Char Siu Gon Lo Mein Recipe

Cook the noodles

Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package instructions until just tender (al dente). Fresh egg noodles usually take 2–3 minutes; dried take 6–8 minutes. Reserve 1/2 cup of the noodle cooking water, then drain and toss noodles with 1 teaspoon sesame oil to keep them from sticking. Set aside.

Prepare the sauce

In a small bowl combine 3 tbs char siu sauce, 1.5 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sugar and 1 tsp cornstarch. Whisk in 2 tbs water to make a smooth sauce. Taste — it should be savory-sweet and slightly glossy. Adjust with a little more soy or char siu sauce if needed.

Heat and sear char siu

Heat a large wok or heavy skillet over high heat until smoking. Add 1 tbs vegetable oil and swirl to coat. Add the thinly sliced char siu in a single layer and sear quickly 30–60 seconds per side to warm and caramelize edges. Remove char siu to a plate and set aside.

Stir-fry aromatics and vegetables

Return wok to high heat and add remaining 1 tbs oil. Add minced garlic and minced ginger and stir-fry 10–15 seconds until fragrant but not browned. Add sliced onion and julienned carrot; stir-fry 1–2 minutes until they begin to soften. Add bok choy (or napa cabbage) and bean sprouts, stir-frying another 1–2 minutes until vegetables are tender-crisp. Toss in most of the sliced scallions, reserving some for garnish.

Bring everything together

Push the vegetables to the side of the wok. Add the cooked noodles and the prepared sauce to the center. If the noodles have stuck together, splash 1–2 tbs of the reserved noodle water to loosen. Using tongs or two spatulas, toss the noodles with the sauce and vegetables, distributing sauce evenly. Return the seared char siu to the wok and carefully fold it through the noodles.

Season and finish

Cook, tossing constantly, 1–2 minutes until sauce has thickened and coats the noodles (cornstarch will make it glossy). Season with 1/4 tsp white pepper and 1/4 tsp salt, tasting and adjusting if needed. Drizzle the remaining 1/2 tsp sesame oil over the noodles and toss once more.

Serve

Transfer lo mein to a serving platter or individual bowls. Garnish with reserved scallions and a sprinkle of toasted sesame seeds if using. Serve immediately.