Lo Mein Noodles are very are easily made at home. Plus, customized many different ways.
Nagi* was right when she said: “This takeout mainstay comes down to the right sauce and the right noodles. – Then you’re just 6 minutes away from noodle heaven!” This recipe, adapted from RecipeTin Eats, can be easily adapted to include your favorite veggies and protein.
Recipe Variations for Lo Mein Noodles
Here are a few ideas of the vegetables that work well with Lo Mein. Try broccoli, baby bok choy, shredded cabbage, baby spinach, bean sprouts, green beans, or water chestnuts.
Extra Vegetables. For Lo Mein loaded with veggies, add up to extra 1-2 cups of vegetables of your choose. Double the sauce when using extra veggies, so that everything is well coated.
Add protein. For protein add any one of the following: chicken, beef, pork, shrimp, scrambled egg, or tofu. Cook the protein separately, then mix it with the rest of the ingredients.
Dark and Light Soy Sauce. Light soy sauce has more flavor as it is saltier and thinner than the dark version. Dark soy sauce has more coloring, it’s what add the richness look to the finished recipe. rich The dark soy sauce is also a bit thicker and sweeter than the light soy. I made this Lo Mein, without using the dark soy sauce and it is pale in color. I have since ordered Lee Kum Kee Premium Dark Soy Sauce online because my local grocery did not carry it. If you have and Asian Market in your area you can check for it there. I’ll make it again and do a side by side photo.
Try some of our other recipes:
David’s Beef Ramen Noodle Soup
Bok Choy and Mushroom Stir Fry
If you like our Lo Mein Noodle recipe, please let us know by commenting or star rating it. We always appreciate hearing from you. Plus the star ratings helps us develop our website through google search. Thanks ~ Karol
*More About Nagi at RecipeTin Eats.
Information Link: Cooking Terms and Definitions from Simple Recipes by Sara Bir: An A-Z Guide to Cooking Terms and Definitions
Lo Mein Noodles – Nagi’s
Ingredients
- 1 1/2 tablespoons vegetalbe oil
- 2 cloves garlic, fresh minced
- 1/2 onion finely sliced
- 10 ounces chicken or other protein sliced 1/5" thick
- 2 medium carrots cut into pieces
- 1 large red bell pepper sliced
- 6 green onions 2" pieces
- 1 pound lo mein, or medium thick egg noodles
- 1/4 cup water
Sauce
- 4 teaspoons cornstarch
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon Mirin or Chineses cooking wine or substitute with dry sherry or low sodium chicken broth
- 1 teaspoon sugar omit if using Mirin
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
Garnish (optional)
- green onion finely sliced/optional
Instructions
Sauce
- Mix cornstarch and dry soy sauce, then add remaining sauce ingredients
Chicken
- Coat chicken with 2 teaspoon of the Sauce. Heat oil over high heat
- Add onion and garlic, stir until fragrant, about 30 seconds. Do Not let garlic brown.
- Add chicken, cook 1 minute. Add in the carrot, bell pepper, continue cooking until the chicken is done.
- Add noodles, Sauce and water. Toss until well combined. Add in the green onions and toss again for another minute or so.
- Serve garnished with green onions
