Name: Plain Lo Mein Noodles Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Chinese
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 Noodles offer a simple yet flavorful dish perfect for a quick meal. With a few key sauces and fresh egg noodles, you can create a satisfying stir-fry that highlights savory, umami flavors. This recipe is easy to follow, making it ideal for cooks of all skill levels.

A close-up of dark brown noodles coated in a thick, glossy sauce, lifted by bright red chopsticks above a deep white bowl with blue speckled patterns. The noodles are twisted and shiny, sitting in a pool of the rich sauce at the bottom of the bowl. The bowl rests on a white marbled surface, with the focus on the noodles and chopsticks showing a textured, smooth, and slightly oily look. 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 typically require just a few minutes. For dried varieties, follow the instructions on the packaging.
Step 2: While the noodles cook, preheat a wok until it begins to smoke. Pour in the peanut oil, allowing it to reach its smoke point. Once the oil is aromatic and lightly smoking, switch off the heat.
Step 3: Immediately drain the cooked noodles, shaking off excess water. Transfer them into the wok and add the oyster sauce, soy sauce, and dark soy sauce. Toss thoroughly until the noodles are uniformly coated and the sauces are well incorporated.
Step 4: Taste and adjust seasoning as needed, since sodium content can vary by brand of sauce.

Tips & Variations

Use fresh egg noodles for the best texture, but dried noodles can be substituted if cooked carefully.
For extra flavor, add chopped green onions or sautéed vegetables when tossing the noodles.
Adjust the amount of peanut oil to your preference for a lighter or richer dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or soy sauce to keep the noodles moist.

How to Serve

A deep white bowl filled with a single layer of glossy, dark brown noodles coated evenly in a thick sauce, creating a rich shine on their smooth surface. Bright red chopsticks hold a small twirl of noodles lifted from the bowl, showing the detailed texture of each strand. The bowl sits on a white marbled surface that adds a clean, subtle contrast to the warm tones of the noodles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other oils instead of peanut oil?

Yes, vegetable or canola oil can be used as alternatives, but peanut oil adds a distinct flavor and has a high smoke point ideal for stir-frying.

What if I don’t have dark soy sauce?

If you don’t have dark soy sauce, regular soy sauce will work, but you may want to reduce salt elsewhere since dark soy sauce is less salty and adds color.

Plain Lo Mein Noodles Recipe

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★★★★★

4.9 from 98 reviews

This Plain Lo Mein Noodles recipe offers a simple yet flavorful take on classic Chinese stir-fried noodles featuring a blend of oyster sauce, soy sauce, and dark soy sauce. Fresh egg noodles are boiled and then quickly tossed in a hot wok with aromatic peanut oil and a combination of savory sauces to create a satisfying and quick meal perfect for lunch or dinner.

Author: Ruby
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Chinese

Ingredients

Scale

Sauce Ingredients

3 tablespoons oyster sauce
1.5 tablespoons soy sauce
1.5 teaspoons dark soy sauce

Main Ingredients

2 to 3 tablespoons peanut oil
300 grams fresh egg noodles (approximately 2 servings)

Instructions

Boil Noodles: Bring a pot of water to a rolling boil and add the fresh egg noodles. Cook until tender, which typically takes just a few minutes for fresh noodles. If using dried noodles, follow the packaging instructions carefully.
Preheat Wok: While the noodles are cooking, preheat a wok over high heat until it just begins to smoke. This indicates the wok is hot enough for cooking.
Heat Peanut Oil: Pour the peanut oil into the hot wok and allow it to reach its smoke point. The oil should become aromatic and lightly smoking before you proceed. Then, turn off the heat to prevent burning the oil.
Drain Noodles: Immediately drain the cooked noodles and shake off any excess water to avoid watery noodles when stir-frying.
Toss Noodles with Sauce: Transfer the drained noodles into the wok with the hot peanut oil. Add the oyster sauce, soy sauce, and dark soy sauce. Toss the noodles thoroughly to ensure they are evenly coated and all the sauces are well incorporated.
Adjust Seasoning: Taste the noodles and adjust seasoning as needed, keeping in mind that sodium content can vary between sauce brands.

Notes

Use fresh egg noodles for best texture, but dried noodles can be substituted if boiled accordingly.
Be careful not to burn the peanut oil by turning off the heat once it reaches its smoke point.
Adjust the amount of sauces to taste, especially if you prefer a less salty dish.
This recipe serves about 2 persons and can be easily doubled for more servings.
For added protein or vegetables, consider stir-frying some chicken, tofu, or mixed vegetables separately and mixing them in at the end.

Keywords: lo mein, egg noodles, Chinese noodles, stir-fried noodles, easy noodle recipe, oyster sauce noodles, quick dinner, peanut oil