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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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!!!
I cannot eat any flour….can I use rice noodles instead…if so, any special kind to look for..
your recipes are the best
Rice noodles is a great substitute!
This is so easy, fast, and delicious! I really hope my picky kids like it!
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!
Yes, you can prep/cook ahead of time and reheat as needed. Hope that helps!
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.
Just had a huge bowl…so tasty!!! I need to double this recipe so I can take some to work. As usual, thank you!!!
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!!
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!! 🙂
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 🙂
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”
THANKS!!!
Thank you! The sauce was fabulous!
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!!!
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.
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!
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!
This is really best when served immediately, but as always, please use your best judgment.
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
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.
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.
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!!
Finally found a lo mein recipe I want to make!