Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your choice. This takeout mainstay comes down to the right sauce and the right noodles – then you’re just 6 minutes away from noodle heaven!
Lo Mein Noodles
The actual noodles pictured above were my dinner last night, albeit I was a little heavy handed with a big dollop of chilli sauce that had me gasping and sweating (and swearing) through every bite.
Don’t fear, it was self inflicted torture. Those red strips you see are capsicum / bell peppers, not chilli. There is no sign of chilli in this recipe – Lo Mein is not spicy!!!!
What goes in Lo Mein Noodles
Here’s what goes into the noodles (see below for sauce):
• Lo Mein noodles – for takeout style, use fresh yellow noodles (usually labelled “egg noodles”) that are about 3mm / 1/8″ thick. By “fresh”, I mean the ones you get in the fridge section of grocery stores (Aussies – Coles, Woolies etc, find it in the pasta section of fridge). These noodles have the chewy, slippery texture you love about take out.
Next best is dried egg noodles, or vac packed “fresh” egg noodles.
But really, you can also totally make Lo Mein with any noodles – thick, thin, fresh, dried, egg or rice – or ramen noodles, or even spaghetti or other long pasta. Lo Mein doesn’t judge! This is going to be delish with ANY type of noodles (or pasta – trust me, no one will know!).
• Protein – use either chicken, pork, beef, turkey, prawns/shrimp or tofu. Directions on how to cut and cook with each of these included in the recipe (PS hard tofu is so delish in this!)
• Vegetables – I used capsicum/bell peppers, carrot and green onion. Use 5 cups in total (packed) of whatever vegetables you want. Plus 1/2 an onion and garlic – these are part of the flavour base!
Lo Mein Sauce
A gold standard Lo Mein calls for a great Sauce – and here’s what you need for truly takeout grade Lo Mein! You see these ingredients in virtually every one of my stir fries and noodles – they’re the holy grail of Chinese cooking!
Dark soy sauce is labelled as such on the bottle, and sold at most large grocery stores nowadays. It adds colour and flavour to the dish – notice how my noodles are nicely bronzed? Thank you Mr Dark Soy!
Soy Sauce – the other one can be any generic soy sauce or light soy sauce (bottle will be labelled as such). This soy sauce adds salt and some flavour to the dish, but it doesn’t stain the noodles like dark soy.
Chinese cooking wine (Shaoxing wine) is an essential ingredient for making truly “restaurant standard” Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – sub both the cooking wine AND water with low sodium chicken broth/stock, reduce light soy sauce to 1.5 tbsp.
Lo Mein making TIPS!
The making part is a breeze – and moves super fast, so make sure you have all the ingredients ready to toss into the wok!
Here are some tips to make your Lo Mein cooking life a breeze, even if you’re a first timer:
Be prepared! As with all stir fries and noodles, have everything chopped and ready to toss straight in because once you start cooking, it moves FAST! You’ll be done 5 – 6 minutes.
Double duty sauce – whatever protein you use, season it with some of the Sauce before cooking. Makes it extra tasty!
TWO wooden spoons will make your tossing life a whole lot easier
Wok or skillet – you don’t have to cook stir fries in a wok, but it does make it easier to toss enthusiastically, as is called for with stir fries. If you don’t have a wok, just use a very large skillet, preferably one heavy based that holds heat well.
Keep things MOVING! Once you start cooking, keep stirring for the whole time otherwise things will start stewing i.e. leeching liquid. This will make your vegetables soggy and your noodles watery.
CRISP tender vegetables – all stir fries and noodles are supposed to have “crisp tender” vegetables, meaning the vegetables are just cooked but are still a tiny bit raw inside. This not only retains their flavour, colour and nutrients better, but also is integral to the dish because overcooked vegetables leech water which waters down the flavour of the sauce.
These Lo Mein Noodles have enough vegetables in them to make it a complete meal, but if you’re really busting for some extra greens, you can either cram in another 2 cups or so of vegetables (ideally something like shredded cabbage, spinach or bean sprouts that are “noodle shaped” once cooked so they kind of disappear into the noodles), or add a Side Salad like one of these:
Side salad suggestions
And with that, I get to sign off. It’s your turn. Go forth and be a Noodle Master! And remember, toss with abundance! That is the very essence of stir fried noodles. Toss, toss, toss!! – Nagi x
Watch how to make it
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Lo Mein Noodles
Ingredients
- 1.5 tbsp vegetable or peanut oil
- 2 garlic cloves , finely minced (Note 1)
- 1/2 onion , finely sliced
- 300g / 10oz chicken or other protein , sliced 0.5cm / 1/5″ thick (Note 2)
- 2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons
- 1 large red capsicum / bell pepper , sliced (or 2 small)
- 6 green onions , cut into 5 cm/2” lengths
- 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried)
- 1/4 cup (65ml) water
Sauce:
- 4 tsp cornflour / cornstarch
- 2 tbsp dark soy sauce (Note 4)
- 2 tbsp soy sauce or light soy sauce (Note 4)
- 1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
- 1 tsp white sugar (omit if using Mirin)
- 1/2 tsp sesame oil , toasted, optional (Note 6)
- 1/4 tsp white pepper (sub black)
Garnish (optional):
- Green onion , finely sliced
Instructions
- Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
- Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
- Heat oil in a wok or large heavy based skillet over high heat until smoking.
