Damn Delicious

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!

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

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!

10 minutes15 minutes


  • 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
  • 1/2 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
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more, to taste


  1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
  3. 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.
  4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  5. Serve immediately.


*Spaghetti, linguine or bucatini can be substituted.

Adapted from The Woks of Life

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 305.5 Calories from Fat 65.7
% Daily Value*
Total Fat 7.3g 11%
Saturated Fat 1.3g 7%
Trans Fat 0g
Cholesterol 47.6mg 16%
Sodium 325.5mg 14%
Total Carbohydrate 50.0g 17%
Dietary Fiber 3.6g 14%
Sugars 6.3g
Protein 10.7g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    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

  2. Rated 5 out of 5

    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.

  3. Very delicious lo mein my family enjoyed it all thank you so much

  4. Rated 5 out of 5

    So delicious and easy! Thanks for the great recipe 🙂

  5. Rated 5 out of 5

    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. 

  6. Rated 4 out of 5

    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.  

  7. Rated 5 out of 5

    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.

    Would definitely make it again! 

  8. Very good recipe !  Basic for the ingredients u could use.   Personally I added more vegetables 

  9. That didn’t work at all for me… tasted like i was drinking seasame oil.

  10. Rated 5 out of 5

    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!

  11. 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

  12. Rated 5 out of 5

    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.

  13. Rated 4 out of 5

    It was great nice & tasty I just put a little to much Suraci sauce on it

  14. Rated 5 out of 5

    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!

  15. Rated 4 out of 5

    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.

  16. Rated 5 out of 5

    This has become an absolute staple in our household. 4 year eats his vegetables like a champ when they’re this tasty!!

  17. Rated 4 out of 5

    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.

  18. Rated 5 out of 5

    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! 

  19. Rated 5 out of 5

    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.

  20. Rated 5 out of 5

    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. 

  21. Rated 5 out of 5

    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!

  22. Rated 5 out of 5

    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!

  23. 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. 

  24. Rated 5 out of 5

    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!!

  25. Rated 4 out of 5

    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. 

  26. Very good. I had to add more sauce. I used less than 8oz of noodles. Ratios seemed slightly off. But was still good!

  27. Rated 5 out of 5

    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?

    • Rated 5 out of 5

      This receipt was easy and delicious. Made some chicken thighs with sweet and sour sauce. It was a hit with my family. 

  28. Rated 5 out of 5

    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! 

  29. Rated 5 out of 5

    Amazing flavor and super easy, totally a go to recipe! Makes you never want the takeout again after making this!

  30. Rated 5 out of 5

    Thank you so much for an easy flavorful recipe. Made it exactly like recipe stated.

  31. Rated 5 out of 5

    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!

  32. Rated 5 out of 5

    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.

  33. You have to quadrupled this recipe to feed 3ppl. The sauce that is

  34. 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.

  35. Rated 5 out of 5

    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!

  36. Rated 5 out of 5

    Came out so amazing better than fast food restaurants love love love it! 

  37. Rated 5 out of 5

    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.  

  38. 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. 

  39. 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.

  40. Rated 5 out of 5

    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.

    • Rated 5 out of 5

      This recipe sounds so easy and tasty!
      Was wondering if I could use olive oil instead of sesame oil?

  41. Rated 5 out of 5

    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.

  42. Rated 5 out of 5

    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!

  43. Rated 5 out of 5

    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

  44. Rated 5 out of 5

    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.

  45. 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! 

  46. Rated 5 out of 5

    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.  

  47. Rated 5 out of 5

    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!

  48. Rated 4 out of 5

    Delicious! But definitely, make lots of sauce or it’ll be a bit dry.

  49. Rated 5 out of 5

    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! 

  50. Rated 5 out of 5

    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. 

  51. Rated 5 out of 5

    Great recipe… triple the sauce 

  52. Rated 5 out of 5

    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! 😀 

  53. Good recipe, double the sauce recipe, add an extra hit of soy sauce just prior to serving.

  54. Rated 5 out of 5

    A new family favorite.  Nothing left!

  55. Rated 5 out of 5

    So delicious!! I made it with spaghetti as suggested and it turned out great!

  56. Rated 5 out of 5

    This is amazing and easy just like she says! It’s a keeper. 

  57. 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. 

  58. Rated 5 out of 5

    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.

  59. Rated 5 out of 5

    Forgot to add the stars for the rating with my previous review – oops!  

  60. 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!!

  61. Rated 5 out of 5

    I liked it with spaghetti noodles. I have pad thai noodles I wonder if those would work too?

  62. Rated 5 out of 5

    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.

  63. Rated 5 out of 5

    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.

  64. well i have tried lo mein before but just wondering can we add shrimp ?????

  65. Rated 5 out of 5

    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!

  66. Rated 5 out of 5

    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! 

  67. Rated 5 out of 5

    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.

