Plain Lo Mein Noodles Recipe
Savor the simplicity and depth of Lo Mein Noodles – Classic HK Style, a timeless Cantonese favorite that brings bold umami flavor to the forefront with just a handful of ingredients.
In just minutes, this wok-seared noodle dish delivers smoky aromas, silky texture, and savory sauce—all with minimal effort and maximum satisfaction.
What You’ll Need for These Lo Mein Noodles – Classic HK Style
- Fresh egg noodles (about 300 g) – The foundation of this dish, delivering that essential springy-chewy texture Hong Kong-style lo mein is known for.
- Oyster sauce – Rich, sweet-savory, and deeply umami, this thick sauce is the heart of the dish’s complex flavor.
- Soy sauce – Brings in saltiness and depth, tying the noodles and other sauces together beautifully.
- Dark soy sauce – Adds a richer color and a touch of molasses-like sweetness to balance the saltiness.
- Peanut oil – Used for wok-searing, it infuses the noodles with a nutty fragrance and subtle flavor boost.
Quick & Flavorful: How to Make Lo Mein Noodles – Classic HK Style
Start by boiling your egg noodles until just cooked—fresh ones only take a couple of minutes. While they cook, heat a wok until smoking hot and swirl in peanut oil. Turn off the heat once the oil smokes, preserving its aroma.
Toss in the cooked, drained noodles along with oyster sauce, soy sauce, and dark soy sauce. Stir quickly to coat every strand with the glossy, flavorful blend. Taste and tweak the seasoning if needed, then serve immediately while steaming hot.
Pro Tips & Flavor Swaps for Your Best Lo Mein Yet
For a perfect wok hei (that smoky, charred aroma), make sure your wok is searing hot before the noodles go in—this quick sear is the soul of Hong Kong-style lo mein. Don’t overcook your noodles; they should be just tender with a slight bounce. Fresh egg noodles are ideal, but if you’re using dried, rinse them in cold water after cooking to stop the cooking process and maintain their bite.
If you’d like to add some texture, feel free to toss in some blanched bean sprouts or scallions at the end. Craving protein? Stir in slices of char siu pork or scrambled egg for a satisfying twist that still respects the simplicity of the original.
Leftover Noodles? Here’s How to Keep Them Tasty
Store any remaining lo mein noodles in an airtight container in the fridge for up to three days. When reheating, splash in a little water or broth before microwaving or stir-frying to restore moisture and loosen the sauce. These noodles aren’t ideal for freezing as the texture tends to break down, so enjoy them fresh if possible.
Plain Lo Mein Noodles Recipe
Ingredients
- 3 tablespoons oyster sauce
- 2 to 3 tablespoons peanut oil
- 1.5 teaspoons dark soy sauce
- 300 grams fresh egg noodles approximately 2 servings
- 1.5 tablespoons soy sauce
Instructions
- Bring a pot of water to a rolling boil and add the egg noodles. Cook until tender; fresh noodles typically require just a few minutes. For dried varieties, adhere to the instructions on the packaging.
- As the noodles cook, preheat a wok until it begins to smoke. Pour in the peanut oil, allowing it to reach its smoke point. Once the oil is aromatic and lightly smoking, switch off the heat.
- Immediately drain the cooked noodles, shaking off excess water. Transfer them into the wok and add the oyster sauce, soy sauce, and dark soy sauce. Toss thoroughly until the noodles are uniformly coated and the sauces are well incorporated.
- Taste and adjust seasoning as needed, since sodium content can vary by brand of sauce.
