Name: Plain Lo Mein Noodles Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Cantonese
Ingredients: 3 tablespoons oyster sauce; 1.5 tablespoons soy sauce; 1.5 teaspoons dark soy sauce; 2 to 3 tablespoons peanut oil; 300 grams fresh egg noodles (approximately 2 servings)

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Introduction

Plain Lo Mein is a classic Hong Kong-style noodle dish celebrated for its simplicity and deep umami flavor. Featuring tender egg noodles tossed in a savory blend of oyster and soy sauces, this recipe comes together quickly for a satisfying meal.

The image shows a close-up of a bowl filled with shiny, thick strands of noodles coated in a rich, brown sauce. The noodles have a smooth, glossy texture and a slightly twisted shape, gathered together by a pair of red chopsticks lifting them from the bowl. The bowl itself is white with blue patterns inside, creating a nice contrast with the dark noodles. The background features a white marbled texture that adds a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons oyster sauce
2 to 3 tablespoons peanut oil
1.5 teaspoons dark soy sauce
300 grams fresh egg noodles (approximately 2 servings)
1.5 tablespoons soy sauce

Instructions

Step 1: Bring a pot of water to a rolling boil and add the egg noodles. Cook until tender; fresh noodles usually take just a few minutes. For dried noodles, follow the package instructions.
Step 2: While the noodles cook, preheat a wok until it starts to smoke. Pour in the peanut oil and allow it to reach its smoke point, then turn off the heat.
Step 3: Drain the cooked noodles well, shaking off excess water. Transfer them directly into the hot wok.
Step 4: Add oyster sauce, soy sauce, and dark soy sauce to the noodles. Toss thoroughly to coat the noodles evenly and incorporate the sauces.
Step 5: Taste and adjust seasoning as desired, since saltiness can vary depending on the sauces used.

Tips & Variations

Use fresh egg noodles for the best texture and flavor; if using dried, rinse well after cooking to prevent sticking.
Adjust the amount of peanut oil based on your preference for richness and aroma.
Add vegetables or protein like bok choy or sliced pork for a heartier meal.
If you prefer less oil, reduce the peanut oil quantity or use a neutral alternative.

Storage

Store leftover lo mein in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or oil to prevent sticking.

How to Serve

The image shows a close-up of a bowl of glossy, dark brown noodles coated in a thick sauce. The noodles are densely packed and slightly twisted, sitting inside a white bowl with a blue speckled pattern on the inside. A pair of red chopsticks is lifting a clump of noodles from the bowl, creating depth and focus on the shiny texture of the sauce clinging to the strands. The background is a white marbled texture, giving a clean and light contrast to the rich colors of the noodles and bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried egg noodles instead of fresh?

Yes, dried egg noodles work well. Follow the package instructions for cooking, and rinse them under cold water afterward to stop cooking and prevent sticking.

What can I substitute if I don’t have oyster sauce?

You can substitute with hoisin sauce or a combination of soy sauce and a bit of sugar for a similar balance of sweetness and umami.