Lo Mein Recipe
A flavorful noodle dish with the rich, savory taste of a perfectly balanced sauce, Lo Mein offers the convenience of a quick preparation and the adaptability of various vegetables and proteins. Achieve a taste reminiscent of classic takeout by focusing on mastering the sauce.
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Servings: 3
Ingredients
- 1 large red bell pepper sliced thinly
- 2 medium carrots peeled and cut into matchsticks
- 2 tablespoons dark soy sauce
- 1/2 onion finely sliced
- 1 tablespoon Chinese cooking wine or Mirin
- 1.5 tablespoons vegetable or peanut oil
- 1 teaspoon white sugar omit if using Mirin
- 4 teaspoons cornstarch
- 6 green onions cut into 2-inch segments
- 300 g 10oz chicken or alternative protein, sliced 0.5cm thick
- 1/4 teaspoon white pepper or black as substitute
- 2 garlic cloves finely minced
- 1 tablespoon soy sauce or light soy sauce
- 1/2 teaspoon toasted sesame oil optional
- 500 g 1lb fresh Lo Mein or medium egg noodles, cooked per instructions
- 1/4 cup 65ml water
Optional Garnish:
- Finely sliced green onion
Instructions
- In a small bowl, whisk the cornstarch and dark soy sauce until smooth, then incorporate the remaining sauce components.
- Transfer 2 teaspoons of the sauce mixture to a separate bowl and coat the sliced chicken thoroughly.
- Heat oil in a wok or heavy skillet over high flame until visibly smoking.
- Introduce the onion and garlic; stir-fry briefly for about 30 seconds.
- Add the marinated chicken, stirring constantly until the surface turns opaque, leaving the interior slightly raw—approximately 1 minute.
- Toss in the carrots and bell pepper, cooking for 2 minutes or until the chicken is cooked through.
- Add the prepared noodles, reserved sauce, and water, then mix vigorously using two wooden spoons for 30 seconds.
- Stir in the green onions and continue tossing for another minute until the noodles are evenly coated in sauce.
- Serve immediately, optionally topped with additional sliced green onions.
Notes
Garlic: Avoid pre-minced garlic or presses as they can make the garlic watery, leading to splattering in hot oil. Finely chopping or slicing is preferable.
Protein Variants: Suitable alternatives include beef, pork, turkey, prawns, tofu, or ground meat. Adjust cooking technique accordingly.
Noodle Options: While fresh Lo Mein noodles are preferred, any medium egg noodles or dried noodles like ramen (200g) can be substituted.
Soy Sauce Guide: Dark soy provides a deeper flavor and darker color. If unavailable, substitute with regular or light soy sauce.
Cooking Wine: Shaoxing wine is recommended. Alternatives include Mirin, cooking sake, or dry sherry. For a non-alcoholic version, use low-sodium chicken broth in place of both wine and water, and reduce the soy sauce.
Sesame Oil: Use toasted sesame oil for richer flavor; it's typically brown in color and more aromatic than the pale untoasted version.