Shout-out to all Lo Mein fans! If you never set foot in another noodle bar, I promise you won’t even miss it. This steaming bowl of luscious noods, crunchy veggie rainbow and the silkiest of umami-rich sauces is the only Lo Mein you’ll ever, ever need.
Asian cuisine is so artful in its balance of flavours. And it’s also so easy to adapt for healthier versions of the traditional dishes. For this Lo Mein, the balancing of sweet and salty is achieved by bringing together fresh veg, toasty spices and a blend of staple Chinese sauces and nutty sesame oil.
It’s the simplest take-out style meal you’ll ever make, that’s loaded with very good things.
What Is Lo Mein?
Lo Mein means tossed noodles. Traditionally, Lo Mein sauce has a sesame oil base, with the addition of garlic, oyster sauce and soy sauce.
The end result is a silken tangle of noodles, nestled in the rich comfort of umami warmth, and sweetened by stir-fried-until-just-tender veggies.
How to Make Perfect Lo Mein. Every Time.
The secret to making a bangin’ bowl of Lo Mein noods is using the best quality soy sauce you can lay hands on. That’s it—the hard work is done. All you need to do is grab your favourite protein, and favourite veg. I like to choose sweeter vegetables, like peppers, mangetout, carrots, etc. to balance out the salt-based sauce.
For this recipe, I use a combo of prawns and tofu, and a party of colourful veg; but you can totally mix it up or strip it back to suit your preferences (I use whatever is languishing in my refrigerator!). As long as your soy sauce is premium grade, there’s nothing between you and Lo Mein Heaven.
Short on Time? Try this Lo Mein Hack.
Ditch the dry egg noodles and buy fresh instead. Add to your skillet or wok after adding the sauce, and continue with the recipe as written.
It also helps speed things up if you prep your ingredients beforehand. Slice and chop all the veggies and garnishes, crush the garlic, and cube the tofu, if using.Print
The MOST delicious, speediest Lo Mein recipe in town! Grab your fave stir fry veggies and protein, some kickass soy sauce and let’s get this #noods party started!
- 250g egg noodles, dry
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, crushed and finely chopped
- 200g firm tofu, cut into 1cm (1/2 inch) cubes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 150g shrimp, peeled and cooked
- 250g pak choy, sliced, or leaves separated (I halved mine just for the purpose of the photos!)
- 200g red bell pepper, sliced
- 250g baby corn, sliced into around 1/2cm (1/4 inch) coins
- 3 carrots, peeled and grated
- Handful fresh coriander, chopped
- 2–3 spring onions (green onion/scallion), thinly sliced
- toasted black sesame seeds, optional
- 4 tablespoons oyster sauce
- 9 tablespoons premium soy sauce
- 1 and 1/2 cups chicken broth
- 3 teaspoons sesame oil
- Cook the noodles according to package instructions. Rinse with cold water after cooking, drain in a colander, and set aside.
- Prepare the sauce ingredients in a small jug. Mix well. Set aside.
- Heat up a skillet or wok on high heat. Add the sesame oil. Saute the garlic (do not burn!). Next, throw in the tofu, seasoning with the cumin, paprika and salt.
- Once tofu cubes begin to turn golden, add the shrimp, pak choi, pepper and baby corn. Stir well and stir fry until veg is just tender (not mushy!).
- Add the sauce into the skillet, stir to mix with the ingredients. Transfer the noodles into the skillet, stir thoroughly to coat with sauce and toss well with the ingredients. Garnish the lo mein with grated carrot, black sesame seeds, coriander leaves, and spring onion slivers. Serve immediately.