Homemade Chinese Lo Mein Noodles From Scratch
Homemade Chinese Lo Mein Noodles From Scratch is a medium Chinese recipe that serves 5. 350 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 42 min | Cook: PT0M | Total: 57 min
Cost: $1.47 total, $0.29 per serving
Ingredients
- 1 pound All-Purpose Flour (Can substitute bread flour for chewier texture; purchased at Walmart for $0.36 per pound)
- 2 ounce All-Purpose Flour (Added during kneading to adjust dough consistency)
- 5 large Eggs (Use 4 initially, keep 1 extra for adjusting dough)
- 0.5 teaspoon Salt (Fine sea salt)
- 3 tablespoon Cornstarch (Coats noodles to prevent sticking; gluten‑free)
Instructions
Combine flour and salt
In a large mixing bowl, add 1 pound flour, 2 ounces extra flour, and ½ teaspoon salt. Use a spatula to pre‑mix until evenly distributed.
Time: PT2M
Add eggs
Crack 4 eggs into the bowl, keeping the 5th egg aside for later adjustments. Mix briefly until the mixture just comes together.
Time: PT1M
Knead dough
Attach the dough hook to the stand mixer and knead on medium speed for 10 minutes. If the dough feels crumbly, pour in the reserved egg (about 2 Tbsp) and continue kneading until a smooth, cohesive ball forms.
Time: PT10M
Check dough elasticity
Take a small piece of dough, squeeze tightly, then release. The dough should spring back and not stick to your fingers. If it sticks, sprinkle a little flour and knead briefly.
Time: PT1M
Divide dough
Cut the dough into four equal portions and flatten each slightly so it can feed through the pasta roller more easily.
Time: PT3M
Roll dough through pasta roller
Set the roller to its thickest setting. Feed each piece through, then fold the sheet in half and run it through again. Repeat, gradually lowering the setting until you reach level 3, the desired thinness for lo mein.
Time: PT15M
Dust sheets with cornstarch
Lightly sprinkle cornstarch over each rolled sheet to keep it from sticking.
Time: PT2M
Cut noodles
Swap the roller attachment to the noodle cutter. Feed the cornstarch‑dusted sheets through to produce long noodles. Toss the cut noodles with a little more cornstarch to coat evenly.
Time: PT5M
Separate and shake off excess
Shake the noodles gently to remove excess cornstarch and lay them in a single layer or portion them for freezing.
Time: PT2M
Store noodles
Place the noodles in freezer‑safe zip‑top bags, label with the date, and freeze. They keep well for up to six months.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Contains gluten, Not vegan
Allergens: Eggs, Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of All-Purpose Flour: Bread Flour
- Instead of Salt: Kosher Salt
- Instead of Cornstarch: Potato starch, Rice flour
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Spatula
- Pasta Roller Attachment
- Noodle Cutter Attachment
- Measuring Spoons
- Kitchen Scale (optional)
- Clean Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Knead dough to proper consistency
- Roll dough to smooth sheets and correct thickness
- Coat noodles with cornstarch to prevent sticking
Chef Tips from the Video
- Let the dough rest for 10‑15 minutes before rolling; this relaxes the gluten and makes rolling easier.
- Using bread flour instead of all‑purpose flour yields a chewier, more authentic lo mein texture.
- Dust the work surface lightly with flour to prevent the dough from sticking while you roll.
- If noodles clump after coating, toss them with a little extra cornstarch before freezing.
Troubleshooting
Dough is too dry and crumbly.
Add the reserved egg (or a tablespoon of water) and knead until the dough comes together.
Dough is sticky and sticks to hands.
Sprinkle a small amount of flour onto the dough and continue kneading until it no longer adheres.
Noodles stick together after cutting.
Toss the freshly cut noodles with additional cornstarch and separate them gently before storing.
Noodles break when feeding through the cutter.
Ensure the dough sheets are thin enough and not overly dry; lightly dust with flour or cornstarch and feed slowly.
Storage
Refrigerator: Not recommended; noodles will become soggy within a day.
Freezer: Freeze in airtight bags for up to 6 months.
Room temperature: Do not store at room temperature; noodles will spoil quickly.
Make-Ahead Tips
- Freeze noodles in portioned zip‑top bags; they can be cooked directly from frozen.
- Label each bag with the date for easy inventory management.
Frequently Asked Questions
What is the cultural significance and history of Lo Mein noodles in Chinese cuisine?
Lo mein, meaning “tossed noodles,” originated in northern China and became popular in Cantonese cooking. It is traditionally served as a quick stir‑fried dish, often enjoyed at family meals and street‑food stalls, symbolizing comfort and simplicity.
What are the traditional regional variations of Lo Mein in Chinese cuisine?
In Cantonese style, lo mein is stir‑fried with soy sauce, oyster sauce, and vegetables. In Shanghai, a sweeter soy‑based sauce is used, while Sichuan versions add spicy chili oil and peppercorns. Each region adapts the sauce and toppings to local tastes.
How is Lo Mein traditionally served in China?
Lo mein is usually served hot, tossed in a savory sauce with sliced meat, shrimp, or tofu, and mixed with vegetables like bok choy, carrots, and bean sprouts. It is often eaten as a main course during lunch or dinner.
What occasions or celebrations is Lo Mein traditionally associated with in Chinese culture?
Lo mein is a staple for everyday family meals but also appears at birthday banquets and Lunar New Year gatherings because its long strands symbolize longevity and good fortune.
What authentic ingredients are essential for traditional Lo Mein versus acceptable substitutes?
Authentic lo mein uses wheat flour noodles, soy sauce, oyster sauce, and a touch of sesame oil. Substitutes like corn‑starch‑coated noodles or gluten‑free flour can be used, but they change the texture and flavor profile.
What are the most common mistakes to avoid when making homemade Lo Mein noodles?
Common errors include under‑kneading the dough, which leads to a brittle noodle, and not dusting enough cornstarch, causing the noodles to clump. Also, rolling the dough too thick makes the noodles chewy rather than silky.
Why does this Lo Mein noodle recipe use eggs instead of water to form the dough?
Eggs provide protein and fat that give the noodles a richer, chewier texture and a yellow hue, while water‑based dough would be flatter and less elastic. The egg‑rich dough mimics traditional Chinese egg noodles.
Can I make these Lo Mein noodles ahead of time and how should I store them?
Yes, the noodles can be made ahead and frozen. Toss them with cornstarch, place in airtight freezer bags, and store up to six months. Thaw or cook directly from frozen for best results.
What texture and appearance should I look for when the Lo Mein dough is ready?
The dough should be smooth, slightly tacky, and elastic. When you squeeze a piece, it should spring back without tearing, and the surface should be glossy from the egg content.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes, hosted by Mandy, focuses on budget‑friendly, step‑by‑step cooking tutorials that often compare store‑bought costs with homemade alternatives, covering a wide range of cuisines and kitchen hacks.
How does the YouTube channel Souped Up Recipes' approach to Chinese cooking differ from other Chinese cooking channels?
Souped Up Recipes emphasizes cost analysis and practical home‑cook techniques, such as using a stand mixer and pasta roller for noodle making, whereas many Chinese cooking channels focus more on traditional hand‑craft methods or restaurant‑style presentations.
Last updated: August 25, 2026
