Name: Lo Mein Noodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 300g / 10oz chicken breast or other preferred protein, sliced 0.5cm (1/5″) thick; 2 medium carrots, peeled and cut into 4 x 0.75cm (1.75 x 1/3″) batons; 1 large red capsicum / bell pepper, sliced (or 2 small); 1/2 onion, finely sliced; 6 green onions, cut into 5 cm (2”) lengths, plus extra finely sliced for garnish; 2 garlic cloves, finely minced; 500g / 1lb Lo Mein, Hokkien, or other medium thickness fresh egg noodles (prepared according to packet instructions; for dried noodles, see note); 4 tsp cornflour / cornstarch; 2 tbsp dark soy sauce; 2 tbsp soy sauce or light soy sauce; 1 tbsp Chinese cooking wine or Mirin (Mirin can be substituted if preferred); 1 tsp white sugar (omit if using Mirin); 1/2 tsp toasted sesame oil (optional); 1/4 tsp white pepper (substitute black pepper if necessary); 1/4 cup (65ml) water; 1.5 tbsp vegetable or peanut oil

Ingredients

1.5 tbsp vegetable or peanut oil

2 garlic cloves, finely minced

1/2 onion, finely sliced

300g / 10oz chicken or other protein, sliced 0.5cm / 1/5″ thick

2 medium carrots, peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons

1 large red capsicum / bell pepper, sliced (or 2 small)

6 green onions, cut into 5 cm / 2” lengths

500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, prepared per packet (see note for dried noodles)

1/4 cup (65ml) water

4 tsp cornflour / cornstarch

2 tbsp dark soy sauce

2 tbsp soy sauce or light soy sauce

1 tbsp Chinese cooking wine or Mirin

1 tsp white sugar (omit if using Mirin)

1/2 tsp toasted sesame oil (optional)

1/4 tsp white pepper (substitute black if unavailable)

Green onion, finely sliced for garnish

Instructions

Step 1: In a small bowl, mix the cornflour and dark soy sauce until smooth and lump-free. Add the remaining sauce ingredients—light soy sauce, cooking wine, sugar, sesame oil, and white pepper—then stir well to combine.

Step 2: Transfer 2 teaspoons of the prepared sauce to a separate bowl with the sliced chicken. Toss the chicken in the sauce to coat evenly and set aside to marinate briefly.

Step 3: Heat the oil in a wok or large heavy-based skillet over high heat until it starts to smoke lightly.

Step 4: Add the sliced onion and minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant.

Step 5: Add the marinated chicken to the wok and stir-fry until the outside turns white but the center is still slightly raw, about 1 minute.

Step 6: Add the carrot batons and sliced capsicum or bell pepper. Continue cooking for 2 minutes or until the chicken is fully cooked and the vegetables start to soften.

Step 7: Add the prepared fresh noodles, the remaining sauce, and water. Using two wooden spoons, toss everything together vigorously for 30 seconds to evenly coat the noodles.

Step 8: Stir in the cut green onions and toss for another minute, ensuring the noodles are well coated with sauce and heated through.

Step 9: Serve the Lo Mein immediately, garnished with extra finely sliced green onions if desired.

Tips & Variations

If using dried noodles, cook them according to package instructions before adding to the stir-fry, then drain and rinse with cold water to stop cooking.

Substitute chicken with beef, shrimp, tofu, or a mix of vegetables for a vegetarian version.

For a spicier kick, add a pinch of chili flakes or a drizzle of chili oil when tossing with the noodles.

Use sesame oil sparingly at the end for authentic aroma without overpowering the dish.

FAQs

Can I use other types of noodles for Lo Mein?

Yes, while medium-thickness egg noodles like Lo Mein or Hokkien are traditional, you can substitute with spaghetti, ramen noodles, or flat rice noodles. Just adjust cooking times accordingly.

How do I prevent the noodles from sticking together?

To prevent sticking, rinse cooked noodles under cold water and toss with a little oil before stir-frying. Work quickly when tossing noodles in the wok to keep them separated and coated evenly with sauce.