About the Recipe
Lo Mein Noodles are a comforting Chinese-style noodle dish featuring chewy alkaline wheat noodles tossed with tofu, bok choy, carrot, ginger, garlic and spring onions. The noodles are coated in a rich, savoury sauce made with vegetarian oyster sauce, light and dark soy sauce, vegetable stock and seasonings, then finished with sesame oil for added aroma.
Ingredients
TOFU
Tofu: 180 g
Light Soy Sauce: 1 tsp
Salt: To taste
White Pepper: To taste
Peanut Oil: As required for cooking
NOODLES
Alkaline Wheat Noodles: 200 g
Peanut Oil: As required
SAUCE
Light Soy Sauce: 1 tbsp
Vegetarian Oyster Sauce: 30-35 g
Dark Soy Sauce: 1 tsp
Red Chilli Sauce: 1 tbsp
Vegetable Stock or Bouillon: ¼ cup
Sugar: ¼ tsp
White Pepper: To taste
VEGETABLES AND AROMATICS
Spring Onion Whites: 15 g
Spring Onion Greens: 15 g
Carrot: 1 pc
Bok Choy: 150 g
Ginger: 1 tbsp, finely chopped
Garlic: 1 tbsp, finely chopped
Green Chillies: 2 pcs, finely chopped
Chilli Flakes: Optional
FINISHING
Sesame Oil: 1 tsp
Salt: To taste
Preparation
MARINATING THE TOFU
Step 1
Cut the tofu into pieces approximately 2-2.5 cm in size.
Step 2
Season the tofu lightly with approximately 1 tsp light soy sauce, salt and white pepper.
Step 3
Mix gently and marinate for 15 minutes.
PREPARING THE VEGETABLES
Step 1
Finely chop the ginger and garlic.
Step 2
Cut the bok choy, carrot and spring onion whites into suitable pieces.
Step 3
Cut the spring onion greens and keep them aside for finishing.
PREPARING THE SAUCE
Step 1
Add the vegetarian oyster sauce, vegetable stock or bouillon, remaining light soy sauce, dark soy sauce, sugar and white pepper to a bowl.
Step 2
Mix well and set the sauce aside.
PREPARING THE NOODLES
Step 1
Cook the alkaline wheat noodles according to the packet instructions.
Step 2
Drain the noodles well and allow them to air dry slightly.
Step 3
Coat the noodles lightly with oil to prevent them from sticking together.
STIR-FRYING THE TOFU
Step 1
Heat a large wok over high heat.
Step 2
Add some peanut oil and cook the marinated tofu until it develops some colour.
Step 3
Remove the tofu from the wok and set it aside.
STIR-FRYING THE AROMATICS AND VEGETABLES
Step 1
Add a little more oil to the wok.
Step 2
Add the ginger, garlic and optional chilli flakes. Stir-fry for approximately 20 seconds.
Step 3
Add the bok choy, carrot and spring onion whites.
Step 4
Stir-fry the vegetables for approximately 60 seconds.
ADDING THE NOODLES AND SAUCE
Step 1
Lower the heat and add the cooked noodles.
Step 2
Stir and toss the noodles for approximately 20 seconds.
Step 3
Add the prepared sauce.
Step 4
Toss and scoop the noodles well so that they are evenly coated with the sauce.
Step 5
Add the cooked tofu back into the wok.
Step 6
Toss everything together until well combined.
FINISHING
Step 1
Add the sesame oil and spring onion greens.
Step 2
Toss everything once more.
Step 3
Taste and adjust the salt as required. Serve immediately.
Tips and Tricks:
Cut the tofu into evenly sized pieces so they cook and colour uniformly.
Marinate the tofu for at least 15 minutes for better flavour.
Allow the cooked noodles to air dry slightly before stir-frying to prevent excess moisture.
Lightly coat the noodles with oil to keep them separate.
Use a large, hot wok so the vegetables stir-fry quickly without becoming watery.
Keep the vegetables slightly crisp for better texture.
Add the sesame oil towards the end to preserve its aroma.
Serve the noodles immediately after cooking for the best texture.