Classic Chinese Lo Mein
A beloved Chinese takeout classic, this Lo Mein features tender egg noodles stir-fried with your choice of protein and crisp vegetables in a savory, umami-rich sauce. Achieve authentic flavor and texture right in your own kitchen.
🧂 Ingredients
- 400 g Dried egg noodles(Look for fresh or dried lo mein noodles. If using dried, cook according to package directions until al dente.)
- 200 g Chicken breast or thigh, or thinly sliced beef sirloin(Slice thinly against the grain for tenderness. Marinate briefly with 1 tsp soy sauce and 1 tsp cornstarch for extra flavor and texture.)
- 200 g Napa cabbage(Cut into bite-sized pieces.)
- 1 medium Carrots(Peeled and julienned (cut into thin matchsticks).)
- 100 g Fresh bean sprouts(Rinsed and drained.)
- 3 tbsp Soy sauce(Use low-sodium soy sauce if preferred.)
- 2 tbsp Oyster sauce(Adds depth and umami. Available at Asian markets or well-stocked supermarkets.)
- 1 tbsp Toasted sesame oil(Adds aroma and nutty flavor. Use toasted for best results.)
- 2 tbsp Vegetable oil or other high-heat cooking oil(For stir-frying.)
- 2 cloves Garlic(Minced (optional, for added flavor).)
- 1 tsp Ginger(Minced or grated (optional, for added flavor).)
👨🍳 Instructions
- 1
Prepare the noodles: Cook the egg noodles according to package directions until they are al dente (tender but still have a slight bite). Drain them thoroughly and immediately toss with 1/2 tablespoon of the sesame oil to prevent sticking and add flavor. Set aside.
⏱️ 8-10 minutes - 2
Prepare the sauce: In a small bowl, whisk together the soy sauce and oyster sauce. Set aside.
⏱️ 1 minute - 3
Stir-fry the protein: Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat until shimmering. Add the thinly sliced chicken or beef and stir-fry quickly until just cooked through and lightly browned, about 2-3 minutes. If using, add minced garlic and ginger during the last 30 seconds. Remove the protein from the wok and set aside.
⏱️ 3 minutes - 4
Stir-fry the vegetables: Add the remaining 1 tablespoon of cooking oil to the hot wok. Add the julienned carrots and stir-fry for 1-2 minutes until slightly tender-crisp. Add the chopped cabbage and stir-fry for another 2-3 minutes until it begins to wilt but still retains some crunch. Add the bean sprouts and stir-fry for just 30 seconds to a minute until they are slightly softened.
⏱️ 4 minutes - 5
Combine and finish: Return the cooked protein to the wok with the vegetables. Add the cooked noodles and pour the prepared soy sauce and oyster sauce mixture over everything. Add the remaining 1/2 tablespoon of sesame oil. Toss vigorously using tongs or spatulas for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and everything is heated through. The sauce should thicken slightly.
⏱️ 3 minutes - 6
Serve immediately: Divide the Lo Mein among serving bowls and enjoy hot.
⏱️ 1 minute
💡 Pro Tips
- ✓Achieve 'wok hei' (breath of the wok) by using high heat and not overcrowding the pan. Cook in batches if necessary.
- ✓Don't overcook the noodles; they will continue to cook slightly in the wok. Aim for al dente.
- ✓Ensure all ingredients are prepped and within reach before you start stir-frying, as the process is very fast.
- ✓For a richer flavor, add a splash of Shaoxing wine (Chinese cooking wine) when stir-frying the protein.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetable Lo Mein: Omit the protein and add more vegetables like broccoli florets, bell peppers, snow peas, or mushrooms.
- Shrimp Lo Mein: Substitute shrimp for chicken or beef. Add shrimp during the last 1-2 minutes of stir-frying the protein, as they cook very quickly.
- Pork Lo Mein: Thinly sliced pork shoulder or tenderloin works well.
- Add a pinch of white pepper to the sauce for a subtle kick.