Lo mein is a Chinese dish based on the stir-fried technique of flour noodles. It often contains vegetables and some portions of meat or seafood, usually beef, chicken, pork, or shrimp. Lo mein is a soft noodle dish that is part of chow mein (a crispy-style noodle dish). Lo mein is very similar to the Japanese cuisine version of stir-fried noodles known as yakisoba. Many instant noodles come from the Japanese yakisoba and are attached to lo mein.
Learn how to make your Lo Mein in a simple and easy way.
Lo mein is another one of my all-time favorite chinese meals.
It is so quick, easy and delicious!
- Lo Mein
1 pound of Lo Mein Noodle or spaghetti/linguini/fettucini
Oil for wok
Whites and greens of garden onions
1 tbsp. minced garlic
1 tsp. grated ginger
3 tbsp. soy sauce
2 tbsp. oyster sauce
1-2 tbsp. mushroom flavor dark soy sauce or dark soy sauce
3 tbsp. water/vegetable/chicken broth
pinch white pepper
1/4 tsp. sesame oil
- I tried to find the middle and cut them in half so they’re more cooking and eating friendly. Lo Mein noodles are an egg noodle so they won’t take long to cook. Only about four to five minutes.
- Then i’m going to drain and rinse with cold water to stop the cooking process.
- Tonight I’m using some garden onions and I just love celery and carrots in my Lo Mein. I usually use sliced cabbage or napa cabbage but I only had bok choy. So, I am using both the bottom and the tops. Basically, I use what I have on hand. I am cutting the veggies into matchstick size pieces so they cook fast and mix well with the Lo Mein.
- And now for the sauce! Of course we have to start with some soy sauce and this is my little secret to a good Lo Mein. Also going in with some oyster sauce and some chicken broth. You can also use water or vegetable broth. Adding a little bit of white pepper and a drizzle of sesame oil. Giving that a good whisk and setting to the side.
- In my wok on medium-high i’m adding a couple tablespoons of oil, the whites of garden onions, minced garlic and ginger. Giving that a good stir for about 30 seconds and then we will add more veggies. Turning my heat up to high and in goes my carrots, celery and the bottoms of my bok choy. Going to stir constantly and cook for about two minutes.
- Next are the bamboo shoots that I rinsed really well and drained. Stirring and cooking for another one to two minutes.
- Here are the tops to the bok choy and the green onions. This is half of the pound of Lo Mein. I’m dividing it into two.
- It makes it easier to handle in the wok. In goes half of the sauce I made and I’m saving the other half for the next round of Lo Mein.
- Giving this a good toss to make sure everything is well combined and it’s ready to serve!