House Special Lo Mein Recipe

Cook noodles

Bring a large pot of water to a rolling boil. Add the egg lo mein noodles and cook 1–2 minutes if fresh, or according to package instructions if dried, until just al dente. Stir occasionally to prevent sticking. Drain and rinse briefly under warm water to remove excess starch. Toss with 1 tsp sesame oil to keep separated and set aside.

Make sauce

In a bowl whisk together low-sodium soy sauce, oyster sauce, dark soy sauce, chicken stock, cornstarch, and 1 tsp sesame oil until smooth. Set aside. The cornstarch should be fully dissolved to thicken the sauce quickly when added to the hot wok.

Marinate proteins

If using chicken and/or shrimp, combine sliced chicken (and/or shrimp/tofu) with 2 tsp vegetable oil, Shaoxing wine, 1/4 tsp salt, and 1/8 tsp white pepper. Toss and let sit at room temperature for 10–15 minutes while you prep vegetables. (If using only tofu, toss gently with 1 tsp soy sauce and 1 tsp oil.)

Cook proteins

Heat a large wok or wide skillet over high heat until smoking slightly. Add 1 tbsp vegetable oil. Working in a single layer, add marinated chicken and sear 1–2 minutes per side until just cooked through and light golden; remove to a plate. If using shrimp, sear 30–60 seconds per side until pink and opaque and remove. If using tofu, stir-fry until golden on all sides (2–3 minutes) then remove. Reserve cooked proteins.

Stir-fry aromatics

With the wok still hot, add remaining 1 tbsp vegetable oil. Add minced garlic and minced ginger and stir-fry 10–15 seconds until fragrant but not browned.

Cook vegetables

Add sliced yellow onion and carrot; stir-fry 30–45 seconds until slightly softened. Add snow peas and shredded napa cabbage and continue to toss 30–45 seconds until vegetables are bright and crisp-tender. Add green onion pieces and toss once.

Combine noodles, proteins, and sauce

Return the cooked proteins to the wok along with the drained noodles. Give the prepared sauce a quick stir (cornstarch may settle) and pour it evenly over the noodles and vegetables. Using tongs or two spatulas, toss continuously to coat and to heat through. The sauce will thicken within 30–60 seconds; if the mixture seems dry, add up to 2–3 tbsp hot water or stock to loosen.

Adjust seasoning

Taste and adjust seasoning with remaining 1/4 tsp salt and a pinch of white/black pepper as needed. If you prefer more umami, add 1/2 tsp more oyster sauce or 1 tsp soy sauce. For heat, add chili oil or sriracha to taste.

Finish and serve

Turn off the heat, drizzle with remaining 1/2 tsp sesame oil, and toss once. Transfer to a serving platter, sprinkle toasted sesame seeds and an extra scattering of sliced green onion. Serve immediately.