Easy Lo Mein
The easiest lo mein you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than take-out!
Back when I had a day job, I had this boss who was obsessed with the lo mein from the restaurant across the street. She’d have me order it at least 3 times a week, and I would get so excited because she would always pass along a plate for me to share.
But since blogging became a full-time gig, I find myself longing for that lo mein almost daily.
Those long noodles chockfull of all those fresh veggies… How it was always so perfect with a side of potstickers. And general tso’s chicken. And monoglian beef… Sorry. I digress.
But surely enough, there’s a homemade lo mein version that can be made in just 15 minutes from start to finish with ingredients you already have on hand.
Best of all, you can clean out the fridge with all kinds of lingering veggies and you can also add in your favorite proteins!
Plus, this definitely hits the spot when you’re craving Chinese take-out, except this version is a million times quicker and tastier. You can’t beat that!
Easy Lo Mein
Ingredients
- 8 ounces lo mein egg noodles*
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- ½ cup snow peas
- 3 cups baby spinach
For the sauce
- 2 tablespoons reduced sodium soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha, or more, to taste
Instructions
- In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
- Stir in egg noodles and soy sauce mixture, and gently toss to combine.
- Serve immediately.
Notes
Did you make this recipe?
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This is fabulous — Damn Delicious! I cook vegetarian a lot and have made made far more complex stirfrys (ie time consuming and ingredient heavy) than this. This is hands down the best and most adaptable recipe I’ve done. I made additional sauce as other reviewers recommended but didn’t use it all even with more veg. Seasoning was perfect. Thank you! 🙂
the family ABSOLUTELY Loved it——-I did stir-fry some ribmeat…..and added –1–TBSP. cornstarch to the sauce so the noodles would be silky………………and put about a cup of chicken broth in the water with the noodles to cook up for a little boost of flavor…………tossed in the vegetables….i had chopped cabbage, baby white corn, and carrots……….tossed it in-then the cooked noodles and sauce–stir fryed it for 3 minutes………….(the cast iron fry pan is empty) dang–i was hoping for leftovers for lunch tomorrow. Thank you sharing this easy recipe…………it was fun to play with a REAL WINNER.
I make this for dinner all the time!
My brothers are super picky but absolutely adore lo mein. We make dumplings as a side and serve it with white rice to make it more filling. This recipe is the perfect mesh of sweet and spicy. Sometimes I substitute the Sriracha for garlic chili oil if I want an extra kick. Overall a great recipe.
I have made this several times for friends and its always been a huge hit. Thank you so much for sharing this recipe!
I’ve made this recipes several times and it’s a keeper. My grand daughter loves Lo Mein noodles from a restaurant and I think this recipes matched. Since she is so picky, I laid off the garlic, and used garlic powder. After the oil was hot, I added the noodles and then the sauce. She loved it! I even tried it with Teriyaki sauce.
Delicious and quick went excellent with my egg rolls thank you for sharing
Just made this for dinner tonight and it was delicious! The only change I made was doubling the sauce – my husband loved it – will be making this again!!!
Great recipe, easy to make! May double the sauce next time.
Could I use brown sugar instead of regular sugar instead?
Lovely recipes you have and thank you for sharing it with us!
This is my best recipe ever. Thanks for sharing this recipe with us.
Do you have nutrition facts for this? Making it tomorrow for dinner and hubby is a juvenile diabetic. Wondering about the carbs per serving.
Hey, just made this tonight. Doubled the sauce recipe and used linguini noodles.
According to my calorie counter app this has around…
250 calories
13 g fat
1000mg sodium (half this if you make the usual amount of sauce)
27 g carbs
2.5 g fiber
4.5 g sugar
5.8 g protien.
Or thereabouts
And unholy tap dancing goats, this is damn delicious
Very good and easy
I don’t normal leave a review but this lo mein was awesome! It definitely deserves to be called DAM DELICIOUS!
Fantastic! I added ground pork to stretch it a bit (I’d prob do same with ground turkey). Will def keep this in the rotation.
Just made this tonight for my daughter & she loved it! Great recipe!
This is very easy to make. I didn’t put the siracha in we don’t like it. My daughter and I thought it came out really good without it. I tripled the sauce I thought it covered it very well. Actually, you can put any vegetables in this and it would come out good. I will be making this again.
Had some veggies I needed to use so made this recipe. Fantastic! Increased the sauce and added cooked chicken but otherwise kept all the same. We loved it!
Great recipe.
I got the good stuff in regards to the ginger, sesame oil, and Sriracha, but used what was on hand for the rest of the recipe.
I used frozen peas and carrots (don’t judge), sauted in fresh (crushed) garlic (I’m too lazy to mince it), and added fresh grown bean sprouts towards the end of cooking.
For the noodles, we had some cheap spaghetti that we decided had an unfavorable taste for our spaghetti, but it worked great for this recipe.
I did find that there were pockets of heat from the sriracha that I wished was better distributed, because some bites were really hot while others weren’t, and I will probably use a little less next time.
I’m am very happy with this recipe.
Thank you!
At last something which really is easy, uses healthy tasty ingredients and is suitable for vegetarians but can easily be adapted. I like it.
I loved your easy-going recipe.
Great recipe
Made this today, it came out amazing! Thank you for sharing!
This sauce was so good. Not over powering. I didn’t have ginger so I substituted curry powder for the ginger. I’ll cook it again.
This is my go to recipe for lomein.nice and easy and taste so good,yummy.
Delicious recipe. Seems easy to make and is perfect for dinner.
This was really easy and great. Didn’t add mushrooms kids do not this is a keeper.
This was so good! Super easy to make. I added some cut up chicken thighs and my picker eaters approve!
I would rate it 4.5 if that were an option. I doubled the sauce, but I think tripling it would have been better. I did, however, use 10 ounces of noodles rather than 8 ounces.
I absolutely loved this recipe!
Thank you for all the details in this step-by-step process 😀
Far more delicious and healthier than any takeout!
I tried this for the first time tonight and I would not change a thing! The vege to noodle to sauce/spice was perfect! I’ll make this over for sure!
So easy and so good. Delicious meal that can feel good about eating!
I got rave reviews for this dish, and it is so easy! I found the sauce to noodle ratio perfect – every noodle and veggie was lightly coated with sauce but not dripping. I doubled the Sriracha (we like spicy!) and made it with mushrooms, carrots, broccoli, bok choy, scallions, plus added a sprinkle of dry roasted peanuts as a garnish.
Hello, do you add in raw broccoli or cooked/steamed broccoli when heating all the veggies together ? Sorry I’m still new to cooking lol
I Absolutly Love Lo Mein. I Going To Make This.
This was amazing! Doubled the sauce like the other reviews suggested, used veggies I had on hand and added a couple slices of fish cake and sesame seeds. Damn delicious.
Just made this minus mushrooms and peppers. I 4x the recipe so leftovers wouldn’t be too dry. Oh my gosh so so good! Just a bit ginger spicy with the increase but oh my gosh will be a staple!
My husband thought I got take out it was so good! Best recipe!
That was the best lo mein! My daughter said that was a delicious birthday present!
This was so so good!!!! There were no leftovers!!!
In my monthly newsletter I share one of my recipes or a favorite of mine. My I share yours this recipe as a link in my newsletter?
Thank you-This was delicious!
Delicious
This recipe was Damn Delicious !!!!!!!!!!!!!!!!!!!!!!!!
Easy & Yummy! This recipe is def going into supper rotation. Thank you!
Great food
Made this dish for my fast and wasn’t disappointed!!
Added a lot of oyster sauce and subbed the peas for broccoli. Soo so good!!! Severed with sesame chicken!
