Ingredients
Noodles and Vegetables
- 1 pound fresh uncooked lo mein noodles
- 3 scallions (halved lengthwise and cut into 2-inch/5cm lengths)
Sauces and Oil
- 3 tablespoons neutral oil (such as canola or vegetable oil)
- 2 tablespoons light soy sauce
- 3 tablespoons oyster sauce
Instructions
- Boil Noodles: Bring a medium pot of water to a rolling boil. While waiting, prepare the scallions by halving lengthwise and cutting into 2-inch pieces. Measure out the soy sauce and oyster sauce into separate bowls for easy use.
- Cook Noodles: Loosen the fresh lo mein noodles from their package, then drop them into the boiling water. Cook for 45-60 seconds until tender but still chewy. Drain the noodles thoroughly and set them aside.
- Prep Wok and Scallions: Heat a wok over medium-high heat until it begins to smoke lightly. Add the neutral oil and swirl to coat the wok’s surface. Toss in the scallions and stir-fry briefly for a few seconds, then push them to the side of the wok.
- Caramelize Sauces: Increase heat to high and add the light soy sauce to the oil. Allow it to sizzle and caramelize slightly, then add the oyster sauce. Fry both sauces together for about 20 seconds to deepen their flavors.
- Combine and Toss: Add the drained noodles to the wok and toss thoroughly to coat evenly in the rich sauce mixture along with the scallions. Ensure the noodles are hot and well mixed before serving immediately.
Notes
- Use fresh lo mein noodles for best texture; dried noodles can be used but require longer cooking.
- Adjust the amount of soy and oyster sauces to taste for saltiness and sweetness.
- For added protein, consider tossing in cooked chicken, beef, shrimp, or tofu during the final toss step.
- Serve immediately for optimal warm texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese