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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I doubled the noodles and tripled the sauce because I used a TON of veggies – cabbage, broccoli, carrots, and shitake. My husband was skeptical at my making this with linguine but I was at the main stream grocery and not keen on spending $6 for asian noodles when linguine was only 89 cents. It was a hit!
This is a great, easy recipe with a LOT of flexibility – use whatever veggies you like. The sauce is what ties it all together. It’s quick, easy, and, well… damn delicious. Two of my kids not only ate it fresh, they devoured the leftovers. My kids NEVER eat leftovers. 😮
The other two kids weren’t fans, but they hate everything. I consider this a keeper.
Hellooo! Sounds like a delicious recipe! Is there a way to add scrambled egg into this the way you can sometimes get it in the restaurant lo mein? I LOVE it that way. It’s okay if not, I was just curious. Thank you for a wonderful recipe <3 Looking forward to a yummy dinner!
Absolutely! 🙂
Look out, PF Chang’s! This was so yummy. I made a few variations, and it came out really good. I have big eaters, so I doubled the noodles (I used dried soba noodles, boiled 3 min and rinsed with cool water); tripled the sauce and used honey from our bees instead of sugar, and chili paste because I was out of sriracha. For veggies, I had onion, carrot, fresh garlic and grated ginger, mushrooms, broccoli, and snow peas. I also stir fried some diced chicken tenders with onion to serve on the side because we have vegans and carnivores in the family. Thanks for the recipe!!
Now that was Damn Delicious!
We will be making this again and again. Though for our tastes we are going to cut the Sriracha in half down to 1/4 tsp. Though this isn’t too hot in the least and I can imagine some would even want to double the heat.
I like a hint of heat and this was a hint and a half. Thank you so much.
Excellent and I enjoyed it even more the second day! Easy quick recipe. I used rice noodles as I need gluten free. Just like take out!
Hello again! I finally got to make your recipe; it was pretty good! I have some questions, though… Do you store an opened bottle of sesame oil in the fridge? And do you need to drain off the liquid created(supposedly from the mushrooms) before the snow peas and spinach are added? I am somewhat of a new cook, so I was wondering…
Opened sesame oil can be kept in the refrigerator but it may cause the sesame oil to become cloudy and solidify, but this will not affect the quality or flavor. Once the oil is brought back to room temperature, it will return to its normal consistency and color.
You can drain off the liquid if you prefer but is not required.
Thank you for sharing this recipe. My favorite Chinese restaurant closed and I had been trying to to recreate their lo mein for several years. With your noodle sauce I finally nailed it! I use a mung bean sprouts, carrots and green onions for the veggies in my version. I also thin slice beef (usually flank or sirloin steak) and marinade it in equal parts soy sauce, cornstarch and veggie oil. Your noodle sauce was this missing piece of the puzzle for me and now lo mein is in regular dinner rotation in my home. Thanks again!
When would I add chicken or shrimp to this? And how much should I add for your 4 serving recipe? I’m hoping to try this recipe in the coming week!
What a great idea! But unfortunately, without having tried these modifications myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Really good recipe and tasty dish. Would heat it up a little next time, that’s to suit me and my tastes. Thanks for the great recipe, it reminded me of how good food doesn’t have to be complex to make.
I don’t normally give reviews, but I’ve decided when I come across something that has brought a positive, I’m going to take the time to acknowledge it. Acknowledge it I will. This recipe is DAMN DELICIOUS! I might have added a higher amount of the veggies because I used my eye rather than a measuring cup, but everything else was followed to the T, including the “how to cook”. Is there a word that can describe the deliciousness of this meal? If so, it’s escaped me!!!
Can’t wait to try other recipes!!!
Thanks so much for sharing with us!
Made this along with the korean bowl. So so good. May just have some for breakfast! Lol
This looks delicious. I’m making homemade Asian food for New Years Eve which is tomorrow night. This is one of my dishes. I made dumplings and a Tia chicken salad with a peanut butter dressing. I even bought Chinese food containers. So much fun
Super recipe, thanks for posting! I added a bit of fish sauce to the soy sauce mixture.
Made this tonight with rice noodles. It was delicious! We made a little extra of the sauce for it. Will definitely make again!
It’s so good I like i
What did you use for noodles? I’ve tried several and don’t quite have it.
I used lo mein egg noodles.
Just tried this recipe the other night with bok choy instead of spinach and it was so so good! I was shocked at how closely it tasted to chinese take out, but healthier!
Great substitution!
Made this recipe and added sliced up left over pork chops! Loved it!
Great idea!
This looks so good!! I am 12 yrs old and am making this for dinner tomorrow Congrats!!
This is one of my favorite recipes of yours! I always double the sauce because I add like triple the amount of veggies, but it’s so good!
Veggies all the way!