Lo Mein is quick, easy, and incredibly customizable. It’s the perfect one-pan meal, ideal for using up leftover vegetables or proteins. The glossy, savory sauce clings to the noodles beautifully, creating a dish that’s comforting, flavorful, and endlessly adaptable. It’s also ready in less time than it takes to order takeout, making it a weeknight favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lo mein noodles (or egg noodles)
Soy sauce
Oyster sauce
Dark soy sauce (optional, for deeper color and flavor)
Sesame oil
Sugar
Garlic (minced)
Ginger (minced)
Green onions (sliced)
Carrots (julienned)
Bell peppers (sliced)
Cabbage (shredded)
Mushrooms (sliced)
Protein of choice (chicken, beef, shrimp, tofu)
Oil for cooking
Directions
Cook lo mein noodles according to package instructions. Drain and set aside.
In a small bowl, mix soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, and sugar to create the sauce.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds.
Add your chosen protein and cook until done. Remove from the pan and set aside.
In the same pan, stir-fry the vegetables until tender-crisp, about 3-4 minutes.
Return the cooked noodles and protein to the pan.
Pour in the sauce and toss everything together until evenly coated and heated through.
Garnish with sliced green onions before serving.
Servings and timing
This recipe serves 4. Preparation time is about 15 minutes, and cooking time is 10 minutes. Total time: 25 minutes.
Variations
Vegetarian Lo Mein: Skip the meat and double up on mushrooms or tofu.
Spicy Lo Mein: Add chili garlic sauce or sriracha for heat.
Low-Carb Version: Use zucchini noodles or shirataki noodles in place of traditional lo mein.
Seafood Twist: Use shrimp or scallops for a seafood version.
Peanut Sauce Lo Mein: Stir in a spoonful of peanut butter and a splash of rice vinegar for a Thai-inspired twist.
Storage/Reheating
Store leftover lo mein in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warm. If the noodles seem dry, add a splash of water or soy sauce while reheating. This dish can be frozen, though the texture of the noodles may soften slightly upon thawing.
FAQs
What kind of noodles should I use for lo mein?
Lo mein noodles are soft wheat noodles, but egg noodles or even spaghetti can be used as a substitute.
Can I make this without oyster sauce?
Yes, use more soy sauce and add a splash of hoisin or mushroom sauce for depth if omitting oyster sauce.
What’s the difference between lo mein and chow mein?
Lo mein uses soft, boiled noodles stir-fried briefly, while chow mein typically features fried noodles that are crisped.
Is this dish spicy?
Not by default, but it can easily be made spicy with the addition of chili sauce or fresh chili slices.
Can I use frozen vegetables?
Yes, frozen stir-fry mixes work well—just thaw and drain before cooking to avoid excess moisture.
How do I keep the noodles from sticking?
Toss the cooked noodles with a little oil before adding them to the stir-fry to prevent clumping.
Is lo mein gluten-free?
Not unless you use gluten-free noodles and sauces. Many traditional sauces contain wheat, so check labels carefully.
Can I prep this in advance?
Yes, you can chop vegetables and mix the sauce ahead of time. Cooked noodles can also be stored in the fridge for a day.
What oil is best for stir-frying?
Use a neutral, high-heat oil like vegetable, canola, or peanut oil.
Can I double this recipe?
Absolutely, just use a large enough skillet or wok to accommodate the ingredients without overcrowding.
Conclusion
Lo Mein Noodles are a flavorful and satisfying dish that’s both easy to make and fun to customize. Whether you’re craving a quick dinner or looking to recreate your favorite takeout at home, this recipe delivers bold, comforting flavor in every bite. Make it your own with different proteins and veggies, and enjoy a delicious homemade meal that’s ready in minutes.
Lo Mein Noodles are a quick and flavorful Chinese stir-fry made with soft noodles, colorful vegetables, and your choice of protein, all tossed in a savory sauce. It’s a versatile and satisfying dish perfect for weeknights.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stir-Fried
Cuisine:Chinese
Diet:Halal
Ingredients
8 oz lo mein noodles (or egg noodles)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce (optional)
1 tsp sesame oil
1 tsp sugar
2 cloves garlic, minced
1 tsp ginger, minced
2 green onions, sliced (plus more for garnish)
1 carrot, julienned
1 bell pepper, sliced
1 cup cabbage, shredded
1/2 cup mushrooms, sliced
1 cup cooked protein (chicken, beef, shrimp, or tofu)
2 tbsp oil for cooking
Instructions
Cook lo mein noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), sesame oil, and sugar. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Add your chosen protein and cook until heated through. Remove from pan and set aside.
In the same pan, stir-fry the carrots, bell pepper, cabbage, and mushrooms for 3–4 minutes until just tender.
Return the cooked noodles and protein to the pan.
Pour the sauce over everything and toss to combine. Cook for 1–2 minutes until heated through and evenly coated.
Garnish with green onions and serve immediately.
Notes
Use tofu or mushrooms for a vegetarian version.Add sriracha or chili garlic sauce for extra heat.Toss cooked noodles with a little oil to prevent sticking.Chop vegetables and mix sauce ahead for quicker prep.Add a spoonful of peanut butter for a Thai-inspired twist.
