Lo Mein Recipe

You know those nights, right? The ones where dinner feels like a mountain you just can’t climb? The fridge is looking a little sad, and the thought of complex prep makes you want to just order takeout. That used to be me, all the time. But then, I rediscovered my love for a really, truly good Lo Mein recipe. Not the kind that takes an hour and a half, but the kind that feels like a hug in a bowl. This isn’t just any noodle dish; it’s my secret weapon for busy weeknights, a guaranteed crowd-pleaser, and honestly, it tastes SO much better than most places you’d order from. It reminds me of the takeout I used to get as a kid, but elevated, with fresher ingredients and that satisfying chewiness that just hits the spot. If you’re looking for a reliable, delicious noodle dish that doesn’t require a culinary degree, you’ve come to the right place. This Lo Mein recipe is the answer you’ve been searching for.

What is Lo Mein?

So, what exactly *is* Lo Mein? At its heart, Lo Mein is a classic Chinese noodle dish. The name itself, “lo mein,” actually means “tumbled noodles” in Cantonese, which is a pretty fun way to think about it! It’s all about those tender, chewy noodles that are stir-fried with a flavorful sauce and your favorite proteins and veggies. Unlike Chow Mein, where the noodles are usually fried until crispy, Lo Mein keeps things soft and yielding. Think of it as a more comforting, less crunchy cousin. It’s incredibly adaptable, making it a fantastic canvas for whatever you have on hand. The magic really lies in the sauce – that savory, slightly sweet, umami-rich coating that brings everything together. It’s the kind of dish that feels both familiar and excitingly new with every bite, and it’s surprisingly simple to master at home.

How do I make Lo Mein?

Quick Overview

This Lo Mein recipe is all about speed and flavor. We’ll quickly cook our noodles, then stir-fry our protein and veggies with a simple, yet powerful, sauce. The key is to have everything prepped and ready to go before you even turn on the stove, because stir-frying happens fast! It’s the easiest way to achieve that perfect tender-chewy noodle texture and beautifully cooked ingredients, all coated in a glossy, irresistible sauce that’s way better than takeout.

Ingredients

For the Noodles: What are some good recipes
1 pound fresh or dried egg noodles (like chow mein noodles or ramen noodles without the seasoning packet). If using dried, cook according to package directions until *al dente*. Fresh noodles are amazing here if you can find them at an Asian market; they have the best texture. I usually grab a pack from the refrigerated section – they cook in just a few minutes!

For the Stir-Fry:
2 tablespoons neutral oil (like vegetable, canola, or peanut oil), plus more if needed. Peanut oil adds a lovely subtle nutty flavor, but any neutral oil works great.

1 pound protein of choice (e.g., chicken breast or thighs, thinly sliced; shrimp, peeled and deveined; firm tofu, cubed; or beef sirloin, thinly sliced). Chicken thighs are my favorite for this because they stay so juicy.

1 cup broccoli florets. Small florets cook faster and more evenly.

1 cup sliced carrots. I like to slice them thinly on the diagonal so they cook quickly.

1 cup sliced bell pepper (any color). Red or yellow add a nice sweetness and color.

1 cup sliced mushrooms (shiitake, cremini, or button). Shiitakes add a wonderful earthy depth.

1/2 cup thinly sliced yellow onion or shallots. Shallots offer a milder, more refined flavor.

2 cloves garlic, minced. Fresh garlic is a must!

1 teaspoon grated fresh ginger. This adds that signature zingy freshness.

For the Sauce:
1/4 cup low-sodium soy sauce. Low-sodium is important because we can control the saltiness better. If you only have regular soy sauce, you might want to reduce the amount slightly.

2 tablespoons oyster sauce. This is key for that rich, savory flavor. You can usually find it in the Asian aisle of your grocery store.

1 tablespoon sesame oil. A little goes a long way for that nutty aroma!

1 tablespoon Shaoxing wine (or dry sherry, or even mirin). This adds a subtle depth of flavor that’s hard to replicate.

1 teaspoon cornstarch. This helps thicken the sauce just enough to coat everything beautifully.

1 teaspoon sugar (or honey/maple syrup). Just a touch to balance the saltiness.

