Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add the dried lo mein noodles and cook according to package directions, usually about 3–5 minutes. Drain the noodles well and toss them with 1 teaspoon of vegetable oil to prevent sticking. Set aside.1 tablespoon vegetable oil
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, and 2 tablespoons of water or chicken broth. Set aside.1 tablespoon vegetable oil
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken (or your chosen protein) and stir-fry for 2–3 minutes until browned and mostly cooked through. Remove the protein from the wok and set aside.1 tablespoon vegetable oil
- Add another teaspoon of oil to the hot wok if needed. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.1 tablespoon vegetable oil
- Add the broccoli florets, sliced carrots, and sliced bell pepper to the wok. Stir-fry for 2–3 minutes until the vegetables are crisp-tender.1 tablespoon vegetable oil
- Return the cooked protein to the wok with the vegetables. Add the drained lo mein noodles. Pour the prepared sauce over everything.1 tablespoon vegetable oil
- Toss everything together gently to coat the noodles, protein, and vegetables evenly with the sauce. Stir-fry for another 1–2 minutes, allowing the sauce to thicken slightly and coat the noodles.
Notes
Store any leftover Easy 15-Minute LO MEIN in an airtight container in the refrigerator for up to 3 days. For best results when reheating, gently stir-fry the leftover noodles in a lightly oiled skillet over medium heat, adding a tablespoon or two of water or broth to loosen the sauce, until heated through. Alternatively, you can reheat them in the microwave for 1–2 minutes, stirring halfway through. If you wish to freeze portions for future meals, allow the lo mein to cool completely, then transfer it to freezer-safe containers, ensuring you leave a little headspace for expansion. Frozen lo mein can be kept for up to 2–3 months and should be thawed in the refrigerator overnight before reheating as described above.
