Secrets Revealed
January 14, 2023

Chinese Takeout Lo Mein

Jason Farmer

A comprehensive guide to classic Chinese takeout beef lo mein at home! Lo mein is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout lo mein at home even better than any takeaway restaurant you’ve ever been to!

Download the full recipe document here:

Chinese Takeout Lo Mein Recipe Document



1 cup (70 gram) Cabbage

¼ cup (30 gram) Onion, thinly sliced

¼ cup (20 gram) Carrot

1 T (6 gram) ginger, minced

1 T (8.5 gram) garlic, minced

½ cup (45 grams) Bean Sprouts

2-4 Scallion (25 gram), 1 inch slices

1 T Shaoxing wine (15ml)

Neutral oil (preferably peanut)

Sauce Ingredients:


1 T cornstarch (9.5 grams)

1 ½ tsp sugar (7.5 grams)

¼ t white pepper (0.6 grams)

½ tsp kosher salt (1.5 grams)


¼ cup chicken stock (60ml)

2 T light soy sauce (30ml)

1 t dark soy sauce (5ml)

2 T oyster sauce (30ml)

1 t toasted sesame oil (5ml)

16 oz lo mein noodles (or substitute) (453 grams)

Beef Marinade:

8 oz flank steak or skirt steak, thinly sliced across the grain (226 grams)

¼ t baking soda

¼ t cornstarch (.75 gram)

¼ t sugar (1.25 gram)

Pinch of salt 

¼ t light soy sauce (1.5 grams)

½ t Shaoxing wine (2.5 grams)

½ t neutral oil (2.25 grams)


  1. For beef, rinse under cold running water for 1 minute, drain well. Mix in baking soda and massage into meat for 1 minute. Mix in other marinade ingredients and marinate for 15 minutes or up to overnight.
  2. For sauce, mix all dry ingredients. Stir in chicken stock and whisk until all dry ingredients are dissolved. Mix in wet ingredients. Set aside. (Stir before using). 
  3. Prepare noodles according to package instructions. Drain well and toss with oil.
  4. Heat wok or pan over medium-high heat. Add oil and swirl around until shimmering. 
  5. Add cabbage, onion, and carrot and saute for 1 minute. Set aside.
  6. Return wok or pan to medium-high heat and add 2 T oil. 
  7. After oil is hot, add beef to pan and press down into 1 layer. Cook until beef is nicely browned and set aside.
  8. Return wok or pan to medium-high heat. 
  9. Add 1 T oil and 1 T ginger and 1 T garlic. Saute for 10-20 seconds.
  10. Add noodles and toss with ginger and garlic and mix until noodles are pliable.
  11. Add vegetables and beef and toss with noodles until thoroughly mixed.
  12. Move noodles to one side and deglaze with 1 T Shaoxing wine. Toss with noodles.
  13. Stir sauce mixture again to make sure cornstarch hasn’t settle at the bottom.
  14. Move the noodles to one side and add the sauce to the pan and not on top of the noodles. Allow it cook for 15-20 seconds to thicken and turn off the heat. 
  15. Stir the noodles into the sauce. 
  16. Add green onions and bean sprouts. Mix thoroughly and serve.

Amazon ingredient affiliate links:

14-inch Mandarin Wok:

Ingredients used:

Pearl River Bridge Light Soy Sauce:

Pearl River Bridge Dark Soy Sauce:

Lee Kum Kee Light Soy Sauce:

Lee Kum Kee Dark Soy Sauce:

Lee Kum Kee Premium Oyster Sauce:

Shaoxing cooking wine:

Shaoxing cooking wine:

Toasted sesame oil:

Diamond Brand Kosher Salt:

White pepper:


Baking soda:

DeCecco Spaghetti No. 12 Spaghetti:

Barilla Spaghetti:

Hoisin Sauce:

Sherry Cooking Wine:

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from

Table Of Contents

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