Lo Mein

Lo Mein is a popular Chinese dish that features noodles typically stir-fried with a variety of vegetables, your choice of protein, and a savory sauce. It takes less than 30 minutes, making it perfect for any weeknight dinner.

LO MEIN (4 servings)

Ingredients:

• 10.5 oz (300g) beef flank steak (or pork, chicken, shrimp, tofu, etc.)
• 1/3 carrot (60g)
• 1/2 yellow onion
• 2 baby bok choy
• 1/3 red bell pepper (70g)
• 2 green onions, plus more to garnish
• 3 cloves garlic
• 1 tsp (4g) grated ginger
• 1 lb (460g) fresh egg noodles (or dried egg noodles, spaghetti, etc. )
• 3 tbsp neutral-tasting oil, divided
• 1 tsp toasted sesame oil

Marinade:

• 1/2 tbsp soy sauce
• 1/4 tsp white pepper (or black pepper)
• Small pinch of sugar
• 1/4 tsp baking soda
• 1 tbsp Shaoxing wine (can substitute mirin, sake, dry sherry, etc.)
• 1/2 tbsp cornstarch
• 1 tbsp neutral-tasting oil

Lo Mein Sauce:

• 1/2 cup (120ml) water
• 1/2 tbsp chicken bouillon powder
• 2 tbsp soy sauce
• 1/2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine (can substitute mirin, sake, dry sherry, etc.)
• 1/4 tsp white pepper (or black pepper)
• 1 tbsp cornstarch
• Small pinch of MSG (optional)

Instructions:

MARINATE BEEF

1. Cut the beef into bite-sized pieces. (Make sure to cut against the grain.) Transfer to a mixing bowl.

2. Add the soy sauce, white pepper, sugar, baking soda, Shaoxing wine, cornstarch, and oil. Toss to coat. Cover and marinate in the fridge for 5 to 10 minutes.

PREP VEGETABLES

1. Cut the carrot into thin matchsticks. Slice the onion, about 1/4 inch (0.5 cm) thick.

2. Cut off the ends of the bok choy. Chop them into bite-sized pieces. (Cut the stem a little bit thinner than you would do the leaves.)

3. Thinly slice the bell pepper. Cut the green onions into long strips, about 2 inches (5 cm) long.

4. Finely chop the garlic cloves. Grate a small knob of ginger (1 tsp).

MAKE SAUCE

In a small container, mix together the water, chicken bouillon powder, soy sauce, dark soy sauce, oyster sauce, sugar, Shaoxing wine, white pepper, cornstarch, and MSG (if using).

MAKE LO MEIN

1. Bring a pot of water to a boil. Cook the noodles according to the package instructions. Rinse under cold water and set aside. 

2. In a large wok (or pan), heat the oil (1 tbsp) over high heat. Once it’s nice and hot, add the marinated beef. Cook for 2 to 3 minutes or until the beef is cooked. Remove from the wok and set aside. 

3. Place the same wok over medium-high heat. Add the oil (2 tbsp). Once it’s heated, add the garlic and ginger. Saute for 30 seconds or until fragrant.

4. Add all the vegetables: carrot, onion, bok choy, bell pepper, and green onions. Stir-fry for 1 to 2 minutes or until the veggies soften up a little bit.

5. Reduce the heat to medium. Add the drained noodles. Give it a good stir for 1 minute. Add the beef back in. Pour in the sauce. Give it a good stir for 2 to 3 minutes or until they’re nicely coated.

6. Turn the heat off. Add the sesame oil (1 tsp) and give it a final mix. Divide the noodles into serving bowls. Garnish with sliced green onions. Enjoy!

WATCH FULL VIDEO

More Chinese Take-Out Recipes You’ll Love:

• Chicken Chow Mein
• Mongolian Ground Beef
• Beef and Broccoli
• Beijing Beef
• Kung Pao Chicken
• Sesame Chicken

Chinese Lo Mein

Recipe by Aaron and Claire

Servings

4

servings

Ingredients

• 10.5 oz (300g) beef flank steak (or pork, chicken, shrimp, tofu, etc.)

• 1/3 carrot (60g)

• 1/2 yellow onion

• 2 baby bok choy

• 1/3 red bell pepper (70g)

• 2 green onions, plus more to garnish

• 3 cloves garlic

• 1 tsp (4g) grated ginger

• 1 lb (460g) fresh egg noodles (or dried egg noodles, spaghetti, etc. )

• 3 tbsp neutral-tasting oil, divided

• 1 tsp toasted sesame oil

• Marinade:

• 1/2 tbsp soy sauce

• 1/4 tsp white pepper (or black pepper)

• Small pinch of sugar

• 1/4 tsp baking soda

• 1 tbsp Shaoxing wine (can substitute mirin, sake, dry sherry, etc.)

• 1/2 tbsp cornstarch

• 1 tbsp neutral-tasting oil

• Lo Mein Sauce:

• 1/2 cup (120ml) water

• 1/2 tbsp chicken bouillon powder

• 2 tbsp soy sauce

• 1/2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 1 tsp sugar

• 1 tbsp Shaoxing wine (can substitute mirin, sake, dry sherry, etc.)

• 1/4 tsp white pepper (or black pepper)

• 1 tbsp cornstarch

• Small pinch of MSG (optional)

Directions

• Marinate Beef
• Cut the beef into bite-sized pieces. (Make sure to cut against the grain.) Transfer to a mixing bowl.
• Add the soy sauce, white pepper, sugar, baking soda, Shaoxing wine, cornstarch, and oil. Toss to coat. Cover and marinate in the fridge for 5 to 10 minutes.
• Prep Vegetables
• Cut the carrot into thin matchsticks. Slice the onion, about 1/4 inch (0.5 cm) thick.
• Cut off the ends of the bok choy. Cut them into bite-sized pieces. (Cut the stem a little bit thinner than you would do the leaves.)
• Thinly slice the bell pepper. Cut the green onions into long strips, about 2 inches (5 cm) long.
• Finely chop the garlic cloves. Grate a small knob of ginger (1 tsp).
• Make Sauce
• In a small container, mix together the water, chicken bouillon powder, soy sauce, dark soy sauce, oyster sauce, sugar, Shaoxing wine, white pepper, cornstarch, and MSG (if using).
• Make Lo Mein
• Bring a pot of water to a boil. Cook the noodles according to the package instructions. Rinse under cold water and set aside. 
• In a large wok (or pan), heat the oil (1 tbsp) over high heat. Once it’s nice and hot, add the marinated beef. Cook for 2 to 3 minutes or until the beef is cooked. Remove from the wok and set aside. 
• Place the same wok over medium-high heat. Add the oil (2 tbsp). Once it’s heated, add the garlic and ginger. Saute for 30 seconds or until fragrant.
• Add all the vegetables: carrot, onion, bok choy, bell pepper, and green onions. Stir-fry for 1 to 2 minutes or until the veggies soften up a little bit.
• Reduce the heat to medium. Add the drained noodles. Give it a good stir for 1 minute. Add the beef back in. Pour in the sauce. Give it a good stir for 2 to 3 minutes or until they’re nicely coated.
• Turn the heat off. Add the sesame oil and give it a final mix. Divide the noodles into serving bowls. Garnish with sliced green onions. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml