How To Make Lo Mein Noodles From Scratch

Lo Mein making TIPS!

As the preparation process is simple and goes quickly, be sure to have all the ingredients prepared to throw into the wok!

Even if you’ve never cooked lo mein before, follow these tips to make it easy:

  • As with all stir fries and noodles, be ready! You’ll be done in five to six minutes, so once you start cooking, it moves FAST! Have everything chopped and ready to toss in!
  • Use some of the sauce to season any protein you choose before cooking it to make a double-duty sauce. Makes it extra tasty!.
  • Having TWO wooden spoons will greatly simplify your tossing experience.
  • You don’t have to cook stir fries in a wok, but doing so makes it simpler to toss them enthusiastically, which is what stir fries require. Use a very large skillet instead of a wok if you don’t have one, preferably one with a heavy base that retains heat well.
  • Once you begin cooking, stir continuously to prevent things from stewing. Keep things moving! e. leeching liquid. This will make your vegetables soggy and your noodles watery.
  • CRISP tender vegetables: All stir fries and noodles are meant to have vegetables that are slightly raw inside but have just been cooked. This is known as “crisp tender” vegetables. This preserves the nutrients, flavor, and color of the vegetables better and is essential to the dish because overcooked vegetables absorb water and dilute the sauce’s flavor.

The amount of vegetables in these lo mein noodles is sufficient to make the dish a complete meal, but if you’re really craving more veggies, you can either add a side salad like one of these or add an additional two cups or so of vegetables (ideally something like shredded cabbage, spinach, or bean sprouts that become “noodle shaped” once cooked).

And with that, I get to sign off. It’s your turn. The key to making stir-fried noodles is to toss them abundantly, so go forth and become a Noodle Master! Toss, toss, toss!! – Nagi x.

When I purchased them from my neighborhood Asian market last year, the cost was three 59 per lb, and now it is 4. 99 USD. The amount does not appear to be that much, but it is almost a 20%40% increase. I chose to demonstrate to you how to make it at home because I am astounded by the inflation. We will compute the savings and talk about whether the labor is worthwhile.

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.

Related Posts