I come from a family of noodle fanatics, and lo mein has always been a favorite option for us. (Seriously, that’s what I always get my mom for her birthday dinner!) Those chewy noodles are irresistible when they’re combined with a savory sauce and yummy veggies!
There are a couple distinct differences between lo mein and chow mein, another favorite Chinese takeout noodle dish. One is the kind of noodle used, and the other is the precise cooking process. Lo mein uses a thicker noodle than chow mein (for a reference point, these noodles are at least slightly thicker than spaghetti). Also, instead of cooking the noodles with the sauce, lo mein recipes add the sauce at the very end of the cooking process. The noodles still soak up quite a bit of the sauce, and the end result is a delicious, umami-loaded dish that’ll quickly become one of your favorites!
Better Than Takeout Lo Mein
Sauce:
- 2 TBSP regular or low-sodium soy sauce
- 2 TBSP dark soy sauce
- 1 TBSP mirin
- 1 1/2 tsp sesame oil
1 lb medium-thick Chinese egg noodles
1 TBSP oil
1 lb beef (or protein of choice), cut into strips
1 cup shredded carrots
1 cup shredded cabbage
1/2 medium yellow onion, julienned
1 cup mushrooms, sliced
2 cloves garlic, minced
1 TBSP ginger, grated
Combine the soy sauces, mirin, and sesame oil in a bowl; set aside.
Cook and drain the egg noodles according to package instructions; set aside.
Pour the oil in a wok or a large sauté pan, and put on high heat. Once hot, sear the beef evenly in the wok; remove to a bowl, and set aside. Add the carrots, cabbage, onions, mushrooms, garlic, and ginger to the wok, cooking and tossing until the garlic is fragrant. Add the noodles and the beef, tossing to combine. Remove from the heat, and add the sauce. Toss to evenly coat, then serve immediately.
Serves up to 5.
Hapanese Cuisine 