Soy Sauce Gon Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook until just tender according to package directions (usually 3–5 minutes for fresh, 7–9 for dried). Drain and rinse briefly under warm water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Prepare sauce

In a medium bowl whisk together low-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, white pepper, and hot chicken or vegetable broth until sugar dissolves and sauce is combined. Taste and adjust seasoning (add up to 1 more teaspoon soy sauce or a pinch more sugar if desired). Keep warm.

Heat a large wok or wide skillet over high heat until shimmering. Add 2 tablespoons neutral oil and swirl to coat.

Add the thinly sliced onion and stir-fry 1–2 minutes until it begins to soften. Add the minced garlic and ginger and stir constantly for 20–30 seconds until fragrant but not browned.

Add the carrot and the white parts of the scallions. Stir-fry 1–2 minutes to slightly soften the carrot. Add bok choy or Napa cabbage and continue stir-frying 1–2 minutes until just wilted but still bright. If using bean sprouts, add them in the last 30 seconds and toss.

If using protein: toss the thinly sliced chicken with 1 teaspoon light soy and 1 teaspoon cornstarch until evenly coated. Push the cooked vegetables to the sides of the wok, add a little oil if needed, then add the chicken in a single layer. Let sear undisturbed 30–45 seconds, then stir-fry until cooked through and no longer pink, about 2–3 minutes depending on thickness. Mix the chicken with the vegetables.

Raise heat to high. Add the cooked noodles to the wok, using tongs to separate and distribute them evenly with the vegetables and protein.

Pour the prepared sauce evenly over the noodles. Toss and stir-fry vigorously for 1–2 minutes until the noodles are evenly coated and most of the liquid is absorbed. Use a little extra hot broth or a tablespoon of water if mixture seems dry; you want a glossy, saucy finish but not a puddle.

Add the green parts of the scallions and toss once more. Taste and adjust: add a pinch of salt or a splash of soy if needed, or a few drops of sesame oil for aroma.

Transfer the soy sauce gon lo mein to a serving platter. Sprinkle toasted sesame seeds and additional sliced scallions on top. Serve immediately with lime wedges if using.