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The term Chow Mein, meaning “stir-fried noodles,” comes from the sound of its Cantonese name. A super popular dish, it appears on almost every Chinese takeout menu.

You’ll usually see variations using different proteins, but the flavor profile is more or less universal, with soy sauce and oyster sauce serving as the key sources of umami.

Today’s beef chow mein features a different flavor booster: Sha Cha Sauce, a versatile condiment I always keep in the kitchen (learn more about it in the next section). If you’ve tried my recipes for Sha Cha Chicken or Sha Cha Beef, you already know how much it can elevate a dish.

Ingredient notes

Note: Precise ingredient quantities are in the recipe card below .

Noodles

Egg noodles are typically used in Chinese stir-fried dishes such as Chicken Chow Mein and Lo Mein, which I shared earlier. You may use dried, fresh, or precooked egg noodles. When testing this beef chow mein recipe, I used dried thin ones (see image above), which are often found in Wonton Noodle Soup. They cook quickly and have a pleasant, springy texture that doesn’t turn mushy when boiled and then stir-fried.

Beef

Several cuts of beef work well for this recipe. This time, I used sirloin steak (referred to as rump steak in the UK, Australia, and New Zealand), which has some marbling and is tender when prepared and cooked properly. Other good options include flat iron, flank, skirt, and tenderloin.

Vegetables

I chose red chili pepper, bok choy, and onion for their vibrant color combination, crunchy texture, and distinct flavors. You’ll also need some garlic for added aroma.

Sha Cha Sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled Shacha or Sacha, is a savory Chinese condiment made from dried seafood, aromatics, and spices. Popular in Teochew, Fujian, and Taiwanese cuisines, it’s known for its deep umami flavor and versatility.

This versatile sauce is a thick, brown paste topped with a layer of reddish oil. Be sure to stir well to combine the two components before using. The most widely recognized brand is Bull Head/牛頭牌 (see two different packages in the image above).

Although labeled “Barbecue Sauce” in English, Sha Cha is not the same as Char Siu sauce (叉烧酱), which is used for Chinese BBQ pork, or the sweet, peanut-based Satay sauce (沙爹酱), often served with grilled meat skewers.

Other condiments

• Light soy sauce, for the savory and umami taste
• Dark soy sauce, for a hint of sweetness and appetizing brown shine
• Cornstarch, for tenderizing the beef
• Shaoxing rice wine, for balancing the meat flavor

Recipe

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Serving

After shooting the recipe, we had this dish for lunch. Although it was no longer hot, the flavor was still spot on. My daughter usually doesn’t fancy spicy food, but the heat from the chili pepper mellowed during cooking, so she was quite happy with the subtle hint of spiciness. As for the rest of the family, who adore hot food, they stirred in some homemade Chili Oil. Even Better!

When I have extra time, I like to pair this all-in-one quick meal with a light soup to balance out its dryness. Seaweed Egg Drop Soup or Tomato Egg Drop Soup are my go-to options.

Variations

There’s plenty of room for variation in this chow mein recipe. You can swap the beef for your favorite protein: chicken (see image above), pork, shrimp, egg, or pressed tofu. For the first four options, follow the same cooking order as with beef. Tofu, however, can be added along with the vegetables.

Feel free to use other vegetables too, such as bean sprouts, bell peppers, celery, Napa cabbage, snow peas, mushrooms, or whatever you have on hand. After all, stir-fried noodle dishes, just like fried rice, are perfect for a fridge raid!

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• Hunan Chicken Stir-Fry

About the dish

My love for Hunan cuisine began years ago when I was working as a journalist in Beijing. My colleagues and I discovered a tiny, hole-in-the-wall Hunan restaurant near our office, and it quickly became a firm favorite. I revisited it last summer and was thrilled to find the food just as delicious as I remembered. Today’s recipe — Hunan Chicken Stir-Fry (湖南小炒鸡) — is my tribute to that humble little gem.

This dish shares many similarities with my Hunan Pork and Hunan Beef recipes. It’s a quick stir-fry bursting with bold flavors—spicy, earthy, aromatic, garlicky, and infused with a touch of smokiness. One bite and you’ll be hooked—I promise.

My version is quite different from what you might find at many overseas Chinese takeout spots or restaurants, where the dish often comes with a thick, sweet-leaning sauce. Here, the use of fermented black beans and hot chili peppers captures the true essence of Hunan flavor.

Ingredients

Here’s what you’ll need for this recipe—plus a breakdown of key ingredients after the list.:

• Chicken thighs
• Fresh chili pepper
• Fermented black beans
• Ginger and garlic
• Light and dark soy sauce
• Shaoxing rice wine
• Ground white pepper
• Cornstarch

Chicken cuts

The traditional version of Hunan chicken uses skin-on, bone-in pieces cut from a whole chicken. For convenience, I opt for skinless, boneless thighs — a great choice for busy home cooks. Feel free to choose any cut you prefer. If you’re using breasts, just be careful not to overcook them to keep them juicy.

Chili pepper

You can use any type of fresh chili pepper — the key is choosing ones that match your heat tolerance. This hot chili pepper guide might come in handy. Mixing peppers with different heat levels is a great way to customize the flavor to your liking. For example, try using 80% mild chilies like jalapeños or Fresnos, and 20% hotter varieties like serranos or Thai chilies.