  68. Rated 5 out of 5

    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

  69. Rated 5 out of 5

    yay good

  70. 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. 

  71. Rated 5 out of 5

    Best lo mein recipe I have found yet!! I always double or triple the sauce, but it is amazing! New favorite for sure!

  72. Rated 4 out of 5

    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 

  73. Rated 5 out of 5

    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. 

  74. Rated 5 out of 5

    I VERY rarely leave review!!! BUT THIS STUFF WAS SOOOOOOOOOO GOOD!!! YES even better than my take out place and ALOT cheaper and healthier!!!

  75. Rated 5 out of 5

    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

  76. Rated 5 out of 5

    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! 

  77. Rated 5 out of 5

    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.

  78. Rated 5 out of 5

    This was great, everyone had seconds or thirds!

  79. Rated 5 out of 5

    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!

    • Rated 5 out of 5

      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.

  80. Rated 5 out of 5

    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

  81. Rated 5 out of 5

    This was Ahh-mazing! Never thought I could make Vege Lo Mein as good as takeout, but this was even better. Wow! Thank you

  82. Rated 5 out of 5

    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!!

  83. 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 ).

  84. Rated 5 out of 5

    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.

  85. Rated 5 out of 5

    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!

  86. Rated 5 out of 5

    What are some of your fav brands of lo mein / egg noodles?

  87. 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.

    • Rated 5 out of 5

      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! 

  88. Rated 5 out of 5

    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!

  89. Rated 4 out of 5

    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?

  90. Rated 5 out of 5

    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.

  91. 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!

  92. Rated 5 out of 5

    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!!

  93. Rated 5 out of 5

    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.

  94. Rated 5 out of 5

    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!

  95. Rated 4 out of 5

    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.

  96. Rated 5 out of 5

    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!

  97. Rated 5 out of 5

    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!

  98. Rated 4 out of 5

    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.

  99. Rated 5 out of 5

    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!!!

  100. Rated 5 out of 5

    Made this along with the korean bowl. So so good. May just have some for breakfast! Lol

  101. 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

  102. Rated 5 out of 5

    Super recipe, thanks for posting!  I added a bit of fish sauce to the soy sauce mixture.

  103. Made this tonight with rice noodles. It was delicious! We made a little extra of the sauce for it. Will definitely make again!

  104. What did you use for noodles?  I’ve tried several and don’t quite have it.

  105. 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!

  106. Made this recipe and added sliced up left over pork chops! Loved it!

  107. This looks so good!! I am 12 yrs old and am making this for dinner tomorrow Congrats!!

  108. 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!

  109. 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.

  110. I made this for supper expecting it would be so good and it was horrible. So disappointing

  111. Hello dinner! My family is going to devour this!

  112. Has anyone doubled the amount of sauce? It doesn’t seem like quite enough for all the ingredients?

  113. 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 🙁

  114. This was absolutely delish and easy. I made it twice this week!

  115. Thank you for the recipe. I will try it with broccoli.

  116. 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.

  117. 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?

  118. Easy and full of flavor. This going to quickly become a favorite.

  119. 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. 

  120. This was yummy and easy to make! However I doubled the sauce and the ginger taste was a little too much for me.

  121. I made this last night without any modifications. It was perfect. Great dish!

  122. 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!

  123. 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!

  124. Tried it today. It was simple, easy to cook and yet delicious!! Hubby loved it and so did I 🙂

  125. 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!

  126. 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.

  127. 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!!!

  128. 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!

  129. Delicious recipe!! I added shredded cabbage an onion, doubled the sauce. This is definitely a keeper. Thank you for sharing it.

  130. 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 🙂

  131. 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!

  132. 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!

  133. Just made this and everybody LOVED it! Thanks so much! It was so light and delicious 🙂

  134. 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. 

  135. 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)

  136. 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.

  137. 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.

  138. 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. 

  139. 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.

  140. 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!

  141. 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!

  142. 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.

  143. 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

  144. 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

  145. 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!

  146. Really, really tasty! Thank you for the recipe!

  147. Thank you for this recipe! I have made it (or similar, by varying veggies/meat/noodles)….and we love it.

  148. These look really good.

  149. 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!!!

  150. I cannot eat any flour….can I use rice noodles instead…if so, any special kind to look for..
    your recipes are the best

  151. This is so easy, fast, and delicious! I really hope my picky kids like it!

  152. 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! 

  153. 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.

  154. Just had a huge bowl…so tasty!!! I need to double this recipe so I can take some to work. As usual, thank you!!!

  155. 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!!

  156. 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!! 🙂

  157. 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 🙂

  158. 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”

  159. Thank you!  The sauce was fabulous!

  160. 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!!!

  161. 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.

  162. 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!

  163. 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!

  164. 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 

  165. 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.

  166. 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.

  167. 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!!

  168. Finally found a lo mein recipe I want to make!

  169. 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.     

