Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your choice. Takeout gold standard 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)
We’ve had these noodles twice in the last week and a half and they’re on the menu for next week as well. So delish with tofu. Thanks Nagi, you’re the best!
Another winner, Thankyou Nagi. I made it with firm tofu. Making it again tonight with seafood. 💜
Made this for the first time tonight – a huge hit with the family including a picky teen! I used the subs as I couldn’t find mirin (had cooking sherry) and it was still great. Also added in some Bragg’s liquid soy seasoning which was nice (did not have dark soy sauce).
Great recipe. Second time I’ve made it – unfortunately this time I didn’t read it properly and added 4 TABLEspoons of cornflour. Fail! Will definitely make again with correct quantities 😀
yummy noodles
amazing sauce! I added more veggies too because I have a lot of them sitting in my fridge. I made it last week then made it again yesterday using vermicelli noodles and it still worked!
Hi!
I really want to try this recipe but I haven’t been able to find dark soy sauce, but I found a sweet soy sauce. Would that work instead?
Hi Ashley, sweet soy is different unfortunately, use the sub I have noted in the recipe notes 🙂 N x
Much better than takeaway.
Hi let me start by saying I am a huge fan of everything that you make. I made this dish tonight. I did the velveting to my chicken as I prepared all of the ingredients. I must make it again because My first mistake was my wok. As soon as I added my protein the sugars from the sauce began to stick and burn to the bottom and sides. Second mistake was my noodles were much smaller in thickness and maybe I was supposed to pull them apart before adding to the pot. Because after I added them and added the water they remained clumped together. I kept adding more water to help hydrate them And yes they were the fresh refrigerated egg noodles. I will make again very soon. The flavor is superb and everyone Said it was amazing and loved the dish.
Hi Christina, sorry you had issues here!! Sounds like the wok may of been a little too hot and you needed slightly more oil. Did you cook the noodles/prep them as per the packet instructions? N x
Hello Nagi, I was wondering if you know how to get that smokey flavor in the lo-mein ? That flavor is so good, but not sure how I could replicate this at home.
I made this last weekend and it was great! Very similar to take out. I used dry noodles but I’ll make this again using fresh because it’s the slippery feel I like too. Tried this specifically because it doesn’t rely on hoisin sauce which I am tired of and seems overused in recipes.
Cooked this last night & it was a huge hit 👌 thank you for a lovely recipe, I will definitely be making this again, highly recommend anyone to make it to try for yourselves. 🤗
hi Ms. Nagi, how much regular soy sauce i should put f i dont have the dark soy sauce? thanks
Hi Rizalyn, The same amount of regular. I hope you love it! N x
I’m looking to make this I bought fresh ramen noodles from my local store they were in a cooler so they are it but frozen would I just boil in water for a quick minute and then let drain before using? Packaging didn’t come with instructions
Hi Christian, yes that’s exactly what I would do 🙂 N x
Hello! Can you please explain the difference between chow mein and lo mein?
Hi Capri, Chow mein are usually crispy noodles whereas Lo Mein are soft 🙂 N x
This tasted great and was super easy to make! Win-win situation!
Excellent Makena!! N x
Hi Nagi is there a replacement for the cornstarch and cornflour ? Can I use rice flour ?
Hi Marina, I imagine rice flour would work just as well here – N x
Made a vegetarian version today with all the vegetables listed plus added cabbage and mushrooms. It was delicious!
Perfect Yvette!!!
Lovely recipe, I only go to this site for Asian recipes. I’m Thai Australian and the recipe’s are amazing and give that fix I miss from my mother’s traditional dishes and Thailand when visiting family. Every dish I’ve made has been a winner in my household. This recipe was easy to follow and quick.
This was yummy 🙂
Thanks so much Stephanie! N x
Another winner. I used a piece of scotch fillet and carrot and beans. No spring onion or capsicum and it was delicious
Sounds great Jackie, it’s so versatile you can add whatever veggies you like! N x