Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh noodles, 7–9 minutes for dried). Drain and rinse briefly under warm water to stop cooking and remove excess starch. Toss with 1 tsp sesame oil to prevent sticking and set aside.

Prepare broth mixture

In a small bowl combine 1 cup broth and 1 tbsp Shaoxing wine. Set aside. This will be used to loosen and finish the noodles while stir-frying.

In a medium bowl whisk together 3 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tbsp oyster sauce, 1 tsp sugar, 1 tsp cornstarch and 1 tsp white pepper until smooth. Taste: it should be savory with a hint of sweetness. Adjust salt or soy if needed. Keep sauce nearby.

If using chicken (or another protein), toss the thin slices with 1 tsp light soy sauce and 1 tsp cornstarch. Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tbs neutral oil, spread to coat, then add the chicken in a single layer. Sear, stirring occasionally, until cooked through and lightly browned, about 3–4 minutes depending on thickness. Remove chicken to a plate and reserve any flavorful browned bits in the wok.

With the wok still over high heat, add the remaining 1 tbs neutral oil if needed. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not browned. Add red bell pepper, carrots and snow peas and stir-fry 1–2 minutes until vegetables are bright and just tender-crisp. Add bean sprouts (if using) and half of the sliced scallions and toss another 30 seconds.

Return the cooked chicken (or other protein) to the wok. Add the cooked noodles and pour the prepared sauce over everything. Toss vigorously with tongs or two spatulas to evenly coat. If the mixture looks dry or the sauce is thick, add the reserved broth/Shaoxing mixture a little at a time (up to the full cup) to loosen the noodles and create a glossy sauce. Stir-fry and toss for 1–2 minutes until noodles are hot and sauce clings to them.

Taste and adjust seasoning: add salt, white pepper, or another splash of soy if needed. Turn off the heat and drizzle the 1/2 tsp toasted sesame oil over the noodles, tossing to combine. Garnish with remaining sliced scallions.