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Lo Mein Recipe
Ready in about 20 minutes, this Lo Mein recipe is a simple, tasty stir fry that brings homemade Asian cuisine to your table without the fuss.
Full Recipe Introduction
If you’ve ever craved the chewy, saucy comfort of Chinese takeout noodles, you’re in the right place. Lo Mein is a classic stir fry featuring tender noodles tossed in a savory-sweet sauce, studded with crisp veggies—and you can customize it however you like. What makes this Lo Mein recipe special? It’s quick, so you get dinner on the table in under half an hour, and you control the ingredients—no hidden sugars or extra sodium. As a busy 50-year-old home cook, I love serving this at weeknight dinners, potlucks, or even backyard picnics. Plus, it scales up easily for hungry teens (or hungry adults), and it’s just as delicious reheated the next day.
Why You’ll Love This Lo Mein Recipe
- No takeout line—ready in under 20 minutes from stove to plate
- Totally customizable: swap in chicken, tofu, or extra veggies
- Vegetarian-friendly by default; add shrimp or beef if you like
- Budget-friendly at roughly $2–$3 per serving
- Simple pantry staples: pantry noodles, soy sauce, garlic
- Balanced nutrition—around 350 calories per serving (no guesswork)
- Fuss-free cleanup: one large skillet or wok
- Crowd-pleaser for both picky kids and grown-ups
Ingredients for This Lo Mein Recipe
• 8 oz egg noodles or lo mein noodles (fresh or dried; I grab Annie Chun’s at my local market)
• 2 tablespoons vegetable oil (or peanut oil for extra flavor)
• 2 garlic cloves, minced (about 1 teaspoon; fresh beats jarred)
• 1-inch piece ginger, peeled and grated (1 teaspoon)
• 1 medium carrot, julienned (sub: red bell pepper)
• 1 cup snap peas or snow peas, trimmed (for crunch)
• 3 green onions, sliced on the diagonal (whites and greens separated)
• ¼ cup low-sodium soy sauce (Kikkoman or tamari for gluten-free)
• 2 tablespoons oyster sauce (or vegetarian mushroom sauce)
• 1 tablespoon sesame oil (toasty aroma)
• 1 teaspoon sugar or honey (balances the salt)
• ½ teaspoon red pepper flakes (optional, for heat)
• ½ cup bean sprouts (fresh or canned, drained)
• Sesame seeds for garnish (white or black)
Directions
- Cook the noodles: Bring a large pot of water to a rolling boil. Add noodles and cook according to package instructions—usually 3–5 minutes for fresh, 7–8 minutes for dried. Drain and rinse under cold water to stop cooking; toss with a drizzle of oil so they don’t stick.
- Prep the sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and red pepper flakes. Set aside. (Here’s the thing: tasting your sauce now saves you from surprises later.)
- Heat the skillet: Warm a large nonstick skillet or wok over medium-high heat. Add vegetable oil; swirl until shimmering.
- Sauté aromatics: Toss in garlic, ginger, and the white parts of green onions. Stir constantly for about 30 seconds—until fragrant but not browned.
- Add veggies: Slide in carrots and peas. Cook 2–3 minutes, stirring so they stay crisp-tender. You’re aiming for bright color and just a hint of bite.
- Combine everything: Push veggies to the edges, add noodles to the center, then pour sauce over top. Use tongs or two spatulas to gently toss, coating every strand.
- Final touches: Stir in bean sprouts and the green tops of the onions. Heat through for 1 minute. Taste and adjust: more soy if you like salt, extra honey if you want sweetness.
- Serve: Transfer to a warm platter, sprinkle sesame seeds, and dig in while it’s steaming hot.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes (chopping and sauce-whisking)
Cook Time: 10 minutes (vegetables and noodles)
Total Time: 20 minutes—perfect for a quick weeknight meal
Variations
• Chicken Lo Mein: Slice 8 oz boneless chicken thighs, season with salt, pepper, and a dash of cornstarch; stir fry first until golden.
• Shrimp Lo Mein: Use 8 oz peeled, deveined shrimp—toss in with sauce, cooking just until pink.
• Beef & Broccoli Lo Mein: Swap carrots for 1 cup steamed broccoli and add thinly sliced flank steak.
• Spicy Szechuan Lo Mein: Stir in 1 tablespoon chili garlic sauce and crushed Szechuan peppercorns.
• Peanut Butter Lo Mein: Whisk 2 tablespoons peanut butter into the sauce for a Thai-inspired twist.
