I learned to make Easy Lo Mein during a particularly hectic week when my usual dinner rotation felt stale and my kids were asking for “something different but not too different.” After one too many nights of disappointing takeout, I decided to master this restaurant favorite at home.
This Easy Lo Mein recipe transforms simple ingredients into a restaurant-quality meal that’s ready in just 30 minutes. What makes this recipe special is how it balances authentic flavors with weeknight practicality – you get tender noodles, crisp vegetables, and that signature savory sauce without any complicated techniques. I usually prep all my vegetables while the noodles cook, making this a perfect one-pot-style dinner. This one’s become our go-to when we’re craving Chinese takeout but want something fresher and more nutritious!
Table of Contents
Ingredients for Easy Lo Mein
I always start with fresh lo mein noodles when I can find them, but dried works perfectly too. My go-to brand for dried noodles is Twin Dragon, which has the right thickness and texture for this dish.
- 8 oz lo mein noodles
- 2 tablespoons vegetable oil – I prefer peanut oil for authentic flavor
- 2 cloves garlic, minced
- 1 cup bell peppers, sliced (any color) – I usually use red and yellow for color
- 1 cup broccoli florets – Pro tip: cut them smaller than you think
- 1 cup snap peas
- 1 cup carrots, julienned – In my experience, thin matchsticks work best
- 1 cup bean sprouts
- 3 green onions, chopped – I recommend separating whites from greens
- 1/4 cup soy sauce – My preference is low-sodium Kikkoman
- 2 tablespoons oyster sauce (optional) – I always include this for depth
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, minced) – I usually go with fresh
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking – this moves fast once you begin!
Step 1: Bring a large pot of water to boil and cook lo mein noodles according to package directions, about 4-5 minutes for dried noodles. Drain and rinse with cold water to stop cooking, then toss with a little oil to prevent sticking.
Step 2: While noodles cook, prep your vegetables. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add minced garlic and white parts of green onions, cooking for 30 seconds until fragrant. Don’t let the garlic brown or it’ll turn bitter.
Step 4: Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp and bright colored.
Step 5: Add bean sprouts and ginger, cooking another 1-2 minutes. The sprouts should still have some crunch.
Step 6: Add cooked noodles to the pan and gently toss. In a small bowl, mix soy sauce, oyster sauce, and sesame oil, then pour over everything.
Step 7: Toss everything together for 2-3 minutes until noodles are heated through and well-coated. Taste and adjust seasoning with salt and pepper.
What to Serve with Easy Lo Mein
This dish pairs beautifully with proteins and sides that complement its savory Asian flavors and tender texture.
High Protein Crispy Chilli Beef Rice: The crispy beef adds protein and textural contrast to the soft noodles while keeping the Asian flavor profile consistent.
Thai Basil Beef Rolls: These fresh spring rolls provide a lighter counterpart with similar Asian seasonings and plenty of vegetables.
Ginger Soy Glazed Cod: The ginger-soy flavors echo the lo mein seasonings while adding lean protein and omega-3s to round out the meal.
Ground Beef Hot Honey Bowl: The sweet-spicy elements complement the savory lo mein, creating a balanced flavor combination that satisfies different taste preferences.
Scrambled Eggs with Cottage Cheese: For breakfast-for-dinner vibes, these protein-rich eggs work surprisingly well with leftover lo mein.
Storage & Serving Tips
Store leftover Easy Lo Mein in the refrigerator for up to 3 days in an airtight container. The vegetables will soften slightly but still taste great.
For reheating, I recommend using a skillet with a splash of water or extra soy sauce rather than the microwave. This helps revive the noodles’ texture and prevents them from drying out.
Pro tip: This actually makes a fantastic cold noodle salad the next day – just add a splash of sesame oil and maybe some chopped peanuts for crunch.
Conclusion
This Easy Lo Mein proves that restaurant-quality Chinese food doesn’t require special equipment or hard-to-find ingredients. The key is keeping your vegetables crisp and your noodles properly prepared. Give this recipe a try next time you’re craving takeout – your family will be impressed by how authentic it tastes!
Easy Lo Mein
Ingredients
Equipment
Method
- Bring a large pot of water to boil and cook lo mein noodles according to package directions, about 4-5 minutes for dried noodles. Drain and rinse with cold water to stop cooking, then toss with a little oil to prevent sticking.
- While noodles cook, prep your vegetables. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat until shimmering.
- Add minced garlic and white parts of green onions, cooking for 30 seconds until fragrant. Don’t let the garlic brown or it’ll turn bitter.
- Add bell peppers, broccoli, snap peas, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp and bright colored.
- Add bean sprouts and ginger, cooking another 1-2 minutes. The sprouts should still have some crunch.
- Add cooked noodles to the pan and gently toss. In a small bowl, mix soy sauce, oyster sauce, and sesame oil, then pour over everything.
- Toss everything together for 2-3 minutes until noodles are heated through and well-coated. Taste and adjust seasoning with salt and pepper. Serve hot garnished with green onion tops and sesame seeds.
Notes
