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why make this recipe
Lo Mein Noodles are a quick and delicious meal perfect for busy weeknights. This dish is versatile, allowing you to customize the ingredients based on what you have at home. Whether you’re a fan of chicken, vegetables, or even tofu, you can easily make it your own. Plus, it’s a great way to enjoy the savory flavors of Asian cuisine.
how to make Lo Mein Noodles
Ingredients:
- 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 (Note 2)
- 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 (Note 3 for dried)
- 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)
- Green onion, finely sliced
Directions:
- Sauce: Mix cornflour and dark soy until lump-free, then add remaining sauce ingredients.
- Season Chicken: Transfer 2 tsp of sauce into a bowl with chicken. Toss to coat.
- Heat Oil: Heat oil in a wok or large skillet over high heat until smoking.
- Add Onion and Garlic: Stir for 30 seconds.
- Cook Chicken: Add chicken and stir until it’s white on the outside but still raw inside, about 1 minute.
- Add Carrots and Capsicum: Add carrot and bell peppers, cooking for 2 minutes until chicken is fully cooked.
- Combine Noodles and Sauce: Add noodles, sauce, and water. Use two wooden spoons to toss for 30 seconds.
- Add Green Onions: Toss in green onions and stir for another minute until all noodles are coated in sauce.
- Serve: Serve immediately, garnished with extra green onions if desired.
how to serve Lo Mein Noodles
Lo Mein Noodles can be served as a main dish or a side. They go well with other Asian dishes like spring rolls or dumplings. For extra flavor, sprinkle some toasted sesame seeds or more green onions on top before serving.
how to store Lo Mein Noodles
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. When you’re ready to eat, reheat in a pan over medium heat or in the microwave until warmed through.
tips to make Lo Mein Noodles
- Make sure not to overcook the noodles; they should be cooked just right so they don’t become mushy.
- Feel free to use any protein you like, such as beef, shrimp, or tofu.
- You can add other vegetables like broccoli, snow peas, or mushrooms for added nutrition and color.
variation
You can easily modify this recipe by changing the protein or adding different vegetables. For a vegetarian version, skip the chicken and load up on colorful veggies or add some tofu instead. You can also try different noodles if you prefer.
FAQs
Can I use dried noodles instead of fresh?
Yes, you can use dried noodles, but be sure to follow the cooking instructions on the package to ensure they are cooked properly.
What can I substitute for dark soy sauce?
If you don’t have dark soy sauce, you can use regular soy sauce, but the flavor will be slightly different.
How can I make this dish spicy?
To add some heat, try incorporating chili sauce, red pepper flakes, or Sriracha into the sauce mix.
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Lo Mein Noodles
Ingredients
For the sauce
- 4 tsp cornflour / cornstarch
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce or light soy sauce
- 1 tbsp Chinese cooking wine or Mirin optional substitutes available
- 1 tsp white sugar omit if using Mirin
- 1/2 tsp toasted sesame oil optional
- 1/4 tsp white pepper sub black
Main ingredients
- 1.5 tbsp vegetable or peanut oil
- 2 cloves garlic, finely minced
- 1/2 unit onion, finely sliced
- 300 g chicken or other protein, sliced 0.5cm thick
- 2 medium carrots, peeled and cut into batons
- 1 large red capsicum / bell pepper, sliced or 2 small
- 6 unit green onions, cut into lengths
- 500 g Lo Mein or other medium thickness egg noodles prepared per packet, or follow note for dried
- 1/4 cup water
Instructions
Sauce Preparation
- Mix cornflour and dark soy sauce until lump-free, then add the remaining sauce ingredients.
- Transfer 2 tsp of sauce into a bowl with chicken and toss to coat.
Cooking
- Heat oil in a wok or large skillet over high heat until smoking.
- Add onion and garlic and stir for 30 seconds.
- Add chicken and stir until it’s white on the outside but still raw inside, about 1 minute.
- Add carrot and bell peppers, cooking for 2 minutes until chicken is fully cooked.
- Add noodles, sauce, and water. Use two wooden spoons to toss for 30 seconds.
- Toss in green onions and stir for another minute until all noodles are coated in sauce.
Serving
- Serve immediately, garnished with extra green onions if desired.