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.
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.
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.
Love this recipe?Follow us at @thenandnowspace for more