cup of the cooking water, then drain noodles and toss immediately with 1 teaspoon neutral oil to prevent sticking. Set aside.

Protein & Vegetables

If using meat: season the sliced chicken or pork with 1/4 tsp salt and 1/4 tsp white pepper. If using tofu, press and pat dry, then toss with a pinch of salt and pepper.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and the optional lard. Add the seasoned protein in a single layer and stir-fry until browned and just cooked through (about 2–3 minutes for thin pork/chicken; shrimp 1–2 minutes until pink). Remove protein to a plate and keep warm.

Add the remaining 1 tablespoon neutral oil to the wok. Add minced garlic and grated ginger and stir-fry 15–20 seconds until fragrant (don’t burn). Add carrots and stir-fry 45–60 seconds until starting to soften. Add napa cabbage/bok choy and continue to stir-fry 45–60 seconds until leaves are wilted but still bright. Add green onion pieces and toss for 10–15 seconds.

Combine & Finish

Return the cooked protein to the wok with the vegetables. Give the sauce a quick stir (cornstarch may settle) and pour it over the ingredients in the wok. Stir immediately to combine.

Add the drained noodles and toss vigorously with tongs or two spatulas so the sauce coats the noodles evenly. If the noodles look dry or the sauce is too thick, add up to the reserved 1/2 cup noodle water a little at a time until you reach a glossy, saucy consistency (usually 2–4 tablespoons).

Taste and adjust seasoning with remaining salt and white pepper if needed. Stir-fry everything together for another 30–60 seconds until the noodles are heated through and evenly coated.

Turn off the heat. Drizzle a tiny extra 1/4 tsp sesame oil if desired for aroma. Transfer to a serving platter and sprinkle with crispy fried shallots, sesame seeds and extra green onion.