- Add onion and garlic, stir 30 seconds.
- Add chicken, stir until white on the outside, still raw inside – 1 minute.
- Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
- Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
- Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
- Serve immediately, garnished with extra green onions if using.
Recipe Notes:
- Beef, pork, turkey – slice and cook per recipe
- Ground / mince meat – cook garlic and onion per recipe, then cook ground / mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe.
- Hard tofu – cut into 1 x 4cm / 1/3 x 1.5″ batons, cook per recipe.
- Prawns/shrimp – use small peeled, cook per recipe.
- More veggies – use another 2 1/2 cups chopped veggies.
- Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)
- Soy Sauce – ordinary all purpose soy sauce, they just say “soy sauce” on the label (eg. Kikkoman). Can also use Light soy sauce – bottle is labelled as such.
Nutrition Information:
Noodle Lovers – wait!
Your life will not be complete without these noodles too!
Life of Dozer
You wouldn’t believe how often people ask me if I crimp his ears…. NO I DO NOT!!! 😂
(Though I cannot blame anyone for asking, being the crazy Dog Lady that I am)
Wow. I asked myself why I would ever need to go to a Chinese restaurant now that I have this recipe. I subbed celery for the peppers but otherwise followed the recipe (oh – the noodles were just spaghetti cooked al dente). I’ve shared with six people, and they are all going to make it! I love that I had all the ingredients. I did not love being unable to sleep last night and drooling over how delicious it was and trying not to get up and go have some!
So sorry to say this, But wow, So Salty!! Used shrimp instead of chicken and low sodium soy sauce. I think too much soy. Noodles had a low sodium content.
It was good, but I doubled the sauce and added extra soy.
Recipe was excellent.
I made noodles with whole wheat thin sphagetti and it came out so good.
I was not sure if I could make noodles with pasta and a quick google search brought me to your recipe. I liked the emphasis on the finer points . Thank you for sharing it.
Made this sauce to the T and it came out delicious. Did double the amount because I added extra vegetables like water chestnuts, baby Bella mushrooms and zucchini. Protein of choice was shrimp, delicious!
+I’ve made this twice now (finally found the dark soy). I found the sauce to be way too thick (possibly because the prepackaged noodles I buy you can microwave without water). So I just added 1/2 to 3/4 cup more water and that seemed to work.
I tried this last night and misread the amount of cornstarch! i put 4 tablespoons! it was so gelatinous! and i couldn’t find any dark soy so i think it could have been much better than my attempt! but the flavor was pretty nice. i will try again when i have the correct ingredients.
I love this stir fry! Doubled the sauce and veggies used, carrots, capsicum, Chinese greens, cabbage and shallots. Just devine. I recommend doubling the sauce even if everything else isn’t. Water added at the end to loosen things was a good idea Nagi. Yummmm ❤️
I have been making my own version of Lo Mein, and my guys loved it, but decided to look up a recipe for variation tonight. This is now my go to saved recipe. My guys loved it so much that I can never go back to my old recipe! Great job!!!!
Wow. I made this last night, followed recipients a T, however using prawns as my protein. Absolutely amazing. Like I bought it from a restaurant. It was so good I woke up during the night to have the left overs and my kids were one step ahead of me and it was all gone. Will make this again for sure. Delicious
Saw the recipe pop up on FB, so decided to make it for lunch! I made a rookie mistake & made the sauce with the 4T cornstarch, then decided to NOT use a protein, and just go all veggies. I would recommend 2T max cornstarch for veggies only – OR – add more water to thin the sauce. Mine was absolutely delicious, just thick, because I went with it as-is! I used 2 bricks of Ramen, so about 6-ish oz. Really good! (And better than Panda!!!!!)
The recipe calls for 4t (teaspoons) not 4T (tablespoons) that you used, that’s why yours came out to0 thick.
TB is tablespoon
I made this for my family and they loved it.
Very tasty, thanks!
Just a little less white pepper for me but still … Yesssss!!!! Definitely a save! My family enjoyed it so much.
I’ve made this recipe several times. It’s easily adaptable especially in the sense of scalability. Always a hit @ my house
Love this recipe.. my go to for a quick, delicious and easy dinner!!
The noodle amount was way too much. They overflowed my largest frying pan and I couldn’t manage to stir them. Could have gone with about a third of the noodles.
Made this today. Used 4Tbls of regular soy sauce because I didn’t have dark soy and angel hair because…. I just like it. It was great! Gonna get some dark soy now. Looking forward to trying this with. Only complaint is that it needed more salt to us which was quickly remedied by adding a little soy to taste. Great recipe! Will make again!😀 Thanks for this!
A delicious and super easy recipe. I added a dollop of the crunchy chilli sauce on top. Definitely will make it again.
Made this. Easy to follow recipe. Did not use the dark soy, used low sodium type and shrimp and mushrooms. FANTASTIC ! Tyvm