Easy Lo Mein
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
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
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 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.
Equipment
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I tried to scroll through to see if anyone asked this question, so its not a repeat. Can you tell me if I can use the frozen stir fry veggies. Do you think it would come out just as good?
Kisha, I actually haven’t tried using frozen stir fry veggies but I don’t see why it would be a problem!
Just made this and it was FAB! I changed a few things to use what I had on hand: used 2 yakisoba noodle packages (minus the flavor packets) and added frozen Asian noodles. Prepared everything per the instructions, above. The sauce was enough for my liking; wasn’t too salty, too spicy or overwhelming. It complimented the dish perfectly! This is most definitely going in the rotation. I may never eat Lo Mein from the carry out EVER again! Thanks, much. I just subscribed and now I’m off to find my next trial recipe!
Noodles were yummy but I would personally only put 1 tablespoon of soy sauce in next time…way too much!
I’m glad you tried this out! And yes, please feel free to reduce soy sauce as needed. Some people like more, and some people like less. I’ve had readers telling me they’ve doubled the soy sauce!
Hi!
For those who cannot eat pasta or egg noodles, I recommend getting a julienne peeler and making voodles or zoodles (veggie noodles or zucchini noodles). You can get a spiral cutter, but I just got a julienne peeler and I like it better. I tried the manual turner spiralizer but it has a lot of waste aka a pyramid shaped leftover. I have to be very careful with it like holding the veg with a fork for safety (I can be a klutz), worth the hassle to get pasta-less noodles. Lastly, don’t over salt your zucchini when helping the moisture to come out.
YUMMY!!!! Just made this and it was delicious! Thanks so much!!!
I’m making this tonight alongside honey garlic chicken! This lo mein looks amazing and I can’t wait to try! Thank you 🙂
I tried this recipe and the pesto chicken sandwich. I really liked both, but I feel like there was something missing with this recipe. I can’t place my finger on it, but it was quick and easy and I will probably make it again sometime soon because I still have all the ingredients on hand lol. Thank you for posting this. 🙂
Teresa, I’m so glad you tried out my recipes! As for the lo mein, you can always add in some protein like chicken or shrimp.
Thank you for giving me a healthier alternative to take out! I will definitely try shrimp in it.
I’m making this tonight; I’m going to add shrimp. I was curious if you had any suggestions if I should marinade the shrimp or what to do with the shrimp before adding. Thanks so much.
It really depends on how you prefer to prepare your shrimp. I personally like to roast it with a little bit of olive oil, salt and pepper.
I made this for dinner tonight. DELICIOUS! I added chicken so that it would be more filling and add protein. My three daughters loved this. I also added onion. The sauce was great for two of my daughters but I added some soy sauce to mine. They want me to make it every week. LOVE this blog!
Delicious recipe! I made it for lunch after rushing home from church and it was so quick to make. The fresh noodles I got from the Asian market were a full pound so I doubled the recipe. I used a little less of some of the more potent ingredients and it was great. I also roasted my broccoli in the over and added on top (bc roasted veggies are my fav :)) thanks for this!
What would you suggest for a spice in this recipe in place of ginger. Want to make it, but don’t have any ginger. 🙁
You can try to omit the ginger completely or substitute another spice but I cannot speak for how much this will change the overall taste/texture of the dish without further recipe testing. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
This looks great. I’ve actually never eaten lo mein before, but I will be trying this out tonight. I was thinking of sauteing some chunks of chicken breast first and then adding them back in with the sauce and noodles at the end. I was just wondering if you could recommend a simple seasoning/marinade to flavor the chicken?
A simple marinade of soy sauce, a little bit of sesame oil and maybe even some red pepper flakes would be suitable for a recipe like this.
Thanks for the quick & helpful reply 🙂 I made this last night and used the chicken marinade you suggested (just a bit of sriracha in place of the red pepper flakes). It turned out great! The Asian grocery near my house did not have lo mein noodles, but they recommended fresh wonton egg noodles instead, which seemed to be a good substitute.
The verdict is in. I doubled the recipe for double the deliciousness. Four people had two large servings each and there is enough leftover to feed at least three more people. I followed the recipe exactly. Does anyone have suggestions as to what else to serve with this? Thanks.
So glad you tried this recipe! And we served this with Mongolian beef and orange chicken.
I served with a spicy orange chicken, the two sauces really complement each other.
I’ve used a similar recipe for years. You can substitute sweet chili sauce for the sriracha or just a pinch of dried red pepper flakes. The best part is it’s so quick & easy I can make it in the morning, come home and reheat at dinnertime & it tastes even better.
Chungah,
Having made another of your delicious recipes, ( broccoli and beef in slow cooker) I am anxious to try this one. I was able to track down the lo mein noodles so tonight is the night. If the meal is half as good as the photography we are in for a delightful dinner.
Made this tonight with shrimp instead of mushrooms (they went bad) and it was so tasty! Can’t wait for the leftovers!
Girlfriend you really know what you are doing. This recipe is delicious. My whole family loved it – not a drop left and it was so easy. We had takeout lomein the other night and this was much much better. Thank you!!
Unbelievable! Thank you for this. I woke up Monday morning and saw this recipe pop up on my tumblr, the photo sold me but the recipe was perfect. Will def become my go to lomein recipe, even bought an extra bag of egg noodles at pavillions 🙂
My friend and I had a hankering for lo mein the other night, so I found this recipe and decided to give it a try. We were not let down! This is truly delicious and simple. I’ve already shared it with a bunch of my vegetarian friends.
I love your website! My daughter is vegan and I am vegetarian and your recipes are so adaptable to our diets. Your food pictures are beautiful, the recipes are easy and delicious, and your writing is funny and inspirational.
Thank you so much for taking the time to post such a fun and inspiring site.