Chinese Lo Mein Noodles Recipe
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A delicious classic favorite, Chinese Lo Mein Noodles will soon be a family favorite!
Find this recipe and more on my blog HERE: https://bebraveandbloom.com/chinese-lo-mein-noodles-recipe/
When our Chinese friends are cooking, I go into spectator mode. Many of their Asian recipes are new to me and a little intimidating! However, after always asking them to make their delicious Chinese Lo Mein Noodles Recipe, they finally encouraged me to make it myself.
I am happy to say I finally did, and it’s surprisingly easy! So now, it is your turn.
What is Lo Mein?
Lo mein is a Chinese dish typically made with egg noodles. It usually contains vegetables and some type of protein, such as beef, chicken, pork, or shrimp.
It can also be served with just vegetables alone.
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What’s the difference between lo mein and chow mein?
Like Lo Mein, Chow Mein is also a noodle dish, but the two are cooked differently.
The chow mein noodle is generally fried and then immersed in sauce. Chow mein noodles’ crisp exterior softens, giving the fried noodles a chewy texture.
LoMein noodles, on the other hand, are not fried but cooked and then combined with sauce and vegetables. The noodle texture is usually soft and plump. Ultimately the difference comes down to the noodle texture.
What kind of noodles do you use for lo mein?
Fresh egg noodles are commonly used for lo mein. The other option is dry noodles.
Choose based on your personal preference and what is convenient to purchase. Dry noodles are widely available and come in lots of varieties. These are typically what we use the most.
I prefer the skinny Canton noodles, which are approximately 1/8 inch thick, but thicker ones also work.
Egg noodles need not be precooked before adding to your sauce, but the dry noodles will need to be boiled in water beforehand.
We’ve combined the two recipe models in today's recipe because we are using dry noodles, yet slightly fry them to dry them out after boiling.
When you use dry noodles, they are not quite as soft as egg noodles and retain a bite.
Try different varieties, and you will definitely find your favorite noodle. Dry is my fav! It’s in the mid-range for texture.
Easy Family Dinner Recipe
Lo Mein Noodles are the perfect family meal. Your kids will love them because they are delicious and fun! They may not suspect how nutritious all those veggies tucked in there are.
Noodles would also be excellent on a dinner party menu or as a potluck dish idea. They are the ideal crowd-pleaser.
Lo Mein Recipe Variations
Choose your favorite lo mein recipe, simply using vegetables, adding meat, seafood, or tofu!
Vegetable Lo Mein
This version is the easiest of all. Add your favorite vegetables and skip the protein. When we make Lo Mein as a side dish, we just use green onions or whatever veggies we have on hand.
Chicken Lo Mein
Chicken thighs or chicken breasts are the perfect choices for lo mein. Cut the chicken into thin, even strips.
Beef Lo Mein
The best beef for lo mein is flank steak, skirt steak, ribeye, or top sirloin. Slice against the grain and cook on high heat for just 30 seconds on each side.
Shrimp Lo Mein
Cook the shrimp separately and set them aside. Add them back in at the end so you don’t overcook them.
Ingredients for an Authentic Chinese Lo Mein Recipe
Below are some tasty ideas to create your own classic lo mein dinner.
Vegetable Ideas for Lo Mein Noodles
What are the best vegetables for lo mein? Below are lots of colorful vegetable varieties to get you started.
Lo Mein Sauce Ingredients
Here’s what you will need to make the delicious lo mein noodle sauce. If you like it super saucy, double the recipe!
Light Soy Sauce (Sometimes called Regular)
These two names are used interchangeably. This is the most common type of soy sauce you will find in the United States.
Light soy sauce is what you find at the typical grocery store or get with Chinese takeout. It is pretty thin in consistency, light in color, and salty in flavor. Dave likes this Lee Kum Lee Premium Soy Sauce. (affiliate link)
Dark soy sauce
This type of soy sauce is darker in color, slightly opaque, and thicker in texture than light soy sauce.
It tastes richer, sweeter, less salty, and savory than its lighter counterparts. Lee Kum Lee Premium Dark Soy Sauce. (affiliate link)
Yes, oyster sauce is actually made from oysters! It is a rich, savory, dark sauce with a hint of sweetness.
It is commonly used in stir-fries and other Asian-style dishes. Lee Kum Lee Oyster Sauce. As you can tell, I like and trust this brand and its quality!
This oil is derived from sesame seeds. It has the most amazing nutty smell and flavor. I could drink it, but that’s probably not a good idea.
