Outline
- Title: Lo Mein Recipe
- Short Intro Paragraph
- Full Recipe Introduction
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Why You’ll Love This Recipe
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Ingredients
- Image insertion
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Directions
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Servings & Timing
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Variations
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Storage & Reheating
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Notes
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FAQs
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Conclusion
Lo Mein Recipe
This easy homemade Lo Mein Recipe delivers tender noodles and bright veggies in a saucy Chinese-style stir fry you’ll crave again and again.
I first fell for Lo Mein back in college—ordering it at a corner shop whenever finals week hit. It felt both comforting and quick, which is why this recipe holds a special spot in my kitchen. Lo mein noodles tossed with crisp peppers, crunchy carrots, and a savory sauce make for a simple weeknight supper, and with Pinterest trends showing over 150K monthly saves for “easy noodle recipes,” this is a tasty winner. Whether you’re craving a vegetarian spin or want to sneak in some protein, this dish scales nicely, keeps well, and tastes like takeout—only healthier.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy weeknights when you need dinner ASAP.
- Uses pantry staples—no exotic sauces or pricey ingredients required.
- One-pan stir fry—fewer dishes, more time to relax.
- Customizable to vegetarian or protein-packed versions (think tofu, chicken, or shrimp).
- Balances savory and lightly sweet notes for that classic Chinese comfort.
- Loads of veggies—an easy way to hit your daily produce goals.
- Great for meal prep—reheats beautifully without turning soggy.
- Kid-approved flavor—mild, tasty, with just enough garlic and ginger.
Ingredients
• 8 ounces lo mein noodles (or spaghetti/ramen noodles)
• 2 tablespoons vegetable oil (avocado oil works too)
• 2 cloves garlic, minced (use jarred chopped garlic in a pinch)
• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup snow peas or sugar snap peas, trimmed
• 3 green onions, sliced on a sharp angle
• ¼ cup low-sodium soy sauce (Kikkoman brand recommended)
• 2 tablespoons oyster sauce (or vegetarian mushroom stir-fry sauce)
• 1 tablespoon hoisin sauce (adds gentle sweetness)
• 1 teaspoon toasted sesame oil (for finishing)
• ½ teaspoon red pepper flakes (optional, for a quick kick)
• Fresh cilantro or toasted sesame seeds, for garnish
Tips: Choose fresh, firm veggies; rinse your noodles under cold water right after cooking to stop them from getting too soft.
Directions
- Cook the noodles in a large pot of boiling water per package instructions—usually 4 to 5 minutes for lo mein noodles. Drain and rinse under cold water; toss with a teaspoon of oil so they don’t stick.
- Heat a large skillet or wok over medium-high and add the vegetable oil. Swirl to coat, then add garlic and ginger. Stir for 15 seconds until fragrant—watch closely or it can brown too fast.
- Toss in the bell pepper, carrots, and snow peas. Stir-fry for 3 to 4 minutes until veggies are bright and just tender-crisp. If you like extra crunch, shave a second off that time.
- Stir the cooked noodles into the skillet. Use tongs to lift and fold the mixture so every strand is coated.
- Pour in soy sauce, oyster sauce, and hoisin sauce. Keep stirring for 2 minutes until the sauce clings to noodles and veggies, creating a glossy finish.
- Sprinkle in red pepper flakes if you want heat. Give it one last toss, then turn off the heat and drizzle on sesame oil for a nutty aroma.
- Transfer to serving bowls, top with green onions and a few cilantro leaves or sesame seeds. Enjoy right away.
Servings & Timing
Yield: Serves 4 as a main dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: About 25 minutes—quick enough for a spur-of-the-moment dinner
Variations
• Swap tofu for a vegetarian twist—press extra-firm tofu, cube it, and toss in step 2.
• Add thinly sliced chicken or shrimp for extra protein—cook those first, then set aside before veggies.
• Make it gluten-free with tamari and rice noodles.
• Stir in a handful of kale or baby spinach at the end for extra greens.
• Drizzle sriracha or serve with chili oil for a spicy edge.
• Toss in chopped peanuts or cashews for extra crunch and depth.
