A great side dish for a take out at home meal, this Lo Mein Recipe is simple, fast and full of flavor. And it’s very adaptable to what you have on hand!
This Lo Mein Recipe is the perfect side dish to your Homemade Orange Chicken, Sweet and Sour Chicken, or Mongolian Beef!
I know I’m not the only one, because I’ve heard many of you complain about the same thing – what to serve with your dinner.
I’ve usually got the main dish covered. Whether it’s tacos or burgers or sandwiches or a comforting, cheesy casserole. But then my mind goes blank when I try to think of what to serve on the side.
So I’m always on the lookout for the perfect side dish recipes. My husband loves lo mein, and usually wants that more than any other dish when we get Chinese food. So I decided I needed to learn to make it at home.
This recipe is simple, fast, and can be adapted easily to what veggies you have on hand. It’s the perfect side dish for when you are cooking up a Chinese-inspired dinner!
What You’ll Need
Oil: I use vegetable oil because it has a high smoke point and it is neutrally flavored. You could also use grapeseed oil or canola oil. I wouldn’t suggest an extra virgin olive oil just because the flavor may be overpowering.
Vegetables: I used a mix of snow peas, Napa cabbage, and bell pepper. This is a great recipe to clean out the fridge with, though – you could use many different vegetables. I think mushrooms or carrots, or even broccoli! I also love throwing a good amount of green onions in.
Garlic & Ginger: These both add a ton of flavor. I used fresh ginger, but will often use the fresh ginger that comes in a tube in the refrigerated section because it lasts so long in the refrigerator. Remember that fresh ginger also freezes well, too!
Noodles: When I first started making this years ago I always used thin spaghetti because I couldn’t find lo mein noodles. But I think lo mein noodles are easier to find at the grocery store today. But both will work.
Sauce: I make the sauce from soy sauce, oyster sauce, sugar and sesame oil. I would suggest low sodium soy sauce so the saltiness is not overpowering.
How to Make Lo Mein At Home
- Cook the veggies: Heat the oil and add your vegetables. Stir until slightly cooked, then add the garlic and ginger and cook another minute or two.
- Add the noodles: Add your cooked noodles to the pan with the vegetables.
- Add the sauce: Stir in the sauce and mix until combined. I like to let it cook another minute here to heat all the way through.
Lo Mein vs Chow Mein
I used to always get lo mein and chow mein confused, probably because the recipes are quite similar. But chow mein noodles are fried, and lo mein noodles are just stirred in. Chow mein also does not have a sauce, so the noodles are dryer, while lo mein usually has a bit of a sauce.
Tips and Tricks
Don’t overcook your noodles. I like to even cook mine just shy of al dente because they will soak in some of the sauce, and you don’t want soggy noodles.
Add in some chicken or beef and make the noodles the main dish!
If you like it spicy, add some sriracha into the sauce.
These are best served right after making, but you can store any leftovers in the refrigerator. I like to reheat them in the microwave. If reheating on the stove top, you may need to add some broth to avoid having dry noodles.
More Great Asian Recipes
- This Easy Egg Roll recipe is a family favorite. You won’t believe how easy they are to make at home!
- A classic take out dinner, this Beef and Broccoli will become a regular.
- Spicy and full of flavor, this Kung Pao Chicken is perfect for a weeknight.
- This Pineapple Chicken is perfect for sweet and savory lovers.
- This Korean Cucumber Salad is a great way to eat your veggies with lots of flavor!
- Another classic, this General Tsos Chicken is so much better than take out!
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Lo Mein Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 cup snow peas halved on a diagonal
- 1 cup shredded Napa cabbage
- 1 small red bell pepper seeded and cut into matchstick sized pieces
- 4 green onions thinly sliced on a diagonal
- 1 tablespoon grated fresh ginger
- 4 cloves garlic minced or grated
- 8 oz lo mein noodles or thin spaghetti noodles cooked to al dente
- 1/2 cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
Instructions
- Heat a wok or a large skillet over high heat. When the pan is hot, add the oil.
- Immediately add the snow peas, cabbage, red bell pepper and green onions. Cook for 5 minutes, or until slightly softened. Add the ginger and the garlic and cook for 2 more minutes.
- Add the cooked noodles and toss to combine.
- In a small bowl, combine the soy sauce, oyster sauce, sugar and sesame oil. Add the sauce to the pan and toss until the noodles are coated.
- Serve warm.
Catherine says
I love this kind of meal during the week when I need to throw something together fast. So delicious! xo, Catherine
Chels R. says
I’ve never been a fan of any kind of chow mein in the restaurants, but this looks fantastic. Why didn’t I think of this?
Joanne says
I kind of just want to throw in some tofu and eat this as a main meal!!
Elaine says
Hi Deborah,
This lo mein recipe looks so fresh and appealing in hot summer. I love the bright color of the photos. Lo mein is always my favorite dish too.
Liz says
Nice recipe. Thanks so much.
danielle says
My kids love lo mein, I made it once before but I love how simple your recipe is.