Lo Mein Classic Chinese American

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Lo Mein Classic Chinese American features springy egg noodles tossed in a glossy soy-based sauce with crisp-tender vegetables and your choice of protein. This beloved takeout staple comes together quickly in a single wok, delivering deep savory flavor in every slurpable bite.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 68 gCarbs
• 6 gFiber
• 9 gSugar
• 32 gProtein
• 1180 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 42 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the noodles and vegetables

• 12 oz fresh lo mein egg noodles
• 1 red bell pepper, julienned
• 2 medium carrots, cut into matchsticks
• 4 oz shiitake mushrooms, sliced
• 3 cups Napa cabbage, shredded
• 4 green onions, sliced on the diagonal
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger

For the protein

• 12 oz boneless skinless chicken thighs, sliced thin
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper

For the lo mein sauce

• 1/4 cup light soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 teaspoons granulated sugar
• 1 teaspoon ground white pepper
• 1/4 cup low-sodium chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Directions

1. Bring a large pot of water to a rolling boil, then cook the lo mein noodles for 3 to 4 minutes until just tender but still firm. Drain, rinse under cold water to stop cooking, toss with 1 teaspoon sesame oil, and set aside.
2. In a small bowl, toss the sliced chicken with Shaoxing wine, cornstarch, and white pepper. Let marinate for 10 minutes while you prep the remaining ingredients.
3. Whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, chicken broth, and cornstarch slurry in a bowl. Set near the stove.
4. Heat 2 tablespoons of neutral oil in a wok over high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 1 minute, then stir-fry until just cooked through, about 3 minutes. Transfer to a plate.
5. Add the mushrooms, bell pepper, carrots, and cabbage to the wok with another tablespoon of oil. Stir-fry over high heat for 2 to 3 minutes until vegetables are crisp-tender. Add the garlic, ginger, and white parts of the green onions, stir-frying for 30 seconds until fragrant.
6. Pour the sauce into the wok and bring to a simmer, stirring until slightly thickened, about 1 minute. Add the cooked noodles and chicken back in along with the green parts of the scallions.
7. Using tongs, gently toss everything together for 1 to 2 minutes until the noodles are coated, heated through, and glossy. Taste and adjust seasoning with a splash of soy sauce if needed.
8. Transfer to a large serving platter or four individual bowls, garnish with extra scallions, and serve immediately while steaming hot.

Cook’s Notes

• For the best texture, use fresh lo mein noodles from the refrigerated section of your Asian grocery rather than dried; if using dried, undercook slightly since they finish in the wok.
• Slice the chicken and vegetables uniformly thin so everything cooks quickly and evenly over high heat without steaming.
• Work over the highest heat your stove can produce; a true restaurant-style stir-fry depends on a ripping-hot wok for that signature smoky flavor called wok hei.
• Swap the chicken for flank steak, peeled shrimp, or pressed tofu using the same marinade and cooking method.
• If the sauce gets too thick in the wok, loosen with a splash of chicken broth; if too thin, simmer for another 30 seconds to reduce.

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