Fermented black beans

Fermented black beans are the key flavor contributor to this Hunan Chicken recipe. Known as Dòu Chǐ/豆豉, they are black soybeans preserved with salt and spices. You can find them in many regional Chinese cuisines, including Hunan, Sichuan, and Cantonese. Dishes like Egg & Chili Stir-Fry, Mapo Tofu, and Black Bean Ribs are among the most popular examples.

There are two types of fermented black beans commonly available in Chinese supermarkets: the dried version and the wet version soaked in salt brine. I recommend using the dried ones (see image above), as they offer a more complex aroma and are less salty. One reputable variety is Yangjiang preserved beans with ginger (阳江姜豉).

🌟 Substitutes: You may use Black Bean Sauce as a substitute. If you do, reduce the quantity, as it usually has a high salt content. Among the popular options, Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒) is a good choice. I don’t recommend Lee Kum Kee Black Bean Garlic Sauce (李锦记蒜蓉豆豉酱), as it lacks complexity in aroma and is overly salty.

Cooking procedure

Step 1: Prepare the ingredients

Cut the chicken thighs into small chunks, similar in size to those used in Kung Pao Chicken and smaller than the pieces in Big Plate Chicken. This allows the chicken to cook quickly and absorb more flavor.

Rub the chicken with light soy sauce, Shaoxing rice wine, cornstarch, and ground white pepper until no more liquid remains. Finally, coat the marinated chicken with a little oil to help “lock in” the moisture.

Next, prepare the other ingredients. Briefly rinse the fermented black beans under running water, then pat them dry with kitchen paper. Slice the ginger and garlic, and cut the chili peppers into chunks similar in size to the chicken pieces.

Step 2: Sear the chicken

Heat an empty wok over high heat until it starts to smoke. Pour in the oil, then add the ginger, garlic, and fermented black beans. Stir-fry them for about 20 seconds to infuse the oil with their aroma.

Add the marinated chicken, spreading the pieces out so they sear quickly and evenly.

Avoid stirring until the bottoms are slightly browned. Then toss with a spatula to cook through the meat.

🌟 NOTE: Use a carbon steel wok if available for the best smoky flavor. A large skillet over high heat works too. If you’re using non-stick cookware, be sure to add the oil before heating it up.

Step 3: Combine the dish

Finally, add chopped chili pepper for a spicy kick and dark soy sauce for an appetizing brown shine.

Keep the heat high and stir-fry for about half a minute, until the chili pepper is heated through but still retains most of its crunchy bite.

Serving ideas

Devour this Hunan chicken stir-fry over a bowl of steaming hot rice — I’m sure you’ll be glad you tried the recipe! Want to enjoy it in different ways? Try stuffing it inside folded bao buns or stirring it into a bowl of noodles.

If you wish to pair it with a refreshing vegetable dish, try Ginger Spinach Salad, Bok Choy Stir-Fry, or Garlic Sauce Broccoli.

Make ahead

I cooked and photographed this recipe in the late morning, then reheated it for dinner with my family — it tasted just as good as when freshly made. That makes it a great make-ahead dish to include in your next feast menu.

Also, feel free to double the recipe if you’d like to make more servings at once. A large wok and high heat are key to achieving great results. Just be sure to increase the quantity of each ingredient proportionally.

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• Chicken and Mushroom Stir-Fry

About the dish

Stir-fried dishes are a cornerstone of Chinese cuisine, loved for their versatility—you can mix and match any proteins and vegetables—and their speed, often taking just minutes to cook. Today’s recipe, Chicken and Mushroom Stir-Fry (Mó Gū Jī Piàn / 蘑菇鸡片), is a delicious jiā cháng cài/家常菜—a home-style dish that frequently appears in our Red House.

It features tender, juicy slices of chicken paired with earthy mushrooms, all brought together by a rich, umami-packed sauce. While it may not be as bold in flavor as Kung Pao Chicken or as colorful as Chicken Chop Suey, its simplicity and comforting warmth always win my heart. I hope you enjoy it too!

Ingredients

To cook this dish, here are the ingredients you need:

• Chicken breasts
• Button mushrooms
• Garlic & scallions
• Soy sauce, both the light and dark versions
• Oyster sauce
• Sesame oil
• Black pepper, or white pepper
• Cornstarch, for tenderizing the meat and thickening the sauce
• Salt & sugar

🌟 Substitutes: I use button mushrooms as they’re the most common type. Other mushrooms work well too, such as fresh shiitake, oyster, or king oyster mushrooms.

Cooking procedure

Step 1: Prepare the ingredients

First, cut the chicken breasts into thin slices against the grain.

In a bowl, mix and rub the meat with cornstarch, salt, and a little water until no liquid remains. Add a small amount of oil to coat the chicken and lock in the moisture.

After cleaning the mushrooms, slice them—stems included if they look fresh.

In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, cornstarch, ground black pepper, and sugar with a bit of water. Once well combined, stir in the sesame oil. Set aside.

Step 2: Sear the chicken

If using a carbon steel or cast iron wok/skillet, heat it empty over high heat until very hot, then add oil (If using non-stick cookware, add the oil first, then heat it up). Put in the sliced chicken and spread the pieces out so they sear evenly and quickly.

As soon as the bottom side begins to brown, flip and toss until most of the meat has lost its pink color. Transfer the seared chicken to a plate for later use.

