Fresh Lo Mein Noodles

Description

Lo mein is all about tender, chewy noodles that soak up a glossy, savory-sweet sauce. Making them from scratch with basic pantry ingredients yields noodles far superior to anything from the store's fresh section. The key is resting the dough and using a bit of sesame oil for authentic flavor.

Ingredients

Noodles

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 2 large eggs
• 3 tbsp lukewarm water
• 1 tbsp sesame oil
• Cornstarch for dusting

Stir-Fry Sauce

• 3 tbsp soy sauce (light)
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 2 tsp sugar
• 1 tbsp neutral oil, plus more for cooking
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated

Stir-Fry Veggies and Protein (flexible)

• 8 oz chicken breast or firm tofu, sliced thin
• 2 cups broccoli florets, cut into small bite-sized pieces
• 1 carrot, julienned
• 1 red bell pepper, sliced thin
• 3 scallions, sliced on the diagonal
• 1 tbsp peanut or neutral oil for stir-frying

Instructions

1. Make the noodles: In a large bowl, whisk together the eggs, warm water, and sesame oil until smooth. Add flour and salt, stirring with chopsticks or a fork until a shaggy dough forms.
2. Knead on a floured surface for 8–10 minutes until smooth and elastic. The dough should be slightly firmer than bread dough. Cover with a damp kitchen towel or plastic wrap and rest at room temperature for at least 30 minutes (up to 2 hours).
3. Roll and cut: Divide the dough into 4 pieces. Roll each piece into a thick rectangle, about ⅛-inch thick, dusting generously with flour or cornstarch between layers. Fold the sheet loosely like a letter (no pressing), then slice crosswise into strips about ¼-inch wide. Toss the cut noodles in more cornstarch to prevent sticking. Let them rest for another 10 minutes, gently separating each time.
4. Mix the stir-fry sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin, vinegar, sugar, minced garlic, and grated ginger. Set aside.
5. Cook noodles: Bring a large pot of water to a rolling boil. Drop in the fresh noodles and cook for 2–3 minutes until al dente but still chewy. Do not overcook—they will finish cooking in the wok. Drain and toss with a teaspoon of oil to prevent sticking; set aside.
6. Stir-fry: Heat peanut oil in a large wok or skillet over high heat until smoking lightly. Add sliced chicken and stir-fry for 3–4 minutes until no longer pink, then remove to a plate. (If using tofu, press it dry first and brown on both sides.)
7. Lower the heat slightly. Add broccoli and carrot, stir-frying for 2 minutes. Add bell pepper and scallions for another minute.
8. Return chicken to the wok. Toss in the cooked noodles and pour the sauce over everything. Toss rapidly for 1–2 minutes until every strand is coated, glossy, and heated through. Adjust saltiness with an extra splash of soy if needed.
9. Plate immediately while hot. Garnish with sesame seeds or extra scallions if desired.

Notes

• The dough can be made ahead: store rolled-and-cut noodles (dusted well in cornstarch) in the fridge for up to 24 hours before cooking.
• Use any vegetables you have on hand—mushrooms, snow peas, bean sprouts, spinach all work great.
• For a vegan version, swap soy sauce for tamari, oyster sauce for mushroom sauce, and use tofu or tempeh.
• If your noodles stick together, that's fine—the final stir-fry toss will separate them as the sauce coats and loosens everything up.