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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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.