Quick & Easy Lo Mein

Thick noodles stir fried with colorful vegetables in a savory sauce! These quick and easy lo mein noodles are ready in 20 minutes. They're better-than-takeout, saving you money, and are a great side dish to enjoy!

5 from 8 votes

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Prep Time 15

Cook Time 5

Total Time 20

Course Main Course, Side Dish

Cuisine Asian, Chinese

Servings

Calories per serving 471 kcal

Ingredients

1 lb lo mein noodles fresh kind (or sub with miki noodles or cooked spaghetti)
1 cup napa cabbage chopped
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

Lo Mein Sauce

2 tablespoon regular soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce or vegetarian stir fry sauce
1 tablespoon sesame oil
3 cloves garlic minced
½ tablespoon cornstarch or potato starch/tapioca starch
¼ cup chicken stock low sodium (or beef or vegetable stock)

Instructions

In a small bowl, combine sauce ingredients as listed above. Set aside.
Soak lo mein noodles in hot boiling water for 15-20 seconds just until loosened and al dente.
Strain noodles immediately and set aside. Do not rinse off with water.
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 or 60 ml cold water to help cook and soften the vegetables. Cook for 1-2 minutes until the water in the pan has evaporated.
Reduce to medium heat. Add in cooked noodles and prepared lo mein sauce.
Toss everything together. Remove off heat and garnish with green onions and enjoy!

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