If you’ve never had Lo Mein, try this EASY recipe that comes together in 30 minutes! Flavourful noodles, sweet and salty bbq pork and crunchy vegetables, it’s sure to be any party hit! —wokandkin
thick egg noodles
strips BBQ pork (I buy it directly from the Chinese BBQ shop)
bundles choy sum
fried onions (optional)
For the sauce
light soy sauce
chicken bouillon powder
chilli oil (optional)
In This Recipe
Heat up a pot of water to cook the egg noodles.
Divide your bag of noodles into halves or thirds. Spread one batch onto a microwave-safe plate and microwave it for 1 minute 30 seconds.
Flip the noodles onto the other side and repeat for another 1 minute 30 seconds.
Set up an ice bath in a large bowl or in the sink.
Put the microwaved noodles into the boiling pot of water.
Once it’s almost to your liking, use a pasta ladle (or chopsticks) to transfer the noodles into a colander with cold water running.
As soon as the noodles are cool to touch, I put it straight in for an ice bath. After a minute, take the noodles out to strain in a colander.
Drizzle some sesame oil over the noodles and mix it in to stop any clumping.
Repeat these steps to cook the rest of the noodles.
Separate each choy sum stalk and remove the tips of the leaves.
Wash the choy sum 2-3 times in lightly salted water and drain in a colander.
Heat up a wok or pan and add 2-3 tbsp of cooking oil. On a high heat, stir fry the stems for 3 minutes with 1/2 tsp of chicken bouillon powder.
After 2 minutes, add the leaves in along with 1/2 tsp of chicken bouillon powder. As soon as the greens are cooked, plate it.
Lightly beat the eggs with 1 tsp chicken bouillon powder and 1 tbsp Squid brand fish sauce until combined.
Add 1 tbsp cooking oil into a hot pan and turn the heat to medium. Pour in some of the egg mix (I use a soup ladle to ensure they’re all roughly the same size) and swirl the egg around until there is a thin layer across the pan’s surface. Keep it on medium heat until the egg is no longer runny.
Use any utensil to fold the egg crepe onto itself from either side.
Plate the cooked egg crepe then repeat until all the mixture is done.
Thinly slice the BBQ pork and egg crepe.
In a bowl, combine the oyster sauce, light soy sauce, chicken bouillon powder, sugar and sesame oil.
Heat up a wok or small pot with a tbsp of cooking oil.
Once the wok or small pot is hot, pour the mixed sauce in and simmer for 2-3 minutes until the sugar has caramelised.
In a large mixing bowl, put some egg noodles and 2-3 tbsp of sauce in. Mix until well combined.
Mix in a handful of BBQ pork, egg, choy sum and fried onion until well incorporated.
Give the noodles a taste to see if it needs more sauce or more noodle.
Repeat the mixing steps until all the noodles, sauce and toppings are combined.
If you like it with a kick, drizzle some chilli oil or Sriracha over it, otherwise enjoy as is!