Chinese Lo Mein
Lo mein is a Chinese noodle dish where boiled noodles are tossed gently with vegetables, protein, and a soy-based sauce, resulting in a soft, glossy finish that sets it apart from the crisper chow mein. The sauce - soy sauce, oyster sauce, and a small amount of sugar - is premixed so it coats evenly during the brief time in the pan. Shrimp is seared first until half-cooked, then broccoli and carrot are stir-fried just until they lose their raw crunch. The warm, drained noodles go in last, and everything is tossed together until the sauce is absorbed and the noodles gleam. The key is restraint: lo mein should stay moist and supple, not charred or dry. The protein can be swapped freely - chicken, beef, or tofu all work with the same sauce and technique.
Adjust Servings
Instructions
- 1
Boil noodles, drain, and keep warm.
- 2
Rinse shrimp in salted water and pat dry.
- 3
Saute garlic in a pan, then cook shrimp halfway.
- 4
Add broccoli and carrot and stir-fry until just tender.
- 5
Add mixed soy, oyster sauce, and sugar, then toss with noodles.
- 6
Serve once the noodles are evenly coated.
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