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Lo Mein Recipe

Name: Ni's Asian Bistro & Sushi Bars Lo Mein Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz lo mein egg noodles (or fresh Chinese-style egg noodles); 2 tbsp vegetable oil; 3 cloves garlic, minced; 1 tsp fresh ginger, peeled and minced; 1 medium yellow onion, thinly sliced; 1 medium carrot, julienned or thin matchsticks; 1 small red bell pepper, thinly sliced; 2 heads baby bok choy, halved lengthwise (or 2 cups napa cabbage, shredded); 4 stalks scallions (green onions), sliced on bias; 1 cup bean sprouts (optional); 1 tsp toasted sesame oil; 3 tbsp light soy sauce; 1 tsp dark soy sauce (for color, optional); 1.5 tbsp oyster sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tbsp water or low-sodium chicken/vegetable broth; 1 tsp granulated sugar; 1 tsp cornstarch; 1 tsp ground white pepper (or black pepper); 0.25 tsp salt; 8 oz boneless skinless chicken thighs or breasts, thinly sliced; 8 oz or shrimp, peeled and deveined; 8 oz or firm tofu, pressed and cubed; 8 oz or thinly sliced flank steak

Inspired by Ni's Asian Bistro & Sushi Bar

Time35m

Serves4

Make Lo Mein Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & main stir-fry

12 oz lo mein egg noodles (or fresh Chinese-style egg noodles)

2 tbsp Tuscany sunflower oil

3 cloves Garlic, minced

1 tsp fresh ginger, peeled and minced

1 medium yellow onion, thinly sliced

1 medium carrot, julienned or thin matchsticks

1 small red bell pepper, thinly sliced

2 heads baby bok choy, halved lengthwise (or 2 cups napa cabbage, shredded)

4 stalks scallions (green onions), sliced on bias

1 cup bean sprouts (optional)

1 tsp toasted sesame oil

Sauce & seasoning

3 tbsp light soy sauce

1 tsp dark soy sauce (for color, optional)

1 1/2 tbsp oyster sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tbsp water or low-sodium chicken/vegetable broth

1 tsp granulated sugar

1 tsp Cornstarch

1 tsp ground white pepper (or black pepper)

1/4 tsp Celtic sea salt

Optional protein (choose one or combine)

8 oz boneless skinless chicken thighs or breasts, thinly sliced

8 oz or shrimp, peeled and deveined

8 oz or firm tofu, pressed and cubed

8 oz or thinly sliced flank steak

Method

Noodles & sauce prep

Cook noodles

Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package instructions until just al dente (usually 3–5 minutes for fresh, longer for dried). Drain and rinse briefly under warm water to stop cooking. Toss with 1 teaspoon vegetable oil to keep separate and set aside.

Make sauce

In a bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, water or broth, sugar, cornstarch and white pepper until smooth. Set aside.

Protein (if using)

Pat protein dry and, if using chicken or steak, season lightly with 1/4 teaspoon salt and a pinch of pepper. Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add protein in a single layer and stir-fry until just cooked through and lightly browned (chicken 3–4 minutes, shrimp 2–3 minutes, steak 2–3 minutes, tofu 3–4 minutes to brown). Remove protein to a plate and set aside.

Vegetables & finishing

Add remaining 1 tablespoon vegetable oil to the hot wok. Reduce heat to medium-high. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not burned.

Add sliced onion, carrot and red bell pepper. Stir-fry 1–2 minutes until vegetables begin to soften but still have bite.

Add bok choy (or napa cabbage) and cook 1–2 minutes until leaves wilt and stems are tender-crisp. If using bean sprouts, add them in the last 30 seconds. Stir continuously to combine.

Return cooked protein to the wok and toss with the vegetables to combine and warm through, about 30–45 seconds.

Give the prepared sauce a quick whisk (cornstarch settles) and pour it into the wok. Stir quickly so sauce coats vegetables and protein; cook 30–60 seconds until sauce slightly thickens and becomes glossy.

Add cooked noodles to the wok. Using tongs or two spatulas, gently toss and fold the noodles with sauce, vegetables and protein until everything is evenly coated and heated through, about 1–2 minutes. If mixture seems dry, add up to 1–2 tablespoons water or broth to loosen.

Drizzle toasted sesame oil over the noodles and toss briefly. Taste and adjust seasoning with up to 1/4 teaspoon additional salt or a splash more soy sauce if needed.

Remove from heat, stir in sliced scallions (reserve a few for garnish) and transfer to a serving platter. Garnish with remaining scallions and serve immediately.