How to make Lo Mein

Why cooks start here

Lo Mein is cooked the way Cantonese cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.