House Special Lo Mein

Yields

2-4 Servings

Cook Time

45 minutes

Ingredients

Basic Egg Noodle Dough     

  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 2-4 oz. water, room temperature
  • 3 eggs
  • 1 tbsp. oil
  • Bench flour/cornstarch mix

Lo Mein Sauce

    • 2 oz. light soy sauce
    • 2 oz. sweet soy sauce
    • 2 oz. oyster sauce
    • 1 oz. chicken broth
    • 1 tbsp. sesame oil
    • 1 tsp. garlic paste
    • 1 tsp. ginger paste
  • Sriracha, optional

Chicken and/or Shrimp Lo Mein

  • Corn oil
  • Veggies, thinly sliced
  • Steamed chicken, diced or cooked shrimp
  • Sauce from above
  • Sesame seeds
  • S&P TT

Method

Basic Egg Noodle Dough     

  1. In a large bowl, combine flour and salt. Make a well in the center.
  2. To the well, add water, eggs, and oil. Whisk together liquids with a fork.
  3. Using the same fork, gradually bring the flour into the liquids.
  4. Continue to mix until dough comes together into a shaggy mass.
  5. Put on gloves, and switch from the fork to kneading with your hands until the dough is smooth and elastic.
  6. Wrap the dough in plastic and let rest at room temperature while prepping sauce and vegetables

Noodle Rolling, Cutting & Cooking

  1. Cut the dough into 8-12 equal portions. Flatten dough with your hand and form into a rectangle as much as possible.
  2. Roll rectangles out to 1/8-inch thick sheets. Let sheets rest longer if they are pulling back.
  3. Use plenty of bench flour/starch to prevent sticking. Rolled sheets should remain rectangular.
  4. Fold finished sheets into 4” lengths, using a liberal amount of flour/starch between folds.
  5. Using a Santoko or Chinese cleaver, carefully cut folded sheets lengthwise, ⅛ -inch thick. 
  6. Pull noodles apart, unfold and stretch. Rest noodles on a sheet pan lined with paper and dusted with bench flour/starch. Do not overlap noodles.

Lo Mein Sauce

  1. Mix well, set aside.

Chicken and/or Shrimp Lo Mein

  1. Working in batches, place noodles into rapidly boiling salted water.
  2. Cook for approx. 2 minutes, drain.
  3. While noodles are boiling, heat oil in a wok over high heat then add the veggies.
  4. Stir fry for 1-2 minute, until veggies begin to wilt, then push veggies to sides of wok.
  5. Add cooked protein to well, let brown, then stir fry to heat through.
  6. To the wok, add hot cooked noodles, then add sauce, sesame seeds and S&P.
  7. Using tongs, gently twirl noodles into a bamboo bowl. Enjoy!
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The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit www.MercerCulinary.com for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!

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