# 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.

_Dinner · Chinese-American_

Prep: 15 min · Cook: 15 min · Total: 30 min · Yields: 4 servings

## Ingredients

- 12 oz lo mein egg noodles (fresh or dried; spaghetti works in a pinch)
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce (for color and depth)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
- 2 tbsp neutral oil (vegetable or canola)
- 1 lb boneless chicken breast or thigh (thinly sliced against the grain)
- 4 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 medium carrot (julienned)
- 2 cup green cabbage (thinly shredded)
- 1 cup snap peas (strings removed)
- 3 piece scallion (cut into 1-inch pieces, whites and greens separated)

## Instructions

1. 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.
2. Whisk together the 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, and 0.5 tsp white pepper in a small bowl until the sugar dissolves. Set the sauce aside.
3. Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of the neutral oil and swirl to coat.
4. 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.
5. 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.
6. 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.
7. Add the 1 cup snap peas and toss for 1 minute.
8. Return the cooked chicken to the wok. Add the drained noodles and pour the sauce over everything.
9. 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.

## Tip

> High heat is non-negotiable — a wok that isn't smoking before you add ingredients will steam the vegetables instead of searing them, and you'll lose the wok hei char that makes lo mein taste like takeout rather than a stir-fry gone soft.

Tags: weeknight, one-pan, comfort-food, 30-minute

---
Canonical: https://just-recipes.io/recipes/lo-mein