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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This was great! Like others, I found I needed more sauce and next time I would consider doubling the sauce (this time I just added more soy sauce). I wonder if the discrepancies between too much and not enough sauce is because the recipe calls for 8oz of COOKED noodles. I used 8oz. of UNCOOKED noodles. Based on the pictures, it looks like a big difference in the amount of noodles between mine and yours. Thank you for such great recipes!
Ella, you are correct. The recipe calls for 8 ounces uncooked lo mein egg noodles. But as always, please feel free to double or even triple the sauce as needed to suit your preferences.
Such a great recipe!! The sauce isn’t too sweet, but not too salty. I added chicken and tofu. Delicious!
Made this for the first time tonight and it was incredible. Even my super picky daughter ate a whole bowl full (spinach and all)! Only changes I made was adding chicken and doubling the sauce.
I made this for dinner, the kids ate Soooooooooooooooo much, i added peanut butter & rice wine vinegar. Highly recommend, delish
I can’t tolerate peppers, so will substitute celery instead. What do you think?
Sounds great!
This dish is fantastic! I added chicken and edamame beans.
I just made this and it was AMAZING!!!!! http://imgur.com/gallery/RStRt
Fantastic meal! We added other veg as you suggested to clear out fridge – some broccoli florets and stems, thin slices of sweet onion, and julienned cabbage. We made double the sauce and ended up even adding a a drizzle of tamari after a taste and before we served. May just be us because we are a saucy family! 🙂 Thanks for a great recipe!
Do I have to used reduced sodium soy sauce. I only have regular soy sauce but I plan on lessening the amount I use.
Yes, it may be best to reduce the amount as needed if regular soy sauce is used.
This was DELICIOUS. Not only did it look pretty on our plates, but it tasted better than any Lo Mein I have tasted in any restaurant!! Thank you!!!!
I did this with angel hair and it came out delicious! Never had lo mein from a chinese restaurant, but I don’t ever think I will, thank you!
I made this today, I used bean sprouts instead of noodles my doctor has me on a lo carb diet. It was wonderful. thanks for the recipe.
This recipe is so easy and quick to make. I’ve tried other recipes and this is my favorite. The only thing I did differently was add white onion and sautéed with the other veggies. Also, I let the veggies sit in the sauce for about 20 minutes and then added all to the wok. FANTASTIC! Thanks for sharing this recipe.
I just made this recipe for lunch and it’s amazing!!! It will be my new go-to recipe for lo mein! Thanks for the great recipe!
I just made this and it is great. I added fried tofu to mine (pan fried) and nixed the spinach since I was out. I also used whole wheat thin spaghetti noodles. My husband loves it and I will make it again, thank you so much!
I made this last night. This recipe was easy and delicious! I doubled the recipe and added chicken too! Thank you so much for sharing!!
Tried this tonight but put asparagus in instead of carrot. Delicious easy meal! Wouldn’t say it beats take-out though.
I made this tonight and it was delish! I also added some broccoli slaw that I had leftover from making eggrolls and it made it a bit heartier as well as some water to the sauce to thin it out a bit.
This was amazing. I’m very picky when it comes to Lo Mein, it has to be perfect, and this recipe was. I used frozen stir fry vegetables and it made it a lot easier. Thank you for this! I will be using it a lot.
Any suggestions for adding lobster? We used to have a restaurant close by that made lobster lo mein and they stopped serving it much to our dismay. I would love to surprise my husband with our own lobster lo mein!
Christal, here is a great lobster lo mein recipe that may be of help! 🙂