Lo Mein

Name: Lo Mein
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 250g Fresh Chinese Egg Noodles, lo mein/medium egg noodles; 1 1/2 tbsp Neutral Oil, peanut or canola; 2 cloves of Garlic, sliced; 1 tsp Ginger, fresh, minced; 4 Shiitake Mushrooms, sliced (about 80 g); 1 small Carrots, julienned; 1/2 Red Bell Pepper, thinly sliced; 150g Napa Cabbage, thinly sliced; 100g Bean Sprouts, rinsed and drained; 2 Scallions, cut into 4 cm pieces; separate whites and greens; 1 tbsp Shaoxing Wine; 2 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Oyster Sauce; 1 tsp Sugar; 1 tsp Rice Vinegar; 1 tsp Toasted Sesame Oil; 1 Scallion, finely sliced (greens only); 1 pinch of White Pepper

This Lo Mein pairs springy egg noodles with crisp veggies and meaty shiitake in a glossy, savory sauce—brightened by ginger and scallion and finished with toasted sesame oil. It's fast to make, full of umami, and easily adaptable so you can add protein or more vegetables as you like. Serve straight from the wok for a comforting, restaurant-style noodle bowl at home.

This Lo Mein pairs springy egg noodles with crisp veggies and meaty shiitake in a glossy, savory sauce—brightened by ginger and sc... Show more

Traditional Chinese Recipe

Health Grade

C+ · Balanced

Rating

4.0

Time

30 min

Price

1,58 €

Calories

568 kcal

low calorie

quick

easy

meal prep

Method

Prep the vegetables

Slice the Garlic, mince the Ginger, slice the Shiitake Mushrooms, julienne the Carrots, thinly slice the Red Bell Pepper and Napa Cabbage, rinse and drain the Bean Sprouts, and cut the Scallion into 4 cm pieces, keeping the whites and greens separate. Gently loosen the Fresh Chinese Egg Noodles with your fingers so the strands separate easily.

Whisk the sauce

In a small bowl, whisk together the Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sugar, Rice Vinegar, Toasted Sesame Oil, and White Pepper until the sugar dissolves and the sauce looks smooth.

Cook the noodles

Bring a pot of water to a rolling boil, add the noodles, and cook for 1 minute until they separate and are just tender. Drain them well right away so they do not get gummy.

Stir-fry the vegetables

Heat a large skillet over high heat until very hot, then add the Neutral Oil and swirl to coat. Stir-fry the garlic and ginger for 15 seconds until fragrant, then add the shiitake mushrooms, carrots, red bell pepper, napa cabbage, and scallion whites. Keep tossing for 2 minutes until the vegetables are crisp-tender, then splash in the Shaoxing Wine and stir until the alcohol smell cooks off and the pan looks almost dry.

Toss and serve

Add the drained noodles to the pan and pour in the sauce. Toss constantly for 1 minute until the noodles are glossy and evenly coated, then fold in the bean sprouts and scallion greens and toss for 1 minute more, just until the sprouts are warmed through. Divide the lo mein between bowls and finish with the remaining scallion greens on top.