Just wow. Served alongside teriyaki pork chops. The lo mein was light and tasty- very happy and now on my Pinterest board. Thanks for another great recipe.
Going to try to make it
Thank you
Made this with 1 lb thinly sliced pork loin roast for the protein. Bok Choy, bell pepper, onion, white mushrooms, mung bean sprouts, and thinly sliced celery for the veggies. Linguine for the noodles.
Hoisin Sauce, Pickled ginger, Low sodium soy sauce, and Sesame oil for the sauce. I didn’t have Sriracha or any other hot sauce on hand so did without, and it was still very good. Less salty and less spicy than what most restaurants serve, but probably healthier due to the lower salt.
I used 8 ounces (dry weight before cooking) of linguine, and the vegetables and meat after cooking came to about 8 cups. I doubled the quantity of the sauce, and could have tripled it – the extra veggies soaked up most of the sauce so the noodles could have used a bit more. If you are used to restaurant Lo Mein, you would probably say mine was a little bland, but it was still good. I’ll make sure I have srirachi on hand for the next batch.
I don’t understand the point of your comment. You essentially made an entirely different dish.
You had like 3 ingredients on this list but completely changed it other than that. Then said yours was more bland. So what was your purpose in completely changing the recipe and commenting on this one ? Lol.
How-to not follow a recipe 101 ….. LOL
I like to hear how people changed up a recipe. I sometimes skip a recipe if I don’t have an ingredient or don’t like one. I will combine your changes to make this recipe also. Thank you
Wow. Just wow. This was so good and so easy. I think the secret is in that delicious sauce. Next time I might double it! My husband and I practically licked the wok clean! Thank you so much for this wonderful recipe.
I love this recipe and have used it for years. The whole family loves it. Easy and delicious.
This was the best new recipe that I have made in awhile. Had to make it two weeks in a row with a different protein because it was so so yummy. Hubby and I kind of fought over the leftovers!
Absolutely delicious. I made it with no changes to the recipe. Have already written it down in my book with my favorite recipes.
I’m gonna try the Lo main I love the one from panda Express
Superb!! My hubby loved it! Thanks Damn Delicious for all your fabulous recipes. I have tried multiple
Quick and easy! Changed up the veggies some to what I prefer and had on hand. Also added chicken so I doubled the sauce mix. Will keep this to make again for sure!
Another winner! I love your recipes (your Teriyaki Salmon with Sriracha Cream Sauce is a staple in our house; my college kid requests it every time she comes home). This was another instant hit. I did increase the sauce because we like things a little saucier and adjusted the veggies slightly based on what we like and I had on hand, but the flavor was YUM! I’m not a big meat eater and one kid is lactose intolerant so I’m always looking for new recipes that make us all happy and this one definitely checked all the boxes. Instant hit!
Our local Chinese restaurant has not performed for the last 3 orders.Vegetables are not fresh wrong orders. I can’t afford to support though they say resteraunts business needs us we need to watch our dollar as we stretch them.
Was going to make this for dinner, but I’m out of sriracha sauce. Is there something else I can use or a DIY sriracha sauce I can make that doesn’t have to sit for days before using? Thanks for the help and the amazing sounding recipe.
Exquisite and rather delicious 😉
My husbands loved it or at least that is what they said, but it was quite the for my mothers in laws and my wifes.
I definitely thought it was DAMN DELICIOUS !!!
Jean-Michel
A-MAY-ZING!!! Did this really come out of my kitchen?? It was so so good and beyond easy. I read the reviews and made double the sauce but halfed the recipe. It was actually too saucy. Next time I’ll make 1.5 times the amount of sauce and it’ll be perfect!
Simple and Tasty.. Nice!!!!
Did not disappoint! I used udon noodles
What brand exactly of lo Mein Egg noodles did you use? I am trying to find them and all the ones I see have HORRIBLE reviews…
You can use spaghetti in place of egg noodles! Works perfectly. I get medium spaghetti!
Excellent as is, thank you simple but so good.
Can I use ready stir fry sauce instead. Please advise. Thank you.
could you use whole wheat noodles. looking Diabetic friendly. thank you.
I made this with shrimp, spinach & mushrooms. Sooo good!! Never going back to the Chinese carry out lol. Definitely agree with others that it could’ve used more sauce, though.
This was awesome! I made the recipe as written but didn’t have snow peas. Since I need to increase my protein intake, I sauteed some shrimp and threw those in with the noodles. My husband had 2 huge helpings and we both agreed it was Damn Delicious!! Will definitely make again.
Very good…when I increased the sauce (seasoning), it was just a bit bland for our tastes before. I used Rao’s bronze-cut linguine which made a meaty, chewable base. When I prepare this again, I will use angel hair to see if the ratio of sauce to pasta feels better. Thank you!
I’ve been looking for a homemade lo mein recipe and I finally found it! I doubled the noodles and added 6x the sauce amount recommended. I had three teenagers gobbling it up. I used broccoli, snow peas, shredded carrots, water chestnuts and shredded pork. Soooooo good!!
I am a terrible cook so when I say a recipe is good, it really is. I used whatever veggies I had leftover in the fridge (brocolli, cabbage, carrots, green onions) and used spaghetti pasta. I followed the directions exactly.
SOOOO quick and delicious!!!
This was a HUGE hit! I did double the sauce. I’ve made it 3 times now in as many weeks. Typically, I don’t like any restaurant Lo Mein, but if restaurant Lo Mein tasted this good, I’d have been ordering it for years! Oh, and I did sprinkle on some toasted sesame seeds after it was plated. This is definitely a staple in our house, now! Thanks for the recipe!
No hoisen or oyster sauce?
Tonight we thoroughly enjoyed this recipe! Quick, simple, & so easy! Made with spaghetti noodles, could not find Asian egg noodles! Used stir Fry veggies! We followed & doubled the sauce recipe to a T! Turned out perfect! Great balance of flavors! Will become my “go to” recipe & will be making again!
DAMN…IT WAS DELICIOUS. You have definitely become my go to when it comes to a lot of dishes
We loved this! Just made it tonight. I didn’t ad the bell pepper, but it turned out great! My husband is still raving about it.
Love it. I used angel hair pasta and added water chestnuts. Very tasty! Thank you.
Great flavor. Will definitely be in my dinner rotation.
Wonderful meal enjoyed by guests and myself. Added broccoli and shredded cabbage. Sautéed some shrimp in wok oil and added to the dish after noodles and sauce were added. Quadrupled the sauce. Delicioso! Will definitely make again … may add some chopped onion and water chestnuts and perhaps bamboo shoots next time. Oh my …. this was so good and fun to make in the wok. Thanks for the recipe!!
This was seriously damn delicious! I didn’t change a thing, I didn’t wanna soupy dish and this was perfect!
I will forever only use this recipe for lomein. Thanks much! I must peruse more of your recipes..
Super yummy! I doubled the sauce and used half to marinate some chicken breasts. Also added onion and other veggies I had on hand. The whole family loved it!
Excellent recipe! Ended up adding one extra tablespoon of soy to the sauce + extra sriracha. That was enough sauce to coat 300g of noodles (used fresh Chinese noodles). Added extra vegetables like coleslaw mix, asparagus and garlic scapes. Could add any type of veggies you have on hand. Really easy and adaptable!
I made the easy lo mein….damn delicious
I love this recipe and make it often! I double the sauce and add cooked shrimp or chicken.
I just made this tonight and first of all I am feeling very proud of myself! It is absolutely delicious and quite easy. The lo mein noodles I used were pretty wide and soaked up all of the sauce, all became a little dry. I made another bowl of the sauce, added and it was perfect. I used peas, spinach, onion, mushrooms and shrimp.
