Restaurant Inspired
Origin and Cultural Significance
Lo Mein noodles are a staple of Chinese cuisine, traditionally meaning “tossed noodles” in Cantonese. They gained popularity in American Chinese restaurants as a versatile stir-fry dish that balances noodles, vegetables, and protein in a savory sauce. P.F. Chang’s adapted this beloved classic into a restaurant-style favorite by using fresh noodles and a glossy soy-based sauce with garlic and sesame. The dish represents the globalization of Chinese food, making authentic flavors more accessible to Western diners. Today, Lo Mein remains one of the most popular noodle dishes worldwide, celebrated for its flavor and adaptability.
Unique Ingredients and Flavors
The heart of the dish is soft, chewy egg noodles tossed in a savory sauce made from soy sauce, oyster sauce, sesame oil, and garlic. Fresh vegetables like bell peppers, carrots, cabbage, and scallions bring texture and color. A hint of ginger adds warmth, while sesame oil deepens the flavor with nuttiness. P.F. Chang’s version emphasizes a balance of savory, slightly sweet, and umami-rich flavors. The result is a comforting yet bold noodle dish with endless customization options.
P.F. Chang’s Lo Mein Noodles (Copycat Recipe) – Stir-Fried Noodles with Vegetables, Garlic & Savory Soy Sauce
This Lo Mein Noodles copycat recipe recreates the famous P.F. Chang’s dish with tender noodles, crisp vegetables, and a savory soy-based sauce. Stir-fried quickly over high heat, the noodles absorb bold flavors of garlic, ginger, and sesame oil for an irresistible taste. Perfect as a main dish or side, it’s versatile enough to pair with chicken, beef, shrimp, or tofu. Ready in under 30 minutes, this recipe brings restaurant-quality noodles straight to your table. Once you try it, you’ll see why it’s a P.F. Chang’s classic.
Ingredients
Instructions
1. Cook the Noodles
- Cook lo mein or egg noodles according to package instructions until al dente. Drain and toss lightly with sesame oil to prevent sticking.
2. Prepare the Sauce
- In a bowl, whisk together soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, and red pepper flakes. Set aside.
3. Stir-Fry Vegetables
- Heat vegetable oil in a wok over medium-high heat. Add garlic and ginger, stir-fry until fragrant, then add bell peppers, carrots, and cabbage. Cook for 3–4 minutes until slightly tender but still crisp.
4. Toss Noodles and Sauce
- Add cooked noodles to the wok along with the sauce. Toss everything together for 2–3 minutes until noodles are evenly coated and heated through.
5. Garnish and Serve
- Top with green onions and serve hot, as a main or side dish.
Note
Hot Pan Warning: Stir-frying at high heat can cause oil to splatter—use caution.
Allergy Warning: Contains soy, gluten, and oyster sauce (shellfish). Use tamari and vegetarian oyster sauce for substitutions.
For added protein, toss in cooked chicken, shrimp, beef, or tofu.
