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Perfectly Stir-Fried Lo Mein with Vegetables and Protein Recipe

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This Lo Mein recipe teaches you how to perfectly cook this classic Chinese noodle dish by stir-frying fresh noodles with velveted protein, crisp vegetables, and a flavorful sauce. Featuring a balance of savory oyster and soy sauces combined with fresh aromatics and crunchy vegetables, this method ensures tender noodles with a vibrant, well-coated finish. A versatile recipe ideal for chicken, beef, pork, shrimp, or pre-cooked proteins and finished with a fresh punch of scallions and optional chili oil for serving.

Ingredients

Proteins

  • 12 ounces raw velveted protein (sliced chicken, beef, pork, or shrimp; or 8 ounces/225g pre-cooked sliced or julienned protein)

Sauce

  • 2 tablespoons hot chicken stock or water (plus additional if needed later)
  • 1½ tablespoons oyster sauce
  • 1½ tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon sesame oil
  • ¼ teaspoon sugar
  • ⅛ teaspoon white pepper

Noodles and Vegetables

  • 1 pound fresh lo mein noodles (pre-cooked or uncooked)
  • 2 cloves garlic (minced)
  • 1 cup fresh mushrooms (sliced)
  • ¾ cup carrot (julienned)
  • ½ cup bamboo shoots (julienned or sliced)
  • ½ cup sliced water chestnuts
  • 3½ cups napa cabbage (shredded)
  • 1 cup snow peas
  • 2½ cups mung bean sprouts

Other Ingredients

  • 2 tablespoons neutral oil (vegetable, canola, peanut, or avocado oil)
  • 1 tablespoon Shaoxing wine
  • 2 scallions (julienned)

Instructions

  1. Velvet the Protein: Prepare your chosen protein by velveting it—this tenderizing method ensures juicy and soft meat. If using pre-cooked protein like Chinese BBQ Pork, slice or julienne it for ease of stir-frying.
  2. Make the Sauce: In a measuring cup or medium bowl, combine 2 tablespoons of hot chicken stock or water with oyster sauce, light soy sauce, dark soy sauce, salt, sesame oil, sugar, and white pepper. Stir thoroughly to make a cohesive sauce.
  3. Prepare the Noodles: If using cooked lo mein noodles, rinse them under hot water to separate and drain well. For uncooked noodles, boil in a large pot until al dente, then drain and rinse in cool water to stop cooking. Drain thoroughly and set aside.
  4. Heat the Wok and Cook Protein: Heat your wok over medium-high until it just starts to smoke, then add oil. Lay raw protein in a single layer and sear without moving until about 80% cooked. Remove protein, leaving oil in the wok.
  5. Cook Aromatics and Vegetables: Add garlic, mushrooms, carrots, bamboo shoots, and water chestnuts to the wok. Increase heat to high and stir-fry for 1 minute, letting the vegetables soften slightly.
  6. Add Shaoxing Wine and Napa Cabbage: Pour Shaoxing wine around the wok’s edges to flame off alcohol, stir quickly, then add shredded napa cabbage along with any cooked protein from the beginning step. Stir-fry for 20 seconds.
  7. Add Noodles: Introduce the prepared noodles, ensuring they are warm or at room temperature and not clumped. Stir to combine evenly with other ingredients.
  8. Pour Sauce and Toss: Evenly drizzle the pre-mixed sauce over the noodles. Stir-fry using a scooping motion for 1 to 2 minutes until the noodles are thoroughly coated. Scrape the wok bottom frequently to avoid sticking.
  9. Add Snow Peas, Bean Sprouts, and Protein: Return snow peas, bean sprouts, and pre-cooked protein (if any) to the wok. Continue stir-frying until well mixed. If noodles stick, add 2 or more tablespoons of hot water to loosen.
  10. Finish with Scallions and Season: Add the julienned scallions, quickly taste the lo mein, and adjust seasoning with salt, soy sauce, oyster sauce, sesame oil, or white pepper according to preference.
  11. Serve: Plate the lo mein hot and serve alongside homemade chili oil or your favorite hot sauce for an extra kick.

Notes

  • Velveting the protein before stir-frying ensures tender and juicy meat.
  • Use a well-seasoned wok and high heat to prevent noodles from sticking.
  • If noodles become sticky, adding hot water helps loosen them.
  • Adjust soy sauce and oyster sauce amounts according to taste preferences and sodium restrictions.
  • Fresh vegetables can be substituted based on availability; avoid overcooking to maintain crunchiness.
  • Shoaxing wine may be substituted with dry sherry or omitted if unavailable.
  • If using dried noodles instead of fresh lo mein, slightly adjust boiling time to al dente texture.

Find it online: https://marthatasty.com/perfectly-stir-fried-lo-mein-with-vegetables-and-protein-recipe/