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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Thank you so much for an easy flavorful recipe. Made it exactly like recipe stated.
Amazing!!! I substituted sesame oil with olive oil. Soooo good. I only had peppers and garlic for the stir fry and it was still fantastic. I used a squeeze tube of ginger instead of grating fresh. Still amazing. I also used regular spaghetti noodles – still amazing!! I didn’t have siracha so I used a few dashes of red pepper.
So good!
Absolutely delicious! My family loved it!! I had red bell pepper, zucchini, mushrooms, and carrots to add to the noodles. It has apparently been years since I have made anything similar because my sesame oil was very outdated and got tossed. So I used light olive oil. And we paired this dish with cubed smoked pork sirloin roast after tossing it in this recipe’s sauce.
You have to quadrupled this recipe to feed 3ppl. The sauce that is
Absolutely delicious. Didn’t have sariacha sauce so added A tap of chopped green chillies, a dash of red chilli flakes and a tap of crushed black pepper. Yummmmm.
Yum! Perfect flavor. I’m avoiding pasta so I used butternut squash noodles. Used the veggies I had on hand and added shrimp, but followed sauce recipe exactly. Totally customizable. Easy, quick, added to faves!
I see quite a few doubled the sauce. An authentic lo mein is not drenched like American Chinese takeout. It’s meant to be light. In my opinion, keep it original 😉
I live in China and we eat our noodles drenched in sauce! We never eat them dry. I suggest quadrupling the sauce, but maybe don’t quadruple the sugar. Super delicious!
Came out so amazing better than fast food restaurants love love love it!
This recipe looks great! But i wonder if it could go without the snow peas and baby spinach? Will it still taste good without them?
This is one of the many Chinese “use up stuff” recipes: the noodles and probably the sauce are constants, other ingredients are pretty much whatever is on hand.
A great recipe. The good thing is that you can customize to your liking. I added scrambled eggs seasoned with salt, sugar, siracha, and a tiny bit if sesame oil. Also cooked a pork chop seasoned in fish sauce, sugar, and some soy sauce. Then sliced thin.
This was a great meal! I did substitute cayenne pepper for the sriracha only because I did not have it. I used equal amounts, which made it spicy, oops! It was very good. I also 2x the sauce.
This recipe is simple and had almost all of the ingredients on hand. Ummmm. Can’t wait to see and try more rescipes from this site.
This recipe sounds so easy and tasty!
Was wondering if I could use olive oil instead of sesame oil?
Really good! Like most people, I quadrupled the sauce, with the only modifications being omitting the sriracha, and then I added 1/2 teaspoon (total, not quadrupled) oyster sauce. I used 12 oz. angel hair pasta and mixed veggies.
This is an awesome recipe!! Why order out when you can make your own! I love to cook and give kudos to those who share such delicious, easy to make recipes! Thank you.. keep sharing!
I never knew what it was, only the name was catchy so I decided to cook it. And, I am damn happy that I decided to cook this, this is one of the amazing dishes I have ever cooked and ate. Grateful to you for sharing such an amazing recipe. Thank you so much
Simple and delicious! The only changes we made was to double the amount of sauce and add a little extra sugar and lemon juice for more sweetness and acidity. We’ll definitely make it again.
We are thrilled to add this recipe to our family cookbook!! As a family of 7, I doubled the pasta (used capellini), added broccoli and bean sprouts and multiplied the sauce by 6. Satisfied bellies here! Thanks for the recipe!
This is excellent and so much better than any of the restaurants in my area where they add way too much sugar. I also did not have the noodles so I used spaghetti boiled 2 minutes less than package directions. I added onion and scallions to the recipe and also tripled the sauce amount. I did feel the sauce was very thin so as with a lot of asian cuisine, I made a slurry with the pasta water. Will definitely make again.
This recipe has a 100% approval rating in my family, which is rare with five kids! We use spaghetti because it’s always on hand, and add chopped cabbage. I keep the sauce amount the same–not sure why it’s dry for everyone else but it’s perfect for us!
Probably the same people that use 1/2 bottle of salad dressing on a side salad.
Delicious! But definitely, make lots of sauce or it’ll be a bit dry.
Love this!!! I tweaked it a tad bit but remained true to the original recipe. As others have stated, triple the sauce when you make this. Will be adding this recipe to my other ones. Thanks!