Lo – Mein Recipe

Prepare noodles

Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package instructions until just tender (usually 3–5 minutes for fresh, 6–8 for dried). Drain and rinse under warm water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Make sauce

In a bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, Shaoxing wine, cornstarch and 3 tablespoons water until smooth. Set aside.

Prep aromatics and vegetables: Peel and mince garlic. Peel and finely grate or mince ginger. Trim and slice scallions lengthwise; reserve whites and greens separately. Julienne the carrot into thin matchsticks. Trim snow peas and slice napa cabbage or bok choy thinly. If using bean sprouts, rinse and drain.

Heat a wok or large skillet over high heat until smoking lightly. Add 1 tablespoon neutral oil and swirl to coat. Add the white parts of the scallions, garlic and ginger and stir-fry 10–15 seconds until fragrant (do not burn).

Add carrots and snow peas and stir-fry 1–2 minutes until they begin to soften but remain crisp. Add napa cabbage and continue stir-frying 30–45 seconds until wilted. If using bean sprouts, add them at the end of the vegetable cook and toss once. Transfer vegetables to a bowl and set aside.

If using protein, season the sliced chicken (or chosen protein) with a pinch of salt, pepper and 1 teaspoon cornstarch. Heat the remaining 1 tablespoon oil in the hot wok. Add the protein in a single layer and stir-fry until cooked through and lightly browned (chicken ~2–3 minutes; shrimp 1–2 minutes; tofu 2–3 minutes). Remove and set aside with vegetables.

Return the wok to high heat and add the cooked noodles. Pour the prepared sauce over the noodles and toss vigorously with tongs or two spatulas to coat and heat through (about 30–45 seconds).

Add the cooked vegetables and protein back to the wok. Toss everything together for 30–60 seconds until well combined and the sauce has thickened and evenly coats the noodles. Taste and adjust seasoning — add a splash more soy sauce for salt, a drizzle of sesame oil for aroma, or a pinch of sugar if the sauce needs balance.

Turn off the heat. Toss in the green parts of the scallions. Divide lo mein among plates or bowls and serve immediately.