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Traditionally, Lo Mein is a popular noodle style in Hong Kong where noodles are boiled, drained and then stirred in with clear broth or on the side or with a house special soy sauce. The ‘stirred noodles’ are served with vegetables, wontons, and meats such as BBQ pork, Cantonese beef stew, etc. However, the popular chinese take-out Lo Mein here in America is a whole other version. American-chinese Lo Mein is prepared with boiled noodles, and then stir-fried with vegetables, meat, etc. in a house special sauce, and MSG laden.
A personal house special Lo Mein can be as easy and flexible as you want it to be. Simply put, use fresh noodles, or spaghetti, your choice of protein, or seafood and vegetables, a light sauce, smoky hot wok, and there you go – a healthy yet delicious home-cooked Lo Mein. My favorite Lo Mein dish has always been Chicken Lo Mein. Noodles tossed in light sauce, and then cooked with chicken broth. For added flavor, mix in some chinese mushroom and some seasonal vegetables.
Chicken Lo Mein is one of the most popular take-out items you can find on the menu of Chinese restaurants worldwide. But of course if you are not in that much of a rush to get your noodle fix, you will find that it is such a simple dish to prepare at home and such a joy to customize it to your own liking.
(Click Page 2 for the Chicken Lo Mein Recipe)
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Reading this recipe, I’m reminded how much I enjoy the clarity, ease and usability which you impart in all your recipes. I look forward to trying this. Thanks
I SO LOVE Lo Mein!
Wonderful, noodles, noodles, noodles.
Lovely!!!
I love this dish….
God only if I could have some now!!!
It looks sooooooo good. Can’t wait to try it.
Thanks Rasa Malaysia, love your blog. I’ve tried many food blogs, particularly Asian ones and yours is one I kept.
Hmmm….yummy…I like it..can I noodles change with bhoon…..
First of all I would like to give you an apology. A few months ago I blasted you for adding MSG to one of your recipes. You were very gracious, and suggested that I use some extra oyster sauce or sesame oil. I am a Doctor and I am very serious about natural diets with Protein, Complex Carbs, and a moderate amount of fat. MSG is definitely not natural. Although it is derived from natural sources, it acts like a drug. MSG has been linked to seizures in children, migraine headaches, and of course weight gain.
I use only spices like garlic, onion powder, turmeric, cumin, ginger, pepper, salt, etc. I try to avoid blends like curry powder, chili powder, or creole seasoning. They all contain MSG. So I make my own.
Almost all sauces from a bottle contain MSG. So again I make my own. It is hard to do and it takes time, but I feel it is better for my family. I have a great recipe for Hoisin sauce. Every one loves my Kung Pao Chicken, and I fix it without MSG.
This recipe for Chicken Lo Mein is a perfect example of how to cook without MSG. I applaud you for your innovation in creating recipes that are not only very tasty, but also good for you.
Please accept my apology. John
Thank you John. :)
Hi Rasa Malaysia! Ihave a question. I am very interested in making homemade lo mein because my family loves it and take out becomes expensive. I have noticed some restaurant’s lo mein have a smoky type of flavor. We particularly llike that flavor. Do youknow ingredient gives lo mein that flavor? Thanks in advance! Barbara0307
It’s not the ingredients, it’s the way they stir-fry the noodles using very high heat on a wok, what we Chinese call “breath of wok” when the noodles are slightly toasted due to the high heat but fast cooking process.
I don’t even know if I’ve had Lo Mein before, but it sounds and looks good! What kind of noodles does it typically use?
Traditional Lo Mein, such as those server at authentic chinese restaurants or in Hong Kong uses skinny egg noodles, think BBQ pork wonton egg noodles. But, the American-chinese version uses both dry or fresh whole wheat noodles. Best substitute is spaghetti or linguini pasta.
I made it for dinner tonight and it was delicious! I wasn’t sure what sweet soy you used, whether it was kecap manis or thick caramel, so I went with the latter. Maybe that’s why my noodles came out darker in colour :)
I use kicap manis, its like dark soy plus sugar with added flavor all in one, which is better than dark soy, which is purely for coloring. So glad yours turn out delicious:)
Ok thanks. Will use kecap manis next time :)
Hi Rasa Malaysia,
Thank you for sharing this simple, yet easy recipe. I made this last night for dinner and my family enjoyed it. =) I tweaked your recipe and took out the carrot & snap peas as my mom isn’t a fan of snap peas. I replaced it with bean sprouts. For my personal preference, I think it could have used more soy sauce than the recipe called for.
I must admit, the article is very well written and the food looks delicious. I will definitely be cooking this recipe for dinner soon. Will let you know how it turned out. Thanks for all the lovely recipes you have on here!!!!
OK, I know this is an older post, so I don’t know if you will see this. Ever since I was a kid I’ve hated shitake-type mushrooms, especially since they are so pungent after having been re-hydrated. What would you suggest for a possible replacement to the mushroom “juice”. Should I perhaps double the amount of chicken broth?
Add some oyster sauce.
About how much should I start with, perhaps a tablespoon? A 1/4 cup of oyster sauce sounds like it would be excessive.
Yes, a tablespoon and add more to taste.
Hi,
Can I substitute “sweet soy sauce” with something else? The reason is that I don’t really know what it is and I don’t want to spend money on the whole bottle and only use it for this recipe. Thank you!
Just use soy sauce and sugar to taste.