Simply Stir-Fried Cantonese Vegetable Lo Mein (搂面)

Vegetable Lo Mein 2

Vegetable Lo Mein

Just wanted to finish up that pack of egg noodles in the kitchen cabinet, so that I can proceed to buy new things for the lunar new year!


  • Chinese egg noodle: 500g
  • Sesame oil: 1 tbsp + 4 tbsp
  • Oil: 3 tbsp
  • White onion: 1, diced
  • Shitake mushroom: 300g, sliced
  • Snow pea: 200g
  • Cabbage: 1 small, sliced
  • Carrot: 2, peeled & julienned
  • Fish sauce: 3 tsp
  • Rice vinegar: 4 tbsp
  • Light soy sauce: 2/3 cup
  • Sambal oelek: 3 tbsp
  • Sugar: 3 tbsp
  • Chinese parsley: 1 stalk, chopped


  1. Blanch noodles quickly in boiling water. Drain.
  2. Toss noodles with 1 tbsp sesame oil and set aside.
  3. Heat oil in wok.
  4. Stir in onions, mushrooms and snow peas.
  5. Add cabbage and carrots. Continue to fry for 5 min.
  6. Add noodles. Stir in to mix.
  7. Combine fish sauce, rice vinegar, 4 tbsp sesame oil, light soy sauce, sambal oelek and sugar in a bowl. Stir to mix well.
  8. Add sauce mixture into wok. Stir till evenly mixed.
  9. Garnish with parsley to serve.

Vegetable Lo Mein 3


  • Do not overcook the noodles in both the boiling water and the wok as they tend to get soggy very easily.
  • Tossing the noodles with sesame oil after boiling them would prevent them from sticking together in a bundle.

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