Name: Plain Lo Mein Noodles Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 3 tablespoons oyster sauce; 1.5 tablespoons soy sauce; 1.5 teaspoons dark soy sauce; 2 to 3 tablespoons peanut oil; 300 grams fresh egg noodles (approximately 2 servings)

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Introduction

Simple, flavorful, and quick to prepare, this Plain Lo Mein Noodles recipe is perfect for a satisfying weeknight meal. With a few savory sauces and fresh egg noodles, you’ll have a delicious dish ready in minutes.

A close-up of a bowl filled with thick, glossy brown noodles coated in a dark sauce. The noodles are tangled and piled in the white bowl with blue patterns inside. Bright red chopsticks are lifting a portion of the noodles up from the bowl, showing their smooth and shiny texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons oyster sauce
2 to 3 tablespoons peanut oil
1.5 teaspoons dark soy sauce
300 grams fresh egg noodles (approximately 2 servings)
1.5 tablespoons soy sauce

Instructions

Step 1: Bring a pot of water to a rolling boil and add the egg noodles. Cook until tender; fresh noodles typically need just a few minutes. For dried noodles, follow the package instructions.
Step 2: While the noodles cook, preheat a wok over high heat until it begins to smoke. Pour in the peanut oil and let it reach its smoke point so it’s aromatic and lightly smoking, then switch off the heat.
Step 3: Drain the cooked noodles immediately, shaking off any excess water. Transfer the noodles into the hot wok and add the oyster sauce, soy sauce, and dark soy sauce.
Step 4: Toss the noodles thoroughly to ensure they are evenly coated and the sauces are well incorporated. Taste and adjust seasoning as needed, keeping in mind that sauce saltiness can vary by brand.

Tips & Variations

If you prefer a richer flavor, add a small drizzle of toasted sesame oil before serving.
For extra texture, toss in some stir-fried vegetables or cooked protein like chicken or shrimp.
Use vegetable oil instead of peanut oil if you have allergies or want a lighter flavor.
If fresh noodles aren’t available, dried or frozen egg noodles work well—just adjust cooking times accordingly.

Storage

Store any leftover lo mein in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan over low heat or microwave briefly, adding a splash of water or soy sauce to maintain moisture.

How to Serve

A bowl filled with glossy, dark brown noodles coated in a shiny sauce, with many thick strands tightly piled in the bowl. A pair of red chopsticks is lifting a bunch of noodles above the bowl, showing their smooth and slightly sticky texture. The bowl is white with a blue speckled inner pattern and has a wide rim. The background features a white marbled texture beneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh egg noodles?

Yes, dried egg noodles can be used. Follow the package instructions for cooking times, as they usually require longer boiling than fresh noodles.

What’s the difference between soy sauce and dark soy sauce?

Soy sauce is lighter and saltier, while dark soy sauce is thicker, slightly sweeter, and adds a richer color to the dish. Using both creates depth of flavor and a beautiful glaze on the noodles.