Lo Mein Recipe

In a small bowl whisk together soy sauce, oyster or mushroom sauce, sesame oil, hoisin, shaoxing wine, sugar and white pepper until sugar dissolves.

In a separate small cup, mix cornstarch with 2 tablespoons cold water to form a slurry and whisk into the sauce; set sauce aside.

Bring a large pot of salted water to a rolling boil. Cook noodles according to package instructions until just tender (al dente). Fresh egg noodles usually take 2–4 minutes, dried 6–8 minutes. Drain and toss with 1 teaspoon oil to prevent sticking; set aside.

Pat protein dry and, if using chicken or pork, cut into thin 1/8–1/4" slices. If using tofu, press and cut into 1/2" cubes. If using shrimp, leave whole or butterfly if large.

Cook protein

Heat a large wok or wide heavy skillet over high heat until very hot. Add 1½ tablespoons vegetable oil and swirl to coat.

Add protein in a single layer and spread out to get quick sear. For chicken or pork cook 2–3 minutes per side until cooked through; for shrimp cook until pink and opaque 1–2 minutes per side; for tofu cook until golden and slightly crisp, about 3–4 minutes, turning as needed. Remove protein to a plate and tent to keep warm.

Return wok to high heat, add remaining 1½ tablespoons oil. When it shimmers add minced garlic, ginger and the white parts of the scallions; stir-fry 15–20 seconds until fragrant but not browned.

Add carrots, bell pepper, and snap peas; stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

Add napa cabbage or bok choy and cook another 30–45 seconds until leaves wilt but still have texture.

Return the cooked protein to the wok and add the drained noodles. Toss briefly to combine ingredients.

Pour the prepared sauce over the noodle mixture. Using tongs or two spatulas, toss vigorously for 1–2 minutes to fully coat noodles and allow sauce to thicken and cling. If sauce seems too thick, add 1–2 tablespoons water or chicken/vegetable stock to loosen.

Taste and adjust seasoning: add a pinch of salt or a splash more soy sauce if needed. Stir in the green parts of the scallions.

Remove from heat and transfer to a serving platter.

Garnish with toasted sesame seeds, extra sliced scallions and a drizzle of chili oil or crushed red pepper if using. Serve immediately.