How To Make Lo Mein Noodles Like Chinese Restaurants?

Slippery lo mein noodles with a ton of vegetables and the protein of your choice in a lo mein sauce. You’re only six minutes away from noodle heaven if you have the right sauce and the right noodles for takeout!

However, there is a homemade version of lo mein that can be prepared using ingredients you already have in just 15 minutes.

Making the simplest lo mein you’ve ever had only takes 15 minutes. It is so much quicker, tastier and healthier than take-out!.

The fridge can be cleaned out of all kinds of leftover vegetables, and you can also add your favorite proteins.

When I still worked during the day, I had a boss who was fixated on the lo mein from the restaurant across the street. She would insist that I order it at least three times per week, and I would be so happy because she would always bring me a plate to share.

Additionally, this is very satisfying when you want Chinese takeout, but this version is much faster and tastier. You can’t beat that!.

Side salad suggestions

And with that, I get to sign off. It’s your turn. The very essence of stir-fried noodles is tossing with abundance, so go forth and become a Noodle Master! Toss, toss, toss!! – Nagi x.

Lo Mein Sauce

You see these ingredients in almost all of my stir fries and noodles – they’re the holy grail of Chinese cooking!

  • Dark soy sauce is labelled as such on the bottle, and sold at most large grocery stores nowadays. It adds colour and flavour to the dish – notice how my noodles are nicely bronzed? Thank you Mr Dark Soy!
  • Soy Sauce – the other one can be any generic soy sauce or light soy sauce (bottle will be labelled as such). This soy sauce adds salt and some flavour to the dish, but it doesn’t stain the noodles like dark soy.
  • 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 substitute – sub both the cooking wine AND water with low sodium chicken broth/stock, reduce light soy sauce to 1.5 tbsp.
  • FAQ

    What kind of noodles are used in Chinese lo mein?

    Chow mein and lo mein dishes are both made with Chinese egg noodles, which are wheat flour noodles with added egg, despite their differences. Chow mein can be made with either fresh or dried egg noodles, unlike lo mein which calls for fresh egg noodles.

    What is lo mein sauce made of?

    Soy sauce, dark soy sauce, Shaoxing wine, cornstarch, sugar, mirin, sesame oil, and white pepper are used to make lo mein sauce.

    What kind of noodles do I buy for lo mein?

    Fresh, yellow lo mein noodles, which are typically referred to as “egg noodles,” are available in the refrigerator section of supermarkets. Use 200g/8oz of uncooked ramen noodles or another type of dried noodle.

    What kind of flour is used for lo mein noodles?

    Chinese wheat flour noodles known as lo mein are frequently used in stir-fried dishes due to their sturdy construction, elasticity, and capacity to absorb flavor.

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