Lo Mein Recipe

Prepare noodles

Bring a large pot of salted water to a rolling boil. Add noodles and cook according to package instructions until just al dente (usually 3–6 minutes for fresh, 8–10 for dried). Stir occasionally to prevent sticking. Drain and rinse briefly under warm water to stop cooking and separate noodles. Toss with 1 teaspoon neutral oil to prevent clumping and set aside.

Make sauce

In a bowl, whisk together soy sauce (6 tbs), oyster sauce (2 tbs or vegetarian mushroom sauce), dark soy sauce (1 tsp), sesame oil (1 tsp), cornstarch (1 tsp) and 3 tbs water until smooth. This yields a glossy sauce that will thicken when added to the hot wok.

Prep vegetables: mince garlic and ginger, julienne carrots, thinly slice onion and cabbage, halve snow peas and slice green onions. Keep components ready in separate bowls for quick cooking.

Heat a large wok or wide skillet over high heat until shimmering. Add 1 tbs vegetable oil and swirl. Add carrots and onion first; stir-fry 1–2 minutes until they begin to soften. Add cabbage and snow peas; stir-fry another 1–2 minutes until vegetables are bright and crisp-tender. Push vegetables up the sides of the wok to create space.

Add remaining 1 tbs oil to the cleared center, add minced garlic and ginger; stir 15–30 seconds until fragrant but not burnt. Quickly toss garlic/ginger with vegetables. Remove vegetables to a bowl and keep warm while you cook protein (or leave in wok if using tofu that was fried earlier).

If using meat, pat protein dry and thinly slice across the grain. Season with 1/2 tsp salt, 1/4 tsp pepper, 1 tsp light soy and 1 tsp cornstarch; toss to coat. If using tofu, press to remove excess moisture, cube and lightly dust with 1 tsp cornstarch; season with a pinch of salt and pepper.

Heat wok over high heat. Add remaining 1 tbs oil. When oil is hot and shimmering, add the protein in a single layer. For chicken or pork, stir-fry 2–4 minutes until cooked through and lightly browned. For shrimp, cook 1–2 minutes per side until pink and opaque. For tofu, fry 3–5 minutes turning until golden on most sides. Remove cooked protein to the bowl with vegetables.

Return the protein and vegetables to the hot wok. Add the drained noodles and pour the sauce over the top. Using tongs or two spatulas, toss vigorously to coat everything and to allow the sauce to heat and thicken. If the mixture seems dry, add 1–2 tbs water or chicken/vegetable broth and continue tossing.

Stir-fry for 1–2 more minutes until noodles are heated through and sauce clings to everything. Taste and adjust seasoning: add a splash more soy for saltiness, a pinch of sugar if too salty, or a few drops of sesame oil for aroma. Add white or black pepper to taste.

Turn off heat. Stir in sliced green onions and sprinkle sesame seeds and cilantro if using. Serve immediately.