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)
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.
Step 2: Drain and rinse the Lo Mein noodles in cold or ice water to stop the cooking process.
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.
Step 4: Prepare the vegetables by cutting them all into strips. Carrot, celery, nappa, bean sprouts and bamboo shoots.
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.
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.
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.
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!