Lo Mein Recipe

Lo mein is a stir fried noodle dish with soft egg noodles, vegetables, and a soy oyster sauce. I like this lo mein recipe because it is quick and the sauce is simple. You cook the lo mein noodles, toss them in a hot wok with snow peas, carrots, mushrooms, and bell pepper, then pour in the sauce and stir fry until the noodles absorb it. The whole thing takes about 25 minutes. If you have tried my Pancit Canton, this lo mein uses the same approach. Same type of egg noodle, same wok technique. The lo mein sauce just leans more on oyster sauce and chicken stock.

 

I started making this back when I was living in Chicago. I had a bag of dried egg noodles in the pantry and wanted to try something other than pancit. The recipe has not changed much since then. Soy sauce, oyster sauce, chicken stock, whatever vegetables I have on hand.

The sauce is only three ingredients mixed with chicken stock. Simple, but it is enough to make plain noodles taste good.

What is Lo Mein?

Lo mein is a Chinese stir fried noodle dish where egg noodles are boiled, drained, and then tossed in a hot wok with vegetables, sauce, and sometimes meat or seafood. The name comes from Cantonese. “Lou mein” translates roughly to “tossed noodles” or “stirred noodles,” which is exactly what you do. You boil the noodles, toss them into a smoking hot wok with everything else, and keep them moving until every strand is coated in sauce.

The dish started in Cantonese kitchens but became a favorite in the United States through Chinese American restaurants. It ended up on almost every takeout menu right next to fried rice and egg foo young. People sometimes mix up lo mein with chow mein, but they are different. Chow mein noodles are thinner and get pan fried until crispy. Lo mein noodles stay soft and chewy. I like making both, but when I want something quick on a weeknight, lo mein is what I go for.

Here is something I think about sometimes. Pancit canton uses the exact same type of egg wheat noodle. Same wok technique. Same soy and oyster sauce base. The Filipino version just evolved on its own with cabbage, snap peas, and sometimes Chinese sausage, while the Chinese version went a different direction with bok choy and bean sprouts. It is the same family of noodles, just different branches. I find that really interesting.

Why This Lo Mein Recipe Works

This vegetable lo mein turns out well, and I think it comes down to a few small things.

• The vegetables only cook for about 2 minutes. Snow peas, carrots, and bell pepper need high heat and a short time in the wok. Any longer and they go soft. You want them with a bite still.
• The noodles go into the wok before the sauce. This gives them a chance to warm up and get a little toasted on the surface, which is really nice. It also keeps them from clumping together, which was a problem I had a lot when I first started making this.
• The sauce is simple and clean. Soy sauce, oyster sauce, and chicken stock. I have experimented with adding sesame oil, dark soy sauce, and sugar over the years. They all taste fine, but I always come back to this simpler version because it lets the vegetables and noodles shine without overpowering anything.
• Spinach goes in at the very end. If you toss it in too early, it releases water and makes the whole dish wet. A minute or two at the end is enough. The spinach wilts from the heat and stays green.

Ingredients

• Dried egg noodles chewy and springy once cooked
• Snow peas they stay crisp in the wok and taste a little sweet
• Carrots julienned thin so they soften without taking too long
• Red bell pepper good color and mild sweetness that goes well with the sauce
• Fresh white mushrooms earthy and mild, they soak up the sauce
• Chicken stock the liquid part of the sauce that keeps the noodles moist and flavorful
• Fresh spinach goes in right at the end and wilts down in about a minute
• Yellow onion the first thing in the wok, it sweetens up as it cooks and builds that aromatic base
• Oyster sauce thick, savory, and a little sweet
• Light soy sauce the main seasoning that ties everything together
• Cooking oil something neutral like vegetable oil or canola with a high smoke point

This is a fast cook. Once you start, you are done in about 15 minutes. Make sure everything is prepped and within arm’s reach before you turn on the heat.