So delish! Doubled the sauce and swapped spinach for cabbage. I will definitely make this again!!!
I had lo mein noodles so used them. Make sure you don’t let them get too soft! I doubled the veggies. Marinated chicken tenders in sesame dressing and sautéed them before proceeding and served over the noodles. I will double the sauce next time because even with just 75% of the recommended amount they really soaked it up. Yummy! We cleaned our plates.
Well this was a very tasty dish! I added a whole bunch of different veggies, carrots, celery, bok Choy, cabbage plus the veggies in the recipe! Your right it definitely needed a double amount of sauce. I added a small chili plus chili flakes. Nice bite! I tossed in some chicken to add to the meal! Will definitely make again! Very pleased!
Love it. I used angel hair pasta and added water chestnuts. Very tasty! Thank you.
The very best lo mein and so easy!
Great recipe and tastes wonderful. My only suggestion is to provide the weight in ounces/grams when listing ingredients like spinach, snow peas and mushrooms which are almost impossible to be accurately measured in cups. That would go a long way toward getting the right balance.
Kitchen scales are so inexpensive and readily available online or in local kitchen shops.
Again, thanks for your delicious recipes! I love them.
These flavors are amazing! Classic lo main!
Fantastic and quick. Love the base that will let you incorporate any and all combos of veggies and try with beef strips or shrimp.
Where do you buy the lo mein egg noodles? What brand do you recommend?
Linguine works really well.
I love Lo Mien …Going to make it this weekend for my company.
I wasn’t sure if I would be able to pull this recipe off. But it was delicious. Now I am hooked and will be adding Chicken tonight .
Thanks Joy
Wonderful flavor and so easy to make! I did double the amount of sauce as i think I threw in more veggies than the recipe called for. I might x4 the sauce next time. I will DEFINITELY be making this again.
Very delicious lo mein my family enjoyed it all thank you so much
So delicious and easy! Thanks for the great recipe 🙂
Sooo good! Better than ordering out. I found the measurements for the sauce to be too little so I x4 and it was so much better and flavourful.
The noodles were a gelatinous glob. I don’t know if you can rinse lo menu noodles after draining? Or use more oil or less cooking time? The flavor was excellent. I used fresh ginger and added some oyster sauce; used some Asian stir fry frozen veggies. Will have to try a different brand of noodles or method.
We loved it!
Instead of snow peas I used Baby Bok Choy cut up. I didn’t use Sriracha, we don’t like spicy food and I used fresh ginger. I added more sauce as it was a little dry.
DELICIOUS!
Would definitely make it again!
Very good recipe ! Basic for the ingredients u could use. Personally I added more vegetables
That didn’t work at all for me… tasted like i was drinking seasame oil.
Very Good! I added 10 oz of chicken, used whole wheat spaghetti, and doubled the sauce. I don’t like really spicy so I used half the amount of Siracusa and it was perfect!
Hi,
What are snow peas? Are they the same as sugar snap peas?
Thank you!
Snow peas are the flat pods with very tiny peas inside. Sugar snap are the fatter pods with rounder peas,that, as the name suggests are sweeter
I made this with ramen noodles (without the seasoning packets of course) and it was delicious! I didn’t have spinach or snow peas but it was perfect without.
It was great nice & tasty I just put a little to much Suraci sauce on it
This was absolutely delicious!!! It tasted so much better than I had expected. I cook for my parents and younger siblings and they were very impressed. I also added ground pork, doubled the sauce, and added more vegetables. Thank you for the recipe and I subscribed for the recipes!
This is a really great recipe, I did however need to double the sauce. The first time I made it my noodles we not coated enough. I mix it up with the veg depending on what I have. The flavors are great, I don’t change the sauce recipe itself, just make twice as much.
This has become an absolute staple in our household. 4 year eats his vegetables like a champ when they’re this tasty!!
It was… OK. I MIGHT make it again. I couldn’t get the sauce quite right, and I used the cassorole egg noodles without the mushrooms. I rated it a four because it was still good. My whole family ate it without a problem.
Doubled the sauce. Used what I had: stir fry noodles (14.5 oz), water chestnuts instead of pea pods, white mushrooms instead of shiitake. It was a big hit! Saved to my FIVE STAR Pinterest board. Will definitely make again, only more next time!
Finally a great lo Mein recipe. I used sliced baby boy Choy instead of snow peas and spinach since that’s what I had on hand. I can’t do spicy so I skipped the sriracha in the sauce and also tripled the sauce for the amount I made. Love it , love it, love it! Thank you.
This is so delicious that it has become a 2-3 times per month staple in my household! I have to leave out onions and garlic but it is still delicious.
And this tastes way better than the take out stuff.
I use a bag of fresh stir fry veggies + chicken + noodles and voila!
And I triple the amount of sauce called for.
I used asparagus, red onion, a yellow pepper, and mushrooms for the veggies, but followed the rest of the recipe faithfully for a get-together with friends. Every single person wanted the recipe. If you prep everything ahead of time, it takes no time to prepare. Just thinking about making this makes my mouth water!
This was a major hit with my family! Only had spaghetti noodles available and used those. Added diced chicken thighs (cooked w/olive oil, garlic, and soy sauce). Doubled the sauce because we like our stuff saucy. Turned out amazing. I hate the taste of the preservatives in bottled sauces. This was sooooooooo much better. Thank you for sharing!
First sound out of my 3 year old’s mouth was “Mmmmmmmm!” Great recipe. I didn’t add sriracha in the sauce and made only the noodles for her and she loved it. I’ll be adding veggies and sriracha for us though! Thanks for posting this recipe.
I’m sorry I forgot to enter the rating!
Always loved lo mein dishes, first place to hit at chinese buffet. I’ve made this dish before but always cheated with store bought stir fry sauce. Your sauce was better. Love your recipe m M M ☺️
5 stats definatly!!
This turned out really well, but I think the sauce had way too strong of a ginger flavor for me. Next time, I’ll be cutting the amount of ginger in half.
Very good. I had to add more sauce. I used less than 8oz of noodles. Ratios seemed slightly off. But was still good!
This recipe turned out amazing and was so easy, I took many peoples advice and tripled the recipe for the sauce and it was perfect, does anyone have a non spicy alternative to the sriracha if I make this for my non-spice loving family members or has anyone tried not even adding it?
This receipt was easy and delicious. Made some chicken thighs with sweet and sour sauce. It was a hit with my family.
Easiest. Best. Most delicious lo mein I’ve ever had! It was so quick to whip up since I had everything I needed at home! My boyfriend and I are vegetarian and are always looking for flavorful dishes and this was a HIT!
Amazing flavor and super easy, totally a go to recipe! Makes you never want the takeout again after making this!
Thank you so much for an easy flavorful recipe. Made it exactly like recipe stated.
Amazing!!! I substituted sesame oil with olive oil. Soooo good. I only had peppers and garlic for the stir fry and it was still fantastic. I used a squeeze tube of ginger instead of grating fresh. Still amazing. I also used regular spaghetti noodles – still amazing!! I didn’t have siracha so I used a few dashes of red pepper.
So good!
Absolutely delicious! My family loved it!! I had red bell pepper, zucchini, mushrooms, and carrots to add to the noodles. It has apparently been years since I have made anything similar because my sesame oil was very outdated and got tossed. So I used light olive oil. And we paired this dish with cubed smoked pork sirloin roast after tossing it in this recipe’s sauce.
