Classic Lo Mein
A clean, savory lo mein built from simple vegetables and a light, glossy sauce that delivers classic depth without oyster sauce.
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Servings: 2 servings
Ingredients
Noodles
- 8 oz Rice Noodles use egg noodles if not gluten free
Vegetables
- 1 cup Green cabbage thinly sliced
- 1/2 medium Yellow onion thinly sliced
- 1 small Carrot julienned
- 3 Scallions whites and greens separated
Lo Mein Sauce
- 2 tbsp Soy Sauce
- 1 1/2 tsp Fish Sauce
- 2 tsp Sugar
- 1/2 tsp Sesame oil toasted
- 1/4 tsp Chicken bouillon powder or paste
- 1/8 tsp Beef bouillon powder or paste
- 1 1/2 cups Water plus more as needed
For Cooking
- 1 tbsp Neutral Oil
- 2 cloves Garlic finely minced
Instructions
Prepare the Noodles
- Steep rice noodles in hot tap water (not boiling) for 5–10 minutes. If using another noodle, follow package instructions.
Stir-Fry the Vegetables and Build the Sauce
- Place a large skillet over medium-high heat.
- Add the neutral oil and heat until shimmering.
- Add the onion, cabbage, and carrots and cook until softened.
- Add the garlic and scallion whites and cook, stirring constantly, until fragrant.
- Add soy sauce, fish sauce, sugar, sesame oil, chicken bouillon, beef bouillon, and water.
- Stir continuously until the bouillon dissolves and the sauce begins to gently simmer.
Add the Noodles
- Add the noodles to the pan and reduce until fully cooked.
- Toss continuously to coat the noodles evenly in the sauce.
Finish and Serve
- Remove the pan from heat.
- Add the scallion greens and toss briefly.
- Serve immediately.
Notes
- Using both chicken and beef bouillon recreates oyster sauce depth while staying gluten free.
- Fish sauce should stay subtle at this ratio.
- Rice noodles tighten quickly, so keep the sauce slightly loose and add water in increments.