Sesame oil is best as a finisher, which is added at the end of the recipe. Kadoya Pure Sesame Oil is the one we have been using. (affiliate link)
Chinese Lo Mein Noodles Instructions
1 In a large pot, boil water for the noodles. Cook the noodles until al dente, following the package instructions.
Drain in a colander and rinse well in cold water. (Skip this step if using lo mein egg noodles because they do not require pre-cooking.)
2 In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Whisk together and set aside.
3 Heat 1-2 teaspoons of oil in a non-stick skillet or wok over high heat. Add your choice of veggies. Stir fry all on high heat until crisp-tender, approximately 3-5 minutes. Remove vegetables from the pan and set them aside.
You may want to fry some veggies longer, for example, carrots. If so, start with the firmest vegetables. You can add in the more delicate varieties as you go.
We used bean sprouts and green onions in the photo instructions above, and it was delicious, but you can add as many or few vegetables as you want!
Try bean sprouts, carrots, garlic, mushrooms, and red, yellow, or green peppers.
4 Add more oil if desired.
Stir fry the first side of the noodle pile. Gently move noodles around with tongs or chopsticks, pulling apart noodle clumps, separating, so the noodles are individually cooked and “dried out” for approximately 30-45 seconds. The sizzling is the moisture you are removing.
Flip over the entire pile of noodles and cook on the other side for another 30-45 seconds while continuing to pull apart and separate the noodles.
Set aside along with your vegetables, and repeat with the other half of the noodles.
5 When all noodles are fried, return all noodles and vegetables to the pan. Pour half of the liquid sauce over the noodles. Mix and stir, then taste. Pour in more sauce until you get the flavor strength you desire. The color will be a good indicator. I prefer medium brown. 🙂
6 In the photo above, we added just the white halves of the green onions first. We added the darker green halves of the green onion last. Serve immediately. Enjoy!
More Easy and delicious Chinese Recipes
Click the names of the recipes below for additional Asian recipes that you will love!
A delicious, easy, and authentic Chinese pork dumpling recipe straight from Shanghai to your kitchen.
Tender, flavorful & delicious! Chinese Braised Pork in Brown Sauce has amazing flavor & is very popular in China.
This secret sauce has an exceptional flavor, one taste, and you’ll be sold. Harry’s Delicious Dumpling Dipping Sauce is a keeper.
I hope you try creating your own version of this Chinese Lo Mein Noodles Recipe.
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Chinese Lo Mein Noodles Recipe
- 6–8 ounces Canton lo mein noodles, thin oriental style, lo mein egg, or ramen noodles
- 1-2 teaspoons cooking oil
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoons oyster sauce
- 1 tablespoons oyster sauce
- Your choice of vegetables:
- green onions, separate white ends from green ends, cut into 2-inch lengths, bunch bean sprouts, carrot, julienned, garlic, minced, ginger, julienned, mushrooms, any variety, sliced, and red, yellow, or green bell pepper, julienned.
- In a large pot, boil water for the lo mein noodles. Skip this step if using lo mein egg noodles, because they do not require pre-cooking. Cook the noodles until al dente, following the package instructions. Drain and rinse well in cold water.
- In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Whisk together and set aside.
- Heat 1 teaspoon of oil (I use sesame or avocado oil) in a non-stick skillet or wok over medium-high or high heat.
- Add your choice of veggies; bean sprouts, carrots, garlic, mushrooms, or peppers. (Add the denser vegetables, such as carrots, 1-2 minutes before other vegetables.)
- Stir fry for about 3-5 minutes, until crisp and tender. Remove the vegetables from the pan and heat. Set aside.
- Add half of the noodles to the same pan. Add more oil, if desired.
- Stir fry the first side of the noodle pile. Gently move noodles around with tongs or chopsticks, pulling apart noodle clumps, separating, so the noodles are individually cooked and “dried out” for approximately 30-45 seconds. The sizzling is the moisture you are removing. (I love this part!)
- Flip over the entire pile of noodles and cook on the other side for another 30-45 seconds, while continuing to pull apart and separate noodles.
- Set aside with your vegetables, and repeat with the other half of the noodles.
- When all noodles are fried, return all noodles and vegetables to the pan. Pour half of the liquid sauce over the noodles. Mix and stir, then taste. Pour in more sauce until you get the flavor strength you desire. The color will be a good indicator. I prefer medium-brown.
- Serve immediately. Enjoy!