Easy Lo Mein
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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
Equipment
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 cast iron skillet 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.
Video
Notes
Did you make this recipe?
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I should have doubled or tripled the sauce bcuz while it was really good it was very dry
This was super easy and quick. Hubby loved this. I used leftover spaghetti noodles, and for the sauce, I used 3 tablespoons liquid aminos ( lite soy sauce) , 1 tbsp oyster sauce, 1 tbsp regular soy sauce, 1 tsp ginger paste, apprx 1/4 tsp coarse ground pepper and 1 tsp sesame oil. I skipped the sugar since hubby is diabetic. For veggies, I used 1 c. broccoli and 1/2 of a medium onion (chopped) since I had no spring onions, along w sliced mushrooms and matchstick carrots. Finally, I added shrimp at the end and a tbsp of chopped garlic ( not fresh, but the jarred kind.) Point being, I used what I had on hand, and it was still delicious and hubby has 2 helpings :-)!
My wife calls that Jarlic
Can you freeze leftovers?
Yes, it’s delish to not have ay, but it’s only me eating this.
Thanks
Great recipe, so tasty…and easy! It was so good, we had it two nights in a row.
I have been making this recipe for a while now. Everyone loves it. I use whatever veggies I have available, broccoli, cauliflower and peanuts at the end. Then I top it with scallions. Delicious!!
I love how easy and fast this recipe is, definitely adding it to my weekly rotation
Loved it. Took me more than 15 minutes, but worth the effort!
Just made this tonight- amazing!!!
Like every recipie from this site turned out perfect and everyone in the house loved it!
Will be in our regular rotation.
Make four times the sauce proportions listed here! Without the amount here, you’ll get bland pasta.
Made this with spaghetti and fresh Bok choy. Absolutely delicious! Tastes like a restaurant from home. I’m also going to confess I used freeze dried garlic. Make this and treat yourself!
we eat this at least once a week.
Let me tell you, this is very very good. I love vegetables! Today,I was multitasking, which I’m not very good at! So the vegetables and sauce were on/off all morning…and it still came out delicious. Thank you!
PS) I added peanuts at the end.
Used bagged snow peas and matchstick carrots. Yummy!
My computer acted up right in the middle of my comment so here I go again. We love, love, love lo mein here and I have always used the dry lo mein noodles. Next time I am going to try spaghetti noodles and some bok choy as one of my veggies.
Love all your recipes and now we ae going to LOVE this one also!
Bok choy sounds like an amazing addition!
So good and customizable! I used spaghetti noodles, because it was what I had. I will never buy frozen boxes of Lo Mein again. It was a hit with the family!
Very good! I did add chicken thighs. I wasn’t thrilled with the lo mein noodles I bought; next time I might use spaghetti noodles.
Easy and delicious. Thank you for sharing.
I made this for dinner tonight and it was fantastic! So easy, a lot of flavor, I feel like I want to eat this every day because I don’t think I’ll get tired of it anytime soon. I used whole grain linguine because that’s what I had in the pantry and I doubled the entire recipe to use up some ingredients I had in the fridge. Thank you for this recipe – it’s a definite keeper!
I followed this recipe for the first time tonight and it turned out absolutely delicious!! This has already become a once or twice a week dinner for us. It’s so good! Thank you!!!
I made this with carrots that were about to go bad, leftover meat from the night before, and an array of different kinds of pasta shapes. Because I didn’t have ginger on hand, I substituted it with grounded allspice! AMAZING! Hope this helps 😉