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Easy Lo Mein - This easy lo mein comes together in 15 min with the most flavorful sauce and all the vegetables! So much better and healthier than take-out!

This easy lo mein comes together in 15 min with the most flavorful sauce and all the vegetables! So much better and healthier than take-out!

Easy Lo Mein - The easiest lo mein you will ever make in 15 minutes from start to finish. So much quicker, tastier + healthier than take-out!

Featured Comment

So good and customizable! I used spaghetti noodles, because it was what I had. I will never buy frozen boxes of Lo Mein again. It was a hit with the family!
Nikki B
581 more comments

Why you’ll love this easy lo mein

  • Quicker than delivery. Believe it or not, this homemade lo mein comes together faster than takeout or delivery. We’re talking 15 minutes, start to finish, perfect for those busy weeknights!
  • Healthier than takeout. Making lo mein at home gives you full control over all the ingredients, allowing for lower sodium, controlled heart-healthy oils, more veggies, and better protein choices.
  • Flexible recipe. You can customize this dish completely and clean out the fridge with all kinds of leftover vegetables and proteins, making this so economical and budget-friendly for the family.
  • Leftovers taste even better. Similar to lasagna, the leftovers taste even better the next day, really allowing all the flavors to meld and marry into the noodles overnight.

What is lo mein?

This is a popular Chinese-American takeout dish typically made with soft egg noodles mixed with protein such as chicken, pork, beef, or shrimp and various vegetables in a savory soy sauce mixture.

Easy Lo Mein - The easiest lo mein you will ever make in 15 minutes from start to finish. So much quicker, tastier + healthier than take-out!

How to make easy lo mein

  1. Make the sauce. Combine the soy sauce, sugar, sesame oil, ginger, and Sriracha.
  2. Cook the noodles. Add the egg noodles to a large pot of boiling water and cook according to package instructions.
  3. Cook the vegetables. While the noodles are cooking, sauté the garlic, mushrooms, bell pepper, and carrot in a large skillet over medium high heat until crisp-tender, about 3-4 minutes. Then stir in the snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  4. Add the noodles and sauce. Stir in the cooked egg noodles and sauce, gently tossing until the noodles are evenly coated.
  5. Serve. Serve warm.

variations and substitutions

  • Noodles: Yaki-Soba, dried egg noodles, spaghetti, linguine, or fettuccine
  • Protein: chicken, beef, shrimp, pork, or tofu
  • Vegetables: broccoli, baby corn, baby bok choy, or cabbage
  • Soy sauce: tamari or liquid aminos for a gluten-free substitute
Easy Lo Mein - The easiest lo mein you will ever make in 15 minutes from start to finish. So much quicker, tastier + healthier than take-out!

What to serve with easy lo mein

Tools For This Recipe

Easy Lo Mein: Frequently Asked Questions

What is the difference between lo mein and chow mein?

Lo mein noodles are boiled and soft, gently tossed in a savory, thicker sauce whereas chow mein noodles are stir-fried in a wok until crispy and crunchy with little to no sauce.

What are the best noodles for lo mein?

While fresh egg noodles are ideal for their bouncy, springy texture, Yaki-Soba, dried egg noodles, spaghetti, linguine, or fettuccine can also be used in a pinch.

When do I add the vegetables?

Always add the hard vegetables (ex. carrots) first as they need more time to cook through, adding in softer, leafy greens (ex. snow peas and spinach) at the very end to avoid overcooking them.

Can I add meat to this?

Yes! Lo mein is highly versatile. Add any leftover protein such as shredded rotisserie chicken.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

Easy Lo Mein

Easy Lo Mein

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
The easiest lo mein you will ever make in 15 minutes from start to finish. So much quicker, tastier + healthier than take-out!
4.9 stars (212 ratings)
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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

Instructions

  • In a large pot of boiling water, cook noodles according to package instructions; drain well.
  • Heat olive oil in a large 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 sauce, and gently toss to combine.
  • Serve immediately.

For the sauce

  • In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha.

Equipment

Large Skillet
Large Skillet

Notes

  • Make ahead of time. Cut the vegetables one day in advance, stored in an airtight container in the fridge.
  • Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
  • Prep the ingredients beforehand. Have the sauce already mixed and vegetables cut and ready to go once you start cooking. This recipe comes together lightning fast!
  • Coleslaw mix is the best time-saving hack. To cut down on prep time even further, use bagged coleslaw mix. It’s already pre-shredded cabbage and carrots, cooking very quickly in about 1-2 minutes.
  • Hard vegetables get cooked first. Add dense, hard vegetables first (for example, carrots and bell peppers), then add soft, leafy vegetables last (for example, snow peas).
  • Avoid overcrowding the pan. Cook the vegetables in batches if needed. An overcrowded pan will steam the veggies instead.
Course: Main Course
Cuisine: Asian

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