Lo Mein Noodles with Chinese Sausage and Gai Lan

An easy and fast Chinese egg noodle dish loaded with sweet and salty lap cheong (Chinese sausages)and leafy green gai lan (Chinese broccoli).

Lo Mein Noodles with Chinese Sausage and Gai Lan

Updated with new pictures and additional text (originally postedDecember 14, 2016).

This recipe has three of my favourite things to eat: Chinese egg noodles, lap cheong (Chinese sausage), and gai lan (Chinese broccoli).

Lo Mein vs. Chow Mein

“Mein” is the Chinese word for noodles. Lo Mein means “tossed noodles,” while chow mein means “fried noodles”. The noodle used is an egg noodle, which is usually whole wheat flour with egg, and has a long, stringy, and soft texture.

The difference in names is due to preparation.

More authentic chow mein noodles are fried to crispness separately in the wok and then topped with stir-fried vegetables and meat after. For lo mein (and in this recipe), the noodles are boiled for a couple minutes in a separate pot to al dente before mixing with the rest of the ingredients in the hot wok near the end of cooking.I find that it absorbs the delicious flavours of the sauce so well while holding its shape.

Although store-bought labelled chow mein noodles are usually flat or round (I always use it due to personal preference in this recipe; i.e. I grew up eating it) while noodles labelled as lo mein tend to be slightly thicker and round.

I’m a bit embarrassed to say, but for months I had labelled this recipe as chow mein instead of lo mein, which is the correct term due to how I prepare it. Growing up, my dad would refer to both methods of preparation as chow mein which caused some confusion. Is it a regional thing?Well, better late than never.

Side view of two bowls of A bowl of lo mein noodles with Chinese sausage (lap cheong) and Chinese broccoli (Gai lan).

So what is Chinese sausage or lap cheong? It’s a deep-red, dried, smoked pork sausage with pockets of white fat that is sweet, salty, and well, very fatty. It looks like a shrivelled up sausage before you cook it. It has a unique flavour that you just have to try to really appreciate.

When it cooks up in the wok, the fat in the sausage renders and each sausage slice gets crispy and browned on the outside while staying chewy (but really easy to eat) on the inside.

In addition to eating these sausages with noodles, I remember eating lap cheong with plain white rice and a fried egg with a runny yolk on top. It was also my favourite part of eating zongzi or joong (Chinese leaf-wrapped sticky rice dumplings).

The leafy green called gai lan, or kai lan, Chinese broccoli or Chinese kale (which admittedly I have never heard it referred to as until I did a quick Google search), has flat, large dark blue-green leaves and thick stems. It tastes like broccoli, but slightly more bitter in flavour. I find that it has a sweetness to it that you don’t get in other similar Chinese vegetables like Bok Choy.

The rich tasting savoury sauce is salty due to the soy and oyster sauces, a little sour from the white rice vinegar, and the sesame oil has a toasty, nutty quality to it. To note, rice vinegar is not the same as regular white vinegar as rice vinegar is less acidic,more delicate, and has a hint of sweetness.

In all, the umami flavours in this sauce compliments all the ingredients so well making this one delicious and extremely filling dinner or hearty lunch. To finish it off, this saucy stir-fry noodle dish is sprinkled with fresh green onions for that tasty mild oniony bite.

Overhead view of stir-fry sauce, chow mein noodles, Chinese sausage, ginger, garlic, gai lan, green onions, and water.

Prepare your ingredients. Chop up the vegetables, cook the noodles, and make the sauce.

Crispy fried Chinese sausage (lap cheong) with garlic.

In a wok on medium-high heat, fry Chinese sausage, garlic, and ginger. Remove from the wok and place it on a paper towel.

Sauteed sliced gai lan (Chinese broccoli) in the wok.

Increase stove temperature to high heat, steam gai lan stalks first, then add leaves until cooked through.

Lo mein noodles with Chinese sausage (lap cheong) and gai lan (Chinese broccoli) in a large wok.

Add the noodles, green onions, and sauce. Toss to combine. Then add back in the sausage, garlic, and ginger to combine.

So drool worthy.

Two bowls of Lo mein noodles with Chinese sausage and gai lan and more in a large wok.

Remove from heat, plate it up and serve it hot.

All together it is a FLAVOUR EXPLOSION that is easy and fast to make. The key is to chop and prepare all the ingredients first so that once you start cooking, you have all the ingredients ready to toss into the hot wok. It’s also really easy scale up or down this recipe so you can make as much as you want.

I hope you enjoy this recipe!

