Lo Mein Recipe

Cook the noodles

Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until just tender (al dente). Drain and rinse briefly under cold water to stop cooking and prevent sticking. Toss with 1 teaspoon sesame oil to keep separated and set aside.

Make the sauce

In a bowl, whisk together soy sauce, oyster sauce, hoisin (if using), chicken/vegetable stock, sesame oil, and cornstarch until smooth. Set aside. The cornstarch will slightly thicken the sauce when heated.

Heat a large wok or heavy large skillet over medium-high heat until very hot. Add vegetable oil and swirl to coat. Add minced garlic, minced ginger, and the white parts of the sliced green onions. Stir-fry for 20–30 seconds, until fragrant but not brown.

Add the denser vegetables first: shredded carrot, sliced mushrooms, and bell pepper. Stir-fry 1–2 minutes until they begin to soften.

Add snap peas and sliced cabbage and continue to stir-fry another 1–2 minutes. You want the vegetables bright and slightly crisp — do not overcook.

Push vegetables to the sides of the wok to create a space in the center. Add a small drizzle of oil to the center if pan is dry and add the cooked protein (chicken, tofu, shrimp, or beef). Stir for 1–2 minutes just to reheat and combine with aromatics.

Add the cooked noodles to the wok and pour the sauce over top. Using tongs or two spatulas, toss everything together constantly so noodles are evenly coated and the sauce comes to a gentle simmer. Cook 1–2 minutes until sauce thickens slightly and coats the noodles and vegetables.

Taste and adjust seasoning with salt and black pepper and red pepper flakes if using. If sauce is too dry, add up to 2 tablespoons more stock or a splash of soy sauce. If too salty, add a teaspoon of sugar or a splash more stock.

Stir in the green parts of the sliced green onions and remove from heat. Sprinkle with toasted sesame seeds and chopped cilantro or extra scallion if desired. Serve immediately with lime wedges on the side.