You have to quadrupled this recipe to feed 3ppl. The sauce that is
Absolutely delicious. Didn’t have sariacha sauce so added A tap of chopped green chillies, a dash of red chilli flakes and a tap of crushed black pepper. Yummmmm.
Yum! Perfect flavor. I’m avoiding pasta so I used butternut squash noodles. Used the veggies I had on hand and added shrimp, but followed sauce recipe exactly. Totally customizable. Easy, quick, added to faves!
I see quite a few doubled the sauce. An authentic lo mein is not drenched like American Chinese takeout. It’s meant to be light. In my opinion, keep it original 😉
I live in China and we eat our noodles drenched in sauce! We never eat them dry. I suggest quadrupling the sauce, but maybe don’t quadruple the sugar. Super delicious!
Came out so amazing better than fast food restaurants love love love it!
This recipe looks great! But i wonder if it could go without the snow peas and baby spinach? Will it still taste good without them?
This is one of the many Chinese “use up stuff” recipes: the noodles and probably the sauce are constants, other ingredients are pretty much whatever is on hand.
A great recipe. The good thing is that you can customize to your liking. I added scrambled eggs seasoned with salt, sugar, siracha, and a tiny bit if sesame oil. Also cooked a pork chop seasoned in fish sauce, sugar, and some soy sauce. Then sliced thin.
This was a great meal! I did substitute cayenne pepper for the sriracha only because I did not have it. I used equal amounts, which made it spicy, oops! It was very good. I also 2x the sauce.
This recipe is simple and had almost all of the ingredients on hand. Ummmm. Can’t wait to see and try more rescipes from this site.
This recipe sounds so easy and tasty!
Was wondering if I could use olive oil instead of sesame oil?
Really good! Like most people, I quadrupled the sauce, with the only modifications being omitting the sriracha, and then I added 1/2 teaspoon (total, not quadrupled) oyster sauce. I used 12 oz. angel hair pasta and mixed veggies.
This is an awesome recipe!! Why order out when you can make your own! I love to cook and give kudos to those who share such delicious, easy to make recipes! Thank you.. keep sharing!
I never knew what it was, only the name was catchy so I decided to cook it. And, I am damn happy that I decided to cook this, this is one of the amazing dishes I have ever cooked and ate. Grateful to you for sharing such an amazing recipe. Thank you so much
Simple and delicious! The only changes we made was to double the amount of sauce and add a little extra sugar and lemon juice for more sweetness and acidity. We’ll definitely make it again.
We are thrilled to add this recipe to our family cookbook!! As a family of 7, I doubled the pasta (used capellini), added broccoli and bean sprouts and multiplied the sauce by 6. Satisfied bellies here! Thanks for the recipe!
This is excellent and so much better than any of the restaurants in my area where they add way too much sugar. I also did not have the noodles so I used spaghetti boiled 2 minutes less than package directions. I added onion and scallions to the recipe and also tripled the sauce amount. I did feel the sauce was very thin so as with a lot of asian cuisine, I made a slurry with the pasta water. Will definitely make again.
This recipe has a 100% approval rating in my family, which is rare with five kids! We use spaghetti because it’s always on hand, and add chopped cabbage. I keep the sauce amount the same–not sure why it’s dry for everyone else but it’s perfect for us!
Probably the same people that use 1/2 bottle of salad dressing on a side salad.
Delicious! But definitely, make lots of sauce or it’ll be a bit dry.
Love this!!! I tweaked it a tad bit but remained true to the original recipe. As others have stated, triple the sauce when you make this. Will be adding this recipe to my other ones. Thanks!
I made it for my daughter’s birthday dinner at her request. Everyone loved it. It was sooo good! Restaurant quality. Lo mein used to be one of my favorites but I wound up having allergic reactions to something they used, probably sesame oil. I used lite olive oil instead and it still tasted like a restaurant. Thank you so much for giving me back a dish I enjoy so much.
Great recipe… triple the sauce
Can’t praise this recipe enough! It is easy, quick, healthy, and delicious! And I love how versatile it is–didn’t have spinach or snow peas; subbed out broccoli, carrots, and red peppers instead. Used thin soba noodles in place of lo mein noodles, and added fresh ginger because that was what I had on hand. Mmmm. Thank you for another great meal! 😀
Good recipe, double the sauce recipe, add an extra hit of soy sauce just prior to serving.
A new family favorite. Nothing left!
So delicious!! I made it with spaghetti as suggested and it turned out great!
This is amazing and easy just like she says! It’s a keeper.
Great recipe, but I had to triple the amount of sauce. I used an 8oz bag of egg noodles. I’m not sure if I did something wrong, but after tripling the sauce the lo mein was great.
Great recipe want to try it! Where do I find the Lo Mein Egg noodles. What kind did you use?
Egg noodle are easy to find. Often in the soup area of the grocery store.
These are not soup egg noodles they are Lo Mein, different. I order from Amazon, she now gives a link in the recipe, if you can’t find that, thin linguini noodles is the best substitute.
Forgot to add the stars for the rating with my previous review – oops!
This was absolutely perfect. I needed to use up some veggies in my fridge before they went bad, plus I had leftover thin spaghetti noodles. I used bell peppers, onion, some shredded carrot, and a wee bit of cabbage. I sautéed all the veggies, added garlic at the end, then tossed in the noodles and sauce. Everyone in my family raved about it and I had NO leftovers. Thank you!!
I liked it with spaghetti noodles. I have pad thai noodles I wonder if those would work too?
This is so good. We live in a place with terrible Chinese food and this is exactly what I need in my life. I don’t know if we’re just too saucy or what but I do usually halve the noodles and double the sauce.
This was so easy to make and delicious! I did bake boneless skinless chicken thighs with ah-so sauce and cut them up in small pieces and added them to the lo mein.
well i have tried lo mein before but just wondering can we add shrimp ?????
This was a very good recipe. We don’t eat mushrooms and I didn’t have spinach, so I ended up substituting a pound of beef strips and 3 cups of broccoli (I tripled the sauce). I also added about a teaspoon of fresh ginger because my powdered ginger is getting old. The sriracha adds more heat than in the usual restaurant lo mein, so my husband really liked that. This seems like it would be a really versatile recipe — you could easily swap out meats or veggies depending on what you have on hand. I also love these Asian noodles (ordered from Amazon), but they stick together a lot more than Italian pasta, so adding oil after they’ve been drained is essential! Thanks for a great recipe, Chungah!
i think you can add shrimp if you like
This is very tasty and super easy! I made extra sauce and added fresh lime juice, rice vinegar and a splash of fish sauce! Will definitely be making this again!
It’s not about exact measurements, it’s about knowing what to add. This recipe gives you the ground to start from which you can build and vary. MANY THANKS.
I made it for a book club lunch for 11 people. Really 2 x the recipe would be plenty for lunch. I also used fresh noodles from an asian market which just required a quick dunk in hot water to loosen the strands of pasta and then drain and they were ready to use. I used 1/2 an onion instead of garlic- so i cooked the onion, mushrooms(I used shiitake and regular mushrooms),pepper and carrot 1 hour before everyone arrived. Put the water on to get hot and was able to enjoy the book review. Then I reheated the pan I pulled off the stove and turned up the water to boil and then added the peas and spinach- dropped the noodles in the water and loosened with a fork- stirring the other and then dumping the noodles in a colander. I put the noodles in a bowl put the mixture over the top and tossed. then I added the sauce to taste and had the rest of the sauce available for those that liked more. I double the amount of sauce- a big hit! Thx
yay good
I made this tonight and there wasn’t nearly enough sauce. All together it was ok, has the sauce been doubled it would have been much better.
