Lo Mein

Origin

Lo mein means “stirred noodles” in Cantonese. The dish grew from southern Chinese noodle cookery and became a Chinese-American takeout staple, where soft egg noodles are blanched then tossed (not deep-fried) with sauce, vegetables, and meat or tofu.

How to make them

1. 01

   Boil fresh or dried Chinese egg noodles until just tender; drain well.

2. 02

   Stir-fry aromatics, vegetables, and protein over high heat.

3. 03

   Add noodles with soy sauce, oyster sauce, and a pinch of sugar.

4. 04

   Toss until every strand is coated and glossy, then finish with sesame oil.

Storage

Fresh egg noodles keep refrigerated 2–3 days or frozen up to 1 month. Dried lo mein–style noodles store cool and dry for months. Leftover cooked lo mein refrigerates 2–3 days.

Popular dishes

• Chicken Lo Mein

  Classic takeout bowl of soft noodles with chicken, cabbage, and carrots.

• Vegetable Lo Mein

  Meatless stir-fry loaded with bok choy, mushrooms, and bean sprouts.

• Beef Lo Mein

  Sliced beef and noodles tossed in a darker soy-forward sauce.

• Shrimp Lo Mein

  Quick-cooking shrimp with tender noodles and crisp vegetables.

• BBQ Pork Lo Mein

  Char siu pork draped over sauce-coated egg noodles.