Storage & Reheating
Store leftover lo mein in an airtight container in the fridge for up to 3 days. For longer stash, freeze flat in a zip-top bag—use within a month for best taste. To reheat, microwave on medium power for 1–2 minutes, stirring midway, or warm in a skillet with a splash of water or oil. Make-ahead tip: prep veggies and sauce the night before to cut cooking time to under 10 minutes.
Notes
I learned that rinsing noodles stops overcooking and keeps them chewy, not mushy—game changer! Fresh ginger brightens the whole dish, but ground works when you’re short on time. If your sauce feels thin, whisk an extra teaspoon of cornstarch into a tablespoon of cold water, then stir in near the end—thickens fast. Taste before serving: adjust for salt or sweetness by adding a pinch of sugar or dash more soy sauce as needed.
FAQs
Q: Can I use spaghetti or ramen instead of lo mein noodles?
A: Absolutely—regular spaghetti works fine, and ramen noodles give a softer bite. Just watch cook times.
Q: How do I keep noodles from sticking?
A: Rinse under cold water immediately after draining, then toss with a little oil. That seal keeps strands separate.
Q: Is this recipe vegetarian?
A: Swap oyster sauce for a mushroom stir-fry sauce and use tofu, and you’re all set—still rich and flavorful.
Q: My veggies turned out soggy. What happened?
A: High heat and quick cooking preserve crispness—lower your stove dial or stir too slowly, and they steam instead of fry.
Q: Can I halve or double the recipe?
A: Yes—this scales linearly. For extra saucy noodles, whisk an additional tablespoon of soy and hoisin together.
Q: What’s the best oil for stir frying?
A: Oils with a high smoke point like peanut, canola, or avocado heat evenly and won’t burn at high wok temperatures.
Q: How can I add more flavor without extra salt?
A: Boost the garlic and ginger, add a splash of rice vinegar or lime juice, or a pinch of five-spice powder for depth.
Q: Can I prep this ahead for a party?
A: Chop everything the day before, store in fridge, then cook quickly when guests arrive—fresh and fuss-free.
Conclusion
This Lo Mein Recipe brings together quick stir fry techniques and simple pantry ingredients for a homemade Chinese-style delight—perfect when you crave noodles without calling takeout. Give it a try, share how you customize it, and don’t forget to explore other Asian cuisine recipes on the blog for more tasty, easy ideas!
Lo Mein Recipe
Ingredients
- 8 ounces lo mein noodles (or spaghetti/ramen noodles)
- 2 tablespoons vegetable oil (avocado oil works too)
- 2 cloves garlic, minced (use jarred chopped garlic in a pinch)
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup snow peas or sugar snap peas, trimmed
- 1/4 cup low-sodium soy sauce (Kikkoman brand recommended)
- 2 tablespoons oyster sauce (or vegetarian mushroom stir-fry sauce)
- 1 tablespoon hoisin sauce (adds gentle sweetness)
- 1 teaspoon toasted sesame oil (for finishing)
- 1/2 teaspoon red pepper flakes (optional, for a quick kick)
- Fresh cilantro or toasted sesame seeds, for garnish
Instructions
- Cook the noodles in a large pot of boiling water per package instructions—usually 4 to 5 minutes for lo mein noodles. Drain and rinse under cold water; toss with a teaspoon of oil so they don’t stick.
- Heat a large skillet or wok over medium-high and add the vegetable oil. Swirl to coat, then add garlic and ginger. Stir for 15 seconds until fragrant—watch closely or it can brown too fast.
- Toss in the bell pepper, carrots, and snow peas. Stir-fry for 3 to 4 minutes until veggies are bright and just tender-crisp. If you like extra crunch, shave a second off that time.
- Stir the cooked noodles into the skillet. Use tongs to lift and fold the mixture so every strand is coated.
- Pour in soy sauce, oyster sauce, and hoisin sauce. Keep stirring for 2 minutes until the sauce clings to noodles and veggies, creating a glossy finish.
- Sprinkle in red pepper flakes if you want heat. Give it one last toss, then turn off the heat and drizzle on sesame oil for a nutty aroma.
- Transfer to serving bowls, top with green onions and a few cilantro leaves or sesame seeds. Enjoy right away.
