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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I make Lo Mein when I food items I need to use up, this recipe makes a great guide. I used canned beef cubes and the sauce paired very nicely with it. This will definitely be my go to recipe for Lo Mein
This is fabulous — Damn Delicious! I cook vegetarian a lot and have made made far more complex stirfrys (ie time consuming and ingredient heavy) than this. This is hands down the best and most adaptable recipe I’ve done. I made additional sauce as other reviewers recommended but didn’t use it all even with more veg. Seasoning was perfect. Thank you! 🙂
the family ABSOLUTELY Loved it——-I did stir-fry some ribmeat…..and added –1–TBSP. cornstarch to the sauce so the noodles would be silky………………and put about a cup of chicken broth in the water with the noodles to cook up for a little boost of flavor…………tossed in the vegetables….i had chopped cabbage, baby white corn, and carrots……….tossed it in-then the cooked noodles and sauce–stir fryed it for 3 minutes………….(the cast iron fry pan is empty) dang–i was hoping for leftovers for lunch tomorrow. Thank you sharing this easy recipe…………it was fun to play with a REAL WINNER.
I make this for dinner all the time!
My brothers are super picky but absolutely adore lo mein. We make dumplings as a side and serve it with white rice to make it more filling. This recipe is the perfect mesh of sweet and spicy. Sometimes I substitute the Sriracha for garlic chili oil if I want an extra kick. Overall a great recipe.
I have made this several times for friends and its always been a huge hit. Thank you so much for sharing this recipe!
I’ve made this recipes several times and it’s a keeper. My grand daughter loves Lo Mein noodles from a restaurant and I think this recipes matched. Since she is so picky, I laid off the garlic, and used garlic powder. After the oil was hot, I added the noodles and then the sauce. She loved it! I even tried it with Teriyaki sauce.
Delicious and quick went excellent with my egg rolls thank you for sharing
Just made this for dinner tonight and it was delicious! The only change I made was doubling the sauce – my husband loved it – will be making this again!!!
Great recipe, easy to make! May double the sauce next time.
Could I use brown sugar instead of regular sugar instead?
Lovely recipes you have and thank you for sharing it with us!
This is my best recipe ever. Thanks for sharing this recipe with us.
Do you have nutrition facts for this? Making it tomorrow for dinner and hubby is a juvenile diabetic. Wondering about the carbs per serving.
Hey, just made this tonight. Doubled the sauce recipe and used linguini noodles.
According to my calorie counter app this has around…
250 calories
13 g fat
1000mg sodium (half this if you make the usual amount of sauce)
27 g carbs
2.5 g fiber
4.5 g sugar
5.8 g protien.
Or thereabouts
And unholy tap dancing goats, this is damn delicious
Very good and easy
I don’t normal leave a review but this lo mein was awesome! It definitely deserves to be called DAM DELICIOUS!
Fantastic! I added ground pork to stretch it a bit (I’d prob do same with ground turkey). Will def keep this in the rotation.
Just made this tonight for my daughter & she loved it! Great recipe!
This is very easy to make. I didn’t put the siracha in we don’t like it. My daughter and I thought it came out really good without it. I tripled the sauce I thought it covered it very well. Actually, you can put any vegetables in this and it would come out good. I will be making this again.
Had some veggies I needed to use so made this recipe. Fantastic! Increased the sauce and added cooked chicken but otherwise kept all the same. We loved it!
Great recipe.
I got the good stuff in regards to the ginger, sesame oil, and Sriracha, but used what was on hand for the rest of the recipe.
I used frozen peas and carrots (don’t judge), sauted in fresh (crushed) garlic (I’m too lazy to mince it), and added fresh grown bean sprouts towards the end of cooking.
For the noodles, we had some cheap spaghetti that we decided had an unfavorable taste for our spaghetti, but it worked great for this recipe.
I did find that there were pockets of heat from the sriracha that I wished was better distributed, because some bites were really hot while others weren’t, and I will probably use a little less next time.
I’m am very happy with this recipe.
Thank you!