  170. 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

  171. 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.

  172. 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.

  173. I just made this. …and OMG it was delicious!!!

  174. Tasted great. Only thing is next time I would up the veggie/mushroom to noodle ratio to make it more main-dishish.

  175. Has anyone tried this with zucchini noodles? I am planning on trying that tonight!

  176. 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! 

  177. I made this tonight and it was YUMMY!! I added more veggies and baked some egg rolls too!

  178. 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!

  179. 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! 🙂

  180. Such a tasty recipe!  Followed it to the T except only used 6 oz of Lo Mien Noodles Luv your Blog!!!

  181. I can’t figure out from the recipe if the lo mein noodles need to be boiled first.

  182. 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!

  183. 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.  

  184. 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!

  185. 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

  186. 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!

  187. We made this last night…it was really good!  We will add more veggies, but otherwise, no changes!!!

  188. 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.

  189. 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.

  190. Such a great recipe!! The sauce isn’t too sweet, but not too salty. I added chicken and tofu. Delicious! 

  191. 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.

  192. I made this for dinner, the kids ate Soooooooooooooooo much, i added peanut butter & rice wine vinegar. Highly recommend, delish

  193. I can’t tolerate peppers, so will substitute celery instead. What do you think?

  194. This dish is fantastic!  I added chicken and edamame beans.

  195. I just made this and it was AMAZING!!!!! http://imgur.com/gallery/RStRt

  196. 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!

  197. Do I have to used reduced sodium soy sauce. I only have regular soy sauce but I plan on lessening the amount I use. 

  198. 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!!!!

  199. 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!

  200. 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.

  201. 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. 

  202. 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!

  203. 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!

  204. 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!!

  205. Tried this tonight but put asparagus in instead of carrot. Delicious easy meal! Wouldn’t say it beats take-out though.

  206. 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.

  207. 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.

  208. 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!

  209. 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!

  210. 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.

  211. I’m brand new to cooking, but once I got this dish right (third time was the charm), it truly was delicious. Plus, it helps me get some vegetables into my diet. Thank you for this recipe; I will be adding it to my favorites!

  212. I need to learn how to print this

  213. This is delicious! Just made this for lunch. Definitely plan on making it again!

  214. Hi,
    I have been following your blog for some time now… And I absolutely love it… Simple recipes and beautiful pictures…. Today I came for the lo mein recipe… Looks like a wondertul recipe … But the mobile version of your blog is a huge disappointment and a terrible experience… The number of ads that come up while scrolling down are just too much…I understand ads are important for your blog to be financially viable… But this might be working against it… Hope you fix it..

    • Thank you for your honest feedback. However, these ads make it possible to provide free recipes and nutritional analysis for my readers. I try my very best to exclude any and all invasive-type ads that pop up and/or require you to manually exit them – I cannot stand them personally on other sites so I would never have them on my own blog. Thank you for your understanding.

  215. I made this recipe with some slight variations on the ingredients. I used Somen noodles, (because that was what the Superstore had), baby peas, carrot, mushrooms, bok choy instead of spinach, garlic cloves, chopped green onion. I cooked it in peanut oil. My sauce was stevia, soy sauce, fish sauce, ginger, and sesame oil. I doubled the recipe. It was/is absolutely delicious. I also cooked all my pkg of noodles, and froze them so I can just let them stand and thaw for the next batch. Thanks for the awesome recipe.

  216. Chungah, did you use sriracha sauce or seasoning? I’m so excited to try this!

  217. I was craving lo mein and did not want to go out… It made this recipe (I’ve never made any kind of Asian food at home), and this did the job for my craving! The best part is that I had to make several adjustments because I didn’t have all the ingredients, and it was still awesome. I had the core ingredients mind you.

    My sauce only consisted of soy sauce, olive oil, sugar, sesame seeds, and red pepper flakes. Still really tasty. My veggies were chopped broccoli, onion, garlic, carrots, and celery. And the only noodles I had on hand were quinoa spaghetti noodles… Not even regular spaghetti noodles lol! This was probably the biggest adjustment I had to make. Anyhow, despite all this, the recipe provided me with the perfect guide to conquering my craving! I will absolutely use this again and with more of the veggies listed in the recipe!

  218. Hi there! Two quick questions. Do you think it’s okay if I use toasted sesame oil instead of just sesami oil? I happen to have the toasted on hand and would rather not buy another. I tend to follow recipes by the book so just want to make sure this won’t affect the flavor too much.

    Also, what is the spice level on this? I see there is sriracha and although I love heat, my friends who I am serving this to do not like spicy. If it’s just a little zing and not making any noses run, I think we’ll be fine.


    • 1. Yes, toasted sesame oil will work just fine.
      2. The spice level is not very heavy on this, but as always, please add as needed to suit your taste preferences.

      Hope that helps!

