Lo Mein Recipe

1. Cook noodles

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente (usually 4–6 minutes). Drain and rinse briefly under cool water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

2. Whisk together soy sauce, oyster sauce, sesame oil, dark soy (if using), sugar, cornstarch and warm water in a small bowl until smooth. Taste and adjust seasoning — it should be savory with a touch of sweetness. Keep sauce nearby.

3. Mince the garlic and grate or finely mince the ginger. Slice green onions into 1-inch pieces, keeping whites and greens separate. The white parts will be used while stir-frying; reserve green tops for garnish.

4. Prepare the vegetables: julienne the carrot, thinly slice cabbage/bok choy and bell pepper, trim ends from snap peas. Vegetables should be cut to similar thickness so they cook evenly.

5. Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Add carrots and bell pepper and stir-fry 1–2 minutes until slightly softened. Add snap peas and cabbage and stir-fry another 1–2 minutes until crisp-tender. Transfer vegetables to a bowl and keep warm.

6. Pat protein dry and season lightly with 1/8 tsp salt and a pinch of pepper. For chicken or pork: heat 1 tablespoon oil in the wok over high heat until shimmering, add meat in a single layer and stir-fry 2–4 minutes until cooked through and just browned. Transfer to bowl. For shrimp: stir-fry 2 minutes until pink and opaque, then transfer. For tofu: add 1–2 tbs oil and fry cubes until golden on all sides, 4–6 minutes, then transfer.

7. Return wok to high heat and add the remaining 1 teaspoon oil. Add the garlic, ginger and the white parts of the green onions; stir-fry 20–30 seconds until fragrant but not burned.

8. Add the cooked noodles and toss quickly to combine and warm through (about 30–60 seconds).

9. Pour the prepared sauce over the noodles and toss continuously so the sauce thickens and coats noodles evenly, 30–60 seconds. If sauce is too thick, add 1–2 tablespoons hot water to loosen.

10. Add the cooked vegetables and protein back into the wok. Toss everything together for another 30–60 seconds until heated through and well coated. Adjust seasoning with remaining 1/8 tsp salt and 1/8 tsp pepper if needed.

11. Turn off the heat, stir in sesame oil (if not already in sauce) and transfer to a serving platter. Garnish with sliced green onion tops and toasted sesame seeds.