When I worked during the day, I had a boss who was totally fixated on the lo mein from the restaurant across the street. She would order it for me to share at least three times a week, and I would get really excited because she would always pass along a plate.
The lengthy noodles with an abundance of fresh vegetables were always ideal served with potstickers on the side. And general tso’s chicken. And monoglian beef… Sorry. I digress.
The best part is that you can add your favorite proteins and clean out the fridge of all those leftover veggies!
However, there is a homemade lo mein version that uses ingredients you already have on hand and can be prepared in just 15 minutes from start to finish.
The simplest lo mein you’ve ever made, ready in just 15 minutes. It is so much quicker, tastier and healthier than take-out!.
Our Lo Mein Noodle Recipes:
Here’s a brief summary of our top recommendations for chopping the noodles:
- Before you begin, confirm if you have cooked or uncooked lo mein. Since we’ve all accidentally grabbed the incorrect package, just be careful that you’re not stir-frying raw noodles or reheating cooked lo mein!
- Lo Mein packages can be kept in the refrigerator for up to one week or frozen for up to one month.
- Read the cooking directions on your uncooked noodles. Manufacturers’ cooking times vary, so this can serve as a useful starting point or point of reference when determining boiling time.
- To prevent them from drying out, cook the noodles just before you’re ready to prepare your lo mein dish. Cover them with a damp towel if you must cook them further ahead of time.
- Don’t walk away from your lo mein while it’s cooking. Things move quickly, and you don’t want to cook the noodles too much.
- When finished, immediately take the lo mein out of the boiling water and drain. Don’t wait, or the noodles may become overcooked and mushy.
- Rinse your drained noodles under cold water after cooking. This removes any surface starch, preventing sticky noodles.
- Rinse and boil the noodles, then drain well, shaking the colander to remove any remaining water. The noodles should then be quickly tossed in a neutral oil to keep them apart.
- Make sure the cooked noodles are at room temperature before using them. This keeps the wok heated during the stir-frying process and facilitates breaking them up. You can quickly reheat the noodles by dipping them into hot water if you’re in a hurry. Drain them well before stir-frying.
- After stir-frying, the easiest method to reheat lo mein is to simply microwave them!
What is Lo Mein?
Chinese noodles called lo mein are made with egg and wheat flour. They are stir-fried on a hot wok with meat, protein, and/or vegetables such as carrots, snow peas, bean sprouts, mushrooms, water chestnuts, and green onions or scallions after being cooked in hot water like pasta and occasionally oiled.
The lo mein sauce, which also contains oyster sauce, sesame oil, light and dark soy sauce, and a tiny bit of sugar, gives the noodles their flavor.
It is now a common staple on Chinese takeout menus all around the country. As it is now known, lo mein is a Chinese American meal!
Lo mein, which means “scooped noodles” in Cantonese (lāo miàn in Mandarin, 捞面), is also known as “stirred noodles.” It alludes to the scooping motion you use to ensure the noodles don’t stick to the wok while they are stir-fried, which is a crucial technique for cooking them evenly. What makes this dish so beautiful is that you can make it with any ingredients you happen to have on hand!
Lo mein noodles are chewy and have a distinct texture from soup or dried pasta.
Although you could use cooked spaghetti in a lo mein recipe instead, if your community has a Chinese grocery store, we strongly advise obtaining the authentic dish. If you’ve ever had lo mein at a restaurant, you are aware of how particular their flavor and texture are!
