Lo Mein
This homemade lo mein is a quick stir fry of egg noodles, crisp vegetables, and a savory sauce made with soy sauce, oyster sauce, and chicken stock. Everything comes together in a wok in under 20 minutes.
Servings: 4 people
Calories: 130kcal
Cost: $
Equipment
- 1 Wok A large skillet works if you do not have a wok
Ingredients
- 8 oz dried egg noodles cooked according to package instructions
- 12 to 15 pieces snow peas
- 3/4 cup carrots julienned
- 1 pieces small red bell pepper julienned
- 1 cup fresh white mushrooms sliced
- 1/2 cup chicken stock
- 3 cups fresh spinach
- 1 pieces small yellow onion sliced
- 1 tablespoon oyster sauce
- 3 tablespoons light soy sauce
- salt and pepper to taste
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a wok over medium heat.3 tablespoons cooking oil
- Sauté the onion until it softens. Add the bell pepper, mushrooms, snow peas, and carrots. Stir fry for about 2 minutes, just until the vegetables are slightly tender but still crisp.1 pieces small yellow onion, 1 pieces small red bell pepper, 1 cup fresh white mushrooms, 12 to 15 pieces snow peas, 3/4 cup carrots
- Add the cooked egg noodles. Toss well and cook for 3 minutes.8 oz dried egg noodles
- Pour in the soy sauce, chicken stock, and oyster sauce. Toss everything together and continue cooking for 3 to 5 minutes, allowing the noodles to absorb the sauce.3 tablespoons light soy sauce, 1/2 cup chicken stock, 1 tablespoon oyster sauce
- Add the spinach, then season with salt and pepper. Toss again and cook for 1 to 3 minutes, just until the spinach wilts.3 cups fresh spinach, salt and pepper to taste
- Transfer to a serving plate and serve hot. Share and enjoy!
Notes
Wok heat – If your wok runs hot, work in batches so the vegetables sear instead of steam. Overcrowding the wok releases too much moisture.
Noodle tip – Rinse the cooked egg noodles under cold water and toss with a little oil before stir frying. This keeps them from clumping in the wok.
Protein add-on – Toss in sliced chicken breast, shrimp, or tofu. Cook the protein first, set it aside, then return it to the wok with the noodles.
Storage – Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a wok or skillet over medium heat with a splash of chicken stock to loosen the noodles.
Scaling – This recipe doubles easily. Stir fry in two batches to keep the wok temperature high enough for a proper sear.
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 954mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6161IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg