What About Dried Lo Mein Noodles?
Additionally, dried white noodles with varying thicknesses may be marketed as “lo mein noodles.” This might mean that the noodles can be stir-fried after being boiled, but we don’t usually use dried noodles to make lo mein.
Compared to lo mein noodles, we think these dried noodles are more like ordinary soup noodles. Having said that, if ordering shelf-stable noodles online is your only choice, you can try these Which brings us to everyone’s favorite topic…substitutions!.
What goes in Lo Mein Noodles
Here’s what goes into the noodles (see below for sauce):
• Lo Mein noodles: Use freshly made yellow noodles, often called “egg noodles,” that are about 3 mm or 1/8 inch thick for takeout. “Fresh” refers to the ones found in the refrigerator section of grocery stores (for Aussies, head to the pasta section at Coles, Woolies, etc.). These noodles have that satisfyingly chewy, slick texture of takeout.
The next best option is vacuum-packed “fresh” egg noodles or dried egg noodles.
However, you can actually make lo mein with any kind of noodles—thick, thin, fresh, dried, egg, or rice—as well as ramen noodles and long pasta like spaghetti. This is going to be delicious with ANY kind of noodles (or pasta—trust me, no one will know!) Lo Mein doesn’t judge!
• For protein, use tofu, prawns/shrimp, turkey, pork, or beef. The recipe includes instructions on how to chop and cook each of these (PS: the hard tofu tastes amazing in this!).
• Vegetables: I used carrots, green onions, and bell or chili peppers. Use five cups total of packed vegetables, any kind will do. plus half of an onion and garlic; these comprise the flavor foundation!
The key to making a perfect lo mein is having a great sauce, and this is what you need to make lo mein that is truly worthy of takeout! I use these ingredients in almost all of my stir fries and noodles because they are the pinnacle of Chinese cooking!
- Dark soy sauce is available in most large grocery stores these days and is labeled as such on the bottle. It gives the food color and flavor—see how my noodles have turned a lovely bronze color? Thanks, Mr. Dark Soy!
- Soy Sauce: The second bottle will be labeled as light soy sauce or any generic soy sauce. Unlike dark soy sauce, which stains the noodles, this soy sauce gives the food some flavor and salt.
- Shaoxing wine, a Chinese cooking wine, is a necessary component for creating Asian noodles that are truly “restaurant standard.” Substitute with Mirin, cooking sake or dry sherry. Replace the cooking wine and water with low-sodium chicken broth or stock to make a non-alcoholic alternative. Cut the light soy sauce to one tablespoon. 5 tbsp.
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!