  219. This was so yummy! A good way to get rid of remaining veggies in the fridge. I didn’t have snow peas but used cucumber and canned mushrooms instead since I didn’t have any fresh. I also added a little dash of OJ to the sauce just to give it more of a citrus flavor that went really nicely with the other ingredients. I ended up making a little bit more of the sauce because it was so yummy. Great, easy dinner! Thank you!

  220. I loved this! I did add more tamari sauce and less sesame oil, and instead of two spoons white sugar I used one spoon of brown sugar. I made a chicken version of this recipe too, cooking chicken breast sliced into small pieces in the electric wok with olive oil, a little garlic, scallion and the all important fish sauce. Then I added the above veggies and when all cooked I added the sauce and lo mein noodles. Made for a friend and he said it was better than take-out!

  221. I love this recipe and I’m trying it out tonight! I want to add shrimp. Please let me know how and when to add shrimp. Thanks!

    • Audrey, you can prepare the shrimp to your liking and add it in at the very end with the noodles and soy sauce mixture.

  222. I am super excited about the sauce recipe. 🙂 We have always just used a bottled sauce this will save time and energy.

  223. I made this Lo mein tonight with a beautiful array of veggies it was Amazing! A definate winner I will use this recipe a lot 🙂 Thanks so much the sauce it perfectly light, and not too sweet. We used extra siracha it was nice and spicy.


  225. Loved this recipe but i’d like to note that using spaghetti noodles may require doubling (or tripling) the sauce. It’s like they just suck it all up. Chow mein noodles work great too! ^.^ this goes into my permanent recipe book!

  226. I made this for dinner last night, with a few changes. I used different veggies (onion, bell pepper, carrot, baby bok choy, green onions, water chestnuts and snow peas… I will probably add bean sprouts next time, too) I used brown sugar in the sauce instead of regular sugar and left out the sriracha. I am used to saucy lo mein so I will probably double it next time. I could not find any noodles that said “lo mein noodles” but the “canton noodles” looked the same so I bought those. I boiled them for 5 minutes and it was perfect! I love lo mein and crave it all the time. Now I can make a much more healthy version at home with all the stuff I like in it. Thank you for this recipe 🙂

  227. You have ruined another take out dish for me…
    Thank you so much!
    I’m making this tonight, again…for the second time this week. Can’t get enough.
    Please keep them coming, love your stuff! 🙂

  228. I tried this recipe for the first time and i was shocked how good it came out…i used fettuccine noodles because i couldnt find the lomein noodles I also chose not to use the red pepper. But it was still delicious and my family loved so i made sure i bought extra ingredients so I can cook this again..I dont have to go to the restaurant for lomein again!!!

  229. Hey! This looks super easy and I wana try it so bad. I am from India and I have no idea where I can find Sriracha sauce. Any other sauce I can replace this with?

  230. Have never attempted Chinese food before – always looked too complicated. This was so easy and quick. I could not find lo mein noodles, so I used buccatelli (thick spaghetti with a thin hole down through the middle). My husband and I could not believe how delicious this dish was. He always says “Another Pinterest meal, huh?” Tonight he said “I hope you’re going to make this one again.” Don’t always hear that!! Thanks for a great dinner.

  231. Just made this tonight. WOW! So good!
    The only difference is that I used frozen broccoli and frozen peas & carrots (it’s what I hand on hand). Came out perfect. My husband loves it too. I’ll be adding this to our menu repertoire.

  232. I love your quick and easy lo mein sauce recipe. I have a wheat sensitivity so made a gluten free shrimp lo mein last night using rice noodles. Your sauce was perfect in the dish. I referenced your site in my blog http://www.hungryhappyhealthy.net
    I’ll be coming back for more delicious recipes!

  233. My chinese take-out has just lost a 20 year customer!
    I’ve been looking for a lo mein sauce recipe for a long time. This one is SPOT ON.
    You live up to your name of damndelicious!

  234. I made this last night for dinner. It was absolutely delicious and an absolute hit…no leftovers!!! This is a great recipe and thanks for sharing. I’m looking forward to trying some of your other recipes.

  235. looks delicious! What brand of lo mein noodles do you use? I happen to live in a city with lots of Asian grocery stores so I want to make this as close to your recipe as possible! 🙂

  236. While this tastes nothing like the lo mein I get at the restaurant it is, nevertheless, delicious! I would say it tastes more like the Thai noodle dish at Noodles & Co.

  237. This meal was absolutely delicious! I didn’t change a thing. A definite keeper in my my house!

  238. I am going to make this today but have a question. I will be using fresh mushrooms, but need to use a frozen Asian veggie mix. I also want to add some thinly sliced beef. What order should those be added to skillet so as not to over or under good anything?

    • Michelle, you can add the beef first and set it aside while everything else is cooking and add it back at the very end – that way it is not overcooked. The Asian veggie mix can be added along with the mushrooms.

