There are many types of noodles available in the shops, ranging from egg noodles (yellow) to rice noodles (white). They also come in different shapes and thicknesses, and as you would expect, recipes will differ according to the type of noodle, as well as the country / region where it is most popular.
This recipe I am sharing is using egg noodles. Lo Mein, is a dish which is often served in addition to a variety of other dishes in Chinese cuisine. It usually comprises of a meat and some vegetables, and all combined in a delicious sauce.
I have made this recipe using the ingredients listed below, but you can of course swap the beef for chicken, pork, tofu, or leave the protein out completely.
Regarding the vegetables, I simply choose whatever is in season at the time, and ones which will add a little texture and crunch to the dish. Vegetables such as broccoli, sugar snap peas, mange tout, mushrooms, green beans, bell peppers, the sky’s the limit! So you choose what you know your family enjoys!
The trick with making any Chinese food and it’s guaranteed success is to prepare everything before hand. You need to get all your ingredients together, chopped, diced, sauces prepared, absolutely everything that belongs in a recipe must be at hand when you fire your wok up!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
- 8 oz or 250 g of Chinese egg noodles dried or fresh
- 8 oz or 250 g fillet or sirloin beef thinly sliced
- 1/2 cup or 70 g Cashew Nuts
- 1 cup or 65 g mushrooms cut quarters
- 1/4 in of whole broccoli to bite size florets
- 1 cup or 65 g Sugar Snap Peas
- 3 teaspoons cornflour / cornstarch
- 1 Tablespoon light soy sauce
- 1 Tablespoon Oyster sauce
- 1 teaspoon sugar
- 1 Tablespoon brandy
- 1 teaspoons sesame oil
- 1/2 teaspoon white pepper
- 1 inch piece of ginger peeled and finely chopped
- 2 cloves garlic finely chopped
- 1/2 cup cold water set aside
- 1 spring onions / scallions
- A handful of fresh coriander / cilantro
Prepare the noodles
If using dried noodles, soak them in cold water for 30 minutes or until soft and you can separate them. Then drain and set aside. In the mean time, you can prepare the remaining ingredients.
Prepare the vegetables & meat
Start by cutting the vegetables into bite sized pieces then par boil them (except mushrooms) or place in a bowl covered with water and cook for 6 - 7 minutes until tender to your liking. Once cooked, replace the hot water with cold water to stop them from cooking further and to keep the colour nice and bright. Set aside.
Slice the meat into very thin strips and place in a bowl.
Marinade the meat
Add all the ingredients from the Marinade, EXCEPT the 1/2 cup of cold water to the sliced meat. Mix everything very well, then add 2 Tablespoons of water from your 1/2 cup of water and combine well. (you can do this ahead and keep covered in the fridge until you are ready to cook dinner).
Heat your wok until it is very hot ** If using a non stick wok, no need to add any oil.
Add the marinated meat and then the mushrooms and cashew nuts, and stir until cooked through.
Add the vegetables and stir continuously so the bottom does not burn.
When everything is sizzling hot, about 2-3 minutes after adding, use the remaining 1/2 cup of cold water (from the marinade ingredients) and pour the water around the side of the wok, and combine with all the ingredients. Stir until the water thickens in to a sauce.
Add the noodles and combine with all the ingredients. Stir until the noodles have heated through. About 2-3 minutes.
Sprinkle the scallions / spring onions & coriander / cilantro