🌟 NOTE: For optimal tenderness, be careful not to overcook the chicken. Remember that thin slices of chicken cook quickly and will return to the wok for further cooking in later steps.

Step 3: Stir-fry the mushrooms

Add a little more oil to the wok. First, sizzle the garlic slices to infuse the oil until they become golden on the edge. Then, stir in the sliced mushrooms and fry them over high heat until they just begin to sweat.

Step 4: Combine the dish

Return the chicken to the wok and reduce the heat to the lowest setting (see note below), then pour in the well-stirred sauce mixture.

Toss as the sauce thickens. As soon as it’s thick enough to thinly coat the spatula, remove the wok from the heat. Stir in the chopped scallions, then dish out to serve.

🌟 NOTE: If you’re using an electric cooker that doesn’t reduce heat instantly, remove the wok from the burner before pouring in the sauce. To control the heat, simply move the wok on and off the burner as needed.

How to serve

Since cooked mushrooms release moisture over time, the dish can start to look a bit watery if it sits too long. I recommend serving it right away—paired with steamed rice and a few other proteins or vegetable dishes—for a more complete and satisfying meal.

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About garlic sauce

“Garlic sauce” is a term coined by overseas Chinese restaurants to name this Sichuan classic, and it has since become commonly used in the West. However, it has no connection to the dish’s original Chinese name, Yú Xiāng Ròu Sī/鱼香肉丝, which literally means “fish-fragrant shredded pork.” Other popular dishes using the same flavor profile include Fish-Fragrant Eggplant and Fish-Fragrant Tofu.

But where’s the fish? You may ask. There is none! The widely accepted belief is that the seasoning combination used in fish-fragrant dishes was inspired by traditional Sichuan methods of preparing fish. Another lesser-known explanation—which I learned at the Museum of Sichuan Cuisine in Chengdu—suggests that the pickled chili used in this dish was traditionally fermented with fish.

Ingredients

Pork

For the meat portion, you’ll need pork tenderloin (aka pork fillet) along with a set of marinating ingredients, including light soy sauce, Shaoxing rice wine, cornstarch, and salt. These not only enhance the flavor but also help tenderize the meat.

Vegetables

You’ll need a few vegetables to accompany the protein: carrots, wood ear mushrooms, and bamboo shoots. These are the classic choices used in the traditional version.

🌟Substitutes: Feel free to swap them with other crunchy vegetables. Ideally, opt for ones that can be cut into slivers to match the shredded pork.

Aromatics

Aromatics are essential as well. In addition to ginger, garlic, and scallions, you’ll need pickled chili (Pào Jiāo/泡椒), which adds a unique tangy, fragrant heat that sets this dish apart.

🌟Substitutes: Sichuan-style pickled chili can be hard to find. A great alternative is Pickled Chili Garlic Sauce (see image above). I’ve also tested this recipe with pickled chilies from other cuisines (e.g. Spanish, Italian), and they worked well. If none of these are available, fresh chilies can be used as a substitute.

Seasonings

To create a thick, umami-rich, tangy sauce with a hint of sweetness, you’ll need black rice vinegar, light soy sauce, dark soy sauce, Shaoxing rice wine, sugar, and cornstarch.

🌟 Note: These ingredients are key to achieving the dish’s authentic flavor. Check out my post on 10 Must-Have Chinese Condiments to learn more about them.

Cooking Procedure

Step 1: Prepare the ingredients

Cut the pork into narrow, long strips across the grain, similar to how you cut it for Peking Shredded Pork. Then, mix it with light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. After that, rub in a little oil to create a coating.

Cut the vegetables into strips. Finely chop the pickled chilies and scallions, and mince the ginger and garlic. Then, mix all the seasonings.

🌟 Tips: Briefly freezing the meat until it is semi-solid will make cutting easier. Wood ear mushrooms usually come in dried form—rehydrate them in cold water for an hour until they become plump.

Step 2: Sear the pork

Add a little oil to a very hot wok. Swirl to cover a larger area before putting in the shredded pork. Toss over high heat to sear it quickly. As soon as the meat turns pale, dish out for later use.

🌟Note: When using a carbon steel wok, it’s important to heat it empty first then add the oil. This prevents sticking. However, if using non-stick cookware, add oil then heat up.

Step 3: Stir-fry the vegetables

Pour in another small batch of oil to the empty wok and add garlic, ginger and pickled chilies. Sizzle them for 10-15 seconds or so.

Stir in carrots, wood ears, and bamboo shoots. Fry for about half a minute, or until they just start to wilt.

Step 4: Combine the dish

Return the pork to the wok. Toss it with the vegetables for about 30 seconds. Turn the heat down to medium low, then pour in the sauce, mixed well beforehand in case the starch sits at the bottom.

As soon as the sauce starts to thicken, remove the wok from the heat and garnish the dish with scallions.

🌟Note: Pay attention to heat control and the consistency of the sauce. Don’t wait until it becomes too thick, as it will thicken further as it cools.

Serving ideas

Pork with garlic sauce is a real “rice killer”, or in Chinese “Xià Fàn Cài/下饭菜”. So make sure you have steamed rice ready to enjoy the dish right away. Did you know that it tastes just as wonderful at room temperature? That makes it a great option for packed lunches!