  239. I made this tonight for dinner and it was a bit hit. Thanks for sharing. I added broccoli, carrots and onion to the vegetable mixture and I garnished it before serving with chopped cucumber and cilantro 🙂 Delish 🙂

  240. Just wanted to say THANK YOU for this recipe!! I’m a terrible cook and even I pulled this off ;). The second time I made it I doubled the sauce–wasn’t quite enough for me the first time. I also omitted the sriracha because I’m a baby when it comes to spice.

    This is a new staple in my kitchen, previously known only to toast and boiled water 🙂 Thank you!

  241. This is amazing!! I’m not much of a cook but this was pretty easy and delicious! I didn’t use sriracha because I can’t handle any amount of kick, but I did add baby corn because I love them 🙂 Thank you for this recipe! My boyfriend and I love lo mein and now I’ll be able to make it for him

  242. I made this exactly as directions say. It’s great and I love it!

  243. I made my first lo mein using this recipe and it came out great thank you very much

  244. Made lo mein for the 1st time today and used this recipe, plus or minus the vegetables I had on hand. I added shrimp that I had sauteed in olive oil with scallions, minced garlic and a pinch of ginger powder and fresh ground black pepper. It was delicious! Best of all, I know there was no msg, an ingredient popular in Asian cuisine. Thanks for a quick and scrumptious recipe.

  245. This was really good! I added more sauces just cos I like mine saucier haha…any idea on how many calories per serving in this dish? I tried looking it up but I couldn’t find calories in homemade veggie lo mein. Thanks!

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  246. OMG so good thanks!

  247. Eating this now! So yummy! Used yakuza a noodles since that what I could find at my grocery store tonight and used chop suey vegetables so I didn’t have to prep anything. My teenage son inhaled it, he loved the kick the sirachi gave it.

  248. Made these tonight. OMG so good. I’m not a fan of sesame oil because I find the taste overwhelming. I’ve made a few noodle recipes before that I didn’t enjoy because of that reason, but this one was delish. You can’t taste the sesame , yet it’s there. I didn’t have lo mein noodles so I used spaghettini. Noodles and it was perfect. Definitely a keeper. Thanks

  249. Wow I am making this right now my favorite dish by far I hope it comes out great only I’m going to add some of those baby corns because my husband loves them!

  250. This is perfect and I love your style of photography! I love your sauce recipe as well!

  251. different veggies every time too! We had it with lots of green pepper, onion, and mushrooms and then even used whole grain spaghetti. My roommate and her boyfriend love the sauce, though I omitted the sriracha for their delicate palate

  252. I know it will be good because I love, love, love your recipes! Thank you.

  253. This has made my life so much better. I crave Lo Mein while being pregnant and it can cost a bit when you want this a lot. So glad that I found this recipe!! I also add grilled chicken for my spouse…Something that I use to love….

    Thank You!!!

  254. This is delicious every time I make it, and with different veggies every time too! We had it with lots of green pepper, onion, and mushrooms and then even used whole grain spaghetti. My roommate and her boyfriend love the sauce, though I omitted the sriracha for their delicate palates.

  255. Lo mein is my absolute favorite, I used this recipe as a guide but put my own spin on it and it came out SO delicious.

  256. I can not help saying this, but your recipes are “DAMN DELICIOUS” and you are damn cute!!!!!!

  257. I don’t usually comment, but I have noticed that everything I like is from Damn Delicious!! Thanks!

  258. This is a great recipe. I’ve made it twice. The first time I made it just as the recipe instructed and it was delicious. The second time that I made it I substituted the ground ginger for fresh ginger, added half an onion, green onion, and crushed red pepper flakes and black pepper (to taste). I like spicy food so this was what was needed for me to put this in my recipe book.

  259. My son who loves all things ridiculously spicy (I am talking 1.5M scoville units lol!) LOVES Chinese/Vietnamese/Korean and all Asian inspired dishes. Being a vegetarian family, this recipe hits the spot! Once again, simple ingredients that I have at home and I can make it healthier without MSG 🙂 Thanks so much for the mouth watering pics and recipes!

  260. I loved this!! Came to it through a buzzfeed post about quick and easy healthy recipes and it was both of those things and soooo tasty!!! Making it again tomorrow for lunch with a friend!!

  261. I made this gluten free with a gf soy sauce and brown rice noodles. Was absolutely delicious!!! I did cut back on the amount of soy even though I used a low sodium gf soy sauce and added a splash of unsalted gf chicken broth, because of previous comments saying needing more sauce. I added 2 oz beef tenderloin for some extra protein. Looking forward to making with chicken and/or shrimp!!! Thanks for sharing, this is a keeper!!!

  262. Straight away: this was a hit. I added chicken breast and opted for thin spaghetti noodles. The amount of sauce seemed too little but once added was perfect – everything was lightly coated. My kids (2/5) cleared their plates and my husband literally took thirds. Successful weeknight family dinner accomplished and it was DAMN DELICIOUS!

