Cassie's Kitchen/Cantonese/Noodles

捞面Lo Mein

Lāo Miàn — Tossed Noodles

"Soft, chewy noodles coated in savory sauce. The ultimate comfort food."

25Minutes
4Servings
2/5Difficulty

The Ingredients

The Noodles

  • 12 ozFresh egg noodles (or dried lo mein noodles)

The Protein (Choose One)

  • 8 ozChicken, pork, beef, or shrimp — sliced thin
  • 1 tbspSoy sauce (for marinade)
  • 1 tspCornstarch (for marinade)

The Sauce

  • 3 tbspSoy sauce
  • 1 tbspOyster sauce
  • 1 tbspDark soy sauce
  • 1 tspSesame oil
  • 1 tspSugar

The Vegetables

  • 2 cupsCabbage, shredded
  • 1Carrot, julienned
  • 1 cupBean sprouts
  • 3Scallions, cut into 2-inch pieces
  • 3 clovesGarlic, minced

The Method

1

Cook noodles according to package, slightly underdone. Drain, rinse with cold water, toss with 1 tsp oil.

2

Marinate protein with soy sauce and cornstarch for 10 minutes.

3

Mix all sauce ingredients in a small bowl.

4

Heat wok over high heat. Add 2 tbsp oil. Stir-fry protein until cooked. Remove.

5

Add 1 tbsp oil. Stir-fry garlic 10 seconds. Add cabbage and carrot, cook 2 minutes.

6

Add noodles and sauce. Toss vigorously to coat everything evenly.

The Toss

Keep the noodles moving. You want every strand coated in that glossy sauce.

7

Add bean sprouts, scallions, and protein. Toss 30 seconds more. Serve immediately.

Variations

Vegetable Lo Mein

Skip the protein. Add more vegetables — mushrooms, bok choy, snow peas.

House Special

Use a combination of proteins — chicken, shrimp, and pork for the ultimate version.

Spicy Lo Mein

Add 1-2 tbsp chili garlic sauce to the sauce mixture.