Lo Mein: How to Cook It The Right Way!

Ingredients

• 12 oz raw velveted protein (sliced chicken, beef, or pork, or shrimp; or 8 oz pre-cooked sliced or julienned protein)
• 2 tbsp chicken stock (hot; plus additional if needed later in cooking)
• 1.5 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 0.5 tsp salt (or to taste)
• 0.5 tsp sesame oil
• 0.25 tsp sugar
• 0.125 tsp white pepper
• 1 lb fresh lo mein noodles (pre-cooked or uncooked)
• 2 garlic (minced)
• 1 cup fresh mushrooms (sliced)
• 0.75 cup carrot (julienned)
• 0.5 cup bamboo shoots (julienned or sliced)
• 0.5 cup water chestnuts (sliced)
• 3.5 cup napa cabbage (shredded)
• 1 cup snow peas
• 2.5 cup mung bean sprouts
• 2 tbsp neutral oil (such as vegetable, canola, peanut, or avocado oil)
• 1 tbsp Shaoxing wine
• 2 scallions (julienned)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    Plate your lo mein and serve with homemade chili oil or hot sauce on the side!

Notes

If you don't have access to an Asian market, you can use dried spaghetti. Use half the weight called for in the recipe (8 oz dried for 1 lb fresh) and pre-boil until al dente before stir-frying. If the noodles stick together, rinse them in warm water to loosen before adding to the wok.

Nutrition per serving

• main
• stir-fry
• Chinese
• noodles
• takeout
• dinner