Chinese Lo Mein

Chinese Lo Mein

  • Author: Roz Corieri Paige | La Bella Vita Cucina



  • 16 oz. Chinese lo mein noodles (preferably frozen), Italian linguine noodles can be substituted
  • 23 Tbsp. sesame oil, for frying
  • 2 tsp. minced ginger 
  • 2 tsp. minced garlic
  • 1/2 cup julienned carrots
  • 1/2 cup julienned celery
  • 1 cup julienned cabbage
  • 1 cup julienned bok choy
  • 1/2 cup julienned green onions
  • 1/2 cup each julienned green pepper and red pepper 
  • 1 cup julienned shiitake mushrooms
  • 1 cup bean sprouts

For the Sauce:


  1. Cut all of the vegetables up and set aside.
  2. Prepare the sauce and set aside.
  3. Cut the lo mein noodles in half.
  4. In a tall pot of boiling water, cook the lo mein noodles for about 4 minutes only.  Strain the noodles when finished.
  5. Place the lo mein noodles in ice water immediately to prevent from sticking together.  Set aside.
  6. Heat a wok or large skillet to medium-high to high.
  7. Add sesame oil to heat up a bit.  Do not scorch or burn the oil.
  8. Add the minced garlic, minced ginger, sliced onions, and julienned green onions.  Gently stir fry for a few minutes.
  9. Add the julienned carrots, julienned celery, sliced cabbage, and bok choy.  Stir fry gently for a few minutes.
  10. Add the sliced red and green pepper and sliced shiitake mushrooms.
  11. Stir fry everything for about 3 minutes.
  12. Add the bean sprouts and gently toss everything.
  13. Add the lo mein noodles in and gently mix everything together. 
  14. Stir fry everything for about 2 minutes.
  15. Pour the sauce over the noodles and vegetables and gently mix everything together.
  16. Stir fry for another minute or two to heat up the sauce.
  17. Serve immediately.
  18. ENJOY!