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How to Make Lo Mein at Home

Name: How to Make Lo Mein at Home
Yield: 2
Ingredients: 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp sugar; 8 oz fresh egg noodles; 1 tbsp vegetable oil; to taste sliced chicken, beef, or tofu; to taste carrots; to taste broccoli; to taste bean sprouts; to taste scallions

Lo mein is all about the noodles and the sauce. Cook fresh egg noodles until just tender, toss them with a simple soy-based sauce, then stir-fry everything together with your choice of vegetables and protein. The key is high heat and constant movement to get that slightly smoky flavor without overcooking the noodles.

Total time: 20 min
Hands-on: 20 min
Serves: 2
Difficulty: Easy

Ingredients

3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
8 oz fresh egg noodles
1 tbsp vegetable oil
to taste sliced chicken, beef, or tofu
to taste carrots
to taste broccoli
to taste bean sprouts
to taste scallions

Step by step

Prepare the sauce. Mix 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar in a small bowl. Set aside.
Cook the noodles. Bring a large pot of water to boil. Add 8 ounces fresh egg noodles and cook for 2-3 minutes until just tender. Drain and rinse with cold water to stop cooking.
Heat your wok or large skillet. Get your wok blazing hot over high heat. Add 1 tablespoon vegetable oil and swirl to coat.
Cook your protein first. Add sliced chicken, beef, or tofu to the hot oil. Cook without moving for 1-2 minutes, then stir-fry until just cooked through. Remove to a plate.
Stir-fry the vegetables. Add another splash of oil if needed. Toss in harder vegetables like carrots and broccoli first, then softer ones like bean sprouts and scallions. Keep everything moving for 2-3 minutes.
Combine everything. Add the cooked noodles, protein, and sauce to the wok. Toss everything together with tongs or chopsticks for 1-2 minutes until the noodles are heated through and well coated.

Tips & troubleshooting

Fresh egg noodles work best, but dried lo mein noodles or even linguine will do in a pinch
Have everything prepped and ready before you start cooking - lo mein moves fast once you begin
Don't overcrowd the pan or your vegetables will steam instead of getting that nice wok flavor
Taste and adjust the sauce at the end - you might want more soy sauce or a splash of rice vinegar for brightness

Variations

Vegetable Lo Mein. Skip the meat and load up on mushrooms, bell peppers, snap peas, and cabbage. Add a handful of cashews for crunch.
Shrimp Lo Mein. Use medium shrimp, peeled and deveined. They cook fast, so add them after the vegetables and cook just until pink.
Spicy Lo Mein. Add 1-2 teaspoons chili garlic sauce to your base sauce and toss in some sliced jalapeños with the vegetables.

Questions

Can I use dried noodles instead of fresh?: Yes, but cook them until just al dente since they'll cook more in the wok. Fresh noodles give better texture though.
What vegetables work best in lo mein?: Bean sprouts, scallions, carrots, broccoli, snap peas, and mushrooms are classics. Cut everything roughly the same size so it cooks evenly.
How do I prevent the noodles from sticking together?: Rinse them with cold water after cooking and toss with a tiny bit of oil if you're not using them right away.
Can I make this ahead of time?: Lo mein is best served immediately, but you can prep all your ingredients ahead. The noodles will get mushy if you try to reheat the whole dish.