Lo Mein Noodles Recipe

Ben Carraoli

I just pulled off making this homemade Lo Mein noodles recipe and wow—what a fun kitchen adventure it turned into! I love the way the noodles almost dance in the sauce and how the veggies crinkle just right. I felt like I was getting that take-out vibe at home, with control over every ingredient.

Print Recipe Pin Recipe

Prep Time 8

Cook Time 7

Ingredients Method Notes

Ingredients

1½ tbsp vegetable oil or peanut oil – I used peanut oil because it has a subtle nutty flavour and handles high heat well.
2 garlic cloves finely minced – fresh garlic gives a punch; avoid jar-paste since it can make the oil spit and burn.
½ onion finely sliced – adds sweetness and texture that pairs well with the noodles and sauce.
300 g about 10 oz chicken or other protein, sliced ~0.5 cm thick – I chose chicken breast, but you could swap in tofu or shrimp.
2 medium carrots peeled and cut into 4 × 0.75 cm batons – the carrot adds colour and a crisp bite.
1 large red capsicum bell pepper, sliced (or 2 small) – for sweet crunch and bright colour.
6 green onions scallions, cut into 5 cm (2″) lengths – the green onion tops give fresh aroma at the end.
500 g about 1 lb Lo Mein, Hokkien or other medium thickness egg noodles (fresh is ideal; if using dried see note) – the noodle choice matters for texture.
¼ cup 65 ml water – to help loosen the sauce and coat the noodles.
4 tsp cornflour cornstarch – this thickens the sauce so it clings to the noodles.
2 tbsp dark soy sauce – gives colour and deeper soy flavour.
2 tbsp soy sauce or light soy sauce – balances out the flavour with saltiness
1 tbsp Chinese cooking wine Shaoxing or Mirin – adds that “restaurant-style” authenticity.
1 tsp white sugar omit if using Mirin – just a hint of sweetness to round the sauce.
½ tsp toasted sesame oil optional – I used it at the end for fragrance; toasted sesame oil has more flavour than untoasted.
¼ tsp white pepper you can use black if that’s what you have – adds mild heat and depth.

Method

I started by whisking the cornflour and dark soy sauce until smooth, then added the rest of the sauce ingredients. Next, I tossed about 2 tsp of the sauce with the chicken slices to coat them.
I heated the oil in my wok until it was just starting to smoke. Then I added the onion and garlic for about 30 seconds, followed by the chicken. I stirred for about a minute until the outside was white but still slightly raw inside.
Next, I tossed in the carrots and sliced bell pepper, cooking them for about 2 minutes or until the chicken was fully cooked. The veggies stayed crisp-tender, which is exactly what I like.
Then I added the cooked/prepared noodles, poured in the remaining sauce and the ¼ cup water, and used two spoons to toss everything for around 30 seconds. This makes sure the sauce coats every strand.
Finally, I folded in the green onion pieces, tossed for another minute until the noodles were glossy and slick with sauce, and served immediately with some extra green onion on top.

Notes

Make sure your pan or wok is very hot before you start cooking. It helps the noodles and veggies crisp up rather than steam.
Use fresh garlic that’s finely minced – I don’t press it; I chop it so it doesn’t make the oil spatter or give a watery texture.
Drain your noodles well (if using dried) so they don’t have excess moisture; that helps the sauce coat them evenly.
Toss quickly and confidently – once you add the sauce and noodles you want to move fast so the noodles don’t stick and the sauce doesn’t pool.
Experiment with the veggies – I like adding shredded cabbage or bean sprouts for extra volume and crunch. It makes it more complete.