Best lo mein recipe I have found yet!! I always double or triple the sauce, but it is amazing! New favorite for sure!
It was pretty good. The first time I had it I thought something was missing. The second time I added 2 teaspoons of orange juice and some orange zest and a little extra Siracha. I highly recommend doing that. All in all it was a great recipe
Excellent dish! My hubby said “that this is the best lo MEIN he ever had” and then he said “actually I think it’s now my favorite dish”. FYI I tripled the recipe sauce. Thanks for the recipe.
I VERY rarely leave review!!! BUT THIS STUFF WAS SOOOOOOOOOO GOOD!!! YES even better than my take out place and ALOT cheaper and healthier!!!
So easy, but the BEST Lo Mein. I double the complete recipe, added water chestnuts, a couple serranos and used chili garlic sauce instead of Sriracha. You can tell I like it spicy. Everything I’ve tried on your site has been deliciouso. Thanks
So good and easy!!! The only things I personally would change is doubling the sauce and adding twice as much if not a little more sriracha, but I like my food spicy! But even as it is, still a great recipe!
Most excellent (yes, I know – double superlatives.)! I substituted peas for snow peas, baby bellas for cremini mushrooms, and gochujang for sriracha. The flavors were excellent and we love lo mein. Will make again.
This was great, everyone had seconds or thirds!
Thank you for this recipe. I’ve been following it for years. I modify it depending on what I have on hand and it always comes out delicious. The sauce is really good. Best lo mein recipe and dish!
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Everyone loves this recipe in my house. It’s one of my 5 year old daughter’s favorite dishes and she is quite the picky eater. I did double the sauce recipe the second time I made it tonight. I didn’t use any sriracha unfortunately because my daughter wouldn’t eat it but next time I’ll just split her portion out so everyone else’s can have sriracha. I’ll also be using fresh lo mein noodles next time. I think that would be infinitely better! Thanks for a new family favorite.
it was easy to make and it was very good because me and my family made it and we tasted it and it was amazing now i know how to make it know
This was Ahh-mazing! Never thought I could make Vege Lo Mein as good as takeout, but this was even better. Wow! Thank you
Wok & Roll !
WOW!!!??! This was a m a z i n g
I doubled the sauce and used a 1 lb pack of Chinese lo mein noodles. Added all kinds of veggies and shrimp!
I tasted the sauce when I mixed it up and it tasted soo salty but I went with it!! It was perfect when all mixed together don’t be scared of it!
Can’t wait to make this again !!! A def recipe keeper!!! So fast to make in a flash!!!
Thank YOU!!
My husband and I love this recipe for a great meatless meal. I use all 10 oz of Lotus Foods organic millet & brown rice ramen noodles. You can add a little extra veggies and either make a little more sauce I just add extra soy sauce. I use Bragg’s liquid aminos ( a lower sodium alternative ).
I used ramen noodles and added chicken. My 12 and 13 yr olds said it was perfect “don’t change a thing.” I was so excited and relieved. They are super picky eaters.
Very good!
I added an onion, used bagged cabbage with carrots, Simply Asia Lo Mein noodles. Came out great. Next time I will double the sauce, and maybe add thin sliced Bok Choy. Definitely delicious and easy! Thank you!
What are some of your fav brands of lo mein / egg noodles?
I actually don’t have a favorite brand. I typically use what’s readily available at my grocery store. 🙂
The 99 Ranch carries a lo mein & chow mein noodles by Prime Food Corp. I’ve tried both, and they both come out great.
I am so thrilled to have found your site. 1st recipe I tried was pineapple rice….wow. I serve it with bbq ribs. Big hit with my family. Now tried your Lo Mein, so good. Tastes like I bought it from a restaurant. Thank you for the easy direction. So delicious.
I love your recipes, I have followed your site and have tried some of your recipes and have really loved them. Thank you for sharing! My family loves them as well!
I make this all the time. It’s one of the few recipes my extremely picky eater BF enjoys. I modify it by doubling the amount of sauce, using frozen stir fry mix veggies from the store (steam for a couple minutes to thaw before putting in the pan) and spaghetti noodles (which I was skeptical of but I tried it after seeing the note at the bottom and it works great). LOVE IT!
I made this recipe and it was amazing! I put too much sriracha. Is there anything I can do to make it not so hot?
You can try to add additional soy sauce, sugar and sesame oil to dilute it a bit. Hope that helps, Amy!
I doubled the noodles and tripled the sauce because I used a TON of veggies – cabbage, broccoli, carrots, and shitake. My husband was skeptical at my making this with linguine but I was at the main stream grocery and not keen on spending $6 for asian noodles when linguine was only 89 cents. It was a hit!
This is a great, easy recipe with a LOT of flexibility – use whatever veggies you like. The sauce is what ties it all together. It’s quick, easy, and, well… damn delicious. Two of my kids not only ate it fresh, they devoured the leftovers. My kids NEVER eat leftovers. 😮
The other two kids weren’t fans, but they hate everything. I consider this a keeper.
Hellooo! Sounds like a delicious recipe! Is there a way to add scrambled egg into this the way you can sometimes get it in the restaurant lo mein? I LOVE it that way. It’s okay if not, I was just curious. Thank you for a wonderful recipe <3 Looking forward to a yummy dinner!
Absolutely! 🙂
Look out, PF Chang’s! This was so yummy. I made a few variations, and it came out really good. I have big eaters, so I doubled the noodles (I used dried soba noodles, boiled 3 min and rinsed with cool water); tripled the sauce and used honey from our bees instead of sugar, and chili paste because I was out of sriracha. For veggies, I had onion, carrot, fresh garlic and grated ginger, mushrooms, broccoli, and snow peas. I also stir fried some diced chicken tenders with onion to serve on the side because we have vegans and carnivores in the family. Thanks for the recipe!!
Now that was Damn Delicious!
We will be making this again and again. Though for our tastes we are going to cut the Sriracha in half down to 1/4 tsp. Though this isn’t too hot in the least and I can imagine some would even want to double the heat.
I like a hint of heat and this was a hint and a half. Thank you so much.
Excellent and I enjoyed it even more the second day! Easy quick recipe. I used rice noodles as I need gluten free. Just like take out!
Hello again! I finally got to make your recipe; it was pretty good! I have some questions, though… Do you store an opened bottle of sesame oil in the fridge? And do you need to drain off the liquid created(supposedly from the mushrooms) before the snow peas and spinach are added? I am somewhat of a new cook, so I was wondering…
Opened sesame oil can be kept in the refrigerator but it may cause the sesame oil to become cloudy and solidify, but this will not affect the quality or flavor. Once the oil is brought back to room temperature, it will return to its normal consistency and color.
You can drain off the liquid if you prefer but is not required.
Thank you for sharing this recipe. My favorite Chinese restaurant closed and I had been trying to to recreate their lo mein for several years. With your noodle sauce I finally nailed it! I use a mung bean sprouts, carrots and green onions for the veggies in my version. I also thin slice beef (usually flank or sirloin steak) and marinade it in equal parts soy sauce, cornstarch and veggie oil. Your noodle sauce was this missing piece of the puzzle for me and now lo mein is in regular dinner rotation in my home. Thanks again!
When would I add chicken or shrimp to this? And how much should I add for your 4 serving recipe? I’m hoping to try this recipe in the coming week!
What a great idea! But unfortunately, without having tried these modifications myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Really good recipe and tasty dish. Would heat it up a little next time, that’s to suit me and my tastes. Thanks for the great recipe, it reminded me of how good food doesn’t have to be complex to make.
