I looked through many recipes online, and found some with oyster sauce, some with hoisin, and all with a little soy sauce or mirin. I wasn't sure what would give me the most authentic lo mein, so I knew I might have to try a few recipes to perfect it.
I am pretty certain that hoisin isn't in traditional lo mein that you'd find at a Chinese take out restaurant, so I decided to try the oyster sauce.
While it was still a good dish, it wasn't exactly what I was looking for. Do you have a recipe for le mein that's just like take out? I'd love to try this again.
For this recipe, I added some vegetables I had on hand, but some other options are water chestnuts, bean sprouts, baby corn, carrots, and bok choy. I used udon noodles because I couldn't find fresh lo mein noodles.
Vegetable Lo Mein
6 oz. udon noodles
1 tbsp. EVOO
1 tsp. sesame oil
2 garlic cloves, minced
1 red bell pepper, sliced
6 oz. snap peas, sliced
4 scallions, chopped
2 tbsp. soy sauce
2 tbsp. oyster sauce
Pinch of crushed red pepper flakes
1 block of firm tofu, cubed
Cook udon noodles according to package directions, drain and set aside.
Heat a wok over medium-high heat.
Add EVOO, sesame oil, red pepper, snap peas, tofu and crushed red pepper.
Stir fry for 2-3 minutes, be careful not to burn anything.
Add noodles, scallions, soy sauce and oyster sauce.
Toss to combine and distribute sauces, plate and serve.