Easy Lo Mein Noodles (20 Minutes)

Name: Easy Lo Mein Noodles (20 Minutes)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 lb lo mein noodles (fresh, pre-cooked kind); 1 cup napa cabbage (sliced into 1/2-inch wide strips); 1 cup red bell pepper (julienned); ¾ cup snow peas (ends trimmed); ½ cup carrot (cut into matchsticks); 4 button mushrooms (thinly sliced); 1 green onion (finely chopped); 1 tablespoon vegetable oil (or any neutral oil); 1/4 cup water (room temperature); 2 tablespoon regular soy sauce (or light soy sauce); 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil (toasted kind); 3 garlic cloves (minced); ½ tablespoon cornstarch; ¼ cup chicken stock (low sodium)

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Chewy lo mein noodles are tossed with crisp vegetables in a rich, glossy savory sauce. This easy lo mein noodles recipe is ready in just 20 minutes. It makes a quick meatless main or side dish for busy weeknights.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
More Like This
📖 Recipe

Lo mein, meaning "stirred noodles," is a popular Chinese noodle dish made with thick wheat noodles tossed with vegetables, protein, or both in a savory sauce.

Growing up, my family would always order lo mein from our local Chinese takeout spot to share around the table. It was my favorite dish because I loved the slippery noodles and savory, umami-rich sauce!

I found that cooking the vegetables separately and letting the water fully evaporate before adding the noodles and sauce prevents the sauce from becoming watery, so it stays thick and glossy.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Fresh lo mein noodles, red bell pepper, snow peas, napa cabbage, carrots, mushrooms, green onions, garlic, soy sauces, oyster sauce, sesame oil, chicken stock, cornstarch, and sesame seeds.

Fresh Lo Mein Noodles: Use refrigerated, pre-cooked egg noodles for the best chewy texture. If using raw fresh lo mein noodles, cook according to package directions and drain well. If unavailable, substitute with cooked spaghetti.
Red Bell Pepper: Slice into thin strips. Any color bell pepper also works.
Snow Peas: Trim the ends before cooking. Snap peas also work.
Napa Cabbage: Cut into ½-inch-wide strips so it cooks quickly and evenly. Green cabbage also works.
Carrots: Slice into thin matchsticks so they cook quickly.
Button Mushrooms: Slice thinly. Cremini mushrooms also work.
Green Onions: Finely chop for garnish.
Vegetable Oil: Use a neutral, high-smoke-point oil. Canola or refined avocado oil also works.

Lo Mein Sauce

Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for a less salty option.
Oyster Sauce: Vegetarian stir-fry sauce also works.
Toasted Sesame Oil
Dark Soy Sauce: This gives lo mein its deep brown color. Regular soy sauce can work in a pinch, but the noodles will be lighter in color.
Garlic: Freshly minced garlic offers the best flavor, but jarred minced garlic also works.
Chicken Stock: Use low-sodium chicken stock to control the saltiness.
Cornstarch: Potato starch also works.
Toasted Sesame Seeds: If unavailable, toast raw sesame seeds in a dry pan over medium heat until golden and fragrant.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Don't oversoak the noodles: Soak for 20 seconds max to prevent them from becoming too soft.
Oil the drained noodles: Toss with 1 teaspoon neutral oil to keep the noodles loose.
Have everything ready before cooking: The stir-fry moves quickly, so prep all ingredients and sauce first.
Evaporate the water completely: Excess water will dilute the sauce and prevent a glossy coating.
Remove from heat quickly: Once the sauce coats the noodles, stop cooking to keep them chewy.

Instructions

Below are step-by-step instructions on how to make lo mein:

Lo mein sauce ingredients whisked together until smooth.

Mix the sauce: In a small bowl, combine the sauce ingredients. Whisk thoroughly until smooth, then set aside.

Fresh lo mein noodles soaking in boiling water until loosened.

Soak the noodles: Place the noodles in a large heat-proof bowl and cover with boiling water for 15-20 seconds, or just until loosened.

Lo mein noodles drained and ready for stir-frying.

Drain the noodles: Immediately strain the noodles through a colander. Do not rinse with cold water. Toss with 1 teaspoon of neutral cooking oil to keep them loose, then set aside.

Sliced carrots, bell pepper, snow peas, mushrooms, and napa cabbage stir-frying together.

Stir-fry the vegetables: Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, red bell pepper, snow peas, mushrooms, and napa cabbage. Pour in the water and cook for 1-2 minutes, until the vegetables are crisp-tender and the water has completely evaporated.

Lo mein noodles added to crisp-tender stir-fried vegetables.

Add the noodles and sauce: Reduce to medium heat and add the noodles. Whisk the sauce again and pour it into the pan.

Lo mein noodles and vegetables coated in glossy sauce with green onions and sesame seeds.

Toss and garnish: Quickly toss everything until the noodles and vegetables are evenly coated in the thick, glossy sauce, then immediately remove from the heat. Garnish with finely chopped green onions and sesame seeds.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: I don't recommend freezing lo mein because the noodles and vegetables can become mushy after thawing.
Reheating: Reheat in a pan over medium heat for 2-3 minutes, tossing frequently, or microwave for 1-2 minutes until hot.

Variations

Gluten-Free: Use gluten-free soy sauce or tamari in place of both soy sauces, gluten-free oyster sauce, and cooked gluten-free spaghetti.
Vegetarian: Use vegetarian stir-fry sauce instead of oyster sauce and vegetable stock instead of chicken stock.
Add Protein: Cook sliced chicken, beef, or tofu first, remove from the pan, then add it back with the noodles.

Pairing Suggestions

Serve Chinese lo mein with:

Chinese broccoli stir-fry: The crisp-tender greens balance the rich, savory noodles.
Crab rangoon: The crispy shell and creamy filling add a contrasting texture.
Mongolian beef: The tender beef adds protein for a more filling takeout-style meal.

FAQ

Why did my lo mein turn out watery?

Make sure the water added to the vegetables completely evaporates before adding the noodles and sauce. Excess water will dilute the sauce and prevent it from thickening properly.

Why are my lo mein noodles too soft?

The noodles were likely soaked too long or cooked too long after adding the sauce. Soak them for no more than 20 seconds and remove the pan from the heat once they are evenly coated.

Can I make lo mein ahead of time?

Yes, but lo mein has the best texture when freshly made. The noodles will continue absorbing the sauce as they sit and become softer over time.

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