Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fried vegetables or meats.
When cooked properly, lo mein should be springy and have a firm bite to them, just like Italian pasta or Japanese ramen. For that strong kick of umami, the Chinese typically flavor their lo mein dishes with sesame oil, green onions, ginger, and oyster or soy sauce.
Depending on the recipe, these noodles are often found served with cabbage hearts, carrots, snow peas, shiitake mushrooms, and different meats such as beef, chicken, pork, or even seafood.
Chinese Lo Mein Noodles | (捞面 – Lāo Miàn)
Course: MainCuisine: ChineseDifficulty: Easy4
servings10
minutes10
minutes462
kcal20
minutesAnother classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fried vegetables or meats.
Ingredients
1.5 tbsp vegetable or peanut oil
2 garlic cloves , finely minced (Note 1)
1/2 onion , finely sliced
300g / 10oz chicken or other protein , sliced 0.5cm / 1/5″ thick (Note 2)
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 (Note 3 for dried)
1/4 cup (65ml) water
- SAUCE:
4 tsp cornflour / cornstarch
2 tbsp dark soy sauce (Note 4)
2 tbsp soy sauce or light soy sauce (Note 4)
1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
1 tsp white sugar (omit if using Mirin)
1/2 tsp sesame oil , toasted, optional (Note 6)
1/4 tsp white pepper (sub black)
- GARNISH (OPTIONAL):
Green onion , finely sliced
Directions
- Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
- Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
- Heat oil in a wok or large heavy based skillet over high heat until smoking.
- Add onion and garlic, stir 30 seconds.
- Add chicken, stir until white on the outside, still raw inside – 1 minute.
- Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
- Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
- Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
- Serve immediately, garnished with extra green onions if using.
