Our Soy Sauce is considerably lower in sodium than most traditional soy sauces and adds a unique flavor. The trick is to prep all of your ingredients first, because the cook time is very short.
Because LoMein is a versatile dish, we are going to list some of our favorite things to use, but you can substitute most of the noodles, vegetables and proteins for what you can find or prefer.
This recipe may look daunting because of it’s many ingredients and long instructions, but it’s worth the time and won’t take you as long as you think. You can save some time by buying pre-cut vegetables and choice of protein but we don’t suggest using jarred or canned items because they add unwanted sodium and simply don’t taste fresh. If you don’t own a Wok, you can use a large skillet.
Read all of the instructions before started to cook, this will help you plan out when you are adding the ingredients. The trick to Chinese cooking is that the actual cooking process is very quick so you need to plan out when each ingredient has to be added to the Wok.
For the protein and marinade:
- 12 ounces flank steak (You can also use Shrimp, Chicken or Tofu)
- 1 teaspoon cornstarch
- 1 teaspoon Garlic Ginger Toasted Sesame Oil
- 1 teaspoon Pineapple Paradise Soy Sauce
- 1 teaspoon Garlic Extra Virgin Olive Oil
- 1/4 teaspoon baking soda
For the sauce:
- 2 tablespoon light soy sauce (Use store bought to add a touch of traditional flavor, or you can omit and add 2 more tablespoons of the Pineapple Paradise Soy Sauce)
- 2 tablespoons oyster sauce
- 4 teaspoons Pineapple Paradise Soy Sauce
- 1 teaspoon Garlic Ginger Toasted Sesame Oil
- 1/2 teaspoon Chile oil
- 1/2 teaspoon Ginger Sugar
- 1/2 teaspoon Pennsylvania Pepper Blend
To complete the dish:
- 1 pound fresh LoMein noodles (we recommend using cooked LoMein noodles, but you can also use fresh uncooked noodles of a similar thickness)
- 2 cloves garlic (minced)
- 1 carrot (medium carrot, julienned)
- 1 head of broccoli (cut into florets)
- 1/2 red bell pepper (julienned)
- 1/2 cup shiitake mushrooms (sliced)
- 1/2 cup baby corn
- 2 cups Napa cabbage (shredded)
- 2/3 cup snow peas
- 2 cups mung bean sprouts
- 2 tablespoons Garlic Extra Virgin Olive Oil (divided)
- 1 tablespoon Shaoxing wine (Sherry Wine can be substituted if you can’t find Shaoxing)
- 2 scallions (julienned, white and green parts separated)
Marinade protein, prepare the noodles and prepare the sauce:
STEP 1 – Slice the protein into thin strips against the grain (If you’re using shrimp – peel, de-vein and remove the tails but leave whole). Place the sliced protein in a small bowl with baking soda, corn starch, soy sauce, sesame oil, and garlic oil. This velveting step will make the protein tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
STEP 2 – Prepare the LoMein sauce by combining the soy sauce, oyster sauce, pineapple paradise soy sauce, toasted sesame garlic ginger oil, chile oil, ginger sugar, and pennsylvania pepper in a small bowl. Whisk until sugar desolves
STEP 3 – If using cooked LoMein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they’re al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
Let the FUN begin and start cooking:
STEP 4 – Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the protein so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
STEP 5 – Add another tablespoon of oil, along with the garlic, broccoli, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
STEP 6 – Add the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is very high, and stir-fry everything together for another 30 seconds.
STEP 7 – Add the LoMein noodles. They should be warm or at room temperature. If they are stuck together, just rinse them in hot water to loosen them up before adding them.
STEP 8 – Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), add your pre-mixed sauce.
STEP 9 – Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
STEP 10 – Next, add the snow peas, mung bean sprouts, baby corn, and protein (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
STEP 11 – Toss in the green parts of the scallions, and taste the LoMein. Adjust the seasoning to your liking (feel free to add more of any of the ingredients according to your own palate). Plate and enjoy!