Making this one-pot lo mein at home is cheap, easy, convenient, and way healthier than takeout because we get to choose and control the ingredients used.
Preparing a whole package of noodles means that we can pack the leftovers for lunch or enjoy it for dinner the next day. This is also a great crowd-pleaser and the recipe can be easily doubled or tripled for your next party or get-together.
This recipe is very flexible and easily adapts to all dietary requirements. You can also have fun attempting different ingredient combinations.
What noodles can I use?
You may opt for the traditional dried or fresh egg lo mein or chow mein noodles, or change things up a bit and use spaghetti, fettuccine, or linguine. If gluten is not your friend, there are many gluten-free options available. For the keto/low carb fanatics, kelp or shirataki noodles are a great alternative to pasta, very filling yet have few calories.
What veggie options will work?
In terms of the veggies, this lo mein allows you to clean out your fridge and use whatever you have on hand. Make it simple vegan or vegetarian, with just julienned carrots and celery, maybe add some sliced cabbage and sweet bell pepper; or veggie abundant with broccoli, mushrooms, baby corn, snow or snap peas, bean sprouts, green beans, bodi, baby spinach, bok choy, or chopped patchoi.
What protein is best for this dish?
Vegans and vegetarians can use tofu or tempeh. If you have never heard of tempeh, it is very similar to tofu and is made by fermenting whole soybeans. It is high in protein and fiber with a nutty flavor and firm, meaty texture. I learned about this from a friend I once worked with who brought it regularly for lunch. For the meat and seafood lovers, you can rejoice as you have the option to use chicken, pork, beef, lamb, shrimp –or a combination for those very special occasions. Last week I made a mid-week lo mein using 1 lb chicken and ½ pound thinly sliced beef. The possibilities are delicious and endless.
Do I have to use the sauce?
This recipe is great alone with just the soy sauce and sesame oil if you are into simple, clean eating, however, adding the sauce kicks it up a notch! If you do not wish to use the sauce or the ingredients are not available or affordable, add 3 tablespoons of green seasoning after the meat is browned.
I hope you enjoy this recipe.
Trini Style Lo Mein Recipe
Ingredients
1 package noodles (up to 1 lb)
1 tbs sesame oil, for the cooked noodles
1 ½ lbs protein (shrimp or thinly sliced chicken, pork, lamb, beef, tofu)
5 tablespoons oil, divided
1 inch ginger, finely chopped or grated
Hot pepper or pimento peppers, chopped, to taste, optional
1 medium onion, sliced
5 cloves garlic, finely chopped
1 carrot, julienned
2 stalks celery, julienned
1 red and 1 green bell pepper, julienned
1 pint mushrooms of your choice, sliced (4 oz), optional
1 cup baby corn (no preservatives), drained, optional
2 cups broccoli florets, optional
4 scallions, chopped (divide white and green parts)
Salt and black pepper
Sauce – optional
4 tablespoons soy sauce (add 1 tsp dark soy sauce if you like it darker)
2 tablespoons sugar or honey, optional
2 tablespoons hoisin and/or oyster sauce, optional
2 tablespoons rice vinegar or lemon juice, optional
1 tablespoon toasted sesame oil
1 clove garlic minced or ½ tsp garlic powder, optional
1tbs minced bandhania, optional
Instructions
Wash and season protein (meat or shrimp) with 1 ½ tsp salt and ½ tsp black pepper. Wash and prep all veggies and set aside. In a small bowl, combine the ingredients for the sauce and set aside. Stir well to dissolve sugar. Prep work can be done ahead of time. It is important to have all the prep completed as this dish comes together very quickly.
Fill a large pot with 8 cups water, add 1 tablespoon salt, bring to a boil and add noodles. Cook the noodles for the length of time stated on the package, ensuring that it is not overcooked. Pour into a colander to drain. Mix in 1 tablespoon sesame oil (or other oil or butter) and pour the noodles into a wide, flat tray or sheet pan to keep the noodles separated until ready to use.
