Ultimate Homemade Lo Mein Recipe with Thai Basil and Chilis
If you’re looking for a delicious and easy-to-make noodle dish that’s bursting with bold flavors and aromatic spices, this Thai basil and chili lo mein recipe is just what you need!
Packed with savory garlic and ginger, fresh Thai basil and chilies, and crisp yu choy, this dish is a true flavor explosion. Whether you’re a novice or a pro in the kitchen, this recipe is sure to impress with its harmonious blend of sweet, salty, savory, and spicy flavors.
This recipe uses dark soy sauce for its rich and salty notes that create a delicious base that sets the tone for the rest of the ingredients.
But what truly makes this dish shine is the addition of fresh Thai basil, spicy Thai chilis and, my secret, liquid smoke!
The Thai basil adds a refreshing and slightly sweet flavor with hints of anise – a very different flavor profile from American and Genovese basils and 100% worth seeking out at your local international food store.
Chilis on the other hand bring a fiery kick for balance. I love adding liquid smoke to this recipe because it’s such a versatile ingredient and in adding it in our lo mein sauce and the marinade for our meat it gives the illusion that we went through the trouble of firing up a charcoal grill and got that beautiful “cooked-over-an-open-wood-flame” flavor!
I like to use chicken thighs as my choice of protein but this recipe works wonderfully with almost any choice. My top recommendations though would be flank steak, pork belly, shrimp or a flaky fish like haddock. If you wanted to keep the dish vegetarian baby bella mushrooms are a delicious option that add an earthy flavor along with their smooth and velvety texture!
Substitutions
- Shaoxing wine has a nutty, savory, and slightly sweet flavor that creates a next-level depth to the flavors in this lo mein but can be hard to find in regular grocery store. I got mine from amazon but if in a bind, dry sherry is a great substitute!
- Lo mein noodles are a thick noodle similar to spaghetti but they are made with eggs which lends for a richer flavor. Almost any noodles can be subbed in with this recipe but for the best results I recommend opting for noodles or pasta that contain eggs. My favorite ones are usually found in the refrigerated section with fresh pasta!
- Yu choy is a crisp leaf vegetable that basically bok choy’s twin minus the thick white stalk. Feel free to swap in any leafy green vegetable you wish!
- Dark soy sauce is essentially a more concentrated regular soy sauce with a tad more sweetness due to the extra fermentation time. Swapping in regular or light soy sauce will do as long as you double the amount but you may still have add a little more salt. If you do make a substitution I recommend adding salt to taste after your lo mein is complete.
So what are you waiting for? Grab your ingredients and get ready to create a mouthwatering dish perfect for any occasion and that will leave your family begging for more!
Equipment
- 1 cutting board
- 1 knife
- 1 pair tongs
- 1 medium pot
- 1 fry pan
Ingredients
- 8 oz dried lo mein noodles or 12 oz fresh noodles
- oil for searing
Meat Marinade
- 12 oz your choice of meat chicken, beef, pork, shrimp and flaky fish like haddock pair beautifully
- 1/4 cup thai basil chopped
- 1 1/2 TBSP dark soy sauce (or 3 TBSP regular soy sauce)
- 1 TBSP garlic minced
- 1/2 TBSP ginger minced
- 1/2 tsp liquid smoke
Lo Mein Sauce
- 1/2 cup vegetable broth or correlating broth depending on your choice of meat
- 1/4 cup thai basil whole leaves or chopped
- 4 thai chilis seeded & sliced
- 1 1/2 TBSP ginger minced
- 3 TBSP Shaoxing wine
- 2 TBSP dark soy sauce
- 1 1/2 TBSP cornstarch
- 2 TBSP granulated sugar
- 3-4 stalks green onions chopped
- 12-14 leaves yu choy
Instructions
- If you're opting for a meatless lo mein skip to step 4! Start by marinating your choice of meat – in a medium bowl, add meat, chopped Thai basil, minced garlic, minced ginger, dark soy sauce and liquid smoke. Cover and set side to marinate for at least 10 minutes.
- While meat marinates combine broth, soy sauce, cornstarch, sugar & liquid smoke in a measuring cup. Whisk to combine and set aside.
- Add 2-3 tablespoons to oil to pan then sauté meat as appropriate for your choice.
- While meat is cooking, prepare lo mein noodles according to package instructions and drain. Once meat is fully cooked, remove from heat and set aside.
- Turn frying pan heat down to medium and add minced ginger, Thai chilis & Thai basil to pan. Once aromatic add Shaoxing wine to deglaze pan.
- Add broth mixture to frying pan along with cooked noodles, meat and yu choy. Toss with tongs until noodles are fully coated and sauce has thickened.
- Add chopped green onions before serving and enjoy hot!
