Signature Lo Mein from P.F. Chang's features tender egg noodles stir-fried with a savory blend of soy sauce, garlic, and ginger, mixed with crisp vegetables like bok choy and carrots, creating a flavorful and colorful dish with a satisfying, slightly glossy finish.
Equipments
- Wok
- Wok spatula or wooden spoon
- Large pot (for boiling noodles)
- Colander or strainer
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring spoons
- Tongs
Ingredients
- 8 oz (225g) fresh or dried lo mein egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 tablespoon minced ginger
- 1 cup bok choy
- 1 medium carrot
- 1/2 cup snow peas
- 1/2 cup shiitake mushrooms
- 1/4 cup sliced green onions
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
When selecting ingredients for your Signature Lo Mein, use fresh or dried lo mein egg noodles, as they provide the authentic chewy texture essential to this dish. Fresh garlic and minced ginger are key for that aromatic base, while crisp vegetables like bok choy, carrots, snow peas, and shiitake mushrooms contribute vibrant color and crunch. Measuring sauces precisely--soy sauce, oyster sauce, hoisin sauce, sesame oil--is critical to achieve the perfect umami balance. You should avoid overcooking the noodles to maintain their tender bite. This copycat menu recipe captures the bold flavors and satisfying texture of Signature Lo Mein from P.F. Chang's, making it a delicious homemade alternative.
Instructions
- Instructions:
- Cook the lo mein noodles in a large pot of boiling water according to package instructions; drain and set aside.
- Prepare and slice all vegetables: mince garlic and ginger, chop bok choy, julienne carrot, trim snow peas, slice mushrooms, and slice green onions.
- In a small mixing bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and white pepper; set sauce aside.
- Heat wok over high heat; add vegetable oil.
- Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add bok choy, carrot, snow peas, and shiitake mushrooms; stir-fry for 2–3 minutes until vegetables are tender-crisp.
- Add cooked noodles to the wok.
- Pour prepared sauce over noodles and vegetables.
- Toss everything together with tongs or spatula until evenly coated and heated through, about 2 minutes.
- Add green onions; toss to combine.
- Serve immediately.
Substitution
Signature Lo Mein from P.F. Chang's copycat menu can be customized by substituting fresh egg noodles with spaghetti or linguine if lo mein noodles are unavailable, maintaining a similar texture. You can replace bok choy with napa cabbage or spinach for a comparable leafy green element. In case shiitake mushrooms are hard to find, cremini or button mushrooms offer a suitable alternative. Adjust the soy sauce and oyster sauce quantities to suit your taste or dietary needs, especially if you prefer a lower sodium option. Your wok should be well-heated before stir-frying to achieve the authentic slightly glossy finish that defines this dish.
Tips
Make sure to drain the lo mein noodles thoroughly after boiling to prevent sogginess in your dish. Prepping all vegetables before heating the wok helps maintain a smooth cooking process and prevents overcooking. You should use high heat when stir-frying in the wok for that perfect tender-crisp texture on vegetables. Tossing the noodles and sauce quickly ensures an even coating and keeps your Lo Mein flavorful and glossy.
Nutritions
Signature Lo Mein from P.F. Chang's contains egg noodles rich in carbohydrates, providing a quick energy source for your body. The dish is packed with nutrient-dense vegetables like bok choy, carrots, and snow peas that boost fiber, vitamins A and C, and antioxidants to support your immune system. With soy sauce, garlic, ginger, and mushrooms delivering essential minerals and bioactive compounds, this meal balances flavor and nutrition. You benefit from a moderate amount of protein and healthy fats from sesame and oyster sauces, supporting muscle repair and heart health.
Storage
Store your leftover Signature Lo Mein in an airtight container to maintain freshness and prevent moisture loss. Refrigerate within two hours of cooking and consume within 3-4 days for optimal flavor and safety. Reheat thoroughly in a wok or microwave before serving to restore the dish's savory texture and warmth.
Variation or Alternatives
You can substitute fresh lo mein egg noodles with whole wheat or rice noodles for a gluten-free option or enhanced fiber content. Instead of oyster sauce, try using hoisin sauce or a vegetarian mushroom sauce to create a meat-free version while maintaining umami flavors. For a spicier twist, incorporate chili garlic sauce or freshly sliced red chilies during the stir-fry step to elevate heat levels. Using a cast iron skillet instead of a wok can still yield excellent results if you ensure the pan is hot enough and stir frequently to prevent sticking.
Allergies
Signature Lo Mein from P.F. Chang's contains common allergens such as soy (from soy sauce and hoisin sauce), shellfish (from oyster sauce), and wheat (in egg noodles and soy sauce). If you have allergies to any of these ingredients, especially soy or shellfish, you should avoid this dish or seek allergen-free alternatives. Your safety is important, so always check with the restaurant for detailed allergen information before ordering.
Why this recipe?
Signature Lo Mein from P.F. Chang's is prized for its perfectly balanced flavors, combining tender noodles with crisp vegetables and savory sauces that create a satisfying umami experience. The dish features a harmonious blend of soy sauce, sesame oil, and fresh ingredients, making each bite rich and flavorful without being overpowering. If you enjoy recreating restaurant favorites, making the copycat version allows you to customize the dish to your taste while capturing the authentic textures and aromas that make the original so appealing. Your efforts will reward you with a delicious, restaurant-quality meal prepared right in your kitchen.