I don’t normally give reviews, but I’ve decided when I come across something that has brought a positive, I’m going to take the time to acknowledge it. Acknowledge it I will. This recipe is DAMN DELICIOUS! I might have added a higher amount of the veggies because I used my eye rather than a measuring cup, but everything else was followed to the T, including the “how to cook”. Is there a word that can describe the deliciousness of this meal? If so, it’s escaped me!!!
Can’t wait to try other recipes!!!
Thanks so much for sharing with us!
Made this along with the korean bowl. So so good. May just have some for breakfast! Lol
This looks delicious. I’m making homemade Asian food for New Years Eve which is tomorrow night. This is one of my dishes. I made dumplings and a Tia chicken salad with a peanut butter dressing. I even bought Chinese food containers. So much fun
Super recipe, thanks for posting! I added a bit of fish sauce to the soy sauce mixture.
Made this tonight with rice noodles. It was delicious! We made a little extra of the sauce for it. Will definitely make again!
It’s so good I like i
What did you use for noodles? I’ve tried several and don’t quite have it.
I used lo mein egg noodles.
Just tried this recipe the other night with bok choy instead of spinach and it was so so good! I was shocked at how closely it tasted to chinese take out, but healthier!
Great substitution!
Made this recipe and added sliced up left over pork chops! Loved it!
Great idea!
This looks so good!! I am 12 yrs old and am making this for dinner tomorrow Congrats!!
This is one of my favorite recipes of yours! I always double the sauce because I add like triple the amount of veggies, but it’s so good!
Veggies all the way!
I came across this recipe a couple of years ago and I’ve made it so many times! It’s so easily adaptable. I always play around with the veg that I add and sometimes I add chicken or beef, and honey to the sauce (instead of sugar). It’s so so delicious. Thank you so much for sharing.
Thank you Crystal!
I made this for supper expecting it would be so good and it was horrible. So disappointing
Hello dinner! My family is going to devour this!
Has anyone doubled the amount of sauce? It doesn’t seem like quite enough for all the ingredients?
I made this last night – doubled the ingredients – tripled the sauce. It was a starchy flavorless dish. Don’t know what I did wrong, but with the cost of the veggies and the specialty eggs noodles I won’t be make it again 🙁
The problem was that you doubled the ingredients and tripled the sauce, and now the ratio of taste and ingredients are off. (Now the ratio is 2:1/2) If your going to double the ingredients, do at least 2 or 4 servings of sauce depending how salty you want it. Hope this helps.
This was absolutely delish and easy. I made it twice this week!
Thank you for the recipe. I will try it with broccoli.
Can I use THAI Kitchen stir-fry rice noodles in this?? I only have frozen spinach one 1 onion and a sad bag of stir-fry veggies. Also the only ginger I have is in those frozen cubes too. Oh well I will let you know how it goes.
Yes, you can absolutely use stir-fry noodles. Let me know how the other substitutions work out! 🙂
I will be trying thus lovee lo mein but i have a question if I don’t have sesame oil can I use something in place of it?
You can omit!
I don’t have ginger, can I leave it out?
Yes, you can omit.
Easy and full of flavor. This going to quickly become a favorite.
Damn tasty and simple! I doubled the sriracha and ginger because I love spicy food and added som broccoli because it needed to be eaten. Both me and my boyfriend loved it and it was definitely better than takeaway.
This was yummy and easy to make! However I doubled the sauce and the ginger taste was a little too much for me.
I made this last night without any modifications. It was perfect. Great dish!
THIS IS DAMNDELICIOUS!! Almost every time I fall in love with a recipe it has come from your blog! Either we have similar tastes or you are just a fantastic cook. Or maybe both. Thank you!
Perfect! Used as a base to make my own “house special” lo mein with beef and chicken and it turned out sooo good! Definitely a keeper!
Tried it today. It was simple, easy to cook and yet delicious!! Hubby loved it and so did I 🙂
Chungah! You are a genius! This recipe was the BOMB and was certainly DAMN DELICIOUS! I left the noodles in water for too long so it got a little too soft but the flavor is so good. Only difference was I added sliced skirt steak. Thanks Again for Sharing!
I am new to cooking Asian dishes and have tried your LoMein I added shrimp,chicken, and pork, I have also tried your beef and broccoli as well with chicken, your egg roll, fruitty pebble cup cakes and your sweish meatballs. Everthing is so good and your recipes are easy to follow. Not bad in 1 weeks time! Thank you for giving me back the enjoyment of cooking. My husband is happy as well. Can’t wait to try more.
Yummy! Had to use frozen stir fry veggies as I had no fresh, but the sauce was very tasty! I also doubled the sauce as we like more. Can’t wait to try with fresh veggies!!!
Big fan of damndelicious.net – I have a few go to recipes from the website and I received the cookbook for Christmas and often refer to that as well. Made this dish tonight and it turned out great. I ended up doubling the sauce, and I was glad that I did because it was looking a little dry when I put in the initial portion that the recipe called for. Overall a great dish that my S/O and I have both said will have to be made again!
Delicious recipe!! I added shredded cabbage an onion, doubled the sauce. This is definitely a keeper. Thank you for sharing it.
Please start sharing new recipes again instead of all these old ones! I LOVE your stuff but already have the ones you’ve posted the last 1-2 weeks and it would be nice to get a new set of recipes 🙂
How do you typically measure leafy vegetables? how did you measure 3 cups of spinach? I buy fresh spinach in a container that’s sold by weight. How much do you think your 3 cups of spinach weigh? I know this may sound silly but it’s not intuitive to me. Thanks in advance for your answer.
How much spinach is in a cup varies widely based on who is doing the measuring, how well the spinach is trimmed, whether it is chopped, the size of the leaves, etc. That being said, the FDA calls 1 cup of raw spinach equivalent to 30 grams. Hope that helps!
Husband said “this might be the best meal you’ve made for me, I love this – it’s so flavorful!!” I used rice noodles, ginger, minced garlic, Tamari (instead of Soy) and frozen vegetables stir fry. Came out SOOO yummy!
Just made this and everybody LOVED it! Thanks so much! It was so light and delicious 🙂
I love most your recipes but this was pretty bland. I used double the noodles and double the sauce. Ended up throwing in some bottled teriyaki sauce to give it some flavor.
Thanks a bunch. Although I didn’t catch the color much it’s very flavorful. I 3x the sauce and added a bit of rice vinegar. Also used frozen veggies. The veggies would have been better if it were fresh or maybe I can cook with seasoning next time. to me it has a watery taste. Overall, it tasted great. Although it didn’t take me 15mins (slowest cook in the world) it was rather quick. Oh I also added chucked breast.. Dinner saver and best of all I found most items at dollar tree. (trying to budget a bit)
I guess I’m in the (small) minority. I fixe this, this evening, and I thought it was just OK. I didn’t think it had much flavor over all though I could taste the individual veggies. I used the entire 10 oz pkg of Lo Mein noodles, and I fixed the amount of sauce per the instructions, up I think it needs the same amount(s) again, or perhaps twice the soy sauce.
The big positive is that it sure makes a big amount of it! This will last me three or four more meals.
I’ll be trying this recipe in the next couple of days. I do a lot of “make ahead” meals for older relatives. I know cooking the noodles ahead of time wouldn’t work but do you think it would work if I chopped/cooked the veggies and sauce and froze it? That way when my family wants it, they could cook the noodles and add in the already prepared veggies and sauce. Or do you think that would ruin it? This looks delicious and I’d like to adapt it so I can add a little variety to the prepared meals I do for family members who either don’t cook much anymore.
Any suggestions?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Hi, I am just wondering how much one serving is? How many ounces or grams? I do meal prep and it is hard to just eye ball how much i am supposed to eat.
