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!
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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!
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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.
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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:
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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.
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Double duty sauce – whatever protein you use, season it with some of the Sauce before cooking. Makes it extra tasty!
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TWO wooden spoons will make your tossing life a whole lot easier
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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.
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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.
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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)
As Always Nagi, spot on! I added a handfull of beansprouts and some fine chopped ginger too. You are always my go to and have been for years now! ; )
I love this recipe so much that I keep a batch of the sauce made at all times in a squirt bottle in the fridge and I not only use it for lo mein, but for rice and ramen, too!
Thanks for introducing me to dark soy sauce and Shaoxing wine!
Another easy yummy dinner. Overcooked the noodles but the flavours are amazing!
I’ve made this for tonight’s tea – my partner is a shift worker and it seems quite portable. I found a half tin of baby corn in my “scraps” freezer. When it thaws I will drain and stir them in. (Don’t judge me – people are often horrified by what I put in my scraps freezer, but I’m still alive and kicking!!
Excellent recipe. Gives first class noodles that are hard to beat. I suggest adding cabbage to the vegetables and also to sprinkle with sesame seeds / ground cashews.
Kind request, your recipe directions could be more direct / less busy. I kept going back and forth to find tips, directions and ingredients.
Love this recipe! The great thing is I can make it with whatever is on hand (I always have the sauce ingredients, etc) Today I used pork sausage, carrots, broccoli and spinach over some angel hair pasta. Delicious!
My picky 7 year old actually loves this that he ate 2 bowls! It is a win! Will definitely make this again.
Last night some friends dropped by to share dinner. They brought house lo mein from a local Chinese resaurant. Well, to say it was bland would be being nice. He apologized and I said let me check with Nagi and see what we can do. I fixed your recipe for lo mein sauce and added it to the noodles. It was delish and saved the dinner. Thank you!
wonderful, and so easy to make!
I Had to make the sauce like three times and one time without starch and it came out awesome
Made this recipe twice, first to the letter but found the cornflour made the sauce too thick and took the edge off the flavour. Second time omitted the cornflour (and 1/4 cup extra water) and it was perfection. Noodles thicken the sauce with starch naturally (especially dried).
Easy to follow recipes. I love my new wok!
I’m not sure what happened but after I put the sauce mix in, it basically completely disappeared/evaporated/absorbed and my meal had little flavour and zero sauciness 🙁
I had to cut back on the cornstarch. I used half. The full amount got so thick and gummy. I also keep forgetting to add the water! Not trying to insult your cooking skills, but maybe your pan was too hot and it cooked too fast??? I have been using plain spaghetti noodles. Hope you try again! ❤️To me, this is delicious!!
Mine did the same thing! I have made oodles of Nagi’s recipes and they have all been stellar! The sauce flavor was good, just tasted like something was missing. 🤷♀️
You may have overcooked your noodles. Doing so releases too much starch, which kills the flavor of the sauce.
Maybe I did. I did not know that! Thank you ☺️
Made this stir fry using your Charlie sauce delicious thank you Nagi
Made this tonight with chicken thigh, bok choy and shiitake mushrooms. I doubled sauce as I adding extra veg. It was great. My husband loved it. I used thin hokkien noodles from Woolies. Next time will add chilli. Great easy dinner.
OUTSTANDING flavor! Easy to make and hard to screw up. Way too much corn starch. Cut it in 1/2.
This is very good recipe…easy to make… Trust the electrician guy who loves to occasionally cook…I think I am gonna get lucky tonite…lol… Good stuff…
Ba ha ha ha!!! What can I say to that!!! Good stuff indeed!! N x
I have made this twice now with chicken and it makes a really easy tasty dinner I add chilli to ours
Thank you Nagi
I went to make your new supreme soy noodles, planning to add chicken and veg, but I saw your note saying to make this recipe instead if you wanted to add extras. It was amazing! Another winner. And now I still need to make the supreme soy noodles too!
just a quick question, do you use american tablespoons or australian tablespoons?
You can use either as I test for both in all my recipes! N x