1/4 cup chicken broth or water. To get the sauce consistency just right.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Get your wok or a large, heavy-bottomed skillet smoking hot over medium-high heat. You want it really hot before you add any oil. If you don’t have a wok, a cast iron skillet is my second favorite choice because it holds heat so well. Have all your ingredients prepped and right next to the stove – this is crucial for stir-frying!

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, Shaoxing wine (or substitute), cornstarch, and sugar. Then, whisk in the chicken broth or water until smooth. This is your sauce base, and it’s going to do all the heavy lifting for flavor!

Step 3: Mix Wet Ingredients

This step is for the noodles themselves. If you’re using dried noodles, cook them until they’re just shy of al dente (they’ll finish cooking in the pan). Drain them well and toss them with about 1 teaspoon of neutral oil to prevent them from sticking together. If using fresh noodles, they usually cook much faster, so watch them closely and drain as soon as they’re tender. The oil helps keep them separated, which is key for good Lo Mein.

Step 4: Combine

Once your pan is hot, add 1 tablespoon of neutral oil. Add your protein (chicken, shrimp, tofu, or beef) and stir-fry until it’s almost cooked through. If using chicken or beef, you want it seared on the outside but still a little pink inside. Remove the protein from the pan and set aside. Don’t overcrowd the pan – cook in batches if necessary, adding a little more oil each time. This ensures everything gets a nice sear instead of steaming.

Step 5: Prepare Filling

Add another tablespoon of oil to the hot pan. Add the onions and carrots and stir-fry for about 2 minutes until they start to soften. Then, add the bell peppers, mushrooms, and broccoli. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. You want them still bright and with a little bite, not mushy. Toss in the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic!

Step 6: Layer & Swirl

Return the cooked protein to the pan with the vegetables. Give your sauce a quick whisk (that cornstarch can settle) and pour it over everything in the pan. Stir well to coat all the ingredients. Add the cooked noodles to the pan and toss everything together gently but thoroughly, using tongs or two spatulas, until the noodles are evenly coated with the sauce and heated through. This usually takes about 2-3 minutes. The sauce will thicken and become wonderfully glossy.

Step 7: Bake

This recipe is a stovetop dish, no baking required! The magic happens in the wok or skillet.

Step 8: Cool & Glaze

Serve immediately! The glaze is already integrated into the dish during the cooking process. The goal is for the sauce to coat everything beautifully, not sit separately.

Step 9: Slice & Serve

Portion the Lo Mein into bowls. Garnish with sliced green onions or a sprinkle of toasted sesame seeds if you like. It’s best served hot, right off the stove, when the noodles are perfectly chewy and the sauce is at its most vibrant. Enjoy that amazing aroma!

What to Serve It With

This Lo Mein is fantastic on its own, but it can also be part of a larger meal or enjoyed in different ways. For breakfast, surprisingly, a small portion with a cup of green tea can be really satisfying, especially if you’ve made extra. It’s light enough that it doesn’t weigh you down. For a more substantial brunch, I love serving it alongside some crispy pan-fried dumplings or some delicate steamed shumai. It feels like a treat! If you’re looking for a dessert option, this Lo Mein isn’t it, but for a truly cozy snack, a smaller bowl of this is pure comfort food. Think of it as a warm, savory hug. Sometimes, when I’m feeling a bit indulgent, I’ll serve it with a side of hot and sour soup or some simple stir-fried bok choy with garlic. My family also loves it when I add a fried egg on top – the runny yolk mixes into the noodles and sauce, making it extra rich and delicious. It’s one of those meals that can truly adapt to any time of day or any kind of craving.

