This recipe for Perfect Chinese Noodles {Lo Mein} is an example of how you make your own delicious, healthy and fresh Chinese meal right in your own kitchen.
Serve with Homemade Chinese Chicken and Broccoli or Chicken and Chinese Mushrooms for an amazing Chinese dinner right in your own kitchen!
Take out Chinese noodles can so often be greasy, soggy and unhealthy. Make this recipe at home and have Chinese noodles tossed in an authentic savory sauce – A better than a takeout recipe that’s ready in less than 30 minutes!
You won’t believe how easy it is to make Perfect Chinese Noodles at home in your kitchen!
Make This Recipe Your Own
For this recipe, you can use almost any vegetable and/or protein combination you want.
Vegetable Ideas: Pre-packed stir-fry vegetable bags, bok choy, mushrooms, bell pepper, carrots, snow peas, onions, cabbage, broccoli.
Protein Ideas: Chicken, shrimp, eggs, beef, pork, tofu.
This dish can easily be turned into a vegetarian meal by adding steamed broccoli instead of the cooked meat.
Which Noodles
Any noodle you like can be used in a stir-fry. I like regular Chinese egg noodles, but you can use rice noodles, soba, udon, or even spaghetti or vermicelli (I won’t tell).
You can also use dried noodles or fresh noodles. This is a quick and easy dinner, so use what you have and don’t feel like you must stick to the recipe exactly.
Cook your noodles so that they are al dente with some bite. For most noodles, this means cooking just a few minutes in boiling water, but thinner noodles, like may just need to be soaked.
The trick to perfect noodle stir-fry is to cook the noodles until they are al dente or just slightly undercooked and then when drained, rinse them with cold water to stop the cooking process.
Doing it this way will prevent the noodles from getting overcooked and soggy when you add them to the stir-fry.
Lo Mein Vs Chow Mein
The noodles in Lo Mein and Chow Mein are about the same, both use egg noodles, but Lo Mein noodles are sometimes thicker.
A traditional Chow Mein has boiled noodles that are stir-fried until slightly crisped, while Lo Mein is boiled then tossed in a sauce without cooking the noodles in the Wok.
How to Make Perfect Chinese Noodles
Cook the noodles a little less than stated on the package instructions (until just underdone).
Drain and rinse with cold water and set aside.
Heat the oil in the wok over a high heat. Once hot, add the garlic and ginger.
Stir-fry for 30 seconds before adding the green onions and stir-fry vegetables.
Stir-fry for 2-3 minutes. Add the sherry and allow to almost evaporate before adding any meat you are using, and cooked noodles. Toss so that all of the ingredients are combined.
Turn the heat down to medium and add both of the soy sauces, oyster sauce, and pepper. Stir-fry for a further 1-2 mins before adding the remaining green onions, then toss to combine and serve.
Other Stir-Fry Recipes You’ll Love
Cook’s Tips:
- The trick to the perfect noodle stir-fry is to cook the noodles until they are al dente or just slightly undercooked and then rinse them with cold water to stop the cooking process.
- Noodles stir-fry better if you shake them after draining until dry as possible. They shouldn’t be wet to the touch.
- To keep your noodles from sticking before adding to the wok, add them back to their pot after draining and toss them with a little sesame oil or cooking oil.
- Prepare your ingredients before heating the wok. When stir-frying things move quickly. Have everything ready before you start.
- Set the heat to high. Heat your wok before adding the oil. This step will help prevent food from sticking to the pan.
- Once the oil is added, spread it around the pan to coat well. Choose an oil with a high smoke point.
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Let's Make Perfect Chinese Noodles {Lo Mein}
Ingredients
- 1 lb Chinese noodles of your choice
- 2 tbsp vegetable oil
- 2 garlic cloves peeled and thinly sliced
- ½ inch piece fresh ginger grated
- 3 green onions sliced into thin rounds
- 1 8 ounce package of fresh stir-fry vegetables
- 3 tablespoons dry sherry
- 1 cup cooked meat of your choice cut into bite-size(optional)
- 2 tablespoons low sodium light soy sauce
- 1 tablespoon low sodium dark soy sauce
- 1 tablespoon oyster sauce optional
- Ground black or white pepper to taste
Instructions
- Cook the noodles a little less than stated on the package instructions (until just underdone), then drain, rinse with cold water and set aside.
- Heat the oil in the wok over a high heat. Once hot, add the garlic, ginger, and green on onions. Stir-fry for 30 secs.
- Add the stir-fry vegetables. Stir-fry for 2-3 minutes.
- Add the sherry and allow to almost evaporate before adding any meat you are using and cooked noodles. Toss so that all of the ingredients are combined.
- Turn the heat down to medium and add both of the soy sauces, oyster sauce, and pepper. Stir-fry for a further 1-2 then toss to combine and serve.
Tips + Notes
- The trick to the perfect noodle stir-fry is to cook the noodles until they are al dente or just slightly undercooked and then rinse them with cold water to stop the cooking process.
- Noodles stir-fry better if you shake them after draining until dry as possible. They shouldn't be wet to the touch.
- To keep your noodles from sticking before adding to the wok, add them back to their pot after draining and toss them with a little sesame oil or cooking oil.
- Prepare your ingredients before heating the wok. When stir-frying, things move quickly. Have everything ready before you start.
- Set the heat to high. Heat your wok before adding the oil. This step will help prevent food sticking to the pan.
- Once the oil is added, spread it around the pan to coat well. Choose an oil with a high smoke point.
Nutrition Information:
Update Notes: This post was originally published on Jul 13, 2015, but was republished with new photos, step by step instructions a video and tips in February 2019.
Helen says
The best noodles I have tried so far. I made this for my husband’s office potluck. Came out very good and everyone enjoyed. I added eggs, bok choy, thinly sliced onions and cubed cabbage.
Erren's Kitchen says
Hi Helen, Thank you so much, sounds delicious what you added!
Karen Coyne Downes says
Hi Erren, I can’t wait to make this recipe. What kind of wok are you using in your photos? I NEED it.
Erren says
Hi Karen, It’s a Salter pre-seasoned Wok 🙂
rita says
Thanks for the recipe! It was so tasty!
NellieBellie says
Yes!!! Now I don’t have to pay for these anymore! I make quite a few Chinese dishes at home but this one is great!
Erren says
Awesome! 🙂
Kim says
What stir fry vegetables did you use?
Erren says
I use all different – snow peas, mushrooms, bean sprouts, carrots and broccoli all work great, but you can use what ever you’d like.
Betty Ann says
This was so yummy! will be making again very soon.
Heather says
This was delicious! Thank you so much!
Debbie says
The Perfect Chinese Noodles is right! Great recipe!
Erren says
Hi Lauren,
Thanks for the comment! 🙂
I live in the UK (although originally from NJ), so can’t give you a brand name, but I use dry Chinese style egg noodles.
Lauren @ Mom Home Guide says
Looks good! Are there any particular Chinese noodles that you use for this recipe?