Lo Mein-tenance noodles

…I’m all for them! I’m all about low fuss dinners where all you need to do is chop some veggies, toss them in a hot wok with some oil, add noodles and some sauces for flavour and within minutes, hey presto! Dinner is served!

This veggie lo mein dish is from Pippa Middlehurst’s book ‘Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen and Everything in Between’. Pippa explains that in Chinese lo means ‘to toss’ whereas chow means ‘to fry’. Lo mein noodles are boiled separately, then added to cooked vegetables and sauce and tossed through. By contrast, chow mein noodles are dry-fried along with the meat and vegetables, cooking in the wok. This dish is similar to the Korean Japchae recipe I wrote about; super easy, packed full of veggies and flavour. It holds its own as a substantial dinner option due to the inclusion of egg noodles. Like Japchae, it is versatile and you can swap out the veggies included in the recipe according to your preferences / the ingredients you have to hand.

I don’t need a crystal ball to predict that this will be another awesome noodle dish that will be served up on the Salford Kitchen dining table on a regular basis!


  • 2 tbsp light soy sauce (e.g. Kikkoman)
  • 2 tbsp dark soy sauce
  • 1 tsp light (soft) brown sugar
  • 400g fresh egg noodles or 250g dried egg noodles
  • 2 tsp sesame oil
  • 1 tbsp neutral oil
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 medium brown onion, thinly sliced
  • 2.5cm (1in) piece of fresh root ginger, peeled and grated
  • 3 spring onions (scallions): 2 julienned, 1 thinly sliced
  • 2 garlic cloves, grated
  • ½ courgette (zucchini), julienned
  • 1 carrot, julienned
  • 150g pak choi (bok choy) or any leafy green (such as spinach or broccolini), sliced
  • 1 tbsp Shaoxing rice wine
  • 2 tsp sesame seeds, to garnish


  1. Mix the light and dark soy sauces and sugar together in a bowl with a dash of hot water to dissolve the sugar.
  2. Cook the noodles until al dente according to the packet instructions. Drain and rinse in cold water, then add the sesame oil to the cooked noodles and toss to coat. This will prevent them from sticking together.
  3. Heat the neutral oil in a wok or large frying pan over a high heat. Add the peppers to the pan and stir for a few minutes, followed by the onion. Add the ginger to the pan and stir quickly, followed by the julienned spring onions (scallions), and the garlic, courgette, carrot and leafy greens. Stir-fry for 3-4 minutes until the leafy greens begin to wilt. Add the rice wine and let it bubble away.
  4. After a minute, tip in the drained noodles, followed by the soy mixture, and toss everything together. Stir-fry for 1 minute more. Serve immediately, garnished with the sliced spring onions and sesame seeds.


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