When including it in a multi-dish dinner, pair it with something light and fresh, such as Bok Choy Stir-Fry, Ginger Spinach Salad, along with other protein dishes like Scallion Tofu, Shrimp Egg Stir-Fry.

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Other Sichuan classics

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• Shrimp Fried Rice (虾仁炒饭)

About the dish

Every now and then, I crave a plate of fluffy, flavorful fried rice. Everyone in our Red House loves it! It’s also one of the dishes I frequently cook for my children’s packed lunches. Today, I’m adding another member to my fried rice recipe collection: Shrimp Fried Rice (Xiā Rén Chǎo Fàn, 虾仁炒饭).

I consider it an advanced version of Chinese Egg Fried Rice. The sweet, bouncy, and protein-rich shrimp adds extra goodness to this beloved classic. And it’s just as quick to make!

This recipe may not look or taste like what you’d order from a typical Chinese takeout, as it uses a modest amount of oil and is lightly seasoned. This is my preferred way to prepare it, and I hope you enjoy it too!

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Shrimp, raw and shelled
• Cooked rice, see more info below
• Eggs
• Garlic and Scallions
• Neutral cooking oil, such as sunflower, rapeseed, or vegetable oil
• Seasonings: light soy sauce, sesame oil, salt, and pepper
• Cornstarch, for marinating the shrimp

About cooked rice

The No. 1 rule for perfect fried rice is to use cold, cooked rice that isn’t overly sticky. Whenever I have leftover rice on hand, I can almost hear it whispering in my ear: “It’s time to make fried rice!”

When I suddenly crave fried rice but don’t have cooked rice available, I use the “Parboil-Steam” method explained in my post on Cooking Rice on the Stove, which produces perfectly al dente rice that can be fried straight away.

My go-to type of rice is medium-grain jasmine rice, but other types work too. For example, cooked basmati rice is great thanks to its lower starch content, although it isn’t traditionally used in Chinese cuisine.

Cooking procedure

Although this is a simple dish to cook, it’s important to follow the recommended steps and cook the proteins separately. This ensures they achieve an optimal tender texture without being overcooked.

Step 1: Sear the shrimp

First, pat the shrimp dry with kitchen paper to remove excess moisture. Then, coat them lightly with cornstarch and salt.

Heat an empty wok over high heat until it is very hot. Pour in a little oil and swirl it around to coat a larger area. Add the shrimp and toss them around over high heat to cook evenly.

Shrimp cook very quickly, so be careful not to overcook them. As soon as they curl up and become opaque and pink, remove them from the wok. Set aside for later use.

🌟 NOTE: If using non-stick cookware instead of a traditional carbon steel wok, remember to add oil first then heat it up.

Step 2: Scramble the eggs

After dishing out the shrimp, add another small amount of oil. Lightly whisk the eggs until the yolks and whites are well combined.

Once the oil begins to smoke, pour in the beaten egg. Let it solidify on the bottom, then push it around to allow the remaining runny egg to make contact with the surface.

When it looks mostly solid, break it into small pieces with a spatula, then transfer them to a plate.

🌟 NOTE: Keep the heat high and move swiftly so that the egg is just cooked but not browned.

Step 3: Fry the rice

In the same wok, sizzle minced garlic in a little oil until fragrant. Add the cooked rice, light soy sauce, salt, and white pepper and toss constantly, breaking any lumps. Once the grains are well heated, move on to the next step.

Step 4: Combine the dish

Finally, return the seared shrimp and scrambled egg to the wok. Add a dash of sesame oil and finely chopped scallions. Mix everything well, then your quick and easy shrimp fried rice is ready to enjoy!

Variations

The best thing about Chinese fried rice dishes is that you have plenty of room to improvise. Once you learn the essential cooking method and seasoning components, you’re free to mix and match proteins and vegetables to create your own version of fried rice. Here are some popular variations from my blog:

How to serve

After shooting this recipe, I kept the dish in the fridge and reheated it the next morning for my children’s packed lunch in thermal food containers.

This is a satisfying meal on its own, and if I have extra time, I like to make a quick soup to accompany it, such as Egg Drop Soup, Tofu and Veggie Soup, or Tomato Egg Soup. A refreshing salad can be a great addition too, such as Smashed Cucumber or Ginger Spinach.

I also enjoy including it on the menu for buffet-style gatherings. It holds up well and tastes great at room temperature.

Other quick dishes

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• Shrimp and Broccoli (西兰花炒虾仁)

About the dish

Broccoli is a staple in our Red House kitchen. We love savoring it on its own, like in the simple Garlic Sauce Broccoli, or pairing it with proteins, such as in Beef and Broccoli Stir-Fry. Today, I’m sharing another favorite: Shrimp and Broccoli (西兰花炒虾仁) — a quick, flavorful dish you’ll want to make again and again.

This recipe combines tender shrimp and crisp broccoli, all coated in a rich, dark brown sauce. The intense umami flavor, thanks to oyster sauce and soy sauce, highlights the essence of Chinese cuisine.

If you’re looking for quick and easy recipes, this is a perfect one to try. It’s ready in under 10 minutes—perfect for busy weeknights. So, what are you waiting for? Let’s get cooking!