  263. Hubby said this was better than take out! Thanks so much!

  264. I love your blog and I experiment with many of your recipes. Thank you so much for sharing your talent!!

  265. This was so good! I served it with your chicken teriyaki kabobs on the side and they went nicely together. Another fantastic recipe.

  266. Made this tonight and it’s definitely a keeper! Like the recipe says it’s super easy to make. I’ll definitely add some meat or seafood next time (I’m thinking shrimp!) though! Enjoy!

  267. Just want to confirm that the ginger is powdered or is it fresh. I’m guessing when I see ground that it’s meant to be powdered but I just wanted to be sure. Thanks! My family has been enjoying many of your recipes recently!

    • Yes, ground ginger is the powdered kind. But you can also use fresh ginger – but please note that the ratio for dry to fresh herbs is typically 1:3.

  268. We made this tonight and paired it with your pot stickers; OUUUUUUT-STANDING! Made a little extra sauce for the noodles and almost the same sauce for dipping the pot stickers, minus the Sriracha sauce. Thank you so much for a new favorite.

  269. Made this for lunch w/my sister – it was AMAZING – so good! Thanks for this great recipe that will now be part of my regular rotation. Now going to check out the other recipes on your blog.

  270. Made this for my family last night. They loved it! Thank you 🙂

  271. So yummy and quick!! love this dish!

  272. I tried the recipe and it turned out delicious. Definitely on my rotation list for weeknights. Thank you for sharing. My boys loved it.

  273. I am going to try as soon as it warms up to go shopping

  274. I made this tonight and my family loved it! I used a variety of mushrooms and substituted edamame for the snow peas. I will definitely double the recipe next time….and maybe add some scrambled eggs. Thanks so much for sharing!

  275. I made this for dinner tonight, I added shrimp and it was delicious. I will make this again without the snowpeas though.

  276. I’m allergic to sesame oil do you know a possible substitute? thanks

  277. I don’t have the spaghetti egg noodles. Can I use the curly egg noodles? or regular angel hair pasta?

  278. Have been making this so much! Love it, great recipe!

  279. I made this tonight and it was sooo good! I’m vegan so I used brown rice noodles instead of the egg noodles and they were great. I didn’t use mushrooms or spinach but instead added an onion and two small heads of broccoli. Because I had the extra (and because I love it saucy) I quadrupled the amount of sauce I used. So good, thanks for posting! 🙂

  280. Whoa this looks amazing. I am anxiously awaiting to Lo mein recipe out. Thanks for the recipe. Keep up the good work

  281. 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!

    • Can you try brown rice noodles? Thai Kitchen brand makes them and they are in most grocery stores. That’s what I did and it turned out great!

    • Made it with regular fettucine, turned out great! Also added chicken, onions, broccoli, bean sprouts (didn’t have mushrooms, snow peas or spinach)….Thanks @chungah for the awesome recipe, your blog is fab. My family found the sauce too heavy on the soy sauce though, so next time I think I’ll follow the same steps but try a different sauce. No idea what to choose though – nothing beats the simplicity of this one, since it has only a few ingredients and all are staples!

  282. I tried to scroll through to see if anyone asked this question, so its not a repeat. Can you tell me if I can use the frozen stir fry veggies. Do you think it would come out just as good?

  283. Just made this and it was FAB! I changed a few things to use what I had on hand: used 2 yakisoba noodle packages (minus the flavor packets) and added frozen Asian noodles. Prepared everything per the instructions, above. The sauce was enough for my liking; wasn’t too salty, too spicy or overwhelming. It complimented the dish perfectly! This is most definitely going in the rotation. I may never eat Lo Mein from the carry out EVER again! Thanks, much. I just subscribed and now I’m off to find my next trial recipe!

  284. Noodles were yummy but I would personally only put 1 tablespoon of soy sauce in next time…way too much!

    • I’m glad you tried this out! And yes, please feel free to reduce soy sauce as needed. Some people like more, and some people like less. I’ve had readers telling me they’ve doubled the soy sauce!

  285. Hi!

    For those who cannot eat pasta or egg noodles, I recommend getting a julienne peeler and making voodles or zoodles (veggie noodles or zucchini noodles). You can get a spiral cutter, but I just got a julienne peeler and I like it better. I tried the manual turner spiralizer but it has a lot of waste aka a pyramid shaped leftover. I have to be very careful with it like holding the veg with a fork for safety (I can be a klutz), worth the hassle to get pasta-less noodles. Lastly, don’t over salt your zucchini when helping the moisture to come out.

