Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain and rinse under warm water to stop cooking and remove excess starch. Toss with 1 teaspoon sesame oil to keep noodles from sticking; set aside.

Prep green onions

Trim and thinly slice green onions on the bias. Separate the white and light-green parts from the dark-green tops. Reserve tops for garnish.

In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, broth, and sugar until smooth. In a separate small cup, dissolve cornstarch in 1 tablespoon water to make a slurry and add to the sauce. Set the sauce aside.

If using chicken: pat slices dry and season lightly with 1/4 tsp salt and a pinch of pepper. Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add chicken in a single layer and stir-fry for 2–3 minutes until cooked through and lightly browned. Remove chicken to a plate. If using tofu: heat 1 tablespoon oil and pan-fry tofu cubes until golden on all sides, about 3–5 minutes; remove and set aside.

Return the wok to high heat and add the remaining 1 tablespoon neutral oil. Add the white parts of the green onions, minced garlic, and minced ginger; stir-fry for 15–20 seconds until fragrant (do not burn). Add carrots and bell pepper and stir-fry 1–2 minutes until they begin to soften. Add cabbage and bean sprouts and continue to stir-fry another 1 minute until vegetables are crisp-tender.

Return the cooked protein to the wok along with the cooked noodles. Pour the prepared sauce over everything. Toss vigorously with tongs or two spatulas for 1–2 minutes, tossing to coat evenly and allow the sauce to thicken and cling to the noodles. If the mixture seems dry, add 1–2 tablespoons water or broth to loosen.

Taste and adjust seasoning with the remaining 1/4 tsp salt and black pepper as needed. Stir in 1 teaspoon sesame oil for aroma. Toss in most of the green onion tops, reserving some for garnish.

Transfer to a serving platter, garnish with remaining green onion tops, and serve immediately.