Classic Lo Mein Noodles
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isnt such a thing as a lo mein noodle, so dont try to find it on the shelf. You want to buy an egg noodle or pasta thats relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although Sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
I love this deceptively simple dish. If you have all the ingredients, you can have a plate of delicious noodles on the table within 15 to 20 minutes, with prep included. There really isnt such a thing as a lo mein noodle, so dont try to find it on the shelf. You want to buy an egg noodle or pasta thats relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly. Spaghetti or fettuccini cooked al dente and rinsed in cold water and drained in a colander will also make a great lo mein. The traditional difference between lo mein and chow mein is that lo mein is a soft noodle with some gravy, and chow mein is a crispy fried noodle tossed with or smothered in sauce. This has become very convoluted over the 200 years Chinese food has existed in America, with regional evolutions. Another tip: Although Sesame oil is a fat and you would assume it should be used to start the stir-fry, I want you to treat it like a sauce. Sesame oil has incredible aroma and flavor but burns at a low temp. Add it to a sauce instead and use a high-temp oil like canola or peanut for cooking.
- 1 tsp cornstarch
- 1 tsp sesame oil
- 3 pieces
- 1/4 cup (60 ml) chicken stock
- 3 tbsp (45 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 3 tbsp (45 ml) cooking oil
- 2 tsp (10 g) minced garlic
- 1 1/2 tbsp (11 g) thinly sliced ginger
- 1/2 lb (250 g) chicken breast or thigh thin sliced
- 3 cups (750 g) fresh lo mein noodles
- 1/4 lb (125g) baby bok choy bottoms removed
- Carbohydrate 0.30423333284656 g
- Cholesterol 0 mg
- Fat 1.1251666666664 g
- Fiber 0.00299999991572714 g
- Protein 0.00086666666528 g
- Saturated Fat 0.159779999999952 g
- Serving Size 1 1 to 6 serving (87g)
- Sodium 0.029999999952 mg
- Sugar 0.301233332930833 g
- Trans Fat 0.0495 g
- Calories 11 calories
Step-by-step
- To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
- Heat the pan to high and add the oil. Once you see wisps of white smoke, add the garlic and ginger and cook until light brown and fragrant, about 20 seconds.
- Stir in the chicken and cook until medium, about 1 minute.
- Stir in the noodles and bok choy and cook until the bok choy starts to soften and turn bright green, about 1 minute.
- Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
- Cook until the chicken is cooked through (about 1 more minute) and sauce starts to bubble into a glaze. Top with scallions and serve hot.
My Quick and Easy Lo Mein: A Weeknight Staple
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and delicious – a tall order, right? That's why I've become obsessed with recipes that deliver maximum flavor with minimal fuss. And my go-to weeknight winner? Lo Mein. Now, I know what you might be thinking: "Lo Mein? That's complicated!" But trust me, this isn't your average takeout-style lo mein. This is a simplified, streamlined version perfect for even the busiest of evenings.
The beauty of this recipe lies in its versatility. You can easily swap out the protein – shrimp, tofu, or even just vegetables work wonderfully. Feel free to experiment with different greens, too. Spinach, gai lan, or even just a handful of chopped scallions will add a nice freshness to the dish. The sauce is also incredibly forgiving. If you don't have oyster sauce, a little extra soy sauce and a dash of hoisin will do the trick. It’s all about adapting the recipe to what you have on hand, which is a huge plus for someone with a packed schedule like myself.
The key to achieving restaurant-quality lo mein at home is to use high-heat cooking techniques. Don't be afraid to crank up the heat! This helps the noodles to develop a beautiful texture and the sauce to become a delicious, glossy glaze. And it's surprisingly quick – everything from prep to plating comes together in under 20 minutes! It's so fast that even on those crazy nights when it feels like I’m juggling a million things, I can still whip up a satisfying and flavorful meal for my family.
Beyond the convenience factor, I truly love the taste of this lo mein. The savory sauce, the tender chicken, and the crisp-tender vegetables create a symphony of flavors that both my kids and my husband adore. And that, more than anything, makes it worth every minute of effort.
Beyond the simple pleasure of a delicious, home-cooked meal, this lo mein represents something more for me. It's a symbol of my ability to balance the demands of my job, my family, and my own need for a little bit of self-care. Finding time to cook, even a simple dish like this, allows me to de-stress and connect with myself and my family on a deeper level. It reminds me that even amid the chaos of modern life, there's still time for nourishing food, and for the simple pleasures that make life so meaningful.
So, the next time you find yourself staring into the abyss of a weeknight dinner dilemma, remember this lo mein recipe. It's a culinary shortcut to happiness, a testament to efficiency and deliciousness, and a small act of self-care that can bring a surprising amount of joy to a busy life. It's more than just noodles; it's a taste of calm in a hectic world.