Two bowls of Lo mein noodles with Chinese sausage (lap cheong) and gai lan (Chinese broccoli).
Lo Mein Noodles with Chinese Sausage and Gai Lan

Lo Mein Noodles with Chinese Sausage and Gai Lan

Yield: 6
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

An easy and fast Chinese egg noodle dish loaded with sweet and salty lap cheong (Chinese sausages) and leafy green gai lan (Chinese broccoli). 

Ingredients

  • 10 oz dried Chinese egg noodles*
  • 3 Chinese sausages (lap cheong), sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • 3 cups (12 oz / 5-6 stalks) gai lan (Chinese broccoli), chopped, with leaves separated from stems
  • ½ cup green onions, chopped
  • ¼ cup water

For the sauce:

  • ½ cup chicken broth
  • 2 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 1 tsp rice vinegar
  • ½ tsp sesame oil

Instructions

  1. Boil the noodles according to the package directions until al dente, rinse with cold water and drain. Set aside.
  2. In a small bowl, whisk together the sauce ingredients until well combined. Set aside.
  3. Set the stove temperature to medium-high heat. In a wok, add the Chinese sausage, ginger, and garlic. Stir frequently, letting the sausage fat render, and allowing the ginger and garlic to brown, about 2-3 minutes. Remove the ingredients from the wok and place on top of a paper towel. Leave the remaining fat in the wok.
  4. Increase the stove temperature to high heat and stir in the gai lan stems and 2 tablespoons of water, cover with a lid** and let it steam, until crisp tender, about 3 minutes. Then, stir in the gai lan leaves and remaining 2 tablespoon of water and let it steam until it is completely cooked, about 2-3 minutes.
  5. Add the noodles, green onions, and the sauce. Using tongs, toss the ingredients until it is well-coated with the sauce, about 2 minutes. Finally, add back the sausage, garlic, and ginger and combine before removing from the heat. Serve immediately.

Notes

  • *I like to use steamed chow mein noodles (aka Hong Kong-Style Pan-Fried Noodles). You can also find labelled packaged Lo Mein Noodles. In a pinch, substitute with spaghetti or linguine.
  • **If you do not have a lid for your wok (I used a large lid that belongs to another pot), you can cover the wok with a large metal bowl or aluminum foil. Be careful when removing the lid. You can also boil in shallow water in the wok if you prefer not to use a lid.
  • If gai lan is not available, you can substitute with bok choy, broccoli, or green cabbage.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 284 Total Fat: 11g Carbohydrates: 43.6g Protein: 11.4g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


24 thoughts on “Lo Mein Noodles with Chinese Sausage and Gai Lan”

  • This looks amazing! Chow Mein are my kids’ favorite. I’ve never heard of Chinese sausages. But thank you for giving the Chinese name because now I can pluck up the nerve to go to the Asian store and try and find them – I get so intimidated in that store: it’s huge, and I usually have no idea how to find what I’m looking for!

    • Thanks Neena! I can usually find these sausages in my local supermarket so when you are out doing your regular grocery run, check to see if they are available there first!

  • This looks so SO good, Marie! It has all my favorite ingredients. I used to eat Chinese sausage in fried rice all the time when I was a kid, but never tried it with noodles. Such a fabulous idea! I will definitely be making this soon!

  • Yum, I can’t wait to try this! I love Chinese sausage, my sister in law uses is it in her Thanksgiving stuffing every year and she got me hooked! I will probably use bok choy since we have limited items in our grocery store here. Thanks for the tip!

  • LAP CHEONG! ::drools:: Any chance I get and I’ll nom this up haha. So clever that you use this in noodles! 😀
    ..and you chop your stems and leaves separately on your gai lan! That’s so smart! It’d be so much easier to eat that way! I usually just get sauce all over my face haha 🙂

    • Lol. You are really funny, Joyce! 🙂 I’ll eat lap cheong with noodles, rice, vegetables, eggs, the list goes on!

  • I have never had Chinese sausage in Lo Mein (I only use it for fried rice). It looks incredible in the lo mein. I’ve got to try this! And the lap cheong, white rice and a fried egg with a runny yolk sounds incredible too!!

  • didn’t know the difference between chow mein and lo mein before this! as a kid, we just used chow mein as a catchall term (: but this sounds delicious, perhaps because lap cheong could be added to anything and i’d love it (;

  • This was delicious in a way that simple is. I LOVE Chinese sausage and was looking for a different way to prepare it because I usually just grill it with some sides. This was easy and reminds me of a mei fun dish I get a lot at a local Chinese restaurant. I used broccoli and got “Chinese noodles” since I wasn’t shopping at an Asian food store and it was just as good. Approved by me, my husband and my 22 month old 🙂

    • Thank you for your review and kind words, Stephanie! Chinese sausage is just so delicious and I’m glad you like it as much as me. So happy to hear your family enjoyed this dish too!

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