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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Wow I am making this right now my favorite dish by far I hope it comes out great only I’m going to add some of those baby corns because my husband loves them!
This is perfect and I love your style of photography! I love your sauce recipe as well!
different veggies every time too! We had it with lots of green pepper, onion, and mushrooms and then even used whole grain spaghetti. My roommate and her boyfriend love the sauce, though I omitted the sriracha for their delicate palate
I know it will be good because I love, love, love your recipes! Thank you.
This has made my life so much better. I crave Lo Mein while being pregnant and it can cost a bit when you want this a lot. So glad that I found this recipe!! I also add grilled chicken for my spouse…Something that I use to love….
Thank You!!!
This is delicious every time I make it, and with different veggies every time too! We had it with lots of green pepper, onion, and mushrooms and then even used whole grain spaghetti. My roommate and her boyfriend love the sauce, though I omitted the sriracha for their delicate palates.
Lo mein is my absolute favorite, I used this recipe as a guide but put my own spin on it and it came out SO delicious.
I can not help saying this, but your recipes are “DAMN DELICIOUS” and you are damn cute!!!!!!
I don’t usually comment, but I have noticed that everything I like is from Damn Delicious!! Thanks!
This is a great recipe. I’ve made it twice. The first time I made it just as the recipe instructed and it was delicious. The second time that I made it I substituted the ground ginger for fresh ginger, added half an onion, green onion, and crushed red pepper flakes and black pepper (to taste). I like spicy food so this was what was needed for me to put this in my recipe book.
BTW, the sauce is delicious and deserves its own accolade. Thank you for the recipe!
My son who loves all things ridiculously spicy (I am talking 1.5M scoville units lol!) LOVES Chinese/Vietnamese/Korean and all Asian inspired dishes. Being a vegetarian family, this recipe hits the spot! Once again, simple ingredients that I have at home and I can make it healthier without MSG 🙂 Thanks so much for the mouth watering pics and recipes!
I loved this!! Came to it through a buzzfeed post about quick and easy healthy recipes and it was both of those things and soooo tasty!!! Making it again tomorrow for lunch with a friend!!
I made this gluten free with a gf soy sauce and brown rice noodles. Was absolutely delicious!!! I did cut back on the amount of soy even though I used a low sodium gf soy sauce and added a splash of unsalted gf chicken broth, because of previous comments saying needing more sauce. I added 2 oz beef tenderloin for some extra protein. Looking forward to making with chicken and/or shrimp!!! Thanks for sharing, this is a keeper!!!
Straight away: this was a hit. I added chicken breast and opted for thin spaghetti noodles. The amount of sauce seemed too little but once added was perfect – everything was lightly coated. My kids (2/5) cleared their plates and my husband literally took thirds. Successful weeknight family dinner accomplished and it was DAMN DELICIOUS!
Hubby said this was better than take out! Thanks so much!
I love your blog and I experiment with many of your recipes. Thank you so much for sharing your talent!!
This was so good! I served it with your chicken teriyaki kabobs on the side and they went nicely together. Another fantastic recipe.
Made this tonight and it’s definitely a keeper! Like the recipe says it’s super easy to make. I’ll definitely add some meat or seafood next time (I’m thinking shrimp!) though! Enjoy!
Just want to confirm that the ginger is powdered or is it fresh. I’m guessing when I see ground that it’s meant to be powdered but I just wanted to be sure. Thanks! My family has been enjoying many of your recipes recently!
Yes, ground ginger is the powdered kind. But you can also use fresh ginger – but please note that the ratio for dry to fresh herbs is typically 1:3.
We made this tonight and paired it with your pot stickers; OUUUUUUT-STANDING! Made a little extra sauce for the noodles and almost the same sauce for dipping the pot stickers, minus the Sriracha sauce. Thank you so much for a new favorite.