  286. YUMMY!!!! Just made this and it was delicious! Thanks so much!!!

  287. I’m making this tonight alongside honey garlic chicken! This lo mein looks amazing and I can’t wait to try! Thank you 🙂

  288. I tried this recipe and the pesto chicken sandwich. I really liked both, but I feel like there was something missing with this recipe. I can’t place my finger on it, but it was quick and easy and I will probably make it again sometime soon because I still have all the ingredients on hand lol. Thank you for posting this. 🙂

  289. I’m making this tonight; I’m going to add shrimp. I was curious if you had any suggestions if I should marinade the shrimp or what to do with the shrimp before adding. Thanks so much.

    • It really depends on how you prefer to prepare your shrimp. I personally like to roast it with a little bit of olive oil, salt and pepper.

  290. I made this for dinner tonight. DELICIOUS! I added chicken so that it would be more filling and add protein. My three daughters loved this. I also added onion. The sauce was great for two of my daughters but I added some soy sauce to mine. They want me to make it every week. LOVE this blog!

  291. Delicious recipe! I made it for lunch after rushing home from church and it was so quick to make. The fresh noodles I got from the Asian market were a full pound so I doubled the recipe. I used a little less of some of the more potent ingredients and it was great. I also roasted my broccoli in the over and added on top (bc roasted veggies are my fav :)) thanks for this!

  292. What would you suggest for a spice in this recipe in place of ginger. Want to make it, but don’t have any ginger. 🙁

    • You can try to omit the ginger completely or substitute another spice but I cannot speak for how much this will change the overall taste/texture of the dish without further recipe testing. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  293. This looks great. I’ve actually never eaten lo mein before, but I will be trying this out tonight. I was thinking of sauteing some chunks of chicken breast first and then adding them back in with the sauce and noodles at the end. I was just wondering if you could recommend a simple seasoning/marinade to flavor the chicken?

    • A simple marinade of soy sauce, a little bit of sesame oil and maybe even some red pepper flakes would be suitable for a recipe like this.

      • Thanks for the quick & helpful reply 🙂 I made this last night and used the chicken marinade you suggested (just a bit of sriracha in place of the red pepper flakes). It turned out great! The Asian grocery near my house did not have lo mein noodles, but they recommended fresh wonton egg noodles instead, which seemed to be a good substitute.

  294. The verdict is in. I doubled the recipe for double the deliciousness. Four people had two large servings each and there is enough leftover to feed at least three more people. I followed the recipe exactly. Does anyone have suggestions as to what else to serve with this? Thanks.

  295. I’ve used a similar recipe for years. You can substitute sweet chili sauce for the sriracha or just a pinch of dried red pepper flakes. The best part is it’s so quick & easy I can make it in the morning, come home and reheat at dinnertime & it tastes even better.

  296. Chungah,
    Having made another of your delicious recipes, ( broccoli and beef in slow cooker) I am anxious to try this one. I was able to track down the lo mein noodles so tonight is the night. If the meal is half as good as the photography we are in for a delightful dinner.

  297. Made this tonight with shrimp instead of mushrooms (they went bad) and it was so tasty! Can’t wait for the leftovers!

  298. Girlfriend you really know what you are doing. This recipe is delicious. My whole family loved it – not a drop left and it was so easy. We had takeout lomein the other night and this was much much better. Thank you!!

  299. Unbelievable! Thank you for this. I woke up Monday morning and saw this recipe pop up on my tumblr, the photo sold me but the recipe was perfect. Will def become my go to lomein recipe, even bought an extra bag of egg noodles at pavillions 🙂

  300. My friend and I had a hankering for lo mein the other night, so I found this recipe and decided to give it a try. We were not let down! This is truly delicious and simple. I’ve already shared it with a bunch of my vegetarian friends.

  301. I love your website! My daughter is vegan and I am vegetarian and your recipes are so adaptable to our diets. Your food pictures are beautiful, the recipes are easy and delicious, and your writing is funny and inspirational.
    Thank you so much for taking the time to post such a fun and inspiring site.

  302. We made this tonight and loved it. Our 1.5 and 3.5 year old girls gobbled it up, so we will be adding it to our list of favorites. The only thing that I will remember for next time is that I needed more sauce, and I had less noodles than called for…not sure what I did wrong, but I needed 3-4 times the amount stated.

    Thanks for passing on a tasty one!

    • I’m so glad you gave this a try. And I’m not sure what you did wrong, if anything, but 3-4x more sauce would make this dish extremely salty!

      • I made this tonight and it definitely does need more sauce. I doubled it, plus additionally sprinkled more soy and sesame sauce and still too dry for us. Otherwise very good!

    • I agree, I had to add more soy sauce as well as at first I couldn’t really taste it (maybe I made too many noodles.. I’m not sure.) But after I did that, it was very tasty. I loved the hint of the sriracha. Definitely making this again. 🙂

    • Same with me. I also had less noodles than the recipe called for and needed more sauce. I ended up doubling it, but actually wish I’d made even more. For me, it just wasn’t enough to cover everything. This was absolutely delicious though and I will be making this again! Thanks so much for the recipe 🙂

    • Because of y’alls comments we decided to make double the sauce and ended up even adding a a drizzle of tamari after a taste and before we served.  Based on y’alls comments I knew we would need more sauce because we are a saucy family.  ~;-)  I saw someone below recommended less soy sauce.  To each his/her own!  Thanks y’all for your helpful comments.  

