Easy Lo Mein Recipe | Quick Chinese Noodles for Busy Weeknight Dinners
A quick, flexible lo mein with chewy noodles, crisp vegetables, and a glossy umami sauce that comes together fast in a skillet. Perfect for busy weeknights with easy swaps for proteins and veggies.
Ingredients
Ingredients
- 12 ounces lo mein noodles (fresh or dried; spaghetti works in a pinch)
- 12 ounces protein, thinly sliced (chicken breast, shrimp, flank steak, or extra-firm tofu)
- 1 cup carrots, matchsticks
- 1 cup bell pepper, thin strips
- 1 cup snow peas or snap peas, trimmed
- 1 cup mushrooms, sliced (shiitake or cremini)
- 4 green onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce (optional)
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar or honey
- 1/2 teaspoon white pepper (or black pepper)
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 2 tablespoons neutral oil (canola, avocado, or peanut)
- 1 tablespoon water (as needed to steam vegetables)
- Sesame seeds (for garnish)
- Chili crisp or chili oil (optional)
Instructions
Instructions
- Bring a large pot of lightly salted water to a boil and cook noodles 1 minute less than package directions for a firm-chewy texture.
- Drain noodles, rinse briefly under hot water to remove excess starch, and toss with 1 teaspoon sesame oil to prevent sticking.
- Whisk low-sodium soy sauce, dark soy sauce, oyster sauce, remaining sesame oil, sugar, and white pepper in a bowl, then stir in the cornstarch slurry.
- Slice all vegetables thinly and separate the aromatics (garlic, ginger, and green onion whites) from the remaining vegetables.
- Heat a large skillet or wok over medium-high until very hot and add 1 tablespoon neutral oil.
- Add the sliced protein, spread it out, sear 1 to 2 minutes before stirring, cook just until done, and transfer to a plate.
- Add the remaining oil to the pan, then add garlic, ginger, and green onion whites, and stir until fragrant, about 20 to 30 seconds.
- Add carrots and bell pepper and stir-fry for about 2 minutes.
- Add mushrooms and peas and cook 1 to 2 minutes more, splashing in 1 tablespoon water if needed to help soften.
- Return the cooked protein to the pan, add the noodles, pour in the sauce, and toss with tongs until noodles are glossy and the sauce slightly thickens, 1 to 2 minutes.
- Turn off the heat, fold in green onion tops, and adjust seasoning with more soy sauce, a little sesame oil, or a pinch of sugar to taste.
- Garnish with sesame seeds and drizzle with chili oil if desired.
Notes
Use fresh lo mein or egg noodles for the best chew; spaghetti works in a pinch. Avoid overcooking noodles and crowding the pan. The cornstarch slurry gives the sauce body so it clings to the noodles. Store leftovers up to 4 days and reheat in a skillet with a splash of water. For variations, try different proteins, add broccoli or bok choy, or make it spicy with chili crisp. For gluten-free, use rice noodles and tamari and ensure oyster sauce is GF.