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Don’t bother with take-out when this authentic lo mein is even better than the restaurant.
Authentic Lo Mein
There’s nothing I like better than a nice hearty lo mein. In fact, it’s my go-to dish when I go to a Cantonese restaurant.
You can duplicate the restaurant or take-out place right at home. This recipe is pretty basic and it’s pretty much the standard for most restaurants. There are slight variations, for instance when I lived in New York City, carrots never formed a part of this dish. At least at my favorite place. Carrots are used in it and it’s still authentic. Since I like carrot, I add it. But you can go beyond the basic if you wish and add veggies you think would go well.
Chinese BBQ Pork
This recipe uses pork, specifically Chinese-style roast/BBQ pork. The recipe for that is included in the card below.
However, if you happen to have any leftover roast pork, that will work just as well and eliminate that step. Likewise, instead of pork, chicken (leftover or breast you cook in the dish) will work too as well as shrimp. Leave out any meat or seafood and it’s vegetarian. This lo mein is quite versatile when you think about it.
And if you make the pork in this recipe, any leftovers can be combined with broccoli and a stir fry sauce to make up some pork and broccoli or Chinese vegetables.
Dark Soy Sauce
The stuff that’s available on your grocery shelf such as a house brand is actually light soy sauce–and that doesn’t mean lower sodium. It’s just a distinction made in Asian condiments.
This recipe calls for that variety plus the dark variety. Dark soy sauce is not as liquidy as the typical kind. It’s a bit thick and slightly sweet. It adds a great depth of flavor.
You may be able to find this in a larger supermarket if you live in a major metropolitan area. Of course it is also available in Chinese and Asian markets. I got my dark soy sauce (affiliate link) from Amazon. It may seem a bit pricy, but it lasts for ages.
Authentic Cantonese Lo Mein
- 4 oz Chinese roast pork
- 8 oz Chinese lo mein noodles uncooked
- 1 cup sliced mushrooms
- 1 cup sliced bok choy
- 2 tbs julienne carrots
- 1 clove garlic crushed
- 3 tbs oil
- 2 scallions sliced for garnish.
- 2 tbs dark soy sauce
- 2 tbs regular soy sauce
- 1 tbs Chinese wine or dry sherry
- 4 tbs cornstarch
- 1/2 tsp sesame oil
- 1 tsp creamy peanut butter
- 1 tsp honey
- 1/4 tsp white pepper
Chinese Roast Pork:
- 2 lbs boneless pork loin
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup Chinese wine or dry sherry
- 2 tbs hoisin sauce
- 1/2 tsp red food coloring Optional
- pinch Chinese five-spice powder
- To make roast pork: mix all marinade ingredients. Poke a few holes in the pork with a fork. Place the pork in a zipper freezer bag and pour in marinade. Squish the bag a bit to coat the roast. Place in the refrigerator and marinate at least 2 hours but overnight is better.
- Spray a small pan with non-stick spray and preheat oven to 375F/190C. Roast meat for 1 hour or until internal temperature is 145F/63C. Let rest for 10 minutes then slice 4 oz/113 g of the roast into strips about 1/4-inch/0.64 cm wide. Set aside.
- To make lo mein: Mix all sauce ingredients in a small bowl and set aside.
- Cook Chinese lo mein noodles per package directions. Drain and set aside.
- Heat oil in a large, deep skillet or wok over medium-high heat. Add the garlic and cook until it just begins to get golden; remove and discard. Add the mushrooms and cook until they begin to sear. Add the bok choy and carrots; stir fry for 1 minute.
- Add the cooked noodles and the sauce. Toss until the noodles are well coated with sauce. Cook for 2 minutes, stirring constantly so the cornstarch cooks.
- Garnish with sliced scallions.