Chinese Noodles Recipe

This recipe for Perfect Chinese Noodles {Lo Mein} is an example of how you make your own delicious, healthy and fresh Chinese meal right in your own kitchen.

Serve with Homemade Chinese Chicken and Broccoli or Chicken and Chinese Mushrooms for an amazing Chinese dinner right in your own kitchen!

Take out Chinese noodles can so often be greasy, soggy and unhealthy. Make this recipe at home and have Chinese noodles tossed in an authentic savory sauce – A better than a takeout recipe that’s ready in less than 30 minutes!

You won’t believe how easy it is to make Perfect Chinese Noodles at home in your kitchen!

Vegetable Ideas: Pre-packed stir-fry vegetable bags, bok choy, mushrooms, bell pepper, carrots, snow peas, onions, cabbage, broccoli.

This dish can easily be turned into a vegetarian meal by adding steamed broccoli instead of the cooked meat.

Any noodle you like can be used in a stir-fry. I like regular Chinese egg noodles, but you can use rice noodles, soba, udon, or even spaghetti or vermicelli (I won’t tell).

You can also use dried noodles or fresh noodles. This is a quick and easy dinner, so use what you have and don’t feel like you must stick to the recipe exactly.Cook your noodles so that they are al dente with some bite. For most noodles, this means cooking just a few minutes in boiling water, but thinner noodles, like may just need to be soaked. The trick to perfect noodle stir-fry is to cook the noodles until they are al dente or just slightly undercooked and then when drained, rinse them with cold water to stop the cooking process. Doing it this way will prevent the noodles from getting overcooked and soggy when you add them to the stir-fry.

The noodles in Lo Mein and Chow Mein are about the same, both use egg noodles, but Lo Mein noodles are sometimes thicker.

A traditional Chow Mein has boiled noodles that are stir-fried until slightly crisped, while Lo Mein is boiled then tossed in a sauce without cooking the noodles in the Wok.

1. Put noodles in 4 cups of salted boiling water. …
2. Drain and dry.
3. Heat oil in wok or frypan until smoking hot.
4. Add ginger and onion stir for 30 seconds.
5. Add noodles and fry for 5 minutes over med heat.
6. Add sauce, and stir until coated.
7. Serve hot or cold.
8. Sometimes I add some julienned carrots or broccoli to this.

Perfect Chinese Noodles {Lo Mein}

Make a better than takeout version of Classic Chinese Lo Mein with authentic ingredients that can be thrown together in no time flat!

Prep: 5min

Total: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 496 kcal, Carbohydrate 97 g, Protein 5 g, Fat 7 g, Saturated Fat 5 g, Sodium 1085 mg, Fiber 2 g, servingSize 1 serving

Ingredients:

• 1 lb Chinese noodles of your choice
• 2 tbsp vegetable oil
• 2 garlic cloves (peeled and thinly sliced)
• ½ inch piece fresh ginger (grated)
• 3 green onions (sliced into thin rounds)
• 1 8 ounce package of fresh stir-fry vegetables
• 3 tablespoons dry sherry
• 1 cup cooked meat of your choice (cut into bite-size(optional))
• 2 tablespoons low sodium light soy sauce
• 1 tablespoon low sodium dark soy sauce
• 1 tablespoon oyster sauce (optional)
• Ground black or white pepper (to taste)

Instruction:

1. Cook the noodles a little less than stated on the package instructions (until just underdone), then drain, rinse with cold water and set aside.
2. Heat the oil in the wok over a high heat. Once hot, add the garlic, ginger, and green on onions. Stir-fry for 30 secs.
3. Add the stir-fry vegetables. Stir-fry for 2-3 minutes.
4. Add the sherry and allow to almost evaporate before adding any meat you are using and cooked noodles. Toss so that all of the ingredients are combined.
5. Turn the heat down to medium and add both of the soy sauces, oyster sauce, and pepper. Stir-fry for a further 1-2 then toss to combine and serve.

Lo Mein Noodles

Recipe video above. If you want lip smackingly delicious Lo Mein noodles just like takeout, you just need to get the SAUCE right! The noodle part is easy – you can literally use any noodles, even pasta (yep, seriously). Also, switch out the vegetables with 5 cups (packed) of any chopped vegetables of choice.

Prep: 8min

Serving Size: 1 serving

Nutrition Facts: calories 461.22 kcal, Carbohydrate 63.78 g, Protein 30.85 g, Fat 8.1 g, Saturated Fat 2.67 g, Cholesterol 95 mg, Sodium 1720.76 mg, Fiber 6.1 g, Sugar 8.23 g, servingSize 1 serving

Ingredients:

• 1.5 tbsp vegetable or peanut oil
• 2 garlic cloves (, finely minced (Note 1))
• 1/2 onion (, finely sliced)
• 300g / 10oz chicken or other protein (, sliced 0.5cm / 1/5″ thick (Note 2))
• 2 medium carrots (, peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons)
• 1 large red capsicum / bell pepper (, sliced (or 2 small))
• 6 green onions (, cut into 5 cm/2” lengths)
• 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, (, prepared per packet (Note 3 for dried))
• 1/4 cup (65ml) water
• 4 tsp cornflour / cornstarch
• 2 tbsp dark soy sauce ((Note 4))
• 2 tbsp soy sauce or light soy sauce ( (Note 4))
• 1 tbsp Chinese cooking wine or Mirin ((Note 5 subs))
• 1 tsp white sugar ((omit if using Mirin))
• 1/2 tsp sesame oil (, toasted, optional (Note 6))
• 1/4 tsp white pepper ((sub black))
• Green onion (, finely sliced)

Instruction:

1. Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
2. Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
3. Heat oil in a wok or large heavy based skillet over high heat until smoking.
4. Add onion and garlic, stir 30 seconds.
5. Add chicken, stir until white on the outside, still raw inside – 1 minute.
6. Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
7. Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
8. Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
9. Serve immediately, garnished with extra green onions if using.

How to make Perfect Chow Mein at home like a chef!

FAQ

What are the two types of Chinese noodles?

• Mi Xian ( 米线 ) (Yunnan Rice Noodles) …
• Mi Fen ( 米粉) (Rice Vermicelli) …
• He Fen (河粉 ) (Flat Rice Noodles) …
• Yin Zhen Fen ( 银针粉) (Silver Needle Noodles) …
• La Mian ( 拉面) (Hand-Pulled Noodles) …
• Fen Si ( 粉丝) (Glass Noodles) …
• Mi Sua (面線) (Wheat Vermicelli) …
• Húntun Mian (雲吞面) (Wonton Noodles)

What is the most famous noodle dish in China?

• Beijing Soybean Paste Noodles (Zhajiangmian北京炸酱面) …
• Lanzhou Hand-Pulled Noodles with Beef (兰州牛肉拉面) …
• Chengdu Dandan Noodles (Dandanmian成都担担面) …
• Guilin Rice Noodles (桂林米粉) …
• Chongqing Spicy Noodles (Xiaomian 重庆小面)

What is lo mein sauce made of?

What is the Chinese dish with noodles called?

Why do Chinese noodles taste different?

What is the secret ingredient in Chinese noodles?