📝 About This Recipe
Transport your kitchen to the bustling streets of Guangdong with this classic Lo Mein, a dish defined by its 'tossed noodles' and silky, savory sauce. This recipe balances the earthy sweetness of fresh bok choy and crisp carrots with a deeply aromatic sauce rich in toasted sesame and aged soy. It is a masterclass in texture—tender, chewy egg noodles meeting the high-heat sear of a wok for a meal that is both comforting and exhilarating.
🥗 Ingredients
The Sauce
- 2 tablespoons Soy Sauce (regular or light soy sauce)
- 1 tablespoon Dark Soy Sauce (provides the deep mahogany color)
- 1 tablespoon Oyster Sauce (can substitute vegetarian mushroom sauce)
- 1 teaspoon Toasted Sesame Oil (high quality for aroma)
- 1 teaspoon Granulated Sugar (to balance the salt)
- 1 tablespoon Shaoxing Wine (dry sherry is a good substitute)
- 1/4 teaspoon White Pepper (ground)
Main Ingredients
- 1 pound Fresh Lo Mein Noodles (thick yellow egg noodles)
- 2 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (grated or finely julienned)
- 4-5 pieces Shiitake Mushrooms (sliced thinly)
- 1 medium Carrot (peeled and cut into matchsticks)
- 2 heads Baby Bok Choy (leaves separated and larger ones halved)
- 1 cup Snow Peas (trimmed)
- 3 stalks Green Onions (cut into 2-inch batons)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 teaspoon Chili Oil (optional for heat)
👨🍳 Instructions
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1
In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, Shaoxing wine, and white pepper until the sugar is dissolved. Set this sauce aside.
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2
Bring a large pot of water to a boil. Add the fresh Lo Mein noodles and cook according to package instructions—usually just 2-3 minutes until 'al dente'. Do not overcook.
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3
Drain the noodles in a colander and rinse briefly under cold running water to stop the cooking process and remove excess starch. Toss with a drop of oil to prevent sticking.
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4
Prepare all vegetables before starting the heat. In stir-frying, speed is essential, so ensure your garlic, ginger, mushrooms, carrots, and greens are within arm's reach.
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5
Heat a wok or large cast-iron skillet over high heat until a drop of water evaporates instantly. Add the peanut oil and swirl to coat the surface.
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6
Add the sliced shiitake mushrooms to the wok. Stir-fry for 1-2 minutes until they begin to brown and release their moisture.
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7
Toss in the carrots and snow peas. Stir-fry for another 60 seconds. The vegetables should remain vibrant and crisp-tender.
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8
Lower the heat slightly to medium-high and add the minced garlic and ginger. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.
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9
Add the bok choy and the white parts of the green onions. Stir-fry until the bok choy leaves just begin to wilt.
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10
Increase the heat back to high. Add the cooked noodles into the wok on top of the vegetables.
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11
Pour the prepared sauce over the noodles. Using a pair of long tongs or a wok spatula, toss everything vigorously for 2 minutes.
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12
Ensure every strand of noodle is coated in the dark, glossy sauce and the ingredients are evenly distributed.
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13
Add the remaining green onion tops and give one final toss. Remove from heat immediately.
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14
Transfer to a large serving platter or individual bowls. Garnish with toasted sesame seeds and a drizzle of chili oil if desired.
💡 Chef's Tips
Always use 'Dark Soy Sauce' if possible; it is less salty than regular soy but provides that essential deep amber color seen in restaurants. If you cannot find fresh Lo Mein noodles, dried thick egg noodles or even spaghetti can work in a pinch, though the texture will be less chewy. Avoid overcrowding the pan; if doubling the recipe, cook in two batches to maintain the high heat necessary for 'wok hei' (the breath of the wok). Prep everything before you turn on the stove; the actual cooking process takes less than 10 minutes and requires your full attention. To add protein, sear thinly sliced chicken, beef, or shrimp before the vegetables, remove them, then toss them back in at the end with the noodles.
🍽️ Serving Suggestions
Serve alongside a plate of crispy vegetable spring rolls and hot mustard for a classic takeout feel. Pair with a chilled glass of Riesling or a crisp Tsingtao beer to cut through the savory richness of the sauce. A side of smashed cucumber salad with garlic and vinegar provides a refreshing, acidic contrast to the warm noodles. For a complete feast, serve as a side to General Tso's Chicken or Beef and Broccoli. Offer a small dish of extra chili crisp or Sriracha on the side for those who prefer a spicy kick.