Lo Mein
Chewy egg noodles tossed in a savory, slightly sweet soy sauce with crisp vegetables and your choice of protein. Faster than takeout and better at home.
Ingredients
- 12 ozlo mein egg noodles(fresh or dried; spaghetti works in a pinch)
- 3 tbspsoy sauce
- 1 tbspdark soy sauce(for color and depth)
- 1 tbspoyster sauce
- 1 tspsesame oil
- 1 tspsugar
- ½ tspwhite pepper
- 2 tbspneutral oil(vegetable or canola)
- 1 lbboneless chicken breast or thigh(thinly sliced against the grain)
- 4 clovesgarlic(minced)
- 1 tspfresh ginger(grated)
- 2 mediumcarrot(julienned)
- 2 cupgreen cabbage(thinly shredded)
- 1 cupsnap peas(strings removed)
- 3 piecescallion(cut into 1-inch pieces, whites and greens separated)
Method
- 01
Bring a large pot of water to a boil. Cook the 12 oz lo mein egg noodles 1 minute less than package directions, so they finish just shy of tender. Drain, rinse under cold water to stop cooking, and toss with a splash of neutral oil to prevent sticking. Set aside.
- 02
Whisk together the 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, and ½ tsp white pepper in a small bowl until the sugar dissolves. Set the sauce aside.
- 03
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of the neutral oil and swirl to coat.
- 04
Add the 1 lb sliced chicken in a single layer. Let it sear undisturbed for 90 seconds, then stir-fry until just cooked through, about 2 more minutes. Transfer to a plate.
- 05
Add the remaining 1 tbsp neutral oil to the wok. Add the minced 4 cloves garlic, 1 tsp grated ginger, and the scallion whites. Stir-fry for 30 seconds until fragrant.
- 06
Add the 2 julienned carrots and 2 cups shredded cabbage. Stir-fry over high heat for 2 minutes until the cabbage begins to wilt but still has some bite.
- 07
Add the 1 cup snap peas and toss for 1 minute.
- 08
Return the cooked chicken to the wok. Add the drained noodles and pour the sauce over everything.
- 09
Toss continuously with tongs for 1–2 minutes, making sure the noodles are evenly coated and heated through. If the noodles clump, add 1–2 tbsp of water to loosen.
- 10
Remove from heat, scatter the scallion greens over the top, and serve immediately.
Adapted from public domain & community sources