Easy Lo Mein
by Chungah
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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!
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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.
How to make easy lo mein
- Make the sauce. Combine the soy sauce, sugar, sesame oil, ginger, and Sriracha.
- Cook the noodles. Add the egg noodles to a large pot of boiling water and cook according to package instructions.
- 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.
- Add the noodles and sauce. Stir in the cooked egg noodles and sauce, gently tossing until the noodles are evenly coated.
- 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
What to serve with easy lo mein
- Vegetable Potstickers
- Easy Hot and Sour Soup
- Chinese Orange Chicken
- Slow Cooker Beef and Broccoli
- PF Chang’s Chicken Lettuce Wraps
Tools For This Recipe
Easy Lo Mein: Frequently Asked Questions
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.
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.
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.
Yes! Lo mein is highly versatile. Add any leftover protein such as shredded rotisserie chicken.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Easy Lo Mein
Video
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
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.
Equipment
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Wonderful flavor and so easy to make! I did double the amount of sauce as i think I threw in more veggies than the recipe called for. I might x4 the sauce next time. I will DEFINITELY be making this again.
Very delicious lo mein my family enjoyed it all thank you so much
So delicious and easy! Thanks for the great recipe 🙂
Sooo good! Better than ordering out. I found the measurements for the sauce to be too little so I x4 and it was so much better and flavourful.
The noodles were a gelatinous glob. I don’t know if you can rinse lo menu noodles after draining? Or use more oil or less cooking time? The flavor was excellent. I used fresh ginger and added some oyster sauce; used some Asian stir fry frozen veggies. Will have to try a different brand of noodles or method.
We loved it!
Instead of snow peas I used Baby Bok Choy cut up. I didn’t use Sriracha, we don’t like spicy food and I used fresh ginger. I added more sauce as it was a little dry.
DELICIOUS!
Would definitely make it again!
Very good recipe ! Basic for the ingredients u could use. Personally I added more vegetables
That didn’t work at all for me… tasted like i was drinking seasame oil.
Very Good! I added 10 oz of chicken, used whole wheat spaghetti, and doubled the sauce. I don’t like really spicy so I used half the amount of Siracusa and it was perfect!
Hi,
What are snow peas? Are they the same as sugar snap peas?
Thank you!
Snow peas are the flat pods with very tiny peas inside. Sugar snap are the fatter pods with rounder peas,that, as the name suggests are sweeter
I made this with ramen noodles (without the seasoning packets of course) and it was delicious! I didn’t have spinach or snow peas but it was perfect without.
It was great nice & tasty I just put a little to much Suraci sauce on it
This was absolutely delicious!!! It tasted so much better than I had expected. I cook for my parents and younger siblings and they were very impressed. I also added ground pork, doubled the sauce, and added more vegetables. Thank you for the recipe and I subscribed for the recipes!
This is a really great recipe, I did however need to double the sauce. The first time I made it my noodles we not coated enough. I mix it up with the veg depending on what I have. The flavors are great, I don’t change the sauce recipe itself, just make twice as much.
This has become an absolute staple in our household. 4 year eats his vegetables like a champ when they’re this tasty!!
It was… OK. I MIGHT make it again. I couldn’t get the sauce quite right, and I used the cassorole egg noodles without the mushrooms. I rated it a four because it was still good. My whole family ate it without a problem.
Doubled the sauce. Used what I had: stir fry noodles (14.5 oz), water chestnuts instead of pea pods, white mushrooms instead of shiitake. It was a big hit! Saved to my FIVE STAR Pinterest board. Will definitely make again, only more next time!
Finally a great lo Mein recipe. I used sliced baby boy Choy instead of snow peas and spinach since that’s what I had on hand. I can’t do spicy so I skipped the sriracha in the sauce and also tripled the sauce for the amount I made. Love it , love it, love it! Thank you.
This is so delicious that it has become a 2-3 times per month staple in my household! I have to leave out onions and garlic but it is still delicious.
And this tastes way better than the take out stuff.
I use a bag of fresh stir fry veggies + chicken + noodles and voila!
And I triple the amount of sauce called for.
I used asparagus, red onion, a yellow pepper, and mushrooms for the veggies, but followed the rest of the recipe faithfully for a get-together with friends. Every single person wanted the recipe. If you prep everything ahead of time, it takes no time to prepare. Just thinking about making this makes my mouth water!