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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Delicious recipe!! I added shredded cabbage an onion, doubled the sauce. This is definitely a keeper. Thank you for sharing it.
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 🙂
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!
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!
Just made this and everybody LOVED it! Thanks so much! It was so light and delicious 🙂
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.
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)
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.
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.
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.
A serving is roughly about 1-2 cups.
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.
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!
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!
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.
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
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
We used rice noodles instead!
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!
Really, really tasty! Thank you for the recipe!
Thank you for this recipe! I have made it (or similar, by varying veggies/meat/noodles)….and we love it.
I have made it many many times, I meant to say.
These look really good.