Black pan with lomein noodles cooking

Lomein Noodle Stir Fry

Featured Products: Wing’s Steamed Lo Mein Noodles, Wing’s Soy Sauce
Serves 3-4


Stir Fry

  • 1lb (454 g) Wing’s Steamed Lomein Noodles
  • 4 cup (300 g) Cabbage, chopped
  • ½ lb (250 g) Chicken, sliced (optional)
  • 3 tbsp (45 ml) Vegetable Oil (for frying)
  • ¼ cup (26 g) Green Onions, finely chopped (garnish)


  • 2 tbsp (30 ml) Wing’s Soy Sauce
  • 1 tbsp (12.6 g) Sugar
  • 1 tsp (3 g) Garlic Powder
  • 2 tsp (5 g) White Pepper
  • 1 tbsp (7.5 g) Corn Starch
  • 2 tbsp (30 ml) Water
  • 1 tbsp (15 ml) Oyster Sauce or Vegetarian Oyster Sauce
  • 2 tsp (10 ml) Sesame Oil



  1. Mix the Wing’s Soy Sauce, sugar, garlic powder, white pepper, corn starch, water, oyster sauce/ vegetarian oyster sauce, and sesame oil in a small bowl and set aside.


  1. Bring a large pot of water to boil. Add the Wing’s Steamed Lomein Noodles and cook for 2 minutes. Drain and rinse in cold water. Strain the noodles and set aside.
  2. Heat a skillet over medium heat. Add 3 tablespoons (45 ml) of vegetable oil and pan fry the cabbage and chicken (optional) for 1‑2 minutes until cooked all the way through.
  3. Add the noodles and sauce to the pan. Toss the noodles using two spoons until well combined (about 1 min).
  4. Transfer to serving dish and garnish with green onion.