Lo Mein. Delicious long egg noodles stir fried with an assortment of colorful vegetables in a delicious savory sauce! So quick and simple!
These stir-fried noodles are popularly served at Chinese restaurants or Chinese takeout. Ready in 20 minutes. Great for busy weeknights.
This easy lo mein dish serves well as a quick and delicious meal if you add protein or works well as side dish. I love pairing this veggie lo mein recipe with orange chicken and egg rolls.
These are the best noodles to make if you're serving a large family or gathering as the cooking process is pretty quick and you can double the batch if needed, but if so, use a larger pan or cook the other batch separately.
What is Lo Mein?
This lo mein is one of those infamous noodle dishes served at many Chinese restaurants or takeaways. There are many variations of lo mein such as vegetable lo mein, shrimp lo mein, beef lo mein, chicken lo mein. Lo mein is typically made of long soft noodles that are made of eggs and wheat flour. The noodles are stir fried in hot oil with a variety of colorful crisp vegetables in a tasty, savory and umami-based sauce.
My lo mein is super easy to make in just 20 minutes. In fact, the cooking process takes less than 5 minutes. Most of the time goes towards preparing the ingredients. If it's your first time making this dish, don't worry I share step-by-step visuals with instructions, simple tips and a video for best results.
You’ll need the below ingredients for Lo Mein. Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocery stores will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Lo mein noodles: I highly recommend using fresh lo mein noodles or yellow thicker noodles like Miki noodles. Just follow the package directions when preparing the thicker kind of fresh egg noodles.
- The type of noodles you're looking for are the long egg noodles made typically made of wheat flour and egg. The Asian market will sell them in the refrigerated section. If you can't find these egg noodles, substitute with wheat noodles or even spaghetti noodles and prepare according to package instructions or blanch in hot water until al dente. Fresh noodles don't usually require a cooking process as they're already soft so if we boil and stir fry them, they can easily go soggy.
- You may also substitute with dried noodles but please boil these until al dente, since they're dry.
- Red bell pepper: these add a vibrant red color and fibre! You can substitute with orange or yellow bell peppers.
- Snow peas: these add a bold green color, crunch and additional fibre. You may also substitute with snap peas.
- Napa Cabbage: I like using napa cabbage, but you can substitute with green cabbage or any Asian greens like bok choy, choy sum/yu choy or even young gai-lan.
- Carrots: they add a nice orange color but if you're allergic, substitute with bean sprouts
- Button Mushrooms: these add a wonderful hearty flavor to the dish and I highly recommend it.
- Green onions: a great way to add an oniony flavor!
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
Lo Mein Sauce:
- Regular soy sauce: aka all-purpose soy sauce. This is different from dark soy sauce as it's not as dark or thick in color. You may also substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Oyster sauce: this is different from hoisin sauce and adds an umami flavor! The main difference is that hoisin sauce is a sweet sauce and oyster sauce is savorier. If you want to make this dish vegetarian, substitute with vegetarian stir fry sauce.
- Sesame oil: a little sesame oil adds a nutty flavor to our delicious savory sauce. A common seasoning ingredient in Chinese food.
- Dark soy sauce: this is different from regular soy sauce. The key differences are that it is darker in color and thicker in viscosity. Dark soy sauce is typically used to help color Asian food.
- Garlic: garlic is an easy way to flavor many noodles dishes by giving it aroma. You may also substitute with white onion for a different depth of flavor.
- Chicken stock: or substitute with beef stock or vegetable stock. If you don't have this ingredient, substitute with cold water as a last resort.
- Cornstarch: or substitute with potato starch. This helps to thicken the sauce making it stick to the noodles.
- Sesame seeds: optional
How to Make Lo Mein
Below are brief steps with visuals on how to make this lo mein. Please scroll down to the recipe card below for detailed instructions.
In a small bowl, combine sauce ingredients as listed above. Set aside.
Soak your egg noodles in hot boiling water for 15-20 seconds just until loosened.
In a large skillet or large wok, on medium-high heat, heat vegetable oil. Add carrots, red bell pepper, snow peas, mushrooms and napa cabbage.
Add ¼ cup of water to help cook and soften the vegetables. Cook for 1-2 minutes.
Reduce to medium heat. Add in cooked noodles and prepared sauce.
Toss everything together. Garnish with green onions and enjoy!
This lo mein will last up to 4 days stored in an airtight container in the fridge. To reheat, reheat on the stove top in a non-stick pan on medium heat or microwave for 2-3 minutes until hot.
Below are frequently asked questions about my lo mein recipe:
Where do I find fresh egg noodles?
Any Asian market will sell them in their refrigerated section. They usually carry thin or thick ones, so it's up to you which one you prefer. If you can't find fresh egg noodles, you can substitute with dried egg noodles.
What are other vegetables I can use?
- bok choy
- yu choy or choy sum
- baby gai lan
- napa cabbage
- bean sprout
Can I add protein this to dish?
Yes, feel free to add your favorite protein such as cooked tender chicken breast or chicken thighs, flank steak or any steak of choice, pork, shrimp, or tofu.
Do I need a wok to make this?
No, any large skillet or large pan will work! This goes for most of my Asian recipes.
What is the difference between lo mein and chow mein?
In my experience, lo mein in Chinese means "tossed noodles". Chow mein means "fried noodles". Even though they can look similar, chow mein is usually fried or even deep fried so the noodles are crispier. Sometimes chow mein can have a very heavy sauce.
On the other hand, lo mein is when the cooked noodles are simply tossed into the sauce and other ingredients, so the noodles are never crispy or deep fried.
Other recipes you may enjoy!
- Beef Lo Mein
- Chicken Chow Mein
- Panda Express Chow Mein
- Orange Chicken
- General Tso Chicken
- Mongolian Chicken
Easy Lo Mein
- 1 lb lo mein noodles
- 1 cup napa cabbage sliced
- 1 cup red bell pepper julienned
- ¾ cup snow peas ends trimmed
- ½ cup carrot julienned
- 4 button mushrooms sliced
- 1 green onion finely chopped
- 1 tablespoon vegetable oil or any neutral oil
- In a small bowl, combine sauce ingredients as listed above. Set aside.
- Soak your lo mein noodles in hot boiling water for 15-20 seconds just until loosened. Strain immediately.
- In a large skillet or large wok, on medium-high heat, heat vegetable oil. Add carrots, red bell pepper, snow peas, mushrooms and napa cabbage. Add ¼ cup water around the pan to help cook the veggies until softened, about 1-2 minutes. It's okay if there's still some water in the base of the pan.
- Add in cooked noodles and prepared sauce. Toss everything together until noodles are coated in sauce and sauce has slightly thickened. Garnish with green onions and enjoy!