Easy Lo Mein
This post may contain affiliate links. Please see our privacy policy for details.
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!
This looks great! I’ve eaten lo mein at some restaurant before, but I never made this before. I will try this out soon. Thanks so much for the recipe!
Hey!
I was looking for a Lo Mein recipe and came across your site. I followed your instructions but remixed it and added some beef and turned your recipe into a beef teriyaki dish. Thank you! For this easy recipe.
I’m brand new to cooking, but once I got this dish right (third time was the charm), it truly was delicious. Plus, it helps me get some vegetables into my diet. Thank you for this recipe; I will be adding it to my favorites!
I need to learn how to print this
This is delicious! Just made this for lunch. Definitely plan on making it again!
Hi,
I have been following your blog for some time now… And I absolutely love it… Simple recipes and beautiful pictures…. Today I came for the lo mein recipe… Looks like a wondertul recipe … But the mobile version of your blog is a huge disappointment and a terrible experience… The number of ads that come up while scrolling down are just too much…I understand ads are important for your blog to be financially viable… But this might be working against it… Hope you fix it..
Thank you for your honest feedback. However, these ads make it possible to provide free recipes and nutritional analysis for my readers. I try my very best to exclude any and all invasive-type ads that pop up and/or require you to manually exit them – I cannot stand them personally on other sites so I would never have them on my own blog. Thank you for your understanding.
I made this recipe with some slight variations on the ingredients. I used Somen noodles, (because that was what the Superstore had), baby peas, carrot, mushrooms, bok choy instead of spinach, garlic cloves, chopped green onion. I cooked it in peanut oil. My sauce was stevia, soy sauce, fish sauce, ginger, and sesame oil. I doubled the recipe. It was/is absolutely delicious. I also cooked all my pkg of noodles, and froze them so I can just let them stand and thaw for the next batch. Thanks for the awesome recipe.
Chungah, did you use sriracha sauce or seasoning? I’m so excited to try this!
I used Sriracha sauce. I didn’t even know a seasoning existed!
I was craving lo mein and did not want to go out… It made this recipe (I’ve never made any kind of Asian food at home), and this did the job for my craving! The best part is that I had to make several adjustments because I didn’t have all the ingredients, and it was still awesome. I had the core ingredients mind you.
My sauce only consisted of soy sauce, olive oil, sugar, sesame seeds, and red pepper flakes. Still really tasty. My veggies were chopped broccoli, onion, garlic, carrots, and celery. And the only noodles I had on hand were quinoa spaghetti noodles… Not even regular spaghetti noodles lol! This was probably the biggest adjustment I had to make. Anyhow, despite all this, the recipe provided me with the perfect guide to conquering my craving! I will absolutely use this again and with more of the veggies listed in the recipe!
Hi there! Two quick questions. Do you think it’s okay if I use toasted sesame oil instead of just sesami oil? I happen to have the toasted on hand and would rather not buy another. I tend to follow recipes by the book so just want to make sure this won’t affect the flavor too much.
Also, what is the spice level on this? I see there is sriracha and although I love heat, my friends who I am serving this to do not like spicy. If it’s just a little zing and not making any noses run, I think we’ll be fine.
Thanks!
1. Yes, toasted sesame oil will work just fine.
2. The spice level is not very heavy on this, but as always, please add as needed to suit your taste preferences.
Hope that helps!
This was so yummy! A good way to get rid of remaining veggies in the fridge. I didn’t have snow peas but used cucumber and canned mushrooms instead since I didn’t have any fresh. I also added a little dash of OJ to the sauce just to give it more of a citrus flavor that went really nicely with the other ingredients. I ended up making a little bit more of the sauce because it was so yummy. Great, easy dinner! Thank you!
I loved this! I did add more tamari sauce and less sesame oil, and instead of two spoons white sugar I used one spoon of brown sugar. I made a chicken version of this recipe too, cooking chicken breast sliced into small pieces in the electric wok with olive oil, a little garlic, scallion and the all important fish sauce. Then I added the above veggies and when all cooked I added the sauce and lo mein noodles. Made for a friend and he said it was better than take-out!
I love this recipe and I’m trying it out tonight! I want to add shrimp. Please let me know how and when to add shrimp. Thanks!
Audrey, you can prepare the shrimp to your liking and add it in at the very end with the noodles and soy sauce mixture.
I am super excited about the sauce recipe. 🙂 We have always just used a bottled sauce this will save time and energy.
I made this Lo mein tonight with a beautiful array of veggies it was Amazing! A definate winner I will use this recipe a lot 🙂 Thanks so much the sauce it perfectly light, and not too sweet. We used extra siracha it was nice and spicy.
OMG THIS WAS SOOOOOO GOOD.
MADE IT TONIGHT FOR DINNER AND NOW CAN NOT MOVE.
IT WAS LIGHT AND NOT GREASY THE VEGGIES WHERE TENDERER AN THE SAUCE RIGHT ON. I WONDER HOW WOULD THE SAUCE TASTE OVER SOME VEGGIES AND SALMON????
Loved this recipe but i’d like to note that using spaghetti noodles may require doubling (or tripling) the sauce. It’s like they just suck it all up. Chow mein noodles work great too! ^.^ this goes into my permanent recipe book!
I made this for dinner last night, with a few changes. I used different veggies (onion, bell pepper, carrot, baby bok choy, green onions, water chestnuts and snow peas… I will probably add bean sprouts next time, too) I used brown sugar in the sauce instead of regular sugar and left out the sriracha. I am used to saucy lo mein so I will probably double it next time. I could not find any noodles that said “lo mein noodles” but the “canton noodles” looked the same so I bought those. I boiled them for 5 minutes and it was perfect! I love lo mein and crave it all the time. Now I can make a much more healthy version at home with all the stuff I like in it. Thank you for this recipe 🙂
You have ruined another take out dish for me…
Thank you so much!
I’m making this tonight, again…for the second time this week. Can’t get enough.
Please keep them coming, love your stuff! 🙂
I tried this recipe for the first time and i was shocked how good it came out…i used fettuccine noodles because i couldnt find the lomein noodles I also chose not to use the red pepper. But it was still delicious and my family loved so i made sure i bought extra ingredients so I can cook this again..I dont have to go to the restaurant for lomein again!!!