How to Make Lo Mein

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How to Make Lo Mein

Lo mein is a Cantonese dish that contains wheat flour noodles, eggs, and cornstarch etc. It often contains vegetables and/or some type of meat or seafood, usually beef, chicken, pork, shrimp or crabmeat.  This is recipe is made by yours truly, I had to make some modification to the recipe as the restaurant version does contain MSG as well as other ingredients. If you like the restaurant version, then please message me privately and I will give you the restaurant version.

In Chinese, mein are noodles, and lo mein are “tossed noodles,” versus chow mein which are thin crispy noodles that are fried and then it’s mixed with vegetables and/or meat.

In this recipe, you can use any kind of vegetables and/or meat you like.

Ingredients: (3-4 servings)
Lo Mein: 1 lb or .45 kg (uncooked); 2.2 lb or 1 kg (cooked)
Vegetables: (Your choice)
Bamboo Shoots
Bean Sprouts
Soy Sauce: 8 tsp / .167 cup / 40 mL
Sugar: 6 tsp or .125 cup / 38 g
Cooking Wine: 6 tsp / .125 cup / 30 mL
Dark Soy Sauce: 1 tsp / 5 mL
LKK Oyster Sauce : 5 tsp / .10 cup / 25 mL
White Pepper: a little bit ( a couple sprinkle)
Garlic: 1-2 cloves of garlic (minced)
Ginger: 1tbsp (minced)
Green Onions: 1 tbsp (minced)


Step 1: Boil the noodles in salted water, depending on the size of the noodles the cooking time will vary.  When cooking these noodles they should be Al Dente and in the middle there should still be a white dot in the middle if you break the noodles apart.

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Step 2: Drain and rinse the Lo Mein noodles in cold or ice water to stop the cooking process.

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Step 3: Make the sauce by combining sugar, soy sauce, wine, sesame oil, oyster sauce, minced ginger, minced green onions (white part only) and dark soy sauce together.

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Step 4: Prepare the vegetables by cutting them all into strips. Carrot, celery, nappa, bean sprouts and bamboo shoots.

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Step 5: Let’s start woking!  First heat wok or pan until it is very hot (please note: for unstick wok or pan it not necessary to heat it at high heat as it may damage the wok or pan).  Then add oil to coat.

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Step 6: Add in the garlic and all the vegetables then stir fry for about 30 sec.  After about add in the noodles (the parboiling of the noodles is optional as it will speed up the cooking process) then stir fry until the noodles are hot. If the noodles are cold it takes longer to cook and it may result in burnt noodles if you are using a stainless steel wok like mine.

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Step 7: Once you stir fry for about a minute or so add in a little bit of sauce and make sure the noodles are well coated with the sauce.

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Step 8: Once the noodles are throughly coated with the sauce, transfer it to a plate and serve immediately while it is still hot.  Enjoy!

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  1. I would like to have the restaurant version please. Im a home cook looking to make this for my kids at home.

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    • Sorry for the late reply, so here is the restaurant version.

      The Lo Mein for this one is:
      6 tsp of Sugar
      4 tsp of MSG
      5 tsp of regular soy sauce (Kikkoman)
      5 tsp of Oyster sauce (LKK)
      3 tsp of Amoy Gold Label Soy Sauce
      3 tsp of Dark Soy Sauce
      6 tsp of White wine/sherry wine
      1 tsp of Sesame Oil
      Ginger (minced) 1 tbsp
      Green Onions roots only (minced) 1 tbsp

      MSG is the only reason that I don’t put it in my Youtube channel because I will get a lot of criticism from viewers that’s why I had to adjust to measurement and leave stuff out. Also Amoy Gold Label soy sauce might be hard for people to find so that’s why I leave that out.

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  2. Hello, Love your videos! Is there a difference between Shoasing cooking wine and Mirin?

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  3. I have another question. Where exactly does someone get a Charizard?? Is it suitable for a home kitchen? Ok… That was actually 2 questions. Sorry!

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  4. Jack – Mirin is completely different from Shaosing cooking wine, do not substitute! You can buy chinese cooking wine at most asian grocery stores, it is not expensive.

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  5. This sauce is fantastic though I use only half the sugar, thanks for the recipe.

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  6. Hi. Is Oyster sauce and/or the MSG that gives it the flavor of the restaurant version ? What is the difference in taste between regular soy sauce, dark soy sauce, and Amoy Gold Label soy sauce? Thanks.And thanks a million for the restaurant version! Can’t wait to make this!

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  7. May I please have the restaurant version?

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  8. Made this and it was greaaaat. Used fresh noodles. First time I had some issues with sticky noodles, but the second time I shortened the cooking time and they were much better.

    Do you ever rinse fresh noodles after the initial plunge into boiling water? Thought that might help too…

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  9. Hi, do you have a recipe for making the lo mein noodles? Thank you so much in advance, I would really like to learn how to make the noodles from scratch.

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  10. How do you get that smoky flavor with this dish that you find in resturants?

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  11. Add liquid smoke to soy.

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  12. What would be a substitute for oyster sauce?

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