Lo Mein (捞面)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3
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Calories
577 kcal
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Course
Main Course
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Cuisine
Chinese
Lo Mein (捞面)
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Learn to make your favorite Chinese takeout at home! This Lo Mein recipe features easy techniques and plenty of customization tips.
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Ingredients
For the chicken
- 8 oz chicken breasts see note 1
- 2 teaspoon cornstarch
- 1 pinch salt
- 1 tablespoon water
- 1 teaspoon neutral cooking oil
For the sauce
- 2 tablespoon oyster sauce see note 2
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce see note 3
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- 6 tablespoon water or unsalted stock
- 1 teaspoon sesame oil
For the noodles
- 1⅓ lb pre-cooked egg noodles see note 4
For the stir-fry
- 2½ tablespoon neutral cooking oil
- 4 clove garlic minced
- 1 medium onion sliced
- 1 bell pepper sliced
- 1 cup button mushrooms sliced
- 1 cup snap peas
- 2 stalk scallions chopped
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Instructions
Marinate the Chicken
- Thinly slice the chicken breast. In a bowl, combine the sliced chicken with cornstarch, salt, and water until the liquid is fully absorbed. Add oil and mix to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
Mix the Sauce
- In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water until smooth. Then, stir in sesame oil and set the sauce aside.
Prepare the Noodles
- Briefly submerge the precooked noodles in a pot of hot water to warm them up and separate any tangled strands (see note 4 if using uncooked noodles).
Sear the chicken
- Heat a wok or large skillet over high heat, then add 1½ tablespoons of oil (if using non-stick cookware, add the oil first, then heat). Put in the marinated chicken, spreading the pieces into a single layer.
- Once the bottom side turns pale, flip and toss the chicken until no pink remains. Transfer the chicken to a plate, leaving any oil in the wok.
Stir-fry the dish
- In the same wok/skillet, add the remaining 1 tablespoon of oil, followed by garlic and onion, letting them sizzle until fragrant.
- Add the bell pepper, mushrooms, and snap peas. Stir-fry over high heat until the vegetables wilt slightly but remain crisp.
- Return the seared chicken to the skillet and toss with the vegetables for about 30 seconds.
- Then, turn the heat down to medium. Add the noodles and pour in the sauce mixture (be sure to stir the sauce well beforehand). Toss everything to coat evenly and allow the sauce to thicken.
- Sprinkle the chopped scallions over the dish and give it one final toss.
Notes
- You may use other proteins to replace chicken, such as beef, pork, char siu, shrimp, eggs, or tofu. In the “Variations” section inside the main post, you’ll find tips on adjusting the recipe for these alternatives.
- ther proteins to replace chicken, such as beef, pork, char siu, shrimp, eggs, or tofu. In the “Variations” section inside the main post, you’ll find tips on adjusting the recipe for these alternatives.
- Oyster sauce can be replaced by hoisin sauce. In this case, omit the sugar as hoisin tastes quite sweet.
- Oyster sauce can be replaced by hoisin sauce. In this case, omit the sugar as hoisin tastes quite sweet.
- Dark soy sauce is used to enhances the color. It’s fine to skip it and use additional light soy sauce instead.
- Dark soy sauce is used to enhances the color. It’s fine to skip it and use additional light soy sauce instead.
- You may also use uncooked egg noodles (either fresh or dried): bring a pot of water to a boil, then add the noodles. Cook according to package instructions. Drain and briefly rinse under tap water.
- uncooked egg noodles (either fresh or dried): bring a pot of water to a boil, then add the noodles. Cook according to package instructions. Drain and briefly rinse under tap water.
Nutrition Information
Show Details
Serving
1serving
Calories
577kcal
(29%)
Carbohydrates
69g
(23%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
107mg
(36%)
Sodium
1119mg
(47%)
Potassium
731mg
(21%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1743IU
(35%)
Vitamin C
77mg
(86%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 577kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 107mg | 36% |
| Sodium | 1119mg | 47% |
| Potassium | 731mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1743IU | 35% |
| Vitamin C | 77mg | 86% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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