Scallion Lo Mein


Articolo disponibile anche in: Italian

Destination China! Today we taste the Scallion Lo Mein, a very quick dish to prepare and full of flavour. Firm Chinese egg noodles, seasoned with a sauce rich in flavours and aromas typical of Cantonese cuisine. It’s one of the most popular takeaway dishes, especially in America.

Scallion Oil Noodles

Lo Mein Origins

It’s not clear the date of creation, neither of this dish nor of the pasta in China, but the consumption of pasta in China is really ancient, it dates back to more than 2000 years ago! The name Lo Mein comes from the Cantonese expression “lou min” which literally means “mixed noodles”. They are thin egg noodles, eaten in broth or first cooked in water, and then sautéed with a sauce and eventually meat / fish and vegetables. If cooked correctly they remain elastic and firm, very similar to Italian pasta al dente.

Their preparation is very old and many street vendors in China prepare them by hand. They are almost always served long, because they represent a wish for a long and prosperous life, used as a birthday plate, or placed on graves as a wish of good luck for the dead.

Preparation of Scallion Lo Mein

To prepare this delicious Scallion Lo Mein, you need Chinese Egg Noodles and Shallot Sauce. If you have just made the sauce, you can add the shallots and fried green onions used to prepare it. Cook the noodles and quickly toss them with the sauce and voilà, you have a delicious dish of noodles fulls of umami and scents, not heavy at all.

Although delicious as well, from this sort of base you can customize them using vegetables such as, carrots, bok choy, bean sprouts, meat such as beef chicken or pork, shrimp or squid, eggs or tofu. In short, you can really indulge yourself, using a lot of delicious ingredients to enrich and personalize your Scallion Lo Mein.

5 from 1 vote

Scallion Lo Mein

Quick and light dish typical of Chinese cuisine. Sauteed egg noodles with a delicious shallot sauce, perfect in its simplicity but absolutely customizable with other ingredients.
Porzioni 1 portion
Tempo di Preparazione 15 minutes
Tempo di Cottura 7 minutes
Tempo totale 22 minutes


  • 1 portion Chinese Egg Noodles
  • 1 tsp Corn Oil * see notes
  • 3 – 5 Tbsp Chinese Shallot Sauce
  • Shallots Fried (optional)
  • Green Onions Fried (optional)


  • Put a pot with plenty of water to heat. When it comes to a boil, cook the noodles for 2/3 minutes if fresh (if you are not sure about cooking, try them they must be al dente), if you use packaged noodles, follow the package instructions. Once cooked, drain them.
    1 portion Chinese Egg Noodles
  • Heat a wok with a teaspoon of oil. Once hot, sauté the noodles for 1 minute and then pour the sauce. Sauté them for a couple of minutes and add the shallot and fried onion, mix and serve hot.
    1 tsp Corn Oil, 3 – 5 Tbsp Chinese Shallot Sauce, Shallots, Green Onions


In case you just made the sauce, omit the oil and use the same wok / skillet you used for the sauce, and use the shallots and spring onions you used to make it.
To enrich the dish you can add vegetables such as cabbage, carrots, Chinese cabbage, sprouts and / or one or two proteins such as tofu, shrimp, chicken, beef etc.
Chef: Taira by R.J.
Calorie: 370kcal
Course: First Course, Side Dishes
Cuisine: Chinese
Keyword: Noodles, Quick Recipe
Difficoltà: Easy


Serving: 206g | Calories: 370kcal (19%) | Carbohydrates: 90.7g (30%) | Protein: 15.1g (30%) | Fat: 44.1g (68%) | Sugar: 0g

Le informazioni nutrizionali mostrate sono una stima fornita da un calcolatore nutrizionale online. Non deve essere considerato un sostituto del consiglio di un nutrizionista professionista.

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