Classic Lo Mein (Noodles) Recipe

Traditional Lo Mein (Asian Noodle Dish)

• Difficulty: Easy
• Servings: 4 to 6 portions
• Prep and Cook Time: 20 minutes
• Active Cooking Time: 20 minutes
• Nutritional Information Per Serving (1 of 6):
  • Calories: 617
  • Total Fat: 14 g
  • Saturated Fat: 3 g
  • Carbohydrates: 94 g
  • Dietary Fiber: 5 g
  • Sugar: 3 g
  • Protein: 27 g
  • Cholesterol: 133 mg
  • Sodium: 458 mg

Transform your weeknight dinner with this effortless lo mein recipe. In just 15 to 20 minutesfrom prep to plateyou'll have an authentic Asian noodle dish that rivals your favorite takeout. The magic lies in the balance of tender noodles, succulent chicken, and a silky sauce that brings everything together.

Understanding Lo Mein: Unlike chow mein's crispy fried noodles, lo mein features soft noodles cloaked in savory sauce. While "lo mein" isn't a specific noodle type you'll find labeled as such, thin egg noodles, yaki soba, pancit, or even spaghetti cooked al dente work beautifully. Look for fresh noodles in your grocery store's refrigerated Asian section for the best results.

A Pro Tip on Sesame Oil: Don't use sesame oil for high-heat cookingit smokes at low temperatures. Instead, blend it into your sauce for its aromatic fragrance and rich flavor. Reserve canola or peanut oil for the wok.

Ingredients

For the Sauce:

• 3 tablespoons (45 ml) oyster sauce
• 1 tablespoon (15 ml) soy sauce
• 1/4 cup (60 ml) chicken stock
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

For the Noodles:

• 3 tablespoons (45 ml) cooking oil (canola or peanut)
• 2 teaspoons (10 grams) minced garlic
• 1 1/2 tablespoons (11 grams) thinly sliced ginger
• 1/2 pound (250 grams) boneless, skinless chicken breast or thigh, thinly sliced
• 3 cups (750 grams) fresh lo mein noodles
• 1/4 pound (125 grams) baby bok choy, bottoms removed
• 3 scallions, cut into 1 1/2-inch (4-cm) pieces

Instructions

1. Whisk together oyster sauce, soy sauce, chicken stock, sesame oil, and cornstarch in a small bowl. Set aside.
2. Heat a wok or large skillet over high heat with cooking oil. When wisps of smoke appear, add garlic and ginger, stirring constantly for about 20 seconds until fragrant and light brown.
3. Add sliced chicken and stir-fry for approximately 1 minute until medium-cooked.
4. Toss in noodles and bok choy, stirring continuously for about 1 minute until the bok choy turns bright green and tender.
5. Pour the sauce into the pan and stir until everything is evenly coated and the mixture begins to simmer, about 1 minute.
6. Continue stirring for another minute until the chicken is fully cooked and the sauce thickens into a glossy coating. Top with scallions and serve immediately.

Cook's Note

When selecting noodles, look for fresh thin egg noodles, yaki soba, or pancit in your grocery store's refrigerated Asian sectionthese are your best options for authentic lo mein. If unavailable, cook spaghetti or fettuccini to al dente, cool it in cold water, and drain thoroughly in a colander for equally delicious results.

Adapted from "101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes" by Jet Tila, Page Street Publishing, 2017.