Lo Mein
Ingredients
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- 12 ounces boneless skinless chicken thighs – thinly sliced
- 1 tbsp light soy sauce – for marinade
- 1 tbsp shaoxing wine – for marinade
- 1 tsp cornstarch – for marinade
- 1 tsp neutral oil – for marinade
- 1/8 tsp white pepper – for marinade
- 16 ounces fresh Chinese egg noodles
- 1/2 cup chicken stock
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp neutral oil
- 3 cloves garlic – minced
- 1 tbsp fresh ginger – finely chopped
- 6 ounces green cabbage – thinly sliced (~0.5 medium green cabbages)
- 1 medium carrot – julienned
- 1 small red bell pepper – thinly sliced
- 4 ounces shiitake mushrooms – sliced (~7.5 medium shiitake mushrooms)
- 4 scallions scallions – cut into 2-inch pieces
- 2 cups bean sprouts – rinsed and drained
- chili oil – for serving
Instructions
1. Marinate the chicken: In a bowl, combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp neutral oil, and 1/8 tsp white pepper. Add the sliced chicken thighs, toss to coat, and let stand 10 minutes.
2. Bring a large pot of water to a boil. Loosen the fresh Chinese egg noodles and cook until just shy of tender, 2–3 minutes (or per package). Drain well and set aside.
3. Make the sauce: In a small bowl, whisk together the chicken stock, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1/4 tsp white pepper, 1 tsp sesame oil, and 1 tsp cornstarch until smooth.
4. Heat a wok or large skillet over high heat until very hot. Add 1 tbsp of the neutral oil and swirl to coat.
5. Stir-fry the marinated chicken in a single layer until just cooked through and lightly browned at the edges, 3–4 minutes. Transfer to a plate.
6. Return the wok to high heat and add the remaining 1 tbsp neutral oil. Add the minced garlic and chopped ginger; stir-fry until fragrant, about 20–30 seconds.
7. Add the cabbage, carrot, red bell pepper, and sliced shiitake mushrooms. Stir-fry until the vegetables are crisp-tender, 2–3 minutes.
8. Add the drained noodles to the wok and toss to combine with the vegetables, about 30 seconds.
9. Return the chicken and any juices to the wok. Pour in the sauce and toss vigorously until the noodles are evenly coated and the sauce thickens and clings, 1–2 minutes. If the pan seems dry, sprinkle in a splash of water to loosen.
10. Add the scallions and bean sprouts. Toss just until the sprouts are slightly wilted and the scallions are bright, 30–60 seconds.
11. Taste and adjust seasoning if needed. Serve immediately, with chili oil for serving.
Lo Mein is a Cantonese-style noodle dish built around springy egg noodles that are tossed with a glossy, savory sauce. The flavors lean toward soy, oyster sauce, and sesame with a gentle sweetness and peppery warmth, coating noodles rather than drenching them. Texturally, it balances tender noodles with crisp-tender vegetables and juicy bites of protein, making it satisfying yet light.
Historically, lo mein means “tossed noodles” in Cantonese and traces to southern Chinese noodle shops and Hong Kong cha chaan teng culture. Classic Hong Kong versions are often served dry-tossed with sauce and toppings like wontons or braised beef, while in overseas Chinese communities it evolved into a wok-tossed noodle-and-vegetable dish. The American-Chinese rendition popularized the combination of soft noodles, mixed vegetables, and a savory brown sauce, while preserving the core idea of noodles finished by tossing rather than deep frying.