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Lo Mein, a classic dish in Chinese cuisine, is known for its soft, chewy noodles that are tossed with a flavourful sauce and a mix of stir-fried vegetables, proteins, and aromatics. Unlike its crispier counterpart, chow mein, lo mein features tender noodles that soak up the rich, savoury sauce, making each bite satisfying and full of umami. A popular dish in Chinese takeout culture worldwide, lo mein is beloved for its versatility, whether served as a quick meal or part of a larger feast.
What Is Lo Mein?
Lo Mein, which translates to “tossed noodles,” is a stir-fried noodle dish typically made with egg noodles. These noodles are boiled first, then tossed with a sauce and stir-fried with various ingredients like vegetables, meats, or seafood. The key difference between lo mein and other Chinese noodle dishes is the texture, lo mein noodles remain soft and springy, perfectly complementing the sauce that coats them.
The dish is often packed with a variety of vegetables such as bok choy, carrots, and bell peppers, along with proteins like chicken, beef, shrimp, or tofu. It’s the sauce, however, that ties everything together. Made from a combination of soy sauce, oyster sauce, sesame oil, and a touch of sugar, the sauce brings a savoury depth and slight sweetness to the dish. This balance of flavours, along with the satisfying chew of the noodles, makes lo mein a comforting and hearty meal.
Ingredients and Taste
The ingredients in lo mein vary widely based on preference, but the core components remain the same. Egg noodles are essential, providing the dish with its signature texture. Vegetables like mushrooms, bell peppers, and bok choy add crunch and colour, while proteins such as chicken, beef, pork, or shrimp bring heartiness.
The sauce is made from light and dark soy sauce, oyster sauce for richness, and a dash of sesame oil for nuttiness. Garlic and ginger are often stir-fried first to infuse the dish with aromatic depth. Some versions also include a bit of Shaoxing wine or Chinese black vinegar to enhance the umami and balance the sweetness. When tossed together, the flavours are bold yet harmonious, with the sauce perfectly coating each noodle.
Lo mein’s taste is primarily savoury, with the soy and oyster sauces delivering rich umami flavours. The sweetness from the vegetables and slight tang from the vinegar provide a balanced contrast. Every bite offers a satisfying blend of tender noodles, crisp vegetables, and juicy protein, all tied together with the sauce’s deep flavour.
A Taste of History
Lo Mein has its origins in China’s northern regions, where wheat-based noodles have been a staple for thousands of years. Noodles in Chinese culture are not just food, they carry symbolic meaning, representing longevity and prosperity, making them an essential dish for celebrations. Lo mein, in particular, evolved from traditional Chinese noodle dishes that prioritized soft, chewy noodles over crispier counterparts like chow mein.
In Cantonese cuisine, lo mein is traditionally made by tossing cooked noodles with a thin sauce, rather than frying them, preserving their soft texture. This technique travelled across China and was adapted by Chinese immigrants in America, leading to the popularized version we see today in Chinese takeout restaurants. Over time, lo mein has become synonymous with comfort food, adapting to local ingredients and preferences while maintaining its core identity as a quick, flavourful dish.
Chinese Lo Mein (Tossed Noodles) Recipe
Serves: 4 People
Ingredients:
- 400g fresh egg noodles (or dried noodles, cooked and drained)
- 200g chicken breast or shrimp (optional), sliced thinly
- 1 bell pepper, julienned
- 1 carrot, julienned
- 1 cup mushrooms, sliced
- 1 small onion, sliced
- 3-4 baby bok choy, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tbsp vegetable oil (for stir-frying)
For the Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth or water
Directions
To begin, bring a large pot of water to a boil. Cook the fresh egg noodles according to the package instructions, usually 2-3 minutes for fresh noodles, or longer if using dried. Drain the noodles and rinse under cold water to stop the cooking process. Toss the noodles with a little sesame oil to prevent sticking and set them aside.
While the noodles are cooking, prepare the sauce. In a small bowl, mix together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1/4 cup of chicken broth or water. Stir well until the sugar dissolves and set aside. This sauce will coat the noodles and give them their savoury flavour.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. If using chicken or shrimp, add the sliced meat to the hot oil and stir-fry for 3-4 minutes until the meat is cooked through. Remove from the wok and set aside.
In the same wok, add the minced garlic and ginger, stir-frying for 30 seconds until fragrant. Be careful not to let the garlic burn, as it can become bitter.
Add the sliced vegetables—bell pepper, carrots, mushrooms, and onions—to the wok. Stir-fry for 2-3 minutes until they start to soften but still retain some crunch. The high heat will help the vegetables maintain their vibrant colour and texture.
Return the cooked chicken or shrimp to the wok, followed by the chopped baby bok choy. Stir everything together and cook for another 2 minutes, allowing the bok choy to wilt slightly but remain tender.
Add the cooked noodles back into the wok, along with the sauce mixture. Toss the noodles gently with the vegetables and sauce, ensuring everything is evenly coated. Stir-fry for another 2-3 minutes, allowing the noodles to absorb the sauce and the flavours to meld together.
Once the noodles are heated through and well-coated in the sauce, remove the wok from heat. Serve the lo mein immediately, garnished with extra scallions or a drizzle of sesame oil if desired. This dish pairs well with a side of steamed dumplings or a light soup.
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