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    Home » Recipes » Main Dish

    May 13, 2022 Last Modified: May 14, 2022 By Angela @ BakeItWithLove.com Leave a Comment

    Lo Mein

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    Jump to Recipe
    Pin image with text of a white plate of lo mein.

    These saucy stir-fried lo mein noodles are packed with fresh veggies and they only take about 15 minutes to make! Enjoy this tasty vegetable lo mein as-is, or add your choice of protein for an incredible chicken, beef, pork, or shrimp lo mein!

    Easy Lo Mein Noodles Recipe

    Wave goodbye to takeout, because now you can make authentic lo mein noodles at home in a matter of minutes! This easy base recipe features a simple sesame soy sauce and a slew of crisp-tender vegetables.

    Lo mein is the perfect family meal because it's easily customizable. Add spice, or don't, and your favorite meats or veggies and dig in!

    Square image of a white plate of lo mein.
    Saucy Lo Mein noodles stir-fried with fresh veggies make an incredible dinner for any occasion!
    Jump to:
    • Easy Lo Mein Noodles Recipe
    • 🥘 Ingredients
    • 🔪 Step-by-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🥢 More Asian Inspired Recipes
    • 📋 Recipe

    🥘 Ingredients

    The lo mein ingredients are incredibly flexible. So, if your craving some pork, chicken, or beef with your noodles, it can easily be added (*see note)!

    Stir-Fry Sauce

    • Soy Sauce - 2 tablespoons of soy sauce.
    • Cornstarch - 1 teaspoon of cornstarch for thickening the sauce.
    • Oyster Sauce -2 tablespoons of oyster sauce.
    • Mirin - 1 tablespoon of mirin or ShaoXing Wine, Sake, or Dry Sherry cooking wine.
    • Sesame Oil - ½ teaspoon of sesame oil (be sure to measure or it can be overpowering).

    Lo Mein (Stir-Fried Noodles)

    • Peanut Oil - 1 ½ tablespoons of peanut oil, or your preferred cooking oil.
    • White Onion - ¼ cup of white onion sliced thin, or use yellow onion.
    • Garlic - 2 cloves, thinly sliced.
    • Ginger - ½ teaspoon of ginger, thinly sliced.
    • Carrots - 2 medium carrots sliced into thin strips.
    • Celery- 1 rib sliced into thin pieces.
    • Red Bell Pepper - 1 large red bell pepper or a combination of red, orange, yellow, or green bell peppers.
    • Lo Mein Noodles - 14 ounces of Lo Mein noodles. Hokkien, egg noodles, or ramen noodles will also work.
    • Green Onion - 4 green onions sliced ½-inch in length.

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    🔪 Step-by-Step Instructions

    Stir Fry Sauce

    1. Make the sauce. To make the stir fry sauce, combine 2 tablespoons of sopy sauce with 1 teaspoon of cornstarch and mix until smooth. Then add the remaining ingredients- 2 tablespoons of oyster sauce, 1 tablespoon of mirin. and ½ a teaspoon of sesame oil. Mix and set aside.

    Lo Mein Noodles

    1. Heat the oil. In a large skillet or heavy-bottomed frying pan, heat 1 ½ tablespoons of peanut oil (or cooking oil) until it begins shimmering and is just about to smoke. Add ¼ cup sliced white onion, 2 cloves sliced garlic, and ½ teaspoon of sliced ginger. Stir fry for 30 seconds to 1 minute.
    2. Stir fry veggies. Once the onions are fragrant, add 2 medium sliced carrots, 1 rib of celery, and 1 large red bell pepper. Stir fry for 2-3 minutes or until the vegetables reach your desired level of tenderness.
    3. Add the noodles. Once the veggies are tender, add 14 ounces of fresh or dry lo mein noodles and the prepared stir fry sauce. Toss the noodles with the sauce and veggies until coated evenly. If needed, add a splash of water to help coat the noodles.
    4. Serve. Once coated, remove the lo mein noodles from heat and serve immediately. Garnish with 4 sliced green onions upon serving.

    For an Asian-inspired spread, serve some easy spring rolls as an appetizer! Alternatively, you could opt for something lighter like this Benihana onion soup. Enjoy!

    If you like your noodles a little less saucy, you can always try chow mein. For more on the difference between lo mein vs. chow mein, check out my article!

    💭 Angela's Tips & Recipe Notes

    • If you have both dark and light soy sauce, combine them! Bu using half dark and half light soy sauce, you can add even more depth and umami flavor.
    • No mirin on hand? See the related substitutes linked in the ingredients or swap it for chicken or vegetable broth.
    • Use fresh garlic. Pre-mined and tubed garlic have more moisture and will splatter in the hot oil.
    • Add your favorite protein! If you'd like to add a protein (chicken, beef, lamb, pork, tofu) to your lo mein noodles, slice it into thin, bite-size strips against the grain. Add up to a half pound of protein after frying the onions and garlic and stir fry for about 1 minute (the meat can still be slightly raw on the inside, but cooked on the outside). Continue with the remaining lo mein instructions once seared.
    • Use whatever veggies you like or have on hand. I love adding cabbage and greens to my lo mein. Bok choy, broccoli, snap peas, mushrooms, napa cabbage, bamboo shoots, mung bean sprouts, and zucchini are all delicious options.
    • Whichever vegetables you choose to add to your lo mein, you'll need an amount of 2-3 packed cups worth.
    • Lo mein is available as both fresh or dried noodles. The fresh packages are anywhere from 14-16 ounces each and you will need 1 pack. Smaller packs of dried noodles will need to equal about 1 pound (16 ounces) once they are cooked.
    • Storing: Store leftover lo mein of any variety in an airtight container, refrigerated for 3-4 days. Simply reheat it in the microwave!
    Pin image with text of a white plate of lo mein.