Ingredients

To make stir-fried shrimp and broccoli, here are the ingredients you need:

• Shrimp, raw, medium to large-sized, and shelled
• Broccoli
• Garlic, minced
• Unsalted stock, or water
• Oyster sauce
• Light and dark soy sauce
• Cornstarch
• Sesame oil
• Sugar
• White pepper
• Shaoxing rice wine, optional

Note: To learn more about the seasonings mentioned above, please read my post on 10 Must-Have Chinese Condiments.

Cooking procedure

It takes only four simple steps to cook this dish. Here are how they’re carried out:

Step 1: Prepare the shrimp

Drain off any excess water if your shrimp was defrosted from frozen. Place one piece flat on a chopping board. Butterfly it by making a cut along its back halfway through. Pull off the dark vein, then repeat the procedure to prepare the other shrimp.

Put all the butterflied shrimp into a bowl, then sprinkle a little cornstarch over them. Mix and rub with your hands to evenly coat each shrimp.

🌟 NOTE: The butterfly and deveining process is not compulsory, especially for smaller shrimp. It’s mainly for appearance, and the vein isn’t harmful. Feel free to skip this step for quicker preparation (just like how I prepare Shrimp Fried Rice).

Step 2: Blanch the broccoli

Wash and cut the broccoli into bite-sized pieces. Include the stem—trimming off the tough outer layer—as it’s just as tasty as the florets.

Bring a small pot of water to a full boil then put in the broccoli. Blanch it over medium heat for about one and a half minutes.

🌟 NOTE: Do not overcook the broccoli, as you’ll want to retain its pleasantly crunchy texture.

Step 3: Mix the sauce

Pour the stock (or water) into a small bowl, then all the seasonings: oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), cornstarch, sesame oil, sugar, and white pepper. Mix until they’re well combined.

Step 4: Stir-fry the dish

Begin by sizzling minced garlic in hot oil.

Once it becomes fragrant and browns slightly (but not burnt), add the marinated shrimp. Toss it swiftly over high heat to cook each piece evenly.

As soon as the shrimp curls up and turns pink, put in the blanched broccoli and pour the sauce over. Turn down the heat immediately, then keep tossing until the sauce thickens.

Once the sauce becomes thick enough to coat the spatula, dish out and serve.

🌟 NOTE: This stir-frying step takes just a couple of minutes, as the shrimp cooks quickly and the broccoli is already cooked. Try not to overcook to maintain the pleasant texture that makes this dish stand out.

How to serve

Shrimp and broccoli is a “rice killer”. Scoop the dish, including its brown sauce, over a bed of steamed rice, and you have a delicious meal packed with all the key nutrients you need.

Planning a multi-dish feast for special occasions? This dish is a great choice. You can prepare the first three steps in advance: marinate the shrimp, blanch the broccoli, and mix the sauce. Then, simply stir-fry everything at the last minute.

You might ask: Can I cook the dish in advance and reheat it when I’m ready to serve? You could, but be aware that the sauce tends to thin out over time. If you’re aiming for a perfectly thick sauce, it’s best to cook it fresh.

Other takeout dishes

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• Lo Mein (捞面)

What is Lo Mein?

Several of my blog readers have requested a recipe for Lo Mein, one of the most popular Chinese takeout dishes. Today, I’m excited to share how I make this classic using simple, common ingredients readily available in my kitchen.

The name Lo Mein/捞面 comes from Cantonese and literally means “fished-out noodles”, likely referring to the process of scooping cooked noodles out of the water before tossing them with stir-fried proteins, vegetables, and seasonings.

Like Chow Mein or Egg Fried Rice, Lo Mein is highly customizable, making it a perfect fridge-raid dish. Once you understand the key components and the cooking sequence, you’re free to experiment and create your own version—one that’s as delicious as, if not better than, takeout!

Ingredients & substitutes

Noodles

Chinese egg noodles (蛋面) are the ideal choice for Lo Mein. You may sometimes find packages specifically labeled as Lo Mein noodles (or Chow Mein noodles). These are round, yellow-tinted noodles that resemble spaghetti pasta in size and color once cooked.

Pre-cooked, ready-to-use egg noodles (see image above) are the most convenient option, though uncooked ones—either fresh or dried—also work well.

Chicken

I use chicken breasts as the protein source in this Lo Mein recipe. By marinating it with a little cornstarch and salt (as I do for Chop Suey), you’ll achieve the perfect tenderness. Skinless, boneless chicken thighs work well too.

🌟 Substitutes: Not a fan of chicken? Feel free to substitute with other proteins, or skip it altogether. Options include beef, pork, char siu, shrimp, eggs, or tofu. In the “Variations” section below, you’ll find tips on adjusting the recipe for these alternatives.

Vegetables

For photographing this recipe, I used onion, button mushroom, red bell pepper, and snap peas to add a variety of colors, flavors, and textures. Garlic and scallions were also included for extra aroma.

🌟 Substitutes: Bok choy, carrot, snow peas, zucchini, bean sprouts, cabbage, celery, baby corn, and broccoli (blanched) are great alternatives.

Seasonings

You’ll need a few common Chinese condiments to make the Lo Mein sauce: oyster sauce, light soy sauce, dark soy sauce, cornstarch, white pepper, sesame oil, and sugar.

🌟 Substitutes: Oyster sauce can be replaced by hoisin sauce (omit the sugar if using hoisin). Dark soy sauce mainly enhances color, so it’s fine to skip it and use additional light or regular soy sauce instead.