A serving is roughly about 1-2 cups.
I like to have leftovers for my family on the days when I work. So I doubled the noodles and all the veggies, tripled the sauce, and added 8 oz. of thin-cut pork. My husband, who is Chinese-American, gave it a thumbs up! He did add a little Sriracha to his.
My go-to when tired or ill. It even gets easier: boil water in a large skillet, cook noodles. Drain into colander, pan back on warm burner to dry. Add a little sesame oil & tsp. jarred garlic. Saute & add 1 package frozen asian vegs. Cook until warmed. Add sauce, (I find a couple Tbsp oyster sauce improves the dish) noodles, mix & serve. Add protein if you have it but as a vegetarian meal it stands on its own. I always keep ingredients for this and make it every couple weeks. Thanks for the recipe!
This is SO good! I’ve been wanting to try this for a while and finally got around to it. I’m so glad I did because it’s amazing. It tastes just as good as it does in the restaurants. It’s definitely going to be a dish we have often because it’s so quick, easy and affordable. Thanks for sharing!
This is really good! I lost the recipe and had to search to find this because I knew how good it was and didn’t want anything else.
This was really, really good! I needed something easy and fast; I am not feeling well. Got tired of what hubby was warming up, lol, and needed something that could be pulled together fast.
I made these adjustments: I defrosted some Costco Asian vegetables overnight in fridge and then stir fried them. We used whole wheat noodles, which is what we always use. The noodle taste was really gooood with the sauce. Hubby gave it a 10 rating, but said the sauce really made it. I mixed in toasted sliced almonds just before serving. Thanks for a great go-to recipe!!! Judy
My family loved this dish!! Vegan approved, kid approved (1-12 yrs old). We made it for my husband’s Birthday dinner. Definitely going to be a go to dish for us. Kids helped make it and all. We have fun with this one and it was simple. Husband loved it! Thanks! I have pictures I can tag you on instagram
We used rice noodles instead!
AMAZING recipe!! I made this a few nights ago and it was just delicious, my boyfriend and I ate it all up with nothing left. I also doubled the sauce ingredients, and it came out perfectly with just that right amount of flavour! I added shrimp as well and it was super tasty. The sugar mixed into the sauce really gives a nice subtle sweetness to the more sour soy sauce. Love your recipes!
Really, really tasty! Thank you for the recipe!
Thank you for this recipe! I have made it (or similar, by varying veggies/meat/noodles)….and we love it.
I have made it many many times, I meant to say.
These look really good.
Ok this was delicious! It was just like takeout but less greasy. Adding to my rotation for sure!
For all those asking about veggies, frozen etc. use whatever you have. That’s the point of stir fry! You can use whatever! 🙂
I didn’t use ANY of the veggies in the recipe, but used leftover onions,green peppers and some random mixed bag of frozen veggies.
I make a lot of Asian dishes and almost always double the sauce amount regardless of what the recipe says, and glad I did this time as well. The amount of sauce in the recipewouldn’t have been enough for 8oz of pasta IMO, but like I said I cook a lot and can gauge if the sauce will be sufficient.
But great great recipe!!!
I cannot eat any flour….can I use rice noodles instead…if so, any special kind to look for..
your recipes are the best
Rice noodles is a great substitute!
This is so easy, fast, and delicious! I really hope my picky kids like it!
I’d love to make this for a party, we are expecting 25-30 people and are planning on separating into smaller portions in to-go containers. Is there any recommendation for making a large batch and any way that can be made ahead of time? (i.e.: make sauce and cook veggies and add noodles later, assemble and reheat, etc.) Thanks! Love your page and look forward to getting your cookbook!
Yes, you can prep/cook ahead of time and reheat as needed. Hope that helps!
made this for dinner tonight and it was AWESOME. i have to echo others though in that there was not near enough sauce for our family. triple the sauce probably would have been good. i wish i would have doubled the entire recipe though so i had some more for lunch wahhhh. we used carrots, red peppers, and peas. would have been good with some broccoli or snow peas also, plus the greens (which we didn’t have any of). also used vermicelli noodles instead because thats what we had on hand.
definitely making this again.
Just had a huge bowl…so tasty!!! I need to double this recipe so I can take some to work. As usual, thank you!!!
I love this recipe! It’s perfect for a non meat eater like myself and a non cooking person 🙂 It’s easy and so tasty. I’ve added broccoli and tofu for some protein. Eggplant wasn’t bad either ! Yum!!
I made this for dinner last night. Doubled the recipe and threw some broccoli in there too. So delicious!! My boyfriend and I had to fight for the leftovers! Thank you for this!! 🙂
Wow these are delicious!
Thank your for such a fantastic simple dish, I used gf spaghetti, a soy sauce substitute, and left out the peppers because of allergies, but everything else I did as your recipe suggested and it was really great, thank you for a great Asian dish, yummmy 🙂
This recipe is SO good! A keeper for sure! I used less noodles only because I love my veggies but otherwise I did everything exactly as the recipe stated. This one will move from “recipes to try” to “pinned it and did it”
THANKS!!!
Thank you! The sauce was fabulous!
Thank you so much for an easy flavorful recipe. Made it exactly like recipe stated. I’m still impressed I was actually able to make lomein taste better than our favorite takeout. Will never need to overpay again!!!
I made these for the first time last week, and they were an instant success! I left out the mushrooms, but otherwise folloed the recipe. I QUADRUPLED the recipe then used one package of egg lo mein noodles and one box of rice noodles to feed a crowd, and everyone loved them. Will be making again very soon.
I made this tonight and my husband ate two bowls! I tripled the recipe and quadrupled the sauce since we like it saucy. I omitted the siracha and used half plain sesame and half hot chili sesame oil. This recipe is fantastic!
This looks delicious! Do you know if it would be just as good served cold? Want to bring to a BBQ but don’t want to have to worry about keeping it warm. Thanks!
This is really best when served immediately, but as always, please use your best judgment.
So good and super easy! Made this last night and my whole family loved it. Next time I am going to add some nuts (probably peanuts) to add some crunch and fats. Thank you for such a delicious recipe xx
I love lo mein. Had it at a popular Asian restaurant recently and it was such a disappointment . Not to worry, l came home and made this much to the delight of my taste buds. Thanks for a great recipe.
you can use the veggie vegetable shredder to make vegetable noodles from zucchini . Or you can very lightly cook match stick cut zucchini , carrots , etc instead of the noodles.
Made this for the second time today. Had to use the spaghetti substitution and I was worried it wouldn’t be as good, but it’s delicious!!
Finally found a lo mein recipe I want to make!
Hi There – I usually don’t ever post, but I felt it necessary to let you know that your Easy Lo Mein recipe was AWESOME!! We all loved it!!! Since we didn’t have lo mein noodles, we used thin spaghetti, so we doubled the sauce. We will definitely be making this recipe again. And, Yes “damn” delicious”. Thank you so much for your wonderful site, your recipes give us confidence in the kitchen. We will be making your Spicy Sesame Beef tonight. Thanks again.
I finally found lo mein noodles, fresh in the refrigerator case at a small Asian market. They were not frozen. They were sold in bags of differing weights. NO DIRECTIONS. I was able to get a bag with 24oz, so I split it up into three packs of 8oz, and froze the other two. I could not find any info on the net about proper care and feeding of fresh lo mein noodles. The dish came out fantastic. I would like to know who can “prep” everything in 10 minutes…lol. Peel cut and julienne a carrot. Peel and clean mushrooms. Julienne a red bell, make the sauce etc. I don’t care, it was great!! I added some shrimp I cooked ahead of time about a half pound, and put them in at the very end.