    • Tasted great but I also doubled the sauce and used 6 oz of chow mein noodles.  I couldn’t find lo mein but the chow mein noodles worked great.  In fact, the next day with leftovers, I added some diced chicken breast (diced small) and heated up the leftovers in the pan with the cooked chicken.  I actually made another serving of the sauce and added it into the pan at that time.  I used low sodium soy sauce the whole time.  I was really loving it even more the second day.  It was my first time using sriracha and I thought it was a great addition.  I will make this again.  It’s a good recipe.  Definitely took me longer than 15 minutes prep but I guess I’m a slow chopper.  Great website.  Great pics.  I’ll be making more recipes from here.  Thank you.  

    • I made this tonight for the first time. My cooking skills are nearly non-existent, so I am sure this was my fault, but mine ended up very dry. I used and made everything as directed, except that I substituted cooked garbanzo beans for the mushrooms.  I felt like the amount of dry noodles was excessive when I was putting them in the boiling water, but kept going, and when I added them to the veggies and sauce, it became very difficult to stir. Was the 8oz lo mein noodles meant to be the cooked measurement?

      • Sami, the amount of uncooked noodles listed in the recipe is correct. However, if it is too much for your preferences, you can always reduce the amount as needed to suit your needs.

  303. Chinese food is sparse here in Washington state and Tai food is everywhere. I’m so glad that I found this recipe. I’m going to surprise my husband for dinner with it next week.

  304. Hi. Love your site! Quick question. Some restaurants offer this same dish where these noodles are crispy and I love it! Would I just pan fry the noodles after cooking them before adding to the veggies? Thanks!

    • Crispy noodles are a favorite of mine! But unfortunately, without further recipe testing, I cannot advise on how to obtain that texture – although I am hoping to recreate it soon so stay tuned! 🙂

    • Yes, you would just pan fry or deep flash fry the noodles after cooking them.   The oil needs to be really hot.
      I often cook ramen (throw away the seasoning packet) then fry in coconut and sesame oil.  But, this works with all cooked noodles.
      Because the noodles are wet, it is best to be careful of spattering that can burn you.  I carefully put the noodles in the hot oil and stand back until the spattering stops.  Once cooked, I drain them on paper towels or microfiber cloth or newspaper if you don’t use paper towels. : )


  305. I cooked this for my little family and we all enjoyed it. That’s part now in my recipe database. 🙂

  306. I made this yesterday, and it was so good and easy. Can’t wait for lunch to have the leftovers.

  307. Made this for my family last night and we all really enjoyed it! My 12 year old daughter said it looked like a rainbow in a bowl. I liked it because it was quick, healthy and tasty! Thanks!

  308. I love lo mein. Yes, I can see this would be quick, but it’s not really sacrificing flavor. The photo sure does it justice too. Well done.

  309. Made this last night and we enjoyed it very much! I did grate a little fresh ginger over the veggies when they were cooking. The only thing I added. Really good and yes 15 minutes.

  310. Sat here eating these noodles for lunch now and they’re delicious!

  311. Drooling. And pinning. And then going back to drooling.

  312. Can’t wait to try out this recipe for dinner tonight. I am thinking of adding some shrimp or chicken. It looks oh so good.. I love the richness of the sauce, anything with ginger and soy and I am a huge fan!

  313. So good! Great, easy recipe! : )

  314. Made this tonight with udon noodles. Definitely a hit!

  315. This looks amazing, and I can’t believe it only takes 15 minutes! I’ve never used lo-mein egg noodles, but I am about to order some now so that I can try this – yum!



  318. Love all the colorful veggies, this is a must make!

  319. Looks simple enough! I’ll have to keep this in mind the next time I’ve got a bunch of assorted veggies to use up. In fact, I’m already craving this right now…

  320. Looks delicious but I can’t eat noodles. Can I make a request for some fall/winter salads? I print out a lot of your recipes and they have become our house favourite.

    • I will try my very best!

    • you could spiralize some zucchini to use instead of the pasta 🙂

      • Also have and use a spiralizer, and would use it for this recipe too, but, absolutely love lo mein noodles! Sometimes you just got to have your pasta. But using 8oz of them, and adding up to 8oz of the zucchini or some other spiralized vegetable, and adding more protein, and perhaps doubling the other ingredients would give you enough to feed a couple/few people perhaps.

    • Use a spiralizer to make noodles out of squashes, carrots, and other hard veggies, and use them as noodles, and proceed with the recipe.. i use it in a number of pasta type dishes.

    • try spaghetti squash instead. I have used it b-4 and it is just as good as noodles