Cooking procedure

Step 1: Marinate the Chicken

Begin by cutting the chicken into thin slices, about ⅛ inch (3 mm) thick. In a bowl, toss the chicken with cornstarch, salt, and water until it forms a slightly slimy coating. Mix in a little oil to ‘lock in’ the moisture. Leave it to marinate while you cut the vegetables and prepare the other ingredients.

🌟 NOTE: This step helps to velvet the chicken, preventing it from drying out during stir-frying. This is particularly important when using chicken breasts.

Step 2: Mix the Sauce

In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, and ground white pepper with water until there are no more lumps. Then, add a little sesame oil.

Step 3: Prepare the Noodles

If using precooked, ready-to-use egg noodles, briefly submerge them into a pot of just-boiled water. This warms them up and helps to separate any clumped strands.

If using uncooked noodles (fresh or dried), bring a large pot of water to a boil, then add the noodles and cook according to the package directions. Drain then briefly rinse them under cold water to prevent further cooking.

🌟 NOTE: It’s best not to leave the cooked noodles sitting for too long before combining them with the chicken and vegetables. So, I usually cook the noodles and sear the chicken (the next step) at the same time using two burners, like how I make Beef Chow Mein quickly.

Step 4: Sear the Chicken

Heat a wok or large skillet over high heat. Add oil, then lay the marinated chicken in a single layer. Sear the pieces until the underside turns pale.

Flip and stir the chicken until no pink remains. Transfer to a plate, leaving any remaining oil in the wok.

🌟 NOTE: The chicken should be slightly undercooked at this point because it will continue cooking when returned to the wok later. This helps ensure a tender and juicy end result.

Step 4: Stir-fry & combine

In the same wok or skillet, add a little more oil. Sizzle the garlic and onion in the hot oil to release their aroma.

Next, add bell pepper, mushrooms, and snap peas, stir-frying over high heat until the vegetables are just slightly wilted but still crisp.

Return the seared chicken to the skillet, tossing it with the vegetables for about 30 seconds.

Turn the heat down to medium, then add the noodles and pour in the sauce (stirring beforehand to ensure any settled starch is evenly mixed).

Gently toss everything to coat evenly, allowing the sauce to thicken slightly. Finally, sprinkle the chopped scallions over the top and give everything one last toss before serving.

Variations

Here are some tips for adapting this recipe with other proteins instead of chicken:

• Beef or Pork: Use the marinating and searing method from the Pepper Steak recipe to prepare the meat.
• Char Siu (Chinese BBQ Pork): Cut it into slices or cubes and add to the wok along with the vegetables.
• Shrimp: Follow the marinating and quick-searing technique from Kung Pao Shrimp for the best tenderness.
• Eggs: Scramble beaten eggs in hot oil, similar to the technique used in tomato and egg stir-fry.
• Tofu: Use pressed five-spice tofu directly, or cut fresh tofu into cubes and pan-fry in oil (refer to the method in Braised Tofu).

Serve & storage

Lo Mein contains all the nutrients you need, making it a satisfying meal on its own. Drizzle a little classic Chinese chili oil or Chiu Chow chili sauce over the top to add an extra kick of flavor.

When I have a little extra time, I like to pair it with a quick soup, like classic egg drop soup, tomato egg soup, or tofu and veggie soup, to balance its dryness. It’s also a perfect side dish for larger gatherings, such as potlucks.

If you have any leftovers, store them in the fridge for up to 2 days. Reheat in the microwave until piping hot, or use a skillet with a splash of water to prevent sticking.

Other takeout dishes

Looking for other recipes for Chinese takeout favorites? Try these:

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• Beef and Mushroom Stir-Fry

About the dish

During recent trips back to China, there was a particular dish I always ordered whenever it was available — Beef and Mushroom Stir-fry. It’s often called Xìng Bào Gū Niú Ròu Lì/杏鲍菇牛肉粒 which literally means king oyster mushroom with beef cubes.

What makes it special is the wonderful texture combination: the meat is tender and succulent, with a subtle char on the surface, while the mushroom is perfectly springy, with juice oozing out. The seasoning is also spot-on, offering a distinctive taste of black pepper, similar to the classic black pepper stir-fry.

Like other typical Chinese stir-fries, it takes under 15 minutes to prepare, making it a quick weeknight dinner option, served either over rice or with noodles.

Ingredients

Beef cuts

For this recipe, beef filets (also known as filet mignon) are the best choice. When cut into cubes instead of thin slices, the meat remains tender and succulent after cooking. Sirloin steaks are a good alternative.

You may also use flank or skirt steaks, but I recommend cutting them into slices, as in Beef and Broccoli, or into strips, as in Pepper Steak.

Vegetables

• King oyster mushroom. The firm, meaty texture of this flavorful mushroom pairs very well with beef. You can find it in most Chinese/Asian supermarkets.
• Garlic. It’s not merely used as a subtle aromatic but as a key flavor booster.
• Bell pepper. It brightens up the dish with its vibrant color. Feel free to skip it if unavailable.

Other ingredients

• For marinating the beef: light soy sauce, Shaoxing rice wine, cornstarch, and salt
• For the sauce: light soy sauce, dark soy sauce, unsalted stock (or water), cornstarch, freshly ground black pepper, sugar, and salt

🌟 NOTE: You may skip Shaoxing rice wine to make the dish alcohol-free.

