Lo Mein Noodles

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!
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. 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.
• 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!
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?
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.
  • 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
  • 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
  • 1/4 cup (65ml) water
  • 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)
  1. Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
  2. Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
  3. Heat oil in a wok or large heavy based skillet over high heat until smoking.
  4. Add onion and garlic, stir 30 seconds.
  5. Add chicken, stir until white on the outside, still raw inside - 1 minute.
  6. Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
  7. Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
  8. Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
  9. Serve immediately, garnished with extra green onions if using.

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