Lo Mein: How to Cook It The Right Way!
A basic lo mein recipe that will teach you how to make lo mein the proper restaurant way!
Servings: 6
Calories: 184kcal
Ingredients
- 12 ounces raw velveted protein (sliced chicken, beef, or pork, or shrimp; or 8 ounces/225g pre-cooked sliced or julienned protein)
- 2 tablespoons hot chicken stock or water (plus additional if needed later in cooking)
- 1½ tablespoons oyster sauce
- 1½ tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- ½ teaspoon salt (or to taste)
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- ⅛ teaspoon white pepper
- 1 pound fresh lo mein noodles (pre-cooked or uncooked)
- 2 cloves garlic (minced)
- 1 cup fresh mushrooms (sliced)
- ¾ cup carrot (julienned)
- ½ cup bamboo shoots (julienned or sliced)
- ½ cup sliced water chestnuts
- 3½ cups napa cabbage (shredded)
- 1 cup snow peas
- 2½ cups mung bean sprouts
- 2 tablespoons neutral oil (such as vegetable, canola, peanut, or avocado oil)
- 1 tablespoon Shaoxing wine
- 2 scallions (julienned)
Instructions
- Follow the instructions for velveting chicken, beef, pork, or shrimp. If using a cooked protein, like Chinese BBQ Pork (Char Siu), you can slice it or julienne it.
- Prepare the lo mein sauce by combining 2 tablespoons of hot stock/water, the oyster sauce, light soy sauce, dark soy sauce, salt, sesame oil, sugar, and white pepper in a measuring cup or medium bowl.
- If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, boil them in a large pot of water until they’re al dente, drain, and rinse thoroughly in cool water. Drain thoroughly and set aside. Prepare the garlic and all the vegetables to have them ready for cooking.
- Place your wok over medium-high heat until it just starts to smoke, and add the oil. If using a raw protein, add it to the wok in one layer, and allow it to sear. Stir-fry until it’s about 80% done, and remove from the wok, leaving behind any oil/fat.
- Add the garlic, mushrooms, carrots, bamboo shoots, and water chestnuts (this would be your first step if you’re not using any uncooked protein). Increase the heat to high, and stir-fry for 1 minute.
- Add the Shaoxing wine around the perimeter of the wok. Give everything a quick stir, and add the napa cabbage and, if using, any cooked protein.
- Stir-fry for 20 seconds, and add the lo mein noodles. The noodles should be warm or at room temperature—not stuck together! If they are, just rinse them in warm water to loosen them up.
- Pour your pre-mixed sauce evenly over the noodles, and stir-fry with a scooping motion for 1 to 2 minutes, or until the sauce is evenly distributed. Make sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent sticking.
- Next, add the snow peas and bean sprouts (and the stir-fried protein, if you pre-cooked a raw protein at the beginning of the recipe) back to the wok. Continue stir-frying until everything is thoroughly mixed. If the lo mein becomes sticky, add 2 or more tablespoons of hot water until the noodles loosen up.
- Add the scallions. Give your lo mein a quick taste and adjust the seasoning to your liking. Add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your preference.
- Plate your lo mein and serve with homemade chili oil or hot sauce on the side!
Video
Notes
Nutrition information does not include protein (as this is variable according to which protein you choose, whether or not it was pre-cooked or velveted, etc.).
Nutrition
Calories: 184kcal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Cholesterol: 24mg | Sodium: 176mg | Fiber: 0.4g | Sugar: 2g