Lo Mein

Name: Lo Mein
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g egg noodles; 250 g chicken — sliced; 100 g bok choy; 1 carrot; 2 tbsp soy sauce; 1 tbsp oyster sauce; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Lo Mein, a staple of Cantonese home cooking, embodies the essence of simplicity and comfort. Traditionally enjoyed at family meals, it is a dish passed down through generations, with each cook adding their own touch. In this version, the straightforward combination of egg noodles, chicken, and vegetables is elevated by a generous use of fat, a nod to its roots in Cantonese culinary practices where indulgence meets balance.

Expect a delightful interplay of textures and flavors: soft noodles, tender chicken, and crisp bok choy, all lightly coated in savory soy and oyster sauces. The salt is added with a practiced hand, enhancing the natural sweetness of the carrot. This is not just a dish to eat, but one to savor, capturing the warmth of home cooking in every bite.

Ingredients

400 gegg noodles
250 gchicken — sliced
100 gbok choy
1carrot
2 tbspsoy sauce
1 tbspoyster sauce
2 tbspoil
to tastefine sea salt

Method

Begin by slicing 250 g of chicken into thin strips, about half a centimeter thick. Pat the chicken dry with paper towels to remove excess moisture, which helps it brown better. Season the chicken with a pinch of fine sea salt, ensuring the seasoning is evenly distributed.
Heat 2 tbsp of oil in a large wok or deep skillet over medium-high heat. Once the oil shimmers, add the chicken strips in a single layer. Allow them to brown without moving for about a minute, then stir-fry until the chicken is golden brown on all sides and cooked through. Remove the chicken from the wok and set it aside.
While the chicken is cooking, bring a large pot of water to a boil. Add 400 g of egg noodles and cook according to package instructions until they are just tender but still firm to the bite. Drain the noodles and rinse them under cold water to stop the cooking process, then set aside.
Peel and julienne 1 carrot into thin matchsticks. Cut 100 g of bok choy into bite-sized pieces, separating the stems from the leaves. In the same wok, add a bit more oil if needed, and stir-fry the carrot and bok choy stems over medium heat until they begin to soften, about 2 minutes.
Return the chicken to the wok and add the bok choy leaves. Stir-fry for another minute until the leaves are wilted and vibrant green. Pour in 2 tbsp of soy sauce and 1 tbsp of oyster sauce, stirring to coat everything evenly.
Add the cooked egg noodles to the wok, tossing them with the chicken and vegetables until everything is well combined and heated through. If the sauce seems too thin, let it cook for another minute to thicken slightly. Taste and adjust the seasoning with more fine sea salt if necessary.
Once the noodles are well coated in the sauce and the vegetables are tender-crisp, remove the wok from heat. Transfer the Lo Mein to a large serving platter, garnish with fresh herbs if desired, and serve immediately, family-style.