Storage & Reheating
Store cooled Lo Mein in an airtight container in the fridge for up to 4 days. For freezer storage, portion into freezer-safe bags—freeze up to 2 months. To reheat, gently warm in a skillet over medium heat with a splash of water or soy sauce, stirring until heated through. Make-ahead tip: Cook noodles and sauce a day in advance; toss with fresh veggies right before serving for extra crunch.
Notes
• Noodle tip: Al dente is your friend—overcooked noodles turn mushy fast.
• Timing trick: Prep all ingredients before you turn on the heat (“mise en place”) to keep the stir-fry moving.
• Sauce tweak: For a gluten-free version, use tamari and mushroom sauce.
• Oil swap: Toasted sesame oil alone burns easily; mix with a neutral oil for better control.
• Veggie ideas: Broccoli, baby corn, bok choy, or even shredded cabbage work beautifully.
FAQs
Q: Can I use spaghetti instead of Lo Mein noodles?
A: Absolutely—spaghetti or linguine on hand make fine substitutes; just watch the cook time.
Q: How do I keep noodles from sticking?
A: Rinse them under cold water after boiling, then toss with a teaspoon of oil before stir-frying.
Q: Is this recipe suitable for meal prep?
A: Yes—store noodles and sauce separately from veggies; combine and reheat when you’re ready.
Q: Can I omit oyster sauce?
A: You can substitute it with hoisin sauce or extra soy sauce plus a splash of mushroom broth for depth.
Q: How spicy is this by default?
A: It’s mild; add red pepper flakes or a teaspoon of chili paste if you like a kick.
Q: Why aren’t my noodles absorbing the sauce?
A: Make sure your pan is hot enough and you toss quickly—stir-frying is all about high heat and constant movement.
Q: Can I make vegan Lo Mein?
A: Simply swap oyster sauce for vegetarian mushroom sauce and ensure your noodles have no egg.
Q: What’s the best wok for stir frying?
A: A carbon-steel wok (like those from Lodge or Joyce Chen) heats evenly and seasons beautifully over time.
Conclusion
This Lo Mein recipe delivers fast, fresh, and flavorful noodles that beat takeout every time. With humble ingredients, simple steps, and room for your own twists, it’s an easy go-to for busy nights or casual gatherings. You know what? Give it a try tonight—then come back and let me know how it turned out, or explore my Chicken Dumplings and Easy Spring Rolls for a complete homemade feast!
Lo Mein Recipe
Ingredients
- 8 oz egg noodles or lo mein noodles
- 2 tbsp vegetable oil or peanut oil for extra flavor
- 2 cloves garlic minced
- 1-inch piece ginger peeled and grated
- 1 medium carrot julienned (sub: red bell pepper)
- 1 cup snap peas or snow peas trimmed (for crunch)
- 3 green onions sliced on the diagonal (whites and greens separated)
- 1/4 cup low-sodium soy sauce Kikkoman or tamari for gluten-free
- 2 tbsp oyster sauce or vegetarian mushroom sauce
- 1 tbsp sesame oil toasty aroma
- 1 tsp sugar or honey balances the salt
- 1/2 tsp red pepper flakes optional, for heat
- 1/2 cup bean sprouts fresh or canned, drained
- sesame seeds for garnish (white or black)
Instructions
- Bring a large pot of water to a rolling boil. Add noodles and cook according to package instructions—usually 3–5 minutes for fresh, 7–8 minutes for dried. Drain and rinse under cold water to stop cooking; toss with a drizzle of oil so they don’t stick.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and red pepper flakes. Set aside. (Here’s the thing: tasting your sauce now saves you from surprises later.)
- Warm a large nonstick skillet or wok over medium-high heat. Add vegetable oil; swirl until shimmering.
- Toss in garlic, ginger, and the white parts of green onions. Stir constantly for about 30 seconds—until fragrant but not browned.
- Slide in carrots and peas. Cook 2–3 minutes, stirring so they stay crisp-tender. You’re aiming for bright color and just a hint of bite.
- Push veggies to the edges, add noodles to the center, then pour sauce over top. Use tongs or two spatulas to gently toss, coating every strand.
- Stir in bean sprouts and the green tops of the onions. Heat through for 1 minute. Taste and adjust: more soy if you like salt, extra honey if you want sweetness.
- Transfer to a warm platter, sprinkle sesame seeds, and dig in while it’s steaming hot.
