Ingredients
For the Noodles:
- 12 ounces of egg noodles or spaghetti (if egg noodles are unavailable)
- 1 tablespoon vegetable oil
- Salt for boiling water
For the Sauce:
- 3 tablespoons soy sauce (light or regular)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken or vegetable broth
- 1/2 teaspoon white pepper (optional, for a subtle kick)
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 small onion, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or snap peas
- 1 cup mushrooms, sliced
- 1/2 pound chicken breast, thinly sliced (or beef, shrimp, or tofu)
- 3 green onions, sliced into 2-inch pieces
Instructions
Step 1: Prepare the Noodles
- Bring a large pot of water to a boil and add a pinch of salt.
- Add the noodles and cook according to package instructions until al dente. Usually, 6–8 minutes for egg noodles.
- Drain the noodles and rinse under cold water to stop the cooking process.
- Toss the noodles with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
Step 2: Make the Sauce
- In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken or vegetable broth, and white pepper.
- Stir well until the sugar dissolves completely.
- Taste the sauce and adjust: add more soy sauce if you prefer it saltier, or a little more sugar if you like it sweeter. Set aside.
Step 3: Prepare the Ingredients for Stir-Fry
- Slice all vegetables thinly so they cook quickly and evenly.
- Slice the chicken, beef, or tofu into thin, bite-sized strips.
- Mince garlic and ginger finely to ensure the flavor is distributed evenly.
Step 4: Cook the Protein
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Add the sliced chicken (or beef/tofu/shrimp) and cook until browned and cooked through, about 3–5 minutes.
- Remove the protein from the pan and set aside on a plate.
Step 5: Stir-Fry the Vegetables
- In the same wok, add the remaining tablespoon of vegetable oil.
- Add garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the onion and carrot, stir-frying for 2–3 minutes.
- Add the bell pepper, mushrooms, and snow peas. Stir-fry for another 2–3 minutes until the vegetables are tender-crisp.
Step 6: Combine Everything
- Return the cooked protein to the wok with the vegetables.
- Pour the prepared sauce over the mixture.
- Toss everything together to coat evenly.
- Add the cooked noodles and gently toss to mix, making sure the noodles absorb the sauce without breaking.
Step 7: Final Touches
- Stir in the green onions and cook for another 30 seconds.
- Taste and adjust seasoning if necessary: add a splash of soy sauce for saltiness or a dash of sesame oil for fragrance.
Step 8: Serve
- Transfer the Lo Mein to a serving platter or individual plates.
- Serve hot and enjoy immediately.
Tips for Perfect Lo Mein
- Do not overcook the noodles; they should be slightly firm because they will cook more in the stir-fry.
- Slice vegetables thinly so they cook evenly and quickly.
- Use a hot wok or skillet to get that classic “wok hei” flavor.
- Customize with your favorite vegetables or protein. Mushrooms, baby corn, bok choy, and bean sprouts all work well.
- Leftovers can be reheated in a pan with a splash of broth to restore moisture.
