📝 About This Recipe
This classic Cantonese-inspired side dish features silky wheat noodles tossed in a rich, savory glaze that strikes the perfect balance between salty and sweet. Bursting with crisp-tender vegetables like julienned carrots and crunchy bok choy, it offers a symphony of textures in every bite. Whether served alongside a festive banquet or a simple weeknight stir-fry, this Lo Mein brings the authentic 'wok hei' aroma of a professional kitchen right to your dining table.
🥗 Ingredients
The Noodles
- 1 pound Fresh Lo Mein Noodles (thick egg noodles; if using dried, use 10-12 oz)
- 1 teaspoon Toasted Sesame Oil (to prevent sticking after boiling)
The Signature Sauce
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Dark Soy Sauce (essential for that deep mahogany color)
- 1 tablespoon Oyster Sauce (can substitute with vegetarian mushroom sauce)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Coconut Sugar (or granulated sugar to balance the salt)
- 1/4 teaspoon White Pepper (ground)
Vegetables and Aromatics
- 2 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
- 3 cloves Garlic (finely minced)
- 1 inch piece Fresh Ginger (peeled and grated)
- 4-5 pieces Shiitake Mushrooms (fresh, thinly sliced)
- 1 large Carrot (peeled and julienned into matchsticks)
- 2 heads Baby Bok Choy (leaves separated and sliced lengthwise)
- 1 cup Snow Peas (trimmed)
- 3 stalks Green Onions (cut into 2-inch batons)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the fresh Lo Mein noodles and cook according to package instructions (usually 3-4 minutes) until just al dente. Do not overcook.
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2
Drain the noodles in a colander and rinse briefly with cold water to stop the cooking process. Toss with 1 teaspoon of toasted sesame oil to prevent them from clumping together.
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3
In a small glass bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Ensure the sugar is fully dissolved and set aside.
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4
Prepare all your vegetables before turning on the stove. Stir-frying happens very quickly, so having your 'mise en place' ready is critical.
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5
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface sizzles and evaporates instantly.
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6
Swirl in the peanut oil to coat the bottom and sides of the wok. Add the sliced shiitake mushrooms and stir-fry for 1-2 minutes until they soften and begin to brown.
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7
Add the minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant, being careful not to let the garlic burn.
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8
Toss in the julienned carrots and snow peas. Stir-fry for 1 minute, maintaining the high heat to keep the vegetables crisp.
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9
Add the bok choy leaves. Stir-fry for another 30-45 seconds until the greens just begin to wilt but the stalks remain crunchy.
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10
Add the cooked noodles into the wok on top of the vegetables. Pour the prepared sauce mixture evenly over the noodles.
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11
Using a pair of long tongs or a wok spatula, toss everything together vigorously for 2 minutes. Ensure the noodles are thoroughly coated in the sauce and everything is heated through.
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12
Add the green onion batons in the final 30 seconds of cooking, tossing once more to incorporate.
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13
Remove from heat immediately. Transfer to a large serving platter and serve piping hot.
💡 Chef's Tips
Use 'Dark Soy Sauce' specifically for the color; without it, the noodles will look pale rather than the traditional deep amber. If you cannot find fresh Lo Mein noodles, spaghetti or linguine can be used as a substitute—just boil them in water with a pinch of baking soda to mimic the alkaline texture of egg noodles. Don't crowd the pan. If you are doubling the recipe, cook it in two batches to ensure the vegetables sear rather than steam. Always use a high-smoke point oil like peanut, canola, or grapeseed; olive oil will smoke too much at the temperatures required for a proper stir-fry.
🍽️ Serving Suggestions
Pair with Crispy Honey Garlic Chicken for a classic takeout-style feast. Serve alongside steamed ginger-soy fish for a lighter, balanced meal. Enjoy with a chilled glass of Riesling or a crisp Jasmine green tea to cut through the savory sauce. Top with a drizzle of chili crunch or Szechuan oil if you prefer a spicy kick.