Cooking procedure

Step 1: Marinate the beef

Cut the beef steaks into bite-sized cubes, about ¾ inch (2cm) on each side. Put them into a bowl.

Add light soy sauce, Shaoxing rice wine, cornstarch, salt, and a little water. Use your hand to stir and rub the meat so that all the liquid is effectively absorbed by the meat.

Then add a little oil and mix again to ensure each piece is well coated. This step helps lock in the moisture, and prevents the pieces from sticking to each other.

🌟 NOTE: You don’t need to marinate the beef for long. Start with this step, then begin preparing the other ingredients. The meat will be ready for cooking once all the prep work is done.

Step 2: Prepare other ingredients

Cut the king oyster mushroom into cubes, similar to the size of the beef. Then cut the bell pepper into pieces and halve the garlic cloves.

Measure and mix all the ingredients for the sauce: light soy sauce, dark soy sauce, cornstarch, black pepper, sugar, salt, and stock (or water). Set aside.

🌟 NOTE: It’s crucial to have the sauce mixed before you start cooking, as you won’t have time to do so during stir-frying which needs to be done swiftly.

Step 3: Sear the beef

Like cooking most meat and vegetable stir-fries, you’d need to cook these two components separately. First, heat an empty wok over high heat until it slightly smokes (see note below if using non-stick cookware). Add oil and swirl it around to cover a bigger diameter.

Spread the marinated beef cubes in a single layer in the hot oil. Let the bottom side sear undisturbed, then flip and toss the pieces to cook the other sides.

Once all the cubes lose their pinkness on the surface, dish them out and move on to the next step.

🌟 NOTE: A traditional carbon steel wok performs best for this recipe. However, you may use a modern non-stick wok or a large skillet too. In this case, add oil first then heat it up before putting in the beef, as the non-stick coating should not be heated when the cookware is empty.

Step 4: Stir-fry the dish

Pour a little more oil into the vacant wok. Add the garlic and let it sizzle until it browns on the edge. Stir in king oyster mushroom and bell pepper. Fry for about 30 seconds until the mushroom starts to release moisture.

Put the seared beef back into the wok. Toss it with the vegetables for a minute or so until the beef is almost fully cooked.

Finally, pour in the sauce mixture (make sure to stir it well in case any starch sinks to the bottom). Keep tossing as the sauce thickens. Once it reaches the desired consistency, dish out everything to a serving plate.

🌟 NOTE: Remember to keep the heat high throughout the cooking process. Also, do not overcook the beef, keeping in mind that the residual heat will continue to cook the meat slightly after you remove it from the wok.

Serving ideas

This beef and mushroom stir-fry is a true “rice killer” (Xià Fàn Cài/下饭菜). Just scoop it over a plate of steamed rice, making sure to add all the delicious sauce. You’ll have a perfectly balanced meal in no time.

It also works wonderfully as a topping for noodle dishes. Try adding it to simple noodles like Soy Sauce Pan Fried Noodles or Scallion Oil Noodles.

To make it part of a larger multi-dish meal, consider pairing it with other protein-rich dishes (such as Mapo Tofu), vegetable-based sides (like Broccoli with Garlic Sauce), and a comforting soup (like Egg Drop Soup).

Other tasty stir-fries

Looking for other classic Chinese stir-fries? Try these popular ones:

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• Broccoli with Garlic Sauce (蒜蓉西兰花)

About the dish

A typical Chinese dinner always includes vegetable dishes and sometimes they can be the star of the meal. Today’s recipe, broccoli with garlic sauce, appears in our Red House kitchen frequently as broccoli is readily available all year round, and the dish tastes incredibly satisfying.

Using garlic to flavor vegetables is a common practice in Chinese cuisine. Unlike the complex garlic sauce used in Sichuan dishes like Fish Fragrant Eggplant, this recipe keeps it simple with just a dash of oyster sauce, an essential Chinese condiment that perfectly complements vegetables (think the classics like oyster sauce lettuce, oyster sauce Gai Lan, etc.).

Whether you’re new to Chinese cooking or a busy home cook in search of quick dinner options, broccoli with garlic sauce is an excellent addition to your dinner menu. Scroll down to see the detailed recipe and give it a try!

Ingredients

Here is the simple list of ingredients you need for this recipe:

• Broccoli
• Carrot, for adding another vibrant color, optional
• Oyster sauce, a common Chinese condiment packed with savory and umami tastes (see note below)
• Garlic, a perfect accompaniment to vegetables
• Cornstarch (or potato starch/tapioca starch), for thickening the sauce
• White pepper, for adding a subtle heat and aroma
• Salt

🌟 Substitutes for oyster sauce: To make this dish vegan or seafood-free, you can replace regular oyster sauce with vegan oyster flavor sauce or mushroom vegetarian stir-fry sauce, both made by the popular condiment brand Lee Kum Kee. Gluten-free oyster sauce is also available.

Cooking process

Step 1: Prepare the vegetables

Wash the broccoli thoroughly then separate the florets with a knife. Cut the large florets into smaller ones so that all pieces are of a similar size. Do not discard the stem which is equally delicious. Trim off its thick skin then cut it into thin slices.

If using carrots, peel and slice them diagonally.

Step 2: Blanch the vegetables

It’s important to blanch the broccoli before stir-frying to ensure even and thorough cooking, similar to the technique used in classic Chinese takeout dishes like Beef and Broccoli and Shrimp and Broccoli. Blanching also helps control the cooking time, allowing you to achieve the desired texture.

