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Lo Mein


    • 450 g Whole Egg Hakka Noodle
    • 1 tablespoon dark soy sauce
    • 2 tablespoons light soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon sugar + 1 teaspoon hot water to dissolve sugar
    • A pinch of five spice powder (optional)
    • 1 tablespoon oil
    • 1 clove garlic, minced
    • 1 cup sliced mushrooms (pre-soaked shiitake, or button mushrooms)
    • 1 spring onion, separate green and white parts, long strips
    • 1 red or yellow capsicum, long strips
    • 1 small carrot, long strips
    • 1 tablespoon Shaoxing wine
    • A handful of snow peas, trimmed
    • A handful of green leafy vegetables (xiao bai cai, chye sim etc)


  • Combine dark soy sauce, light soy sauce, sesame oil, dissolved sugar, and five spice powder (optional) in a small bowl

  • Heat oil in a wok over high heat. Add garlic, mushrooms, white part of spring onions. Stir-fry for 30 seconds and add capsicums and carrots

  • Make sure the wok is very hot and hit it with Shaoxing wine. Stir fry for 1 minute

  • Add snow peas and green leafy vegetables to cook until just wilted. Loosen noodles slightly and add to the wok

  • Pour sauce mixture (from Step 1) over noodles and stir-fry until colour is even. Serve immediately