Lo Mein Noodles – Classic HK Style
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Category
Cantonese
Ingredients
- 2 portions of noodles I used fresh egg noodles, about 300 g
- 1.5 tbsp soy sauce
- 3 tbsp of oyster sauce
- 2 to 3 tbsp of peanut oil
- 1.5 tsp of dark soy sauce
Directions
Bring a pot of water to a boil. Cook 2 portions of egg noodle until done. Fresh noodles only take a couple of minutes. If you used dried noodles, please follow the cooking instructions on the package.
- While the noodles are being cooked, heat your wok to smoking hot. Then add 2-3 tbsp of oil. I prefer peanut oil because the nuttiness makes the noodle extra tasty. Once the oil starts smoking, turn off the heat (See tips 3)
- By now, the noodles should be ready. Quickly take them out. Shake off the excess water and dump it into the wok along with 3 tbsp of oyster sauce, 1.5 tbsp of soy sauce, 1.5 tsp of dark soy sauce. Stir to mix well.
- Give it a try to adjust the flavor because every brand of oyster sauce and soy sauce have a different level of sodium.
Recipe Video
Recipe Note
Use a good quality oyster sauce since it is the key flavor. It decides whether this dish gonna come out good or not. 2. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil already. 3. The reason I turned off the heat right before I add the noodles is that we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That will be a different cooking method. I will talk about it another day.
