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!
Loved it. Took me more than 15 minutes, but worth the effort!
Just made this tonight- amazing!!!
Like every recipie from this site turned out perfect and everyone in the house loved it!
Will be in our regular rotation.
Make four times the sauce proportions listed here! Without the amount here, you’ll get bland pasta.
Made this with spaghetti and fresh Bok choy. Absolutely delicious! Tastes like a restaurant from home. I’m also going to confess I used freeze dried garlic. Make this and treat yourself!
we eat this at least once a week.
Let me tell you, this is very very good. I love vegetables! Today,I was multitasking, which I’m not very good at! So the vegetables and sauce were on/off all morning…and it still came out delicious. Thank you!
PS) I added peanuts at the end.
Used bagged snow peas and matchstick carrots. Yummy!
My computer acted up right in the middle of my comment so here I go again. We love, love, love lo mein here and I have always used the dry lo mein noodles. Next time I am going to try spaghetti noodles and some bok choy as one of my veggies.
Love all your recipes and now we ae going to LOVE this one also!
Bok choy sounds like an amazing addition!
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!
Very good! I did add chicken thighs. I wasn’t thrilled with the lo mein noodles I bought; next time I might use spaghetti noodles.
Easy and delicious. Thank you for sharing.
I made this for dinner tonight and it was fantastic! So easy, a lot of flavor, I feel like I want to eat this every day because I don’t think I’ll get tired of it anytime soon. I used whole grain linguine because that’s what I had in the pantry and I doubled the entire recipe to use up some ingredients I had in the fridge. Thank you for this recipe – it’s a definite keeper!
I followed this recipe for the first time tonight and it turned out absolutely delicious!! This has already become a once or twice a week dinner for us. It’s so good! Thank you!!!
I made this with carrots that were about to go bad, leftover meat from the night before, and an array of different kinds of pasta shapes. Because I didn’t have ginger on hand, I substituted it with grounded allspice! AMAZING! Hope this helps 😉
This dish will be added to regular rotation. I doubled the sauce (used some to marinate 2 chicken thighs). Family was delighted with this one. Thank you!
Delicious!! Will make again. Thanks
WOW, was this DE-licious!!! Made exactly per recipe except I added 2 sliced green onions and had a baggie of leftover roasted chicken that I sliced into slivers. Was hoping to have leftovers, but….nah – we ate it all! Also, used freshly grated ginger instead of the ground ginger. A big winner that I’ll definitely be makingany more times!
Where do I find Lo mein noodles? With dried pasta? Frozen?
I found an 8oz package of Lo Mein noodles in the Asia isle of our grocery store…
I made this last night and yes, damn delicious!! After reading all the reviews, I decided to not double the sauce, and I’m glad I didn’t. Might double it next time. I also used half the amount of noodles. My picky kids ate it but pushed aside the veggies…sigh. They did ask for seconds for the noodles only so that’s a good start. I also baked tofu and added it in for protein, but ended up eating half the cubes alone lol. This is going into our rotation!
This recipe is the quickest and best I have ever tasted. I make it every week and my family enjoys it.