1. Bring a large pot of water to a rolling boil. Cook the dried egg noodles according to the package directions, but pull them out about a minute early so they still have some chew.
2. Drain well and set aside.

If the noodles start sticking together while they sit, toss them with a tiny bit of oil. Not a lot. Just enough to keep the strands separate.

1. Heat the cooking oil in a wok over medium heat. Add the onion and sauté until it softens.
2. Toss in the bell pepper, mushrooms, snow peas, and carrots. Stir fry for about 2 minutes, just until the vegetables are slightly tender but still have some crunch.

1. Add the cooked egg noodles to the wok and toss them well with the vegetables. Let everything cook together for about 3 minutes.
2. Pour in the soy sauce, chicken stock, and oyster sauce. Toss everything together and keep cooking for 3 to 5 minutes. You want the noodles to absorb the sauce.

You will know it is ready when there is no pool of liquid sitting at the bottom of the wok and the noodles look glossy.

1. Add the fresh spinach and season with salt and pepper. Toss and cook for 1 to 3 minutes, just until the spinach wilts down.
2. Transfer to a serving plate and serve right away.

What to Serve with Lo Mein

• Lumpiang Shanghai – crispy egg rolls next to a plate of noodles is hard to beat
• Steamed white rice – some people like rice with their noodles, and I am not going to judge because I do it too
• Egg Fried Rice – when you are feeding more people and want a bigger spread on the table
• Egg Rolls – another crispy side that pairs well with soft noodles
• Hot and sour soup – a tangy broth on the side

Storage

Lo mein keeps well if you happen to have any left over, though in our house it usually gets finished the same night.

• Refrigerator: Store in an airtight container for up to 3 days. The noodles will soak up the remaining sauce overnight, so they look a little drier the next day. That is completely normal and they still taste good.
• Freezer: Lo mein freezes fine for up to 2 months. The vegetables will get a bit softer when you thaw it, but the flavor is still there. I would not freeze it if you are particular about texture, but for a quick reheated meal it works well.
• Reheating: Skillet or wok over medium heat with a splash of water or chicken stock. The stovetop works way better than the microwave for this. The microwave tends to make the noodles rubbery, and that is not how you want to eat them.

More Noodle Recipes

• Pancit Canton the classic Filipino stir fried noodle dish that shows up at every birthday party and family gathering
• Lo Mein with Beef and Broccoli a heartier version with tender beef if you want more protein in your noodles
• Beef with Broccoli Lo Mein another take with a slightly different sauce
• Crispy Noodles deep fried egg noodles with a thick, savory sauce poured right on top
• Pan Fried Noodles with Beef and Veggies chow mein style with golden crispy noodles and bok choy
• Pancit Miki Guisado thick fresh egg noodles stir fried with pork and vegetables
• Chicken Mami Filipino chicken noodle soup for the colder days

• Dried egg noodles fresh lo mein noodles from the refrigerated aisle of an Asian grocery store are actually better if you can find them. Chewier and more tender. If you cannot find either, spaghetti or linguine cooked al dente works. I have done it many times. Nobody complained.
• Snow peas snap peas or green beans sliced on an angle are both great alternatives
• Fresh spinach baby bok choy or napa cabbage are good options too, and both hold up to the heat a little better than spinach does
• Chicken stock vegetable stock if you want to keep it fully vegetarian, or just dissolve half a bouillon cube in some hot water
• Oyster sauce hoisin sauce is the closest substitute, though it is a bit sweeter so you may want to use a little less
• Light soy sauce regular soy sauce works well, or tamari if you are avoiding gluten

Lo mein has earned its spot in our weekly dinner rotation. It is not a complicated dish. Good noodles, vegetables, and a simple sauce. I hope you give this lo mein recipe a try and make it your own. Swap the vegetables, toss in some chicken or shrimp, adjust the sauce to your taste. If you do make this, tag us @panlasangpinoy on Instagram so we can see how it turned out.