I can not imagine making this dish with any other noodles but authentic lo mein egg noodles. Hats off to Chungah for this recipe! This will be a new addition to my growing repertoire of Asian cooking (Thai, Chinese, Vietnamese, Indian and the like)…thanks, Marc
Lo Mien Thanks for the recipe as an Egyptian I like most of the Asian Food and this 1 is tasty thanks again and good luck.
I made this for the first time last night and it was delicious! Used spaghetti (entire box), added chicken and TRIPLED the sauce which was good because the spaghetti soaked it all up.
I just made this. …and OMG it was delicious!!!
Tasted great. Only thing is next time I would up the veggie/mushroom to noodle ratio to make it more main-dishish.
Has anyone tried this with zucchini noodles? I am planning on trying that tonight!
Thank you for the recipe! I did not have any lo mein or spaghettin on hand so I used a package of ramen noodles and omitted the powder flavor packet and they turned out great!
I made this tonight and it was YUMMY!! I added more veggies and baked some egg rolls too!
Thanks for the recipe – this was delicious! I didn’t think there was quite enough sauce for my liking, though, so next time I will double the sauce. Overall, amazing dish and FINALLY one that actually tastes like take-out lo mein!
I made this tonight and it was freakishly simple! I cooked some chicken thighs in a little sesame oil first and then cooked the veg in the same pan. They didn’t produce enough liquid to deglaze well, so I splashed in a little water and got all those tasty bits up. Tossed in the noodles and chicken, dumped in the sauce (which I also doubled), and went to town!
I also used fresh ginger in the sauce because you can’t really beat it in terms of taste!
The results were SO. GOOD. I immediately emailed the recipe to my lo mein loving friends because damn! 🙂
Such a tasty recipe! Followed it to the T except only used 6 oz of Lo Mien Noodles Luv your Blog!!!
I can’t figure out from the recipe if the lo mein noodles need to be boiled first.
Yes, they should be cooked according to package instructions.
Has anyone tried with just regular pasta. The stores near where I live only carry the short spiral egg noodles. I want to make this recipe this weekend! Any suggestions would be amazing!
I know it’s a bit late, Victor, but I tried it with spaghetti noodles and it came out great!!
I made this tonight and of course, I changed a few things because I had them already. I used the thin fake egg chinese noodles, avocado oil, fresh shiitake, and chopped baby bok choy instead of spinach. I also didn’t have a red bell so I used a green one. I also tiny chopped some fresh lemongrass, since I had a few stalks on hand and am experimenting with different flavors.I followed the cooking instructions & haven’t mastered the timing, but the end product was amazing. I will use this recipe again and again.
This recipe is amazing! Easy, and delicious!! I used seitan as my protein and it worked beautifully. It’s wonderful and amazing and sunshine and butterflies!! All of my family including my picking 4 year old and 2 year old at it like it was their job! Will definitely make this again! Thanks so much for a great recipe!
I tried this last night after having Chinese cravings!! Thought I should give it shot! I am so glad I did! Seriously the best yet! I am looking forward to trying out more of your recipes!! Thank you soo much for bringing this easy recipe to our home, this is going in the recipe box
Made this lo mein for a dish to take to a party tonight. Added shrimp and Napa cabbage. Was absolutely delist!!! Made PF Chang’s Lettuce Wraps too. Another hit! When I mentioned your site one of my friends said she uses your recipe all the time. And now I will too. Thank you for the recipes and the beautiful pix too!
We made this last night…it was really good! We will add more veggies, but otherwise, no changes!!!
Hi, I love the way your noodles look. What is the brand of lo mein? Can you email me a picture? I’ve tried numerous ones in the stores and they are all not good. Spaghetti just does not cut it.
I use Wel Pac Lo Mein Egg Noodles purchased from Amazon.
This was great! Like others, I found I needed more sauce and next time I would consider doubling the sauce (this time I just added more soy sauce). I wonder if the discrepancies between too much and not enough sauce is because the recipe calls for 8oz of COOKED noodles. I used 8oz. of UNCOOKED noodles. Based on the pictures, it looks like a big difference in the amount of noodles between mine and yours. Thank you for such great recipes!
Ella, you are correct. The recipe calls for 8 ounces uncooked lo mein egg noodles. But as always, please feel free to double or even triple the sauce as needed to suit your preferences.
Such a great recipe!! The sauce isn’t too sweet, but not too salty. I added chicken and tofu. Delicious!
Made this for the first time tonight and it was incredible. Even my super picky daughter ate a whole bowl full (spinach and all)! Only changes I made was adding chicken and doubling the sauce.
I made this for dinner, the kids ate Soooooooooooooooo much, i added peanut butter & rice wine vinegar. Highly recommend, delish
I can’t tolerate peppers, so will substitute celery instead. What do you think?
Sounds great!
This dish is fantastic! I added chicken and edamame beans.
I just made this and it was AMAZING!!!!! http://imgur.com/gallery/RStRt
Fantastic meal! We added other veg as you suggested to clear out fridge – some broccoli florets and stems, thin slices of sweet onion, and julienned cabbage. We made double the sauce and ended up even adding a a drizzle of tamari after a taste and before we served. May just be us because we are a saucy family! 🙂 Thanks for a great recipe!
Do I have to used reduced sodium soy sauce. I only have regular soy sauce but I plan on lessening the amount I use.
Yes, it may be best to reduce the amount as needed if regular soy sauce is used.
This was DELICIOUS. Not only did it look pretty on our plates, but it tasted better than any Lo Mein I have tasted in any restaurant!! Thank you!!!!
I did this with angel hair and it came out delicious! Never had lo mein from a chinese restaurant, but I don’t ever think I will, thank you!
I made this today, I used bean sprouts instead of noodles my doctor has me on a lo carb diet. It was wonderful. thanks for the recipe.
This recipe is so easy and quick to make. I’ve tried other recipes and this is my favorite. The only thing I did differently was add white onion and sautéed with the other veggies. Also, I let the veggies sit in the sauce for about 20 minutes and then added all to the wok. FANTASTIC! Thanks for sharing this recipe.
I just made this recipe for lunch and it’s amazing!!! It will be my new go-to recipe for lo mein! Thanks for the great recipe!
I just made this and it is great. I added fried tofu to mine (pan fried) and nixed the spinach since I was out. I also used whole wheat thin spaghetti noodles. My husband loves it and I will make it again, thank you so much!
I made this last night. This recipe was easy and delicious! I doubled the recipe and added chicken too! Thank you so much for sharing!!
Tried this tonight but put asparagus in instead of carrot. Delicious easy meal! Wouldn’t say it beats take-out though.
I made this tonight and it was delish! I also added some broccoli slaw that I had leftover from making eggrolls and it made it a bit heartier as well as some water to the sauce to thin it out a bit.
This was amazing. I’m very picky when it comes to Lo Mein, it has to be perfect, and this recipe was. I used frozen stir fry vegetables and it made it a lot easier. Thank you for this! I will be using it a lot.
Any suggestions for adding lobster? We used to have a restaurant close by that made lobster lo mein and they stopped serving it much to our dismay. I would love to surprise my husband with our own lobster lo mein!
Christal, here is a great lobster lo mein recipe that may be of help! 🙂
This looks great! I’ve eaten lo mein at some restaurant before, but I never made this before. I will try this out soon. Thanks so much for the recipe!
Hey!
I was looking for a Lo Mein recipe and came across your site. I followed your instructions but remixed it and added some beef and turned your recipe into a beef teriyaki dish. Thank you! For this easy recipe.