Name: Lo Mein
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1.5 tbsp vegetable or peanut oil; 2 garlic cloves, finely minced; 1/2 onion, finely sliced; 300g / 10oz chicken or other protein, sliced 0.5cm / 1/5" thick; 2 medium carrots, peeled and cut into 4 x 0.75cm / 1.75 x 1/3" batons; 1 large red capsicum / bell pepper, sliced (or 2 small); 6 green onions, cut into 5cm / 2" lengths; 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, prepared per packet; 1/4 cup (65ml) water; Sauce: 4 tsp cornflour / cornstarch; Sauce: 2 tbsp dark soy sauce; Sauce: 2 tbsp soy sauce or light soy sauce; Sauce: 1 tbsp Chinese cooking wine or Mirin; Sauce: 1 tsp white sugar (omit if using Mirin); Sauce: 1/2 tsp toasted sesame oil, optional; Sauce: 1/4 tsp white pepper (sub black); Garnish (optional): green onion, finely sliced

Steps

0 of 9 done

Notes

Cook noodles per packet before starting; for dried noodles use 200g/8oz uncooked ramen or similar. Any noodles work, even spaghetti. Swap the protein for beef, pork, tofu or prawns, or use an extra 2 1/2 cups chopped vegetables. Dark soy gives colour — fall back to more regular soy if needed. Substitute Shaoxing wine with mirin, cooking sake or dry sherry; for a non-alcoholic version replace the wine and water with low-sodium chicken stock and reduce light soy to 1.5 tbsp. Finely chop garlic rather than using paste so it doesn't burn. Have everything prepped before you start — the stir-fry takes only minutes.