Hi, everyone, welcome to souped Up Recipes. Today we are going to make 蚝油捞面. Lo means to stir or mix in Cantonese. Mein means noodles. The name of this dish literally means oyster sauce mixed with noodles. It is an HK classic and it is going to be the easiest noodle recipe that you will ever see – only 5 ingredients are included! It might not look as colorful as other lo mein recipes, but it is surprisingly delicious. The oyster sauce really stands out and you can get a slight nuttiness from the peanut oil. You will never believe that a few simple ingredients, put together can be so tasty. I literally can not stop eating it.

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Dan Dan noodles – https://youtu.be/1YQ2ieiWY3w
Cantonese wonton noodle soup – https://youtu.be/fT14pV6oxvI
Taiwanese Beef Noodle Soup – https://youtu.be/I7gAOx0NWZk
Lan Zhou Beef ramen – https://youtu.be/_OiGJUdpGUI
Shrimp Lo Mein With Ma La Tang Sauce – https://youtu.be/wlTfPxupJko
How to make Chinese Egg Noodles At Home – https://youtu.be/vPFoCNnaqIQ
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– 2 portions of noodles (I used fresh egg noodles, about 300 g)
– 1.5 tbsp soy sauce
– 3 tbsp of oyster sauce
– 2 to 3 tbsp of peanut oil
– 1.5 tsp of dark soy sauce


Bring a pot of water to a boil. Cook 2 portions of egg noodle until done. Fresh noodles only take a couple of minutes. If you used dried noodles, please follow the cooking instructions on the package.

While the noodles are being cooked, heat your wok to smoking hot. Then add 2-3 tbsp of oil. I prefer peanut oil because the nuttiness makes the noodle extra tasty. Once the oil starts smoking, turn off the heat (See tips 3)

By now, the noodles should be ready. Quickly take them out. Shake off the excess water and dump it into the wok along with 3 tbsp of oyster sauce, 1.5 tbsp of soy sauce, 1.5 tsp of dark soy sauce. Stir to mix well.

Give it a try to adjust the flavor because every brand of oyster sauce and soy sauce have a different level of sodium.

1. Use a good quality oyster sauce since it is the key flavor. It decides whether this dish gonna come out good or not.
2. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil already.
3. The reason I turned off the heat right before I add the noodles is that we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That will be a different cooking method. I will talk about it another day.

5 thoughts on “BETTER THAN TAKEOUT – Lo Mein Noodles (HK Style Recipe / 蚝油捞面)”

  1. Thanks Mandi, Fans u can substitute peanut oil for PURE (Not refined) sesame oil too or even chilli oil. Can also use any other thick sauce too such as hoisin, black bean even BBQ sauce or if curious how about sweet/sour, chilli sauce maybe or whatever comes to mind.

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