Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a rapid boil. Add the egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh/ refrigerated, 5–7 for dried). Stir occasionally to prevent sticking. Reserve 1/2 cup (120 ml) of the cooking water, then drain the noodles and toss immediately with 1 teaspoon sesame oil to keep them from sticking.

Make sauce

In a bowl, whisk together 1/3 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon dark soy sauce (if using), 1 teaspoon sugar, 1 teaspoon cornstarch, and 2 tablespoons cold water until smooth and no cornstarch lumps remain. Set aside.

Pat the chicken slices dry. In a small bowl mix 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Add the chicken and toss to coat. Let sit while preparing vegetables (5–10 minutes) so flavors absorb.

Heat 1 tablespoon of the neutral oil in a large wok or heavy skillet over high heat until shimmering. Add the marinated chicken in a single layer and sear, stirring, until cooked through and lightly browned, about 2–4 minutes depending on thickness. Remove the chicken to a plate and keep warm.

In the same wok or skillet, add the remaining 1 tablespoon oil and heat over high heat until hot but not smoking. Add the minced garlic and ginger and stir-fry quickly (10–15 seconds) until fragrant—do not let burn.

Add the white and light green parts of the sliced green onions, the julienned carrot, bell pepper, and snow peas. Stir-fry on high heat for 1–2 minutes so vegetables remain crisp-tender.

Add the napa cabbage (or bok choy) and bean sprouts if using. Continue stir-frying for another 30–45 seconds until the cabbage begins to wilt but still has some texture.

Return the cooked chicken (if using) to the wok. Add the drained noodles on top of the vegetables and chicken.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it evenly over the noodles and vegetables. Toss everything together using tongs or two spatulas, turning and flipping the noodles so the sauce coats all ingredients. If the mixture seems dry or the sauce is too thick, add 1–3 tablespoons of the reserved noodle cooking water a little at a time until you reach a glossy, clingy sauce that coats the noodles.

Stir-fry for 1–2 more minutes on high heat so the sauce thickens and everything is hot. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if desired. Finish with a grind of white or black pepper and the remaining green onion tops.

Remove from heat and transfer to a serving plate. Sprinkle toasted sesame seeds (if using) over the top and drizzle a few drops of sesame oil if you want extra aroma. Serve immediately.