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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made this for lunch w/my sister – it was AMAZING – so good! Thanks for this great recipe that will now be part of my regular rotation. Now going to check out the other recipes on your blog.
Made this for my family last night. They loved it! Thank you 🙂
So yummy and quick!! love this dish!
I tried the recipe and it turned out delicious. Definitely on my rotation list for weeknights. Thank you for sharing. My boys loved it.
I am going to try as soon as it warms up to go shopping
I made this tonight and my family loved it! I used a variety of mushrooms and substituted edamame for the snow peas. I will definitely double the recipe next time….and maybe add some scrambled eggs. Thanks so much for sharing!
I made this for dinner tonight, I added shrimp and it was delicious. I will make this again without the snowpeas though.
I’m allergic to sesame oil do you know a possible substitute? thanks
Because it is such a small amount, it should be fine to omit.
I don’t have the spaghetti egg noodles. Can I use the curly egg noodles? or regular angel hair pasta?
Fettuccine or linguine would even work, but angel hair may be too thin.
Have been making this so much! Love it, great recipe!
I made this tonight and it was sooo good! I’m vegan so I used brown rice noodles instead of the egg noodles and they were great. I didn’t use mushrooms or spinach but instead added an onion and two small heads of broccoli. Because I had the extra (and because I love it saucy) I quadrupled the amount of sauce I used. So good, thanks for posting! 🙂
Whoa this looks amazing. I am anxiously awaiting to Lo mein recipe out. Thanks for the recipe. Keep up the good work
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!
Can you try brown rice noodles? Thai Kitchen brand makes them and they are in most grocery stores. That’s what I did and it turned out great!
I actually have never tried brown rice noodles myself but I don’t see why it wouldn’t work!
Made it with regular fettucine, turned out great! Also added chicken, onions, broccoli, bean sprouts (didn’t have mushrooms, snow peas or spinach)….Thanks @chungah for the awesome recipe, your blog is fab. My family found the sauce too heavy on the soy sauce though, so next time I think I’ll follow the same steps but try a different sauce. No idea what to choose though – nothing beats the simplicity of this one, since it has only a few ingredients and all are staples!
I tried to scroll through to see if anyone asked this question, so its not a repeat. Can you tell me if I can use the frozen stir fry veggies. Do you think it would come out just as good?
Kisha, I actually haven’t tried using frozen stir fry veggies but I don’t see why it would be a problem!
Just made this and it was FAB! I changed a few things to use what I had on hand: used 2 yakisoba noodle packages (minus the flavor packets) and added frozen Asian noodles. Prepared everything per the instructions, above. The sauce was enough for my liking; wasn’t too salty, too spicy or overwhelming. It complimented the dish perfectly! This is most definitely going in the rotation. I may never eat Lo Mein from the carry out EVER again! Thanks, much. I just subscribed and now I’m off to find my next trial recipe!
Noodles were yummy but I would personally only put 1 tablespoon of soy sauce in next time…way too much!
I’m glad you tried this out! And yes, please feel free to reduce soy sauce as needed. Some people like more, and some people like less. I’ve had readers telling me they’ve doubled the soy sauce!
Hi!
For those who cannot eat pasta or egg noodles, I recommend getting a julienne peeler and making voodles or zoodles (veggie noodles or zucchini noodles). You can get a spiral cutter, but I just got a julienne peeler and I like it better. I tried the manual turner spiralizer but it has a lot of waste aka a pyramid shaped leftover. I have to be very careful with it like holding the veg with a fork for safety (I can be a klutz), worth the hassle to get pasta-less noodles. Lastly, don’t over salt your zucchini when helping the moisture to come out.
YUMMY!!!! Just made this and it was delicious! Thanks so much!!!
I’m making this tonight alongside honey garlic chicken! This lo mein looks amazing and I can’t wait to try! Thank you 🙂
I tried this recipe and the pesto chicken sandwich. I really liked both, but I feel like there was something missing with this recipe. I can’t place my finger on it, but it was quick and easy and I will probably make it again sometime soon because I still have all the ingredients on hand lol. Thank you for posting this. 🙂
Teresa, I’m so glad you tried out my recipes! As for the lo mein, you can always add in some protein like chicken or shrimp.
Thank you for giving me a healthier alternative to take out! I will definitely try shrimp in it.