Lo Mein
This Lo Mein Recipe is going to remind you of classic Chinese takeout (only better because you made it!) While we recommend you use Hung’s ready to use Miki (yellow) or Thick Noodles (white), you can definitely substitute the noodles with a thinner noodle, or maybe a flat broad egg noodle.
Ingredients
- 1.5 tbsp vegetable or peanut oil
- 2 garlic cloves finely minced
- 1/2 onion finely sliced
- 300 g / 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
- 500 g / 1lb Hung’s cooked Miki Noodles or Thick Noodles
- 1/4 cup 65ml water*
- Sauce:
- 4 tsp cornflour / cornstarch
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce or light soy sauce
- 1 tbsp Chinese cooking wine “Shawoxing wine” or Mirin, cooking sake or dry sherry*
- 1 tsp white sugar
- 1/2 tsp sesame oil toasted, optional
- 1/4 tsp white pepper sub black
- Garnish optional:
- Green onion finely sliced
- *Non alcoholic sub – sub both the cooking wine AND water with low sodium chicken broth/stock + reduce light soy sauce to 1.5 tbsp.
Instructions
- Instructions
- 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 for 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.
- Lo Mein is a Cantonese transliteration (ie., using the closest corresponding letters of the English alphabet) of 撈麵 which literally means tossed or mixed noodles. The name 撈麵 can actually refer to two different types of recipes: stir-fry and noodles that are simply tossed in a sauce.
Notes
Lo Mein is a Cantonese transliteration (ie., using the closest corresponding letters of the English alphabet) of 撈麵 which literally means tossed or mixed noodles. The name 撈麵 can actually refer to two different types of recipes: stir-fry and noodles that are simply tossed in a sauce.
Taking a minor detour for a fun fact: the way you pronounce Mein is not “Main” but more like “Mean”. And we have to admit – this recipe is a mean bowl of mein. 😉
