Easy Lo Mein

This easy lo mein recipe is my go-to when I crave takeout but don’t want to leave the house. It’s quick, colorful, flavorful, and delicious!

It’s packed with tender noodles, colorful veggies, and a savory-sweet sauce with a hint of spice. Plus, it’s endlessly customizable! 

Use your favorite protein and swap in whatever vegetables you have on hand.

It’s the perfect busy-day meal. You can have this on the table in 35 minutes or less!

Why You’ll Love This Easy Lo Mein

Restaurant-Worthy Taste: Umami-rich mushrooms, sweet carrots, and a savory sauce make this dish terrifically flavorful. It’ll easily rival takeout from your favorite restaurant. 

Yummy Leftovers: The noodles and veggies maintain their texture well when refrigerated. The sauce’s flavors deepen overnight. For those reasons, this is an excellent meal prep option that tastes better on day two. 

Budget- & Cleanup-Friendly: The recipe uses common pantry staples and affordable vegetables. It’s way cheaper than getting the same meal at a restaurant. Plus, it requires only one pot and a skillet (or wok), so cleanup is a breeze. 

Quick Fix: This 30-minute meal requires minimal prep work and no special skills or equipment. It’s ideal for newbie chefs.

Ingredients

• Lo Mein Noodles: The chewy, absorbent base of the dish. If you can’t find any, use spaghetti noodles for a similar texture. 

• Fresh Vegetables: A colorful medley of aromatics and crisp vegetables. I add garlic for depth, red bell peppers for sweetness, and carrots for crunch. Snow peas and bok choy also add crispness and a mild cabbage flavor. 

• Cremini Mushrooms: For a rich, earthy flavor, meaty texture, and enhanced heartiness.

• Low-Sodium Soy Sauce: It’s crucial for providing the savory, umami depths to the sauce. 

• Granulated Sugar: For a touch of balancing sweetness. 

• Sesame Oil: Known for its distinct nutty flavor, it enhances the dish’s aroma and adds a rich, toasty taste. 

• Ground Ginger: It rounds out the aromatics with a warm, spicy finish. 

• Sriracha: For heat and tanginess. Use as much or as little as you like. 

• Green Onions & Sesame Seeds: Green onions provide color and a fresh, mild onion flavor. Sesame seeds add nutty crunchiness. 

How to Make Easy Lo Mein

There’s a reason I call this recipe “easy” lo mein. It’s super quick and simple, requiring just five steps: 

1. Prepare the sauce. Whisk the sauce ingredients in a small bowl until well combined. Set aside. 

2. Cook the noodles. Cook them in a large pot of salted, boiling water. Cook according to the package directions until al dente. Drain thoroughly and set aside. 

3. Saute the veggies. Cook the minced garlic in olive oil over medium-high heat for 30 seconds. Then, add the bell pepper, carrot, and mushrooms. Saute for 3 to 4 minutes before adding the snow peas and bok choy. Cook for another 2 to 3 minutes, stirring frequently. 

4. Combine. Lower the heat to medium. Add the noodles and pour the sauce over everything. Toss gently to coat and cook for another 1 to 2 minutes until warm. 

5. Garnish and serve. Transfer to serving dishes and add garnishes as desired. Enjoy! 

Tips for the Best Lo Mein

I haven’t included a variations section because, honestly, you can vary this recipe in a million ways. I do, however, have a few tips on how to make it extra delicious. 

• Don’t overcook the noodles! Remember to cook them only to al dente or even very slightly less than al dente. You heat them again when combining them with the sauce and veggies. If you cook them too much initially, they’ll become mushy. 

• Fresh is best. This recipe works best with fresh, crisp produce. However, you can use frozen veggies in a pinch. Just be sure to thaw and thoroughly drain them first. 

• Keep things uniform. The more uniformly sized they are, the more evenly they will cook. If you add protein to the dish, slice or dice it into even pieces, as well. 

• Put in the prep work. Chop the veggies and make the sauce beforehand. Lo mein, like all stir-fry recipes, cooks quickly. If you don’t have everything ready to toss in the skillet beforehand, you may overcook something. 

• Be gentle. When combining the ingredients, do so carefully. If you toss too aggressively, you’ll break the noodles or crush the vegetables. 

• Spice it up or down. This trick is as simple as adding more or less Sriracha. For a spicier dish, add more. You could also add cayenne, chili powder, or red pepper flakes.

• Pack in some protein. This recipe works well with chicken, shrimp, beef, pork, or tofu. Just be sure to cook them fully first before combining them with the other ingredients. 

For a complete meal, pair the lo mein with egg or spring rolls, steamed rice, or your favorite Chinese soup. 

How to Store

Although it doesn’t freeze well, lo mein will remain fresh for several days. You just have to store the leftovers properly. 

To Store: Let the lo mein cool completely. Then, refrigerate it in an air-tight container for 3 to 4 days. Add a small splash of water or oil to prevent sticking. 

To Reheat: Heat a tablespoon of oil over medium heat. Then, add the leftovers and toss frequently for 3 to 4 minutes until thoroughly heated. You can also add a tablespoon of water or soy sauce and reheat in the microwave in 30-second intervals.