Bring plenty of water to a full boil then add a generous amount of salt. Put in the broccoli. Leave to cook for 1 to 1½ minutes. Add the carrot slices and boil for one more minute. Drain well and move on to the next step.

Step 3: Stir-fry the dish

In a small bowl, mix all the condiments (oyster sauce, cornstarch, salt, and white pepper) with some water. Set aside.

Pour a little cooking oil into a wok or a large skillet over medium heat. Add coarsely minced garlic when the oil is mildly heated (don’t wait until it’s burning hot). Leave to sizzle until the garlic just starts to brown on the edge.

Turn the heat down to low (see note below). Stir the sauce then pour it into the wok.

Once it starts to thicken (this happens pretty quickly), tip in the blanched vegetables. Toss swiftly to evenly coat them with the seasoning.

🌟 NOTE: It’s very important to control the heat to prevent the sauce from thickening too fast. If using an electric hob that can not cool down instantly, you can periodically remove the wok from the burner to regulate the heat. Do not panic if the sauce appears to be too thick. Add a little water and swirl with a spatula to thin it before adding the vegetables.

Other vegetable recipes

Looking for more tasty ideas to cook vegetables? Here are some popular ones to try:

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• Chicken Fried Rice (鸡肉炒饭)

About the dish

Many of my blog readers are interested in cooking their takeout favorites at home. Today’s recipe, Chicken Fried Rice (鸡肉炒饭), is definitely worth adding to your menu.

Tender chicken cubes are tossed with springy rice and crunchy vegetables, all flavored with a soy sauce-based seasoning mixture. It’s light, flavorful, and very comforting indeed.

Like other classic fried rice dishes such as Egg Fried Rice, Pork Fried Rice, Soy Sauce Fried Rice, and Yangzhou Fried Rice, this dish is a great way to use up leftover rice from a previous meal. You’re also free to improvise with your choice of vegetables.

Ingredients & substitutes

Chicken and cornstarch

Any skinless, boneless chicken cuts work well for this recipe, such as breasts, thighs, and legs. You’ll need a little cornstarch to briefly marinate the meat. It helps to produce a tender, moist texture.

Cooked rice

Jasmine rice is my favorite type of rice for this recipe. You may also use other varieties. Although basmati rice is not used in Chinese cuisine, it’s a fine option too.

It’s best to use day-old cooked rice that has been refrigerated, as the rice grains are drier and tend not to be overly sticky.

If you wish to go the extra mile, check out my post that introduces the parboil-steam method for cooking rice, which produces the optimal texture for any fried rice dish.

Vegetables

When testing this recipe, I chose onions, button mushrooms, peas, and red peppers for their varied flavors, textures, and colors. However, you are by no means limited to these choices. Feel free to improvise with whatever vegetables you have on hand. Asparagus, carrots, celery, sweetcorn, and bok choy are all excellent options.

Seasonings & aromatics

To season the dish, you’ll need light soy sauce, dark soy sauce, white pepper, and sesame oil. Additionally, use some garlic and scallions for extra aroma.

Cooking procedure

Step 1: Marinate the chicken

Lay the chicken on a chopping board and cut it into small cubes, about ⅓ inch (1 cm) in size.

In a bowl, mix the chicken with cornstarch, salt, and a little water until well combined. Let it marinate while you cut the vegetables.

Step 2: Mix the seasonings

Remember to prepare the seasonings before you start cooking as you won’t have time to measure everything while stir-frying. In a small bowl, mix all the condiments – light soy sauce, dark soy sauce, white pepper, and sesame oil – and set aside.

Step 3: Sear the chicken

To avoid sticking, it’s crucial to first heat the wok until it’s very hot, then pour in the oil and swirl to cover a large area.

Add the marinated chicken, spreading the pieces out. Leave them to fry over high heat undisturbed until the side touching the bottom changes color. Then flip and toss to ensure the chicken fries evenly.

Once all the pieces lose the pinkness, dish them out and move on to the next step.

🌟 NOTE: If using cookware with a non-stick coating, do not heat it empty. Instead, add oil first then heat up.

Step 4: Stir fry the vegetables

Add a little more oil. First sizzle minced garlic and diced onion until fragrant.

Then put in the mushrooms, peppers, and peas. Stir fry until the mushrooms start to wilt. This takes about 1 minute.

Step 5: Combine the dish

Add the cooked rice, along with the seasoning mixture. Toss swiftly and loosen any rice lumps with a spatula.

When the rice is evenly heated, put in the cooked chicken. Stir fry for another 30 seconds.

Finally, add finely chopped scallions and give everything a final toss.

Serving ideas

A plate of chicken fried rice offers everything you need in a healthy meal: protein, vegetables, and starch, making it perfect to enjoy on its own. When I have extra time, I also like to cook a simple soup to balance the meal’s dryness, such as Egg Drop Soup or Tofu & Vegetable Soup.

This dish is also a great addition to dinner parties or potlucks, especially when paired with centerpieces like Char Siu Pork, Aromatic Crispy Duck, or Sweet & Sour Salmon. You can prepare it in advance and simply reheat it when it’s time to serve.

Other takeout dishes

Looking for more recipes for your takeout favorites? Check out these popular ones:

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