easy lo mein noodle recipe

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The Best easy lo mein noodle recipe

I’ve been making this easy lo mein noodle recipe for years, and it’s always a hit with my family. My kids love helping me cook the noodles and stir-frying the vegetables, and my husband appreciates how quickly I can get a meal on the table.

This recipe is perfect for a weeknight dinner or a special occasion – it’s easy to scale up or down depending on how many people you’re serving. And the best part?

It’s incredibly healthy, thanks to the use of brown rice noodles and a variety of colorful vegetables. I love that this dish is also incredibly versatile – you can customize it with your favorite ingredients and add-ins.

The key to making this recipe work is to use high-quality ingredients and to not overcook the noodles or the vegetables. By following these simple tips, you’ll end up with a delicious and satisfying meal that everyone will enjoy.

One of the things I love about this recipe is how it brings back memories of my childhood. My mother used to make a similar dish for me when I was growing up, and it always made me feel happy and comforted.

This recipe has become a staple in our household, and I know your family will love it just as much as mine does.

4.6 from 1013 votes

This quick and simple lo mein recipe uses pre-cooked noodles and a savory sauce for a satisfying weeknight dinner. It comes together in under 30 minutes with common pantry ingredients.

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Prep Time10 mins

Cook Time15 mins

Resting Time0 mins

Total Time25 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Noodles

8 ounces dried lo mein noodles or spaghetti

1 tablespoon vegetable oil

For the Sauce

3 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon sugar

1/4 teaspoon white pepper

1/4 cup low-sodium chicken or vegetable broth

For the Stir-Fry

2 tablespoons vegetable oil, divided

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 cup sliced shiitake or button mushrooms

1 cup shredded carrots

1 cup snow peas, trimmed

2 green onions, sliced (white and green parts separated)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.

2Add the noodles and cook according to package directions until al dente, usually 3 to 5 minutes.

3Drain the noodles in a colander, rinse briefly with cold water to stop cooking, and toss with 1 tablespoon of vegetable oil to prevent sticking.

4In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, and broth until the sugar is fully dissolved.

5Set the sauce aside near the stove.

6Heat a wok or large skillet over high heat until a drop of water sizzles instantly.

7Add 1 tablespoon of vegetable oil and swirl to coat the surface, then add the garlic and ginger and stir-fry for about 30 seconds until fragrant but not browned.

8Add the mushrooms and cook, stirring constantly, for 2 minutes until they begin to soften and release moisture.

9Add the carrots and snow peas, and continue stir-frying for another 2 minutes until the vegetables are tender-crisp and bright in color.

10Push the vegetables to one side of the wok and add the remaining 1 tablespoon of oil to the empty space.

11Add the cooked noodles and the white parts of the green onions, then pour the sauce over everything.

12Toss and stir-fry for 1 to 2 minutes until the noodles are evenly coated and heated through, and the sauce has thickened slightly.

13Remove the wok from the heat and sprinkle the green onion tops over the lo mein.

14Serve immediately while hot.

🔧Equipment

Large pot

Colander

Small bowl

Wok or large skillet

Spatula or tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 10g

📝Notes

For a protein boost, add 8 ounces of sliced chicken, beef, or tofu in step 4 and cook until browned before adding the vegetables. You can substitute any vegetables you have on hand, such as bell peppers, broccoli, or bok choy.

Watch Video Of How Easy Lo Mein Noodle Recipe Works

One of my favorite things about this easy lo mein noodle recipe is how well it stores – you can keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months. Reheating is a breeze – simply sauté the noodles and vegetables in some oil until they’re heated through.

And don’t forget about serving ideas! This dish is perfect for potlucks or buffets – try serving it alongside some steamed dumplings or egg rolls for a fun twist on traditional Chinese cuisine.

❓ Frequently Asked Questions About Lo Mein Noodle

Q: What type of noodles should I use for this recipe?

For this recipe, you’ll want to use brown rice noodles or other low-carb, low-calorie alternatives to traditional wheat noodles.

Q: Can I customize this recipe with different vegetables?

Yes! This recipe is incredibly versatile – feel free to add or substitute any of your favorite vegetables to suit your tastes.

Q: How do I prevent the noodles from becoming mushy?

To prevent the noodles from becoming mushy, be sure to cook them al dente according to package instructions.

Q: Can I make this recipe in advance?

This recipe can be made ahead of time – simply store the cooked noodles and vegetables in separate containers in the refrigerator until you’re ready to assemble the dish.

Q: Is this recipe suitable for vegetarians or vegans?

This recipe is vegetarian-friendly, but if you’re using vegetable broth instead of chicken broth, be sure to choose a vegan-friendly option.

easy lo mein noodle recipe

The Best easy lo mein noodle recipe