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Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of vegetables and protein of your choice. Takeout gold well-known comes down to the right sauce and the proper noodles – then you definitely just 6 minutes far from noodle heaven!

Noodles Lo Mein Noodles

Lo Mein Noodles

The actual noodles pictured above have been my dinner remaining night, albeit I was a touch heavy-handed with a huge dollop of chili sauce that had me gasping and sweating (and swearing) through each chew.

Don’t fear, it changed into self-inflicted torture. those pink strips you notice are capsicum/bell peppers, now not chili. there is no sign of chili on this recipe – Lo Mein isn’t always highly spiced!!!!

What goes in Lo Mein Noodles

Right here’s what is going into the noodles (see below for sauce):

  • Lo Mein noodles – for takeout fashion, use clean yellow noodles (generally labeled “egg noodles”) which might be approximately 3mm / 1/eight″ thick. through “clean”, I mean those you get within the refrigerator section of grocery stores (Aussies – Coles, Woolies, etc, locate it within the pasta segment of the fridge). those noodles have the chewy, slippery texture you like approximately take out.

next nice is dried egg noodles, or vac packed “clean” egg noodles.

however actually, you could additionally definitely make Lo Mein with any noodles – thick, thin, clean, dried, egg or rice – or ramen noodles, or even spaghetti or other long pasta. Lo Mein doesn’t decide! that is going to be delish with ANY sort of noodles (or pasta – trust me, no one will realize!).

  • Protein – use either chook, beef, beef, turkey, prawns/shrimp, or tofu. instructions on a way to reduce and cook dinner with each of those protected inside the recipe (ps hard tofu is so delish in this!)
  • veggies – I used capsicum/bell peppers, carrot, and inexperienced onion. Use 5 cups overall (packed) of something vegetables you need. Plus half of an onion and garlic – these are a part of the flavor base!

Lo Mein Sauce

A gold preferred Lo Mein requires a wonderful Sauce – and here’s what you need for reality takeout grade Lo Mein! you notice those ingredients in clearly everyone in all my stir fries and noodles – they’re the holy grail of Chinese cooking!

  • dark soy sauce is labeled as such on the bottle, and sold at most huge grocery stores these days. It provides shade and flavor to the dish – be aware of how my noodles are nicely bronzed. thank you Mr dark Soy!
  • Soy Sauce – the opposite one may be any typical soy sauce or mild soy sauce (the bottle will be labeled as such). This soy sauce adds salt and some flavor to the dish, but it doesn’t stain the noodles like darkish soy.
  • Chinese language cooking wine (Shaoxing wine) is a critical element for making certainly “restaurant trendy” Asian noodles. replacement with Mirin, cooking sake, or dry sherry. Nonalcoholic substitute – sub each the cooking wine AND water with low sodium chook broth/stock, reduce light soy sauce to 1.5 tbsp.

Lo Mein making TIPS!

The making element is a breeze – and moves first-rate rapidly, so ensure you have got all of the substances geared up to toss into the wok!

right here are a few recommendations to make your Lo Mein cooking lifestyle a breeze, even if you’re a first-timer:

  • Be organized! As with all stir fries and noodles, have the whole thing chopped and equipped to toss straight in due to the fact after you start cooking, it acts rapidly! You’ll be performed for 5 – 6 minutes.
  • Double obligation sauce – something protein you operate, season it with a number of the Sauce before cooking. Makes it extra tasty!
  • two timber spoons will make your tossing life a whole lot less complicated
  • Wok or skillet – you don’t must cook stir-fries in a wok, but it does make it less difficult to toss enthusiastically, as is known with stir-fries. in case you don’t have a wok, just use a massive skillet, preferably one heavy primarily based that holds heat nicely.
  • preserve matters transferring! Once you begin cooking, preserve stirring for the complete time otherwise things will start stewing i.e. leaching liquid. this can make your vegetables soggy and your noodles watery.

CRISP soft greens – all stir fries and noodles are alleged to have “crisp gentle” greens, meaning the greens are just cooked but are nonetheless a tiny bit raw inside. This not handiest keeps their flavor, color and vitamins better, but also is integral to the dish because overcooked greens leech water which waters down the flavor of the sauce.
those Lo Mein Noodles have enough greens in them to make it a complete meal, but if you’re honestly busting for a few more greens, you could both cram in another 2 cups or so of greens (ideally something like shredded cabbage, spinach, or bean sprouts which can be “noodle fashioned” once cooked so that they sort of disappear into the noodles), or add a side Salad like the sort of:

And with that, I get to log out. It’s your turn. Pass forth and be a Noodle grasp! And don’t forget, toss with abundance! this is the very essence of stir-fried noodles. Toss, toss, toss!!

Lo Mein Noodles

Lo Mein Noodles

Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of vegetables and protein of your choice. Takeout gold well-known comes down to the right sauce and the proper noodles – then you definitely just 6 minutes far from noodle heaven!
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • 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

  • SAUCE:

  • 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


Sauce: blend cornflour and darkish soy till lump lose, then upload closing Sauce ingredients.
Season hen: transfer 2 tsp Sauce into the bowl with chook. Toss to coat.
warmness oil in a wok or big heavy based totally skillet over high heat until smoking.
Add onion and garlic, and stir for 30 seconds.
upload bird, stir till white at the outside, nonetheless raw inside - 1 minute.
upload carrot and capsicum/bell peppers, and cook for 2 minutes or till the chook is cooked.
add noodles, Sauce, and water. Use 2 wood spoons and toss for 30 seconds.
add green onions, and toss for another 1 minute till all the noodles are slick with sauce.
Serve right now, garnished with more inexperienced onions if using.


Garlic - do not use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it - even sliced is enough. Proteins - how to prepare dinner & reduce: pork, red meat, turkey - slice and cook dinner in step with recipe ground/mince meat - cook garlic and onion consistent with the recipe, then prepare dinner floor/mince. once cooked, add 1 tbsp sauce, stir, then continue with subsequent steps in the recipe. tough tofu - reduce into 1 x 4cm / 1/three x 1.5" batons, and prepare dinner in keeping with the recipe. Prawns/shrimp - use small peeled, and cook dinner in step with the recipe. more greens - use every other 2 half cups of chopped greens. three. Lo Mein noodles are fresh yellow noodles (commonly labeled "egg noodles") which are about 3mm / 1/eight" thick, sold inside the refrigerator section of grocery stores. Dried noodles - use 200g/8oz uncooked ramen noodles or other dried noodles. they'll grow in quantity and weight once cooked according to the packet. notice - Lo Mein continues to be scrumptious and made with ANY form of noodles - thick, thin, sparkling, dried, egg or rice - or ramen noodles, or maybe spaghetti or other lengthy pasta (believe me, nobody will realize!). Soy Sauces: darkish soy sauce is labeled as such, provides color, and offers more flavor to the sauce than other soy sauces. sold at Aussie grocery shops these days. Fallback: sub with more regular or light soy (beneath) Soy Sauce - everyday all-purpose soy sauce, they simply say "soy sauce" on the label (eg. Kikkoman). also can use light soy sauce - the bottle is labeled as such. five. Chinese language cooking wine ("Shaoxing wine") is a crucial element for making absolutely "restaurant widespread" Asian noodles. replacement with Mirin, cooking sake, or dry sherry. Nonalcoholic sub - sub both the cooking wine AND water with low sodium hen broth/inventory + reduce light soy sauce to at least one.5 tbsp. Sesame oil - toasted sesame oil is brown and has extra flavor than untoasted (that's yellow). The default sesame oil offered in Australia is toasted, untoasted is more difficult to discover. Servings - makes 3 servings.
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