Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lo Mein Noodles Recipe
Slippery Lo Mein Noodles tossed in a Lo Mein Sauce with tons of veggies and protein of your selection. This takeout mainstay comes right down to the precise sauce and the precise noodles – then you definitely’re simply 6 minutes away from noodle heaven!
The precise noodles pictured above had been my dinner final evening, albeit I used to be just a little heavy handed with a giant dollop of chilli sauce that had me gasping and sweating (and swearing) by each chunk.
Don’t concern, it was self inflicted torture. These crimson strips you see are capsicum / bell peppers, not chilli. There is no such thing as a signal of chilli on this recipe – Lo Mein isn’t spicy!!!!
Right here’s what goes into the noodles (see under for sauce):
• Lo Mein noodles – for takeout model, use contemporary yellow noodles (often labelled “egg noodles”) which are about 3mm / 1/8″ thick. By “contemporary”, I imply those you get within the fridge part of grocery shops (Aussies – Coles, Woolies and many others, discover it within the pasta part of fridge). These noodles have the chewy, slippery texture you’re keen on about take out.
Subsequent greatest is dried egg noodles, or vac packed “contemporary” egg noodles.
However actually, you too can completely make Lo Mein with any noodles – thick, skinny, contemporary, dried, egg or rice – or ramen noodles, and even spaghetti or different lengthy pasta. Lo Mein doesn’t decide! That is going to be delish with ANY sort of noodles (or pasta – belief me, nobody will know!).
• Protein – use both chicken, pork, beef, turkey, prawns/shrimp or tofu. Instructions on tips on how to minimize and cook dinner with every of those included within the recipe (PS arduous tofu is so delish on this!)
• Greens – I used capsicum/bell peppers, carrot and inexperienced onion. Use 5 cups in complete (packed) of no matter greens you need. Plus 1/2 an onion and garlic – these are a part of the flavour base!
A gold normal Lo Mein requires an awesome Sauce – and right here’s what you want for really takeout grade Lo Mein! You see these substances in nearly each one among my stir fries and noodles – they’re the holy grail of Chinese language cooking!
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Darkish soy sauce is labelled as such on the bottle, and offered at most giant grocery shops these days. It provides color and flavour to the dish – discover how my noodles are properly bronzed? Thanks Mr Darkish Soy!
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Soy Sauce – the opposite one will be any generic soy sauce or gentle soy sauce (bottle shall be labelled as such). This soy sauce provides salt and a few flavour to the dish, but it surely doesn’t stain the noodles like darkish soy.
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Chinese language cooking wine (Shaoxing wine) is a necessary ingredient for making really “restaurant normal” Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – sub each the cooking wine AND water with low sodium chicken broth/inventory, cut back gentle soy sauce to 1.5 tbsp.
The making half is a breeze – and strikes tremendous quick, so be sure you have all of the substances able to toss into the wok!
Listed below are some tricks to make your Lo Mein cooking life a breeze, even in case you’re a primary timer:
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Be ready! As with all stir fries and noodles, have all the pieces chopped and able to toss straight in as a result of when you begin cooking, it strikes FAST! You’ll be finished 5 – 6 minutes.
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Double obligation sauce – no matter protein you utilize, season it with a few of the Sauce earlier than cooking. Makes it further tasty!
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TWO picket spoons will make your tossing life an entire lot simpler
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Wok or skillet – you don’t need to cook dinner stir fries in a wok, but it surely does make it simpler to toss enthusiastically, as is named for with stir fries. In case you don’t have a wok, simply use a really giant skillet, ideally one heavy based mostly that holds warmth nicely.
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Maintain issues MOVING! When you begin cooking, hold stirring for the entire time in any other case issues will begin stewing i.e. leeching liquid. This may make your greens soggy and your noodles watery.
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CRISP tender greens – all stir fries and noodles are imagined to have “crisp tender” greens, which means the greens are simply cooked however are nonetheless a tiny bit uncooked inside. This not solely retains their flavour, color and vitamins higher, but additionally is integral to the dish as a result of overcooked greens leech water which waters down the flavour of the sauce.
These Lo Mein Noodles have sufficient greens in them to make it a whole meal, however in case you’re actually busting for some further greens, you possibly can both cram in one other 2 cups or so of greens (ideally one thing like shredded cabbage, spinach or bean sprouts which are “noodle formed” as soon as cooked in order that they sort of disappear into the noodles), or add a Facet Salad like one among these:
Facet salad ideas
And with that, I get to log out. It’s your flip. Go forth and be a Noodle Grasp! And keep in mind, toss with abundance! That’s the very essence of stir fried noodles. Toss, toss, toss!! – Johnsat x
Ingredients
- 1.5 tbsp vegetable or peanut oil
- 2 garlic cloves , finely minced (Note 1)
- 1/2 onion , finely sliced
- 300g / 10oz chicken or other protein , sliced 0.5cm / 1/5″ thick (Note 2)
- 2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons
- 1 large red capsicum / bell pepper , sliced (or 2 small)
- 6 green onions , cut into 5 cm/2” lengths
- 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried)
- 1/4 cup (65ml) water
- 4 tsp cornflour / cornstarch
- 2 tbsp dark soy sauce (Note 4)
- 2 tbsp soy sauce or light soy sauce (Note 4)
- 1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
- 1 tsp white sugar (omit if using Mirin)
- 1/2 tsp sesame oil , toasted, optional (Note 6)
- 1/4 tsp white pepper (sub black)
- Green onion , finely sliced
Instructions
- Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
- Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
- Heat oil in a wok or large heavy based skillet over high heat until smoking.
- Add onion and garlic, stir 30 seconds.
- Add chicken, stir until white on the outside, still raw inside – 1 minute.
- Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
- Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
- Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
- Serve immediately, garnished with extra green onions if using.
Notes
1. Garlic – don’t use jar paste or a garlic press, makes garlic watery = spits & burns when it hits the oil. Finely chop it – even sliced is enough.
2. Proteins – how to cook & cut:
Beef, pork, turkey – slice and cook per recipe
Ground / mince meat – cook garlic and onion per recipe, then cook ground / mince. Once cooked, add 1 tbsp sauce, stir, then proceed with next steps in recipe.
Hard tofu – cut into 1 x 4cm / 1/3 x 1.5″ batons, cook per recipe.
Prawns/shrimp – use small peeled, cook per recipe.
More veggies – use another 2 1/2 cups chopped veggies.
3. Lo Mein noodles are fresh yellow noodles (usually labelled “egg noodles”) that are about 3mm / 1/8″ thick, sold in the fridge section of grocery stores.
Dried noodles – use 200g/8oz uncooked ramen noodles or other dried noodles. They will increase in volume and weight once cooked per packet.
Note – Lo Mein is still delicious made with ANY type of noodles – thick, thin, fresh, dried, egg or rice – or ramen noodles, or even spaghetti or other long pasta (trust me, no one will know!).
4. Soy Sauces:
Dark soy sauce is labelled as such, provides colour and gives more flavour to the sauce than other soy sauces. Sold at Aussie grocery stores nowadays. Fallback: sub with more ordinary or light soy (below)
Soy Sauce – ordinary all purpose soy sauce, they just say “soy sauce” on the label (eg. Kikkoman). Can also use Light soy sauce – bottle is labelled as such.
5. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub both the cooking wine AND water with low sodium chicken broth/stock + reduce light soy sauce to 1.5 tbsp.
6. Sesame oil – toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.
7. Servings – makes 3 servings.
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