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Classic Plain Lo Mein Noodles

A glossy, clingy sauce coats springy lo mein noodles in a quick, savory, and umami dish that can be customized and is perfect for a fast comfort meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles
  • 1 lb fresh lo mein noodles (or 12 oz dried egg noodles, cooked al dente) Fresh noodles provide the best texture.
  • 1 tbsp vegetable oil For tossing noodles
Sauce
  • 1/4 cup light soy sauce Regular soy sauce can be substituted.
  • 1 tbsp dark soy sauce Optional for color.
  • 1 tbsp oyster sauce Optional but recommended for flavor.
  • 1 tsp granulated sugar
  • 1/2 tsp white pepper
  • 1 tsp cornstarch For slurry.
  • 2 tbsp water For cornstarch slurry.
  • 1 tsp sesame oil To add at the end.
Aromatics
  • 2 tbsp vegetable oil (or peanut oil)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated or minced)
  • 2 green onions (sliced, white and green parts separated)

Method
 

Preparation
  1. Cook your noodles if needed (dried egg noodles should be cooked al dente). Drain well, then toss with 1 tbsp vegetable oil to keep them separated.
  2. In a small bowl, stir together light soy sauce, dark soy sauce (if using), oyster sauce (if using), sugar, and white pepper.
  3. In a second small bowl, whisk cornstarch + water into a smooth slurry (no lumps) and add to the sauce mixture. Stir in sesame oil last.
Cooking
  1. Heat 2 tbsp vegetable oil in a large pan or wok over medium-high heat. Add the white parts of the green onions, then the garlic and ginger. Stir constantly for 20–30 seconds.
  2. Add the oiled noodles to the pan. Pour sauce over the noodles and toss, lift, and stir for 1–2 minutes until the sauce tightens and the noodles look shiny.
Final Touch
  1. Toss in the green parts of the green onions right at the end. Serve immediately while the noodles are hot.

Notes

Undercook dried noodles slightly. Always keep garlic moving in hot oil to avoid bitter flavors. The final drizzle of sesame oil should be added to the sauce, not the hot pan.