Top Tips for Perfecting Your Lo Mein

I’ve made this Lo Mein more times than I can count, and over the years, I’ve picked up a few tricks that make a world of difference. For the noodles, always cook them *al dente* if using dried, because they’ll continue to cook in the hot sauce. Fresh noodles are fantastic, but make sure they don’t turn mushy; a quick rinse in cold water after cooking can sometimes help if you’re worried. When it comes to the stir-fry itself, the absolute most important thing is preparation. Have *everything* chopped, measured, and ready to go before you start. Stir-frying is quick, and you won’t have time to chop an onion while your garlic is burning. I learned this the hard way after a few smoke alarms went off in my kitchen! For the veggies, aim for tender-crisp. Nobody wants soggy carrots or limp broccoli in their Lo Mein. Slicing them relatively thinly and evenly helps them cook at the same rate. Don’t be afraid of high heat; it’s what gives stir-fried food that signature slightly smoky flavor. If your pan isn’t hot enough, your ingredients will steam instead of sear, and that’s a different texture entirely. For ingredient swaps, this recipe is incredibly forgiving. If you don’t have bok choy, snap peas, green beans, or even thinly sliced Napa cabbage are great additions. For protein, always cook it separately first and remove it from the pan so it doesn’t get overcooked while the veggies are cooking. This ensures juicy, tender meat or perfectly cooked shrimp. My kids actually prefer it with thinly sliced pork tenderloin, which cooks super fast. And that sauce! Whisk it really well before you add it to the pan, especially the cornstarch, to ensure there are no lumps and it thickens evenly. Trust me on this one: a good whisk makes all the difference in achieving that beautiful, glossy coating. I’ve also found that a dash of chili garlic sauce or a sprinkle of red pepper flakes at the end can add a nice kick if you like a little heat.

Storing and Reheating Tips

This Lo Mein is honestly best eaten fresh, right out of the wok, when the noodles are perfectly chewy and the sauce is glossy. However, leftovers are still pretty darn good! If you have any (which is rare in my house!), store it in an airtight container in the refrigerator for up to 3 days. The noodles might absorb a bit more sauce and become a touch softer as they sit, but it’s still delicious. For reheating, I find the best method is on the stovetop. Add a tablespoon of water or a tiny bit of oil to a skillet or wok over medium heat, add the Lo Mein, and stir-fry gently until heated through. The extra liquid helps loosen up the noodles and sauce. If you’re in a real rush, you can microwave it, but cover it loosely to prevent it from drying out, and stir it halfway through to ensure even heating. I’ve even tossed some extra fresh veggies in the pan when reheating for a quick refresh. I don’t recommend freezing this dish, as the noodles can get a bit mushy and the sauce consistency changes quite a bit after thawing. It’s really a recipe best enjoyed within a couple of days of making it.

Frequently Asked Questions

Final Thoughts

I truly hope you give this Lo Mein recipe a try. It’s become such a staple in my kitchen because it’s proof that you don’t need to spend hours cooking to have a meal that’s incredibly satisfying, flavorful, and feels like a real treat. It’s the kind of dish that makes everyone at the table happy, and it’s so adaptable to whatever you have on hand. I love seeing how people customize it with their favorite veggies or proteins! If you enjoyed this recipe, you might also like my quick Garlic Noodles or my easy Chicken Stir-Fry. They share that same fast, flavorful vibe. Let me know in the comments below how yours turned out, or if you have any fun variations you tried! I can’t wait to hear about it. Happy cooking, and enjoy every slurp!

Lo Mein Recipe

A classic and easy Lo Mein recipe that you can customize with your favorite vegetables and protein. Perfect for a weeknight meal!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Noodles and Protein

• 8 ounces lo mein noodles
• 1 pound chicken breast thinly sliced
• 1 tablespoon soy sauce for marinade
• 0.5 tablespoon cornstarch for marinade

Vegetables

• 1 tablespoon vegetable oil
• 1 cup broccoli florets
• 1 cup sliced carrots
• 0.5 cup sliced bell pepper any color
• 2 cloves garlic minced
• 1 inch ginger grated

Sauce

• 4 tablespoon soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 0.5 tablespoon sugar
• 1 tablespoon cornstarch dissolved in 2 tablespoons water

Instructions

 

Preparation Steps

• In a bowl, combine chicken with 1 tablespoon soy sauce and 0.5 tablespoon cornstarch. Marinate for at least 10 minutes.
• Cook lo mein noodles according to package directions. Drain and set aside.
• In a small bowl, whisk together all sauce ingredients: 4 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 0.5 tablespoon sugar, and the cornstarch slurry.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until cooked through.
• Add broccoli, carrots, and bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
• Add minced garlic and grated ginger to the skillet and stir-fry for 30 seconds until fragrant.
• Pour the prepared sauce over the chicken and vegetables. Stir well to coat and cook until the sauce thickens.
• Add the cooked lo mein noodles to the skillet. Toss everything together until the noodles are evenly coated with the sauce.
• Serve hot, garnished with sesame seeds or chopped green onions if desired.

Notes

You can add other vegetables like mushrooms, snap peas, or baby corn. Feel free to swap chicken for shrimp, beef, or tofu.