Plain Lo Mein Recipe

Name: Z Poke Bowl & Boba Teas Plain Lo Mein Recipe
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 12 oz egg lo mein noodles (or fresh Chinese-style wheat noodles); 3 tbsp low-sodium soy sauce; 1 tsp dark soy sauce (optional, for color); 1 tsp sesame oil; 1 tbsp oyster sauce (optional for umami); 3 tbsp water or low-sodium chicken/vegetable broth (for sauce); 1 tsp cornstarch; 2 tbsp neutral oil (vegetable, canola, or peanut); 3 cloves garlic, minced; 1 tsp ginger, peeled and minced; 3 stalks scallions (green parts), thinly sliced; 1 cup shredded cabbage or napa cabbage (optional); 1 medium julienned carrot (optional); 1 tsp white pepper; 1 tsp granulated sugar; 0.5 tsp salt; 1 tsp toasted sesame seeds (optional); 1 stalk additional scallions for garnish

Inspired by Z Poke Bowl & Boba Tea

Time25m

Serves3

Make Plain Lo Mein Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz egg lo mein noodles (or fresh Chinese-style wheat noodles)

3 tbsp low-sodium soy sauce

1 tsp dark soy sauce (optional, for color)

1 tsp Toasted sesame oil

1 tbsp oyster sauce (optional for umami)

3 tbsp water or low-sodium chicken/vegetable broth (for sauce)

1 tsp Cornstarch

Aromatics & Vegetables

2 tbsp neutral oil (vegetable, canola, or peanut)

3 cloves Garlic, minced

1 tsp ginger, peeled and minced

3 stalks scallions (green parts), thinly sliced

1 cup shredded cabbage or napa cabbage (optional)

1 medium julienned carrot (optional)

Finishing & Seasoning

1 tsp White pepper

1 tsp granulated sugar

1/2 tsp Celtic sea salt

1 tsp toasted sesame seeds (optional)

1 stalk additional scallions for garnish

Method

Noodles & Sauce

Prepare the noodles

Bring a large pot of water to a rolling boil. Add a pinch of salt. Cook the egg lo mein noodles according to package instructions until just tender (al dente). Fresh noodles usually take 1–3 minutes, dried about 6–8 minutes. Reserve 1/2 cup of the cooking water, then drain noodles and toss with 1/2 teaspoon sesame oil to prevent sticking. Set aside.

Make the sauce

In a small bowl, whisk together low-sodium soy sauce, dark soy sauce (if using), oyster sauce, 3 tablespoons water or broth, sesame oil, sugar, and cornstarch until smooth. Set aside. The cornstarch will help the sauce cling to the noodles.

Aromatics & Vegetables

Heat a large wok or wide skillet over medium-high heat until very hot. Add the neutral oil and swirl to coat. Add the minced garlic and minced ginger and stir-fry 15–20 seconds until fragrant but not browned.

If using carrot and cabbage, add the carrot first and stir-fry 30–45 seconds until it begins to soften. Add the shredded cabbage and the white parts of the sliced scallions and continue to toss for another 30–45 seconds so the vegetables are crisp-tender. Season lightly with a pinch of salt.

Push the vegetables to one side of the wok (or remove briefly if needed) and add the cooked noodles to the hot pan. Spread them out so they have contact with the pan and allow them to heat through for 20–30 seconds, tossing gently to separate any clumps.

Combine & Finish

Give the prepared sauce another quick stir (cornstarch may have settled), then pour it evenly over the noodles and vegetables. Toss vigorously with tongs or two spatulas to coat everything. If the mixture looks dry or the sauce is too thick, add reserved cooking water 1 tablespoon at a time until the sauce reaches a glossy, clingy consistency (you may not need all the water).

Stir in white pepper and adjust salt to taste. Toss in the scallion greens and allow them to warm for 15–20 seconds. Finish with a drizzle (about 1/2 teaspoon) of sesame oil for aroma if desired.

Transfer lo mein to a serving platter or individual bowls. Garnish with toasted sesame seeds and additional sliced scallions. Serve immediately.