Special Lo Mein

Watch Chef Glenn demonstrate the technique for making restaurant-quality lo mein at home. Learn proper wok heat management, protein marinating, vegetable stir-frying timing, and sauce incorporation to achieve authentic texture and flavor. These techniques apply to countless Chinese stir-fry dishes.

Experience House Lo Mein like you’ve never seen at home! This restaurant-quality lo mein combines chicken, shrimp, and pork with crisp-tender vegetables and fresh noodles, tossed in a perfectly balanced soy-oyster-hoisin sauce.

Prep Time: 20 minutes (plus 15-20 minutes marinating)
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

Proteins (1 lb total)

• 4 oz chicken breast, thinly sliced

• 8 oz shrimp, peeled and deveined

• 4 oz pork tenderloin, thinly sliced

Protein Marinade

• 2 tbsp light soy sauce

• 1 tbsp rice wine

• 1 tsp cornstarch

• 1 tsp sesame oil

• ½ tsp white pepper

Sauce

• 3 tbsp light soy sauce

• 2 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1 tbsp hoisin sauce

• 1 tsp sugar

• 1 tsp sesame oil

• 1 tbsp chicken or seafood broth

• 1 tbsp rice vinegar

• Pinch white pepper

Vegetables

• 2 cloves garlic, minced

• 1 small onion, thinly sliced

• ½ red bell pepper, julienned

• ½ yellow bell pepper, julienned

• ½ cup shiitake mushrooms, sliced

• 2 cups napa cabbage, shredded

• ½ cup snow peas, trimmed

Noodles

• 8 oz fresh or dry lo mein noodles, cooked per package directions

• 1 tsp sesame oil (to toss after draining)

Garnish

• 2 green onions, sliced

• Toasted sesame seeds

• Optional: thinly sliced red chili

Instructions

Marinate Proteins

1. In a bowl, combine chicken, shrimp, and pork with light soy sauce, rice wine, cornstarch, sesame oil, and white pepper.

2. Toss to coat evenly and let sit 15–20 minutes at room temperature.

Prepare Sauce

3. In a small bowl, whisk together light soy sauce, oyster sauce, dark soy sauce, hoisin sauce, sugar, sesame oil, broth, rice vinegar, and white pepper.

4. Set aside within reach of the stove.

Cook Noodles

5. Bring a large pot of water to a boil and cook lo mein noodles according to package directions.

6. Drain thoroughly and immediately toss with 1 tsp sesame oil to prevent sticking.

7. Set aside.

Stir-Fry Proteins

8. Heat 1 tbsp vegetable oil in a wok over high heat until shimmering.

9. Add chicken and pork, stir-frying 3–4 minutes until just cooked through.

10. Add shrimp and cook 2–3 minutes until pink and opaque.

11. Remove all proteins to a plate and set aside.

Cook Vegetables

12. Add another 1 tbsp oil to the wok if needed.

13. Add minced garlic and sliced onion, stir-frying 1–2 minutes until fragrant.

14. Add bell peppers, shiitake mushrooms, snow peas, and napa cabbage.

15. Stir-fry 3–4 minutes over high heat until vegetables are crisp-tender.

Combine & Finish

16. Add cooked noodles to the wok with vegetables.

17. Pour prepared sauce over the noodles and toss to coat evenly, using tongs or chopsticks.

18. Return cooked proteins to the wok and gently mix everything together.

19. Stir-fry for 1–2 minutes to heat through and marry the flavors.

20. Transfer to a serving platter or individual bowls.

21. Garnish with sliced green onions, toasted sesame seeds, and red chili if desired.

22. Serve immediately while hot.

Wine Pairing

Lo mein's complexity with its savory soy sauce, sweet hoisin, umami from oyster sauce, needs a wine that won't compete. An off-dry German Riesling is ideal: the residual sugar balances the saltiness, while crisp acidity cuts through the richness of proteins and sesame oil. Look for Spätlese or Kabinett levels. For red wine drinkers, a chilled Beaujolais works beautifully: light-bodied with bright red fruit and minimal tannins that won't clash with soy-based sauces. The wine's freshness refreshes your palate between bites of this rich, umami-packed dish. Serve either wine slightly chilled (50-55°F for Riesling, 55-60°F for Beaujolais).

Notes

Wok Technique

• High heat is essential for proper stir-fry—the wok should be smoking hot before adding ingredients
• Work in batches if your wok is small—overcrowding causes steaming instead of searing
• Keep ingredients moving constantly to prevent burning
• Have all ingredients prepped and within reach before you start cooking
• The entire cooking process moves quickly once you begin

Protein Tips

• Slice all proteins thinly against the grain for tender results
• Chicken and pork can be slightly undercooked when removed—they'll finish when returned to wok
• Don't overcook shrimp (2-3 minutes max)—they continue cooking from residual heat
• Pat proteins dry before marinating to help marinade adhere
• For extra velvety texture, add 1 tsp baking soda to marinade (rinse before cooking)

Noodle Selection

• Fresh lo mein noodles (found in refrigerated section of Asian markets) are best
• If unavailable, use fresh yakisoba noodles or dried Chinese egg noodles
• Avoid Italian pasta—the texture and flavor won't be right
• Slightly undercook noodles—they'll finish in the wok
• Tossing with sesame oil after draining is crucial to prevent clumping

Sauce Balance

• Taste sauce before adding to wok—adjust saltiness, sweetness, or acidity as needed
• Dark soy sauce adds color more than flavor—don't skip it
• If sauce seems too salty, add a splash of water or broth
• For spicier version, add 1 tsp chili oil to sauce
• Make sauce ahead and refrigerate up to 3 days

Vegetable Prep

• Cut all vegetables to similar size for even cooking
• Napa cabbage should be shredded, not chopped in chunks
• Snow peas should be trimmed and strings removed
• If using other vegetables (bok choy, broccoli, carrots), blanch hard vegetables first
• Fresh shiitake mushrooms are worth seeking out—dried ones need rehydrating

Make-Ahead & Substitutions

• Marinate proteins up to 4 hours ahead (refrigerate)
• Prep and measure all ingredients 1-2 hours before cooking
• Sauce can be made days ahead
• For vegetarian version: use tofu and mushroom broth, increase vegetables
• Beef or scallops can substitute for any of the proteins
• If missing an ingredient, don't skip to the store, simply adapt with what you have