    🥢 More Asian Inspired Recipes

    • Seared Ahi Tuna Steaks
    • Asian Cucumber Salad
    • Leftover Ham Ramen
    • Sweet Potato Sushi
    • Teriyaki Chicken Stir Fry
    • Shrimp with Garlic Sauce

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of a white plate of lo mein.
    Print Recipe Leave A Comment
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    5 from 1 review

    Lo Mein

    These saucy stir-fried lo mein noodles are packed with fresh veggies and they only take about 15 minutes to make! Enjoy this tasty vegetable lo mein as-is, or add your choice of protein for an incredible chicken, beef, pork, or shrimp lo mein!
    Author | Angela
    Servings: 4 servings
    Calories: 440kcal
    Prep 8 minutes
    Cooking 8 minutes
    Total Time 16 minutes
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    Ingredients
     

    Stir-Fry Sauce

    • 2 tablespoon soy sauce
    • 1 teaspoon cornstarch
    • 2 tablespoon oyster sauce
    • 1 tablespoon mirin (or ShaoXing Wine, Sake, or Dry Sherry cooking wine)
    • ½ teaspoon sesame oil

    Lo Mein (Stir-Fried Noodles)

    • 1 ½ tablespoon peanut oil (or your preferred cooking oil)
    • ¼ cup white onion (sliced thin, or use yellow onion)
    • 2 cloves garlic (thinly sliced)
    • ½ teaspoon ginger (thinly sliced)
    • 2 medium carrots (sliced into thin strips)
    • 1 rib celery (sliced into thin pieces)
    • 1 large red bell pepper (or a combination of red, orange, yellow, or green bell peppers)
    • 14 oz lo mein noodles (Hokkien, egg noodles, ramen noodles also work)
    • 4 green onion (sliced ½-inch in length)

    Instructions

    Stir Fry Sauce

    • Combine the soy sauce and cornstarch and mix them together until the cornstarch is smooth. Add the remaining ingredients (oyster sauce, mirin, sesame oil) and set aside
      2 tablespoon soy sauce, 1 teaspoon cornstarch, 2 tablespoon oyster sauce, 1 tablespoon mirin, ½ teaspoon sesame oil

    Lo Mein Noodles

    • Heat a large skillet or heavy-bottomed frying pan with the peanut or cooking oil until the oil begins shimmering and is just about to begin smoking. Add the thinly sliced onion, garlic, and ginger and stir fry for 30 seconds to a minute.
      1 ½ tablespoon peanut oil, ¼ cup white onion, 2 cloves garlic, ½ teaspoon ginger
    • Once your onions are fragrant, add the carrots, celery, and bell peppers. Stir fry for 2-3 minutes or until your veggies have reached your desired level of tenderness.
      2 medium carrots, 1 rib celery, 1 large red bell pepper
    • Next, add the fresh or cooked noodles and stir fry sauce. Toss the noodles with veggies and sauce to coat evenly. Add a splash of water, as needed, to coat the noodles.
      14 oz lo mein noodles
    • Remove the lo mein noodles from heat and serve immediately. Garnish with sliced green onions when serving.
      4 green onion

    Equipment You May Need

    Cutting Board
    Chef's Knife
    Wok

    Notes

    • This easy stir fry sauce is absolutely amazing as-is, but if you happen to have dark soy sauce you can add even more depth of flavor. Split the soy sauce and use both light and dark soy sauce in equal portions for a boost to the umami flavor.
    • Don't have mirin? Choose one of the substitutes noted or opt for chicken or vegetable broth.
    • Do not use pre-minced garlic or the tube variety of garlic or ginger. These will spatter in the hot oil because of their high water content.
    • If you'd like to add a protein (chicken, beef, lamb, pork, tofu) to your lo mein noodles, slice it into thin, bite-size strips against the grain. Add up to a half pound of protein after frying the onions and garlic and stir fry for about 1 minute (the meat can still be slightly raw on the inside, but cooked on the outside). Continue with the remaining lo mein instructions once seared.
    • I love adding cabbage and greens to my lo mein. Bok choy, broccoli, snap peas, mushrooms, napa cabbage, bamboo shoots, mung bean sprouts, and zucchini are family favorite veggies to add to any stir fry.
    • Whichever vegetables you choose to add to your lo mein, you'll need an amount of 2-3 packed cups worth.
    • Lo mein is available as both fresh or dried noodles. The fresh packages are anywhere from 14-16 ounces each. You'll need one pack. Smaller packs of dried noodles will need to equal about 1 pound (16 ounces) when cooked.

    Nutrition

    Calories: 440kcal (22%) | Carbohydrates: 83g (28%) | Protein: 11g (22%) | Fat: 8g (12%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1116mg (49%) | Potassium: 289mg (8%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 6544IU (131%) | Vitamin C: 58mg (70%) | Calcium: 35mg (4%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Dinner Recipes, Main Course, Side Dish
    Cuisine American, Asian, Chinese

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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