Lo Mein
319kcal9g protein9.1g fat50.9g carbs~$0.75/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, sesame, soy, shellfish
Restrictions
Containsgluten · sesame · soy · shellfishIt is in an ingredient you cannot leave out.
Diets
Pescatarian · without oneNo porkNo alcohol · without one
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 9 oz |  noodles (wheat, fresh or par-cooked, for lo mein) |
| 2 tbsp |  soy sauce |
| 1 ½ tbsp |  oyster sauce |
| 1 tsp |  sesame oil (toasted) |
| 1 tsp |  sugar |
| 2 tbsp | vegetable oil (for the pan) |
| 3 clove |  garlic (minced) |
| 1 tbsp |  ginger (minced) |
| 2 cup |  cabbage (napa, shredded) |
| 1 unit |  carrot (julienned) |
| 4 unit |  scallion (cut in 2 inch lengths) |
Optional
Not counted above. The dish works without them.
| 1 tbsp |  shaoxing wine |
| 8 oz |  chicken (thigh, sliced thin) |
| 4 oz |  mushrooms (shiitake, sliced) |
| 1 cup |  bean sprouts |
| ¼ tsp |  white pepper (ground) |
Steps
- Mix3 minsmall bowl, before the pan is litsoy sauce + oyster sauce + sesame oil + sugar (+ shaoxing wine, + white pepper), stirred until the sugar dissolves. Everything in a tossed noodle dish happens in about four minutes, and there is no moment in it to measure — the sauce is mixed first or it is mixed badly
- Boil4 minunsalted water, a minute short of the packet, rinsed and drained hardnoodles, then rinsed under cold water and shaken dry. Rinsing removes the surface starch that would otherwise glue them into a mass in the pan — the opposite of what you want in pasta, because here the sauce is doing the coating and starch would just thicken it into paste
- Saute3 minhighest heat, pan smoking, oil added then swirledvegetable oil + garlic + ginger for fifteen seconds, then + carrot + cabbage (+ mushrooms, + chicken cooked first and set aside), tossed constantly. High heat and constant motion is the whole technique: the pan has to stay hot enough to drive moisture off as steam rather than let it pool, or the vegetables boil in their own water and go grey
- Fold3 minnoodles in, sauce poured round the edge of the pan+ noodles + sauce, tossed with tongs until every strand is coloured and the pan is dry. Pouring the sauce down the hot sides rather than into the middle lets it caramelise slightly on contact instead of dropping the pan temperature all at once
- Season2 minoff the heat, scallions last+ scallions (+ bean sprouts), tossed once and served immediately. Both go in at the very end for crunch — thirty seconds more and the sprouts weep water into a sauce you just spent four minutes reducing