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.
Notes
Did you make this recipe?
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I made it for my daughter’s birthday dinner at her request. Everyone loved it. It was sooo good! Restaurant quality. Lo mein used to be one of my favorites but I wound up having allergic reactions to something they used, probably sesame oil. I used lite olive oil instead and it still tasted like a restaurant. Thank you so much for giving me back a dish I enjoy so much.
Great recipe… triple the sauce
Can’t praise this recipe enough! It is easy, quick, healthy, and delicious! And I love how versatile it is–didn’t have spinach or snow peas; subbed out broccoli, carrots, and red peppers instead. Used thin soba noodles in place of lo mein noodles, and added fresh ginger because that was what I had on hand. Mmmm. Thank you for another great meal! 😀
Good recipe, double the sauce recipe, add an extra hit of soy sauce just prior to serving.
A new family favorite. Nothing left!
So delicious!! I made it with spaghetti as suggested and it turned out great!
This is amazing and easy just like she says! It’s a keeper.
Great recipe, but I had to triple the amount of sauce. I used an 8oz bag of egg noodles. I’m not sure if I did something wrong, but after tripling the sauce the lo mein was great.
Great recipe want to try it! Where do I find the Lo Mein Egg noodles. What kind did you use?
Egg noodle are easy to find. Often in the soup area of the grocery store.
These are not soup egg noodles they are Lo Mein, different. I order from Amazon, she now gives a link in the recipe, if you can’t find that, thin linguini noodles is the best substitute.
Forgot to add the stars for the rating with my previous review – oops!
This was absolutely perfect. I needed to use up some veggies in my fridge before they went bad, plus I had leftover thin spaghetti noodles. I used bell peppers, onion, some shredded carrot, and a wee bit of cabbage. I sautéed all the veggies, added garlic at the end, then tossed in the noodles and sauce. Everyone in my family raved about it and I had NO leftovers. Thank you!!
I liked it with spaghetti noodles. I have pad thai noodles I wonder if those would work too?
This is so good. We live in a place with terrible Chinese food and this is exactly what I need in my life. I don’t know if we’re just too saucy or what but I do usually halve the noodles and double the sauce.
This was so easy to make and delicious! I did bake boneless skinless chicken thighs with ah-so sauce and cut them up in small pieces and added them to the lo mein.
well i have tried lo mein before but just wondering can we add shrimp ?????
This was a very good recipe. We don’t eat mushrooms and I didn’t have spinach, so I ended up substituting a pound of beef strips and 3 cups of broccoli (I tripled the sauce). I also added about a teaspoon of fresh ginger because my powdered ginger is getting old. The sriracha adds more heat than in the usual restaurant lo mein, so my husband really liked that. This seems like it would be a really versatile recipe — you could easily swap out meats or veggies depending on what you have on hand. I also love these Asian noodles (ordered from Amazon), but they stick together a lot more than Italian pasta, so adding oil after they’ve been drained is essential! Thanks for a great recipe, Chungah!
i think you can add shrimp if you like
This is very tasty and super easy! I made extra sauce and added fresh lime juice, rice vinegar and a splash of fish sauce! Will definitely be making this again!
It’s not about exact measurements, it’s about knowing what to add. This recipe gives you the ground to start from which you can build and vary. MANY THANKS.
I made it for a book club lunch for 11 people. Really 2 x the recipe would be plenty for lunch. I also used fresh noodles from an asian market which just required a quick dunk in hot water to loosen the strands of pasta and then drain and they were ready to use. I used 1/2 an onion instead of garlic- so i cooked the onion, mushrooms(I used shiitake and regular mushrooms),pepper and carrot 1 hour before everyone arrived. Put the water on to get hot and was able to enjoy the book review. Then I reheated the pan I pulled off the stove and turned up the water to boil and then added the peas and spinach- dropped the noodles in the water and loosened with a fork- stirring the other and then dumping the noodles in a colander. I put the noodles in a bowl put the mixture over the top and tossed. then I added the sauce to taste and had the rest of the sauce available for those that liked more. I double the amount of sauce- a big hit! Thx
yay good