Heat 2 tablespoons oil in a wok, wide skillet, or other heavy bottomed pot, over medium-high heat. Add ginger, 1 clove garlic (finely chopped) and hot pepper and cook until the edges are golden brown.
Add protein in a single layer, not crowding pan, raise the heat to high and cook until seared, then flip. Do not stir. Cook the other side until seared as well, about 5 minutes total. Remove from the pot and set aside. I like adding the mushrooms mid-way as well to help develop the flavours.
Add another 3 tbs oil to the pot over high heat. When the oil is very hot, add the remaining ingredients — onion, whites of the scallion, garlic, carrot, celery, bell pepper, corn or other veggies you wish to use. Cook for two minutes, stirring continuously. Veggies should be cooked but still firm. If you are using tough veggies like broccoli, add first.
Immediately add meat or shrimp, noodles, scallions and stir until well combined. Add sauce if using, starting with 4 tablespoons until the desired flavour is achieved. Stir for one minute more. Serve with your favourite pepper sauce and enjoy!
With Love and best dishes,
Ria
You may also love:
Shrimp Lo Mein Recipe
Ingredients
Ingredients
- 1 package egg noodles up to 1 lb
- 1 tbs sesame oil for the cooked noodles
- 1 ½ lbs protein shrimp or thinly sliced chicken, pork, lamb, beef, tofu
- 5 tablespoons oil divided
- 1 inch ginger finely chopped or grated
- Hot pepper or pimento peppers chopped, to taste, optional
- 1 medium onion sliced
- 5 cloves garlic finely chopped
- 1 carrot julienned
- 2 stalks celery julienned
- 1 red bell pepper julienned
- 1 pint mushrooms sliced (4 oz), optional
- 1 cup baby corn no preservatives, drained, optional
- 2 cups broccoli optional
- 4 scallions chopped (divide white and green parts)
- Salt and black pepper
Sauce – optional
- 4 tablespoons soy sauce add 1 tsp dark soy sauce if you like it darker
- 2 tablespoons sugar optional
- 2 tablespoons oyster sauce optional
- 2 tablespoons rice vinegar optional
- 1 tablespoon sesame oil
- 1 clove garlic optional
- 1 tbs bandhania optional
Instructions
- Prep: Wash and season protein (meat or shrimp) with 1 ½ tsp salt and ½ tsp black pepper. Wash and prep all veggies and set aside. In a small bowl, combine the ingredients for the sauce and set aside. Stir well to dissolve sugar. Prep work can be done ahead of time. It is important to have all the prep completed as this dish comes together very quickly.
- Boil Noodles: Fill a large pot with 8 cups water, add 1 tablespoon salt, bring to a boil and add noodles. Cook the noodles for the length of time stated on the package, ensuring that it is not overcooked. Pour into a colander to drain. Mix in 1 tablespoon sesame oil (or other oil or butter) and pour the noodles into a wide, flat tray or sheet pan to keep the noodles separated until ready to use.
- Cook Meat: Heat 2 tablespoons oil in a wok, wide skillet, or other heavy bottomed pot, over medium-high heat. Add ginger, 1 clove garlic (finely chopped) and hot pepper and cook until the edges are golden brown.
- Add protein in a single layer, not crowding pan, raise the heat to high and cook until seared, then flip. Do not stir. Cook the other side until seared as well, about 5 minutes total. Remove from the pot and set aside. I like adding the mushrooms mid-way as well to help develop the flavours.
- Cook Veggies: Add another 3 tbs oil to the pot over high heat. When the oil is very hot, add the remaining ingredients -- onion, whites of the scallion, garlic, carrot, celery, bell pepper, corn or other veggies you wish to use. Cook for two minutes, stirring continuously. Veggies should be cooked but still firm. If you are using tough veggies like broccoli, add first.
- Finish: Immediately add meat or shrimp, noodles, scallions and stir until well combined. Add sauce if using, starting with 4 tablespoons until the desired flavour is achieved. Stir for one minute more. Serve with your favourite pepper sauce and enjoy!
JOIN OUR COMMUNITY
Popular Curry Chicken Recipes
Meet Ria!
A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.