Lo Mein Kit for 4
81%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThe Lo Mein Kit from Han Dynasty includes fresh egg noodles with onions, scallions, carrots, and cabbage, plus your choice of protein for an authentic, restaurant-quality stir-fry at home. From Han Dynasty, a beloved New York and Philly-based Sichuan-style restaurant founded in 2007 by Han Chiang and inspired by his family’s culinary heritage.
- Serves 4 people, contains two 16 oz bags of lo mein noodles, and housemade chili oil
- Made with fresh egg lo mein noodles stir-fried with onions, scallions, carrots, and cabbage
- Protein options include: chicken, beef, pork, shrimp, vegetable, Taiwanese sausage, or a house special combo (pork, shrimp & chicken)
- Add on option: Dry Pepper Chicken Wings, each wing weighs approx. 3.5 oz.
- Ships frozen with ice packs to ensure safe nationwide delivery, arriving ready to stir in your kitchen with minimal prep
- Made by Han Dynasty, a beloved New York and Philly-based Sichuan-style restaurant
Awards & Media
- Named one of Philadelphia’s Top 50 Restaurants in its first year, earning instant acclaim
- Featured by CNN, CBS, and Travel + Leisure as one of the best Chinese restaurants in America
- Celebrated by Philadelphia Magazine for bringing bold, authentic Sichuan flavors to the U.S. dining scene
- Ships frozen with ice packs, may thaw in transit.
- Upon arrival, store in the refrigerator for 2 days.
- For best results, reheat immediately. The longer they stay refrigerated, the less crispy they will be.
- If fully thawed, do not leave at room temperature for more than 1 hour.
- Do not freeze.
To Serve
Lo Mein: For Jucier Outcome
- In a medium pot, bring 2 liters of water to a boil.
- Place thawed bag of Lo Mein into a second medium pot and pour the boiling water into it (to avoid the first pot’s hot surface from possibly melting the bag).
- Turn on the burner to medium heat for the second pot and keep at a low simmer. If the bag is floating too much, you can poke a TINY hole with a needle or knife on the surface above water to let air escape (be careful to keep the hole above water).
- Let it warm up in the hot water bath for 8-10 minutes.
- Carefully remove bag from hot water.
- Cut open bag and pour delicious Lo Mein into a serving bowl.
- Enjoy!
Lo Mein: For Dryer Outcome
- Pre-heat medium pan in medium high heat then coat with a thin layer of neutral cooking oil.
- Open bag of Lo Mein and spread noodles evenly over pan surface.
- Leave it for 30 – 45 seconds (depending on desired dryness. Make sure it doesn’t burn).
- Move noodles and stir in pan constantly until all the Lo Mein is re-heated evenly
- Transfer onto a serving bowl and enjoy!
Lo Mein: For Fastest Outcome
- Spread Lo Mein onto large round plate and place in the microwave.
- Heat for 3 minutes, take out and mix evenly
- Return to microwave and heat for another 3 or more minutes depending on your microwave settings
- Transfer to serving bowl or plate and enjoy!
Chicken Wings: Air Fryer Method (Recommended)
- Lightly coat air fryer tray with neutral oil or oil spray.
- Place thawed wings onto the tray and spread evenly. For best results, make sure they’re not bunched together. Make separate batches if necessary.
- Put in the air fryer for 4-6 minutes at 390 F or until desired crispy texture. Make sure it doesn’t burn.
- Serve on a large bowl or plate.
- Enjoy!
Chicken Wings: Oven Method
- Preheat oven to 450 F.
- Spread all wings onto baking pan making sure they do not bunch up. Place wings on a baking rack so air circulates evenly and excess oil drips down for maximum crispy texture.
- Add tray to the oven. Reheat wings for 12-16 minutes or until desired crispy texture.
- Serve on a large bowl or plate.
- Enjoy!
- Lo Mein – Egg Noodles, Carrot, Cabbage, Onion, Scallion, Chicken, Pork, Beef, Shrimp, Taiwanese Sausage, House Special, Vegetable. Allergens: Soy, Egg, Gluten
- Dry Pepper Chicken Wings – Chicken Wings, Dry Chili Pepper, Long Hot Peppers, Sichuan Peppercorn, Scallions. Allergens: Gluten
The Award-Winning Destination for Authentic Sichuan Cuisine
The Award-Winning Destination for Authentic Sichuan Cuisine
Han Chiang was born and raised in Taiwan, and at age 13 he moved with his parents to Lancaster County, PA. After dropping out of Drexel University and spending time working in his mother’s flower shop, he decided to chase his dream of opening a restaurant that showcased the food of his father’s native Sichuan province. After taking out loans and mortgages, Han and his mother, Lung Lung, were able to scrounge together enough money to open Han Dynasty in a small strip mall outside of Philadelphia on Mother’s Day 2007.
Han Dynasty took off like wildfire, and its menu of authentic, fiery Sichuan specialties immediately began to earn it accolades, including being named one of Philly’s Top 50 Restaurants in its first year. Since then, their commitment to sharing the authentic cuisine and culture of China’s Sichuan province has led to the opening of additional locations in and around Philadelphia and also in New York City, with more in the works. But at its heart, Han Dynasty remains a family business: Lung Lung grows Chinese vegetables for the restaurants in her garden, and Han’s father, Tao Pin, is a master calligrapher whose art can be seen hanging in every location. And now, for the first time, their signature dishes are shipping to your door!
