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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Hi There – I usually don’t ever post, but I felt it necessary to let you know that your Easy Lo Mein recipe was AWESOME!! We all loved it!!! Since we didn’t have lo mein noodles, we used thin spaghetti, so we doubled the sauce. We will definitely be making this recipe again. And, Yes “damn” delicious”. Thank you so much for your wonderful site, your recipes give us confidence in the kitchen. We will be making your Spicy Sesame Beef tonight. Thanks again.
I finally found lo mein noodles, fresh in the refrigerator case at a small Asian market. They were not frozen. They were sold in bags of differing weights. NO DIRECTIONS. I was able to get a bag with 24oz, so I split it up into three packs of 8oz, and froze the other two. I could not find any info on the net about proper care and feeding of fresh lo mein noodles. The dish came out fantastic. I would like to know who can “prep” everything in 10 minutes…lol. Peel cut and julienne a carrot. Peel and clean mushrooms. Julienne a red bell, make the sauce etc. I don’t care, it was great!! I added some shrimp I cooked ahead of time about a half pound, and put them in at the very end.
I can not imagine making this dish with any other noodles but authentic lo mein egg noodles. Hats off to Chungah for this recipe! This will be a new addition to my growing repertoire of Asian cooking (Thai, Chinese, Vietnamese, Indian and the like)…thanks, Marc
Lo Mien Thanks for the recipe as an Egyptian I like most of the Asian Food and this 1 is tasty thanks again and good luck.
I made this for the first time last night and it was delicious! Used spaghetti (entire box), added chicken and TRIPLED the sauce which was good because the spaghetti soaked it all up.
I just made this. …and OMG it was delicious!!!
Tasted great. Only thing is next time I would up the veggie/mushroom to noodle ratio to make it more main-dishish.
Has anyone tried this with zucchini noodles? I am planning on trying that tonight!
Thank you for the recipe! I did not have any lo mein or spaghettin on hand so I used a package of ramen noodles and omitted the powder flavor packet and they turned out great!
I made this tonight and it was YUMMY!! I added more veggies and baked some egg rolls too!
Thanks for the recipe – this was delicious! I didn’t think there was quite enough sauce for my liking, though, so next time I will double the sauce. Overall, amazing dish and FINALLY one that actually tastes like take-out lo mein!
I made this tonight and it was freakishly simple! I cooked some chicken thighs in a little sesame oil first and then cooked the veg in the same pan. They didn’t produce enough liquid to deglaze well, so I splashed in a little water and got all those tasty bits up. Tossed in the noodles and chicken, dumped in the sauce (which I also doubled), and went to town!
I also used fresh ginger in the sauce because you can’t really beat it in terms of taste!
The results were SO. GOOD. I immediately emailed the recipe to my lo mein loving friends because damn! 🙂
Such a tasty recipe! Followed it to the T except only used 6 oz of Lo Mien Noodles Luv your Blog!!!
I can’t figure out from the recipe if the lo mein noodles need to be boiled first.
Yes, they should be cooked according to package instructions.
Has anyone tried with just regular pasta. The stores near where I live only carry the short spiral egg noodles. I want to make this recipe this weekend! Any suggestions would be amazing!
I know it’s a bit late, Victor, but I tried it with spaghetti noodles and it came out great!!
I made this tonight and of course, I changed a few things because I had them already. I used the thin fake egg chinese noodles, avocado oil, fresh shiitake, and chopped baby bok choy instead of spinach. I also didn’t have a red bell so I used a green one. I also tiny chopped some fresh lemongrass, since I had a few stalks on hand and am experimenting with different flavors.I followed the cooking instructions & haven’t mastered the timing, but the end product was amazing. I will use this recipe again and again.
This recipe is amazing! Easy, and delicious!! I used seitan as my protein and it worked beautifully. It’s wonderful and amazing and sunshine and butterflies!! All of my family including my picking 4 year old and 2 year old at it like it was their job! Will definitely make this again! Thanks so much for a great recipe!
I tried this last night after having Chinese cravings!! Thought I should give it shot! I am so glad I did! Seriously the best yet! I am looking forward to trying out more of your recipes!! Thank you soo much for bringing this easy recipe to our home, this is going in the recipe box
Made this lo mein for a dish to take to a party tonight. Added shrimp and Napa cabbage. Was absolutely delist!!! Made PF Chang’s Lettuce Wraps too. Another hit! When I mentioned your site one of my friends said she uses your recipe all the time. And now I will too. Thank you for the recipes and the beautiful pix too!
We made this last night…it was really good! We will add more veggies, but otherwise, no changes!!!
Hi, I love the way your noodles look. What is the brand of lo mein? Can you email me a picture? I’ve tried numerous ones in the stores and they are all not good. Spaghetti just does not cut it.
I use Wel Pac Lo Mein Egg Noodles purchased from Amazon.