Easy Lo Mein
Updated
Updated
Egg noodles coated with a sweet and savory sauce and tossed with a variety of vegetables, this Lo Mein recipe is filling, healthy, and easy to make. You won’t have any problem skipping takeout because this recipe comes together in just 20 minutes!
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This Vegetable Lo Mein is comprised of soft, tender noodles coated in a savory but sweet sauce. I loaded this up with veggies too, from snow peas and peppers to mushrooms and carrots. It’s just so good. I’ve found that this is an easy recipe to sneak some extra vegetables in without anyone complaining because they love the noodles so much.
Better yet, this recipe is ready in just 20 minutes! It’s perfect for those busy weeknights when you just don’t have time to cook, but don’t want fast food either.
Don’t miss our sesame noodles, either – ready in just 15 minutes, enjoyed warm or cold!
Lo Mein vs Chow Mein
Lo mein and chow mein are two Chinese noodle dishes that are frequently confused. While they both have similar ingredients, they are slightly different. Lo mein translates to “tossed noodles” while chow mein means “fried noodles”. In lo mein, the noodles are tossed with a sweet and savory sauce and veggies after being fully cooked while in chow mein, the noodles are pan-fried as well.
Helpful Tips & Variations
- Dry lo mein egg noodles. Egg noodles are used in this dish. You can find dried lo mein noodles or fresh ones in the refrigerated section. In a pinch, you can also use ramen or spaghetti noodles.
- Switch up the veggies. Pretty much any vegetables can be used. Try broccoli, bok choy, water chestnuts, cabbage, or pretty much anything else.
- Add some egg or tofu. To keep this a vegetarian dish and still add in some protein, add in some scrambled egg or tofu.
- Add some meat. If you don’t need this dish to be meatless, chicken, beef, pork, or shrimp can all be added to this recipe. Cook them separately then stir in with the rest of the ingredients.
Quick and Easy Lo Mein
Ingredients
For the Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce, (or oyster sauce if you don't need the dish vegetarian)
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon chili garlic sauce
For the Noodles
- 8 ounces dry lo mein egg noodles
- 1 tablespoon sesame oil
- 2 cloves garlic, , minced
- 1 teaspoon fresh minced ginger
- 2 cups cremini mushrooms, , sliced
- 1 small red bell pepper, , julienned
- 1 small carrot, , julienned
- 1/2 cup snow peas
- 2 scallions, , diced
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce (or oyster sauce), brown sugar, sesame oil, and chili garlic sauce. Set aside.
- In a large pot of boiling water, cook noodles according to package directions; drain well.
- Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and sauté until tender, about 2-3 minutes.
- Stir in the scallions and egg noodles along with the sauce mixture, and gently toss to combine.
- Serve immediately.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
Vegetable lo mein can be served as the main dish or as a side to other recipes. I love serving it in place of rice with dishes like beef and broccoli and honey walnut shrimp. If you serve it as the main, egg rolls and crab rangoon both make easy and tasty sides!
How to Store & Reheat Leftovers
- Storing leftovers. Leftover lo mein will last in the fridge for up to 4 days in an airtight container. Reheat either on the stovetop or in the microwave. Note that the noodles can soak up the sauce so you may want to add extra or a little broth when reheating.
- Freeze. You can also freeze this dish for up to 2 months. Once cooled, transfer to airtight containers. Thaw in the fridge overnight, then reheat on the stovetop. Add a splash of water, broth, or extra sauce to prevent it from drying out.
More Stir Fry Recipes:
- Stir Fry Sauce {all purpose}
- Vegetable Stir Fry
- Chicken and Broccoli Stir Fry
- Moo Shu Pork
- Chicken Pad Thai
- Sweet and Sour Chicken
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Delicious sauce with the perfect texture for sticking to the noodles!
This was so good my husband said “We can have this often!”
I love this. I will definitely make this again
Made this big old pan of goodness. My old wok is for gas stove and I now have electric. I got my biggest skillet and fried up the goodies. Cooked the noodles then tried mixing it together in wok. I couldn’t keep it warm. I put a plan of boiling water under the wok but there was just too much in volume for it to stay warm. I’m trying again with my monster size mixing bowl so I can flip it around more but still not sure how to keep it warm.
Great recipe. Just made it tonight.