Description
This Classic Plain Lo Mein Noodles recipe offers a simple yet flavorful dish featuring tender noodles tossed in a savory soy-based sauce with aromatic garlic, ginger, and green onions. Perfect as a quick, satisfying meal on its own or as a versatile base for adding your favorite vegetables or proteins.
Ingredients
Scale
Noodles
- 1 lb fresh lo mein noodles (or 12 oz dried egg noodles, cooked al dente)
Sauce
- 1/4 cup light soy sauce (or regular soy sauce)
- 1 tbsp dark soy sauce (optional, for color)
- 1 tbsp oyster sauce (optional, highly recommended for flavor)
- 1 tsp granulated sugar
- 1/2 tsp white pepper
- 1 tsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 1 tsp sesame oil (to add at the end of the sauce)
Aromatics and Oil
- 1 tbsp vegetable oil (for tossing noodles)
- 2 tbsp vegetable oil (or peanut oil) for stir-frying
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated or minced)
- 2 green onions, sliced (white and green parts separated)
Instructions
- Cook Noodles: Bring a large pot of generously salted water to a rolling boil. Add fresh lo mein noodles and cook according to package directions until al dente (usually 2-3 minutes for fresh, 5-7 minutes for dried). Avoid overcooking to maintain texture.
- Drain and Toss Noodles: Drain noodles thoroughly in a colander. For fresh noodles, rinse quickly with cold water to prevent sticking, then drain well. Toss the noodles with 1 tablespoon vegetable oil to prevent clumping and set aside.
- Prepare Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce (if using), oyster sauce (if using), sugar, and white pepper. In a separate small bowl, mix cornstarch and 2 tablespoons water to form a slurry. Add slurry and sesame oil to the sauce mixture and whisk until smooth. Set aside.
- Heat Aromatics: Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add minced garlic, grated ginger, and the white parts of green onions. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
- Toss Noodles with Sauce: Add the cooked noodles back to the wok. Pour the prepared sauce over the noodles. Using tongs or spatulas, toss continuously for 2-3 minutes to evenly coat the noodles and heat through. The sauce will thicken slightly as it cooks.
- Add Green Onions: Add the green parts of the sliced green onions to the wok. Toss for 30 seconds to 1 minute until the green onions are wilted but still vibrant.
- Serve: Transfer the lo mein noodles to serving plates immediately. Serve hot and enjoy!
Notes
- For richer flavor, add a splash of Shaoxing wine to the sauce mixture.
- Add a pinch of red pepper flakes with the garlic and ginger for heat.
- This plain lo mein works wonderfully as a base for stir-fried vegetables or proteins like chicken, beef, or tofu.
- Using fresh noodles enhances texture and taste, but dried noodles cooked al dente are a good substitute.
Keywords: Lo Mein, Noodles, Chinese Noodles, Stir-Fry, Easy Dinner, Vegetarian Option