Lo Mien Recipe
Make Lo Mien Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Sauce
Proteins & Vegetables
Aromatics & Oil
Method
Noodles & Sauce
Prepare noodles
Bring a large pot of water to a rolling boil. Add the egg noodles and cook 1–2 minutes less than package instructions so they remain slightly underdone (typically 3–5 minutes for fresh; 6–7 for dried). Stir gently to prevent sticking. Drain and immediately rinse briefly under hot running water to stop cooking and remove excess starch. Toss with 1 teaspoon neutral oil to keep separate and set aside.
Mix sauce
In a bowl, combine low-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken or vegetable stock, sugar, and cornstarch. Whisk until smooth and cornstarch is dissolved. Set aside.
Proteins & Vegetables
Prep protein
If using chicken: season the thin slices with a pinch of salt and 1/8 tsp white pepper. Optionally toss with 1/2 tsp of cornstarch for more velvety texture. If using tofu, press and cube; if shrimp, peel and devein.
Cook protein
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the protein in a single layer and stir-fry until just cooked through and lightly browned (chicken ~2–3 minutes; shrimp ~1–2 minutes). Remove protein to a plate and reserve.
Stir-fry vegetables
Return the wok to high heat and add the remaining 1 tablespoon neutral oil. Add minced garlic and minced ginger; stir-fry 10–15 seconds until fragrant but not browned. Add julienned carrots and snap/snow peas; stir-fry 30–45 seconds. Add sliced cabbage and the white parts of the scallions; stir-fry another 30–45 seconds until vegetables are crisp-tender.
Assembly & Finish
Raise heat to very high. Return cooked protein to the wok with vegetables and toss to combine.
Add the drained noodles to the wok, spreading them across the surface. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and stir-fry for 1–2 minutes, making sure the sauce evenly coats noodles and everything heats through. If mixture seems dry, add 1–2 tablespoons water or stock to loosen and continue tossing.
Taste and adjust seasoning: add up to 1/2 teaspoon salt or more soy sauce if needed. Sprinkle remaining scallion green tops over the noodles. Drizzle toasted sesame oil over the top and give one final toss.
Transfer to a serving platter or individual bowls and serve immediately while hot.