In This Post: What You Need To Know About Lo Mein
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.
Let’s Talk About Lo Mein Noodles
Then there’s the noodles.
You could use fresh Lo Mein noodles if you can find it fresh or frozen at your grocery store. I could not find it at any of my regular places, so in its place I have used either dry ramen if you can find it (as long as you’re hitting up Amazon for the soy sauce, grab a box of this ramen, too – affiliate link) and/or just regular spaghetti.
…Is that blasphemy to Lo Mein? to use spaghetti?
I’m not sure, but it seems like we both value practicality over complete and utter authenticity.
Go on and do what you need to do.
You can use rice noodles or your preferred gluten-free spaghetti noodle if you’re gluten-free.
We’ve reached the pinnacle of the Lo Mein journey in a flash, with the veggies, noodles, and sauce all partying it up in that pan. The part where you reward yourself with some caramelized pan-fried vegetables and wind those silky noodles up on a fork.
Easy Homemade Lo Mein, comin in hot!
