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  • Writer's pictureNicole Kuhn

Classic Lo Mein

Updated: Nov 9, 2021

Lo Mein can easily be converted from a side dish to a full entree with the inclusion of some protein. Normally, I would make a chicken lo mein, but my roomies requested sesame chicken so I made a classic side dish of lo mein to pair with it! Feel free to add chicken, beef, shrimp, or whatever your heart desires to this classic noodle dish.





  • 3 tbsp. oyster sauce

  • 1 tsp. sesame oil

  • 1 tbsp. soy sauce

  • 1/4 cup chicken broth

  • 1 tsp. cornstarch

  • 3 tbsp. cooking oil

  • 2 tsp. minced garlic

  • 1 & 1/2 tbsp. thinly sliced ginger

  • 3 cups fresh lo mein noodles (or dried- follow directions on package and run under cold water until time to use)

  • 1/4 lb. baby boy choy, bottoms removed

  • 3 scallions cut into 1 & 1/2 inch pieces


  • To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch in a small bowl and reserve.

  • Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds.

  • Add the noodles and bok choy to the pan and cook until tender, about 1 minute. 

  • Stir the sauce, pour into the pan and incorporate all ingredients well. 

  • Continue to cook until the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately. 

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