Stir-Fried Noodles

Preparation info

  • Difficulty


  • Serves


    as a Main Course .

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

You may know this classic Chinese pasta dish by its common Cantonese name, Lo Mein. It’s a favorite luncheon dish, often served at the end of a meal of dim sum. It’s very simple and can be served as is or with shredded vegetables and meat. Use fresh Chinese noodles (called lo mein in Chinese markets) or fresh or dried spaghetti. Leftover stir-fried noodles make a wonderful cold salad.


  • 1 pound fresh lo mein-type (thick) noodles
  • 2 tablespoons peanut oil
  • Salt to taste
  • ½ cup shredded Barbecued Pork Strips or cooked chicken
  • ½ cup bean sprouts
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon dark soy sauce
  • ½ tablespoon thin soy sauce
  • 1 teaspoon sesame oil


  • Method: Stir-frying
  • Serve hot or prepare in advance refrigerate, and serve cold.

  1. Blanch the noodles in boiling water for 10 seconds to rinse off the flour that remains attached to them. If you are using dried noodles, cook them in boiling water according to the package directions, but for only about half the time called for. Drain the noodles and spread them out on a flat pan to cool before you proceed to the next step. The cooling dries them a little, so that they become less starchy and therefore don’t stick.

  2. Heat the oil in a wok with a pinch of salt. Toss the noodles rapidly to coat them with the oil.

  3. Add the pork or chicken arid bean sprouts. Toss the mixture well and season it with the rice wine or sherry, soy sauces, and sesame oil. Toss to mix thoroughly.

  4. Serve immediately.