🍜 Chinese Stir-Fried Noodles (Lo Mein Style)
🕒 Prep: 15 min | Cook: 10–15 min
🍽️ Serves: 3–4
🧂 Ingredients
Noodles & Protein:
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8 oz (225 g) egg noodles, lo mein noodles, or thin spaghetti
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8 oz chicken breast, shrimp, or tofu (optional), sliced thinly
Vegetables:
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1 cup carrots, julienned or thinly sliced
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1 cup snap peas or snow peas
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1 cup bell peppers, thinly sliced
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1 cup bok choy, chopped (optional)
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3 green onions, sliced
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2 cloves garlic, minced
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1-inch piece ginger, minced
Sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce
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1 tsp sesame oil
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1 tsp sugar
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1 tbsp water or broth
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Optional: pinch of red chili flakes or a dash of sriracha
Oil for stir-frying (vegetable or peanut oil)
👩🍳 Instructions
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Cook noodles according to package instructions until just tender. Drain, rinse under cold water, and toss with a bit of oil to prevent sticking. Set aside.
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Mix the sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and water. Stir well.
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Cook protein: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add protein and stir-fry until cooked through. Remove and set aside.
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Stir-fry veggies: Add another tbsp of oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant. Add carrots, snap peas, bell peppers, and bok choy. Stir-fry 3–4 minutes until veggies are crisp-tender.
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Combine: Add cooked noodles and protein back to the wok. Pour the sauce over everything and toss well to coat and heat through (~2 minutes).
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Finish: Toss in green onions and cook 30 seconds more. Adjust seasoning if needed.
🍽️ Serve
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Serve hot, garnished with extra green onions or sesame seeds.
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Pair with steamed rice or dumplings for a fuller meal.
🔁 Variations
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Swap protein for beef, pork, or keep it vegetarian with tofu only.
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Add mushrooms, bean sprouts, or broccoli florets.
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Use rice noodles or soba for a different texture.
Want me to find an authentic restaurant-style recipe or a spicy Szechuan noodle stir-fry next?
