Lo mein with soy and lemon sauce

Lo mein with soy and lemon sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Connie Veneracion


  • 150 grams dried noodles eggless or otherwise — your choice
  • 100 grams pork sliced thinly then cut into strips, and seasoned very lightly with salt and pepper
  • 150 grams mushrooms (whatever variety you prefer)
  • 1 small carrot julienned
  • 8 green beans sliced thinly on the diagonal
  • 8 to 10 shallots peeled
  • 4 cloves garlic minced
  • 1 cup shredded white cabbage
  • 3 tablespoons peanut oil

For the sauce

  • 3 to 4 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • juice of one lemon
  • 1 generous pinch sugar
  • generous drizzle sesame seed oil


  • Cook the noodles in boiling water. For best results, undercook them a bit so they can finish cooking in the sauce later. Rinse, drain and set aside.
  • Prepare all the ingredients for the meat-vegetable stir fry (see stir frying basics to take the guesswork out of the equation).
  • In a small bowl, stir together all the ingredients for the sauce.
  • Heat the oil in a wok. Add the pork and stir fry just until the meat changes color. Add the rest of the ingredients in the following order and with a 30-second interval between each addition: shallots, garlic, green beans and cabbage (these two at the same time), the julienned carrot and, finally, the sliced mushrooms. Season with more pepper if you like.
  • Add the noodles. Pour in the sauce.
  • Stir fry until the noodles are heated through and has absorbed the sauce.
  • Serve at once. You may also serve lemon wedges and more light soy sauce on the side.