If there is one thing I’m going to order at Chinese take-out it is Lo Mein, probably with extra veggies! I really wanted to be able to make it at home and this Simple Lo Mein recipe hits all the right flavor notes. You can add any veggie combo you want or veggies you need to use up from your fridge. It’s the Homemade Lo Mein sauce that makes this recipe over-the-top!
The nice thing is that this Lo Mein comes together really FAST! You will have it done, prep to table, in under 30 minutes.
If you want a little extra protein in your Lo Mein you can pop over to this recipe that has all the tips and tricks for making Chicken Lo Mein.
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Lo Mein vs Chow Mein
I’m including this section because it was something I looked up when I was researching this recipe. I thought, if I want to know, someone else might want to know too!
The two can be very similar dishes, however Lo Mein means that the noodles are boiled or soft, while Chow Mein means the noodles are stir fried or a little crispier. The sauce can vary too. Lo Mein usually has a very savory prominent sauce, while Chow Mein can sometimes not include a sauce at all.
Ingredients
What Veggies To Use for Lo Mein – Use any combo of veggies you love or the ones you need to use up in your fridge! You will need about 3 cups of veggies in total. Here are some options: Napa cabbage, bok choy, green onion, carrots, red bell peppers, snow peas, mushrooms, bamboo shoots, bean sprouts, baby corns, broccoli.
Lo Mein noodles – You can find these in the Asian Foods aisle at the grocery store, read more about these noodles and substitute options below.
Oil – Use a flavorless oil that you already have in your kitchen; olive oil, canola oil, vegetable oil, etc…
Garlic and Ginger – fresh garlic and fresh ginger are key ingredients in Lo Mein. I usually use a frozen ginger cube from Dorot Gardens, it’s a great product that you keep in the freezer, 1 cube = 1 teaspoon of fresh ginger!
LO MEIN SAUCE
Good Soy Sauce – A Kikkoman’s Soy Sauce that you find at American grocery stores will work great, but if you can find the brand Lee Kum Kee (in photo), they have a really high quality soy sauce with authentic flavor!
Oyster Sauce – Don’t worry it won’t make your Lo Mein taste like oysters. It adds a rich umami-savory flavor to the Lo Mein.
Shaoxing Wine – This is a traditional Chinese Cooking Wine, meant just for cooking, not drinking. I will say I had to go to the Pan Asia Market to find this product. If you can’t find this wine or don’t want to order it, you can sub in a white wine or cooking sherry.
Sesame Oil – Adds an authentic Lo Mein flavor! Don’t skip this ingredient.
Sugar – Balances and enhances the flavors in the sauce.
Cornstarch – Helps to thicken the Lo Mein sauce.
Finding Lo Mein Noodles & Sub Options
Traditionally, Lo Mein is made with a Chinese egg noodle…. unfortunately, in my American grocery store, that doesn’t mean much. When you look at the different types of Chinese egg noodles (chow mein, lo mein, thin wonton, and wide wonton) the one typically used in Lo Mein closely resembles the size of spaghetti.
Some recipes say that you can use spaghetti to make Lo Mein, but I think you should try to find something a little more traditional. Go to the Asian foods aisle at your grocery store and look for a noodle packaged as Chinese style Lo Mein Noodles. Here are some other substitutes for a traditional Lo Mein noodle:
- Packaged Ramen, flavor packet discarded (probably my first choice and most available)
- Japanese Soba Noodles
- Udon Noodles (will be thicker than a Lo Mein noodle)
- Spaghetti (not my first choice)
The day that I photographed this recipe I actually went to the Pan-Asia Market here is the Kansas City area. They had a fresh/refrigerated Lo Mein noodle that I purchased. So if you have a Chinese or Asian market near you, I highly recommend visiting that store. They generally have all the produce you need too!
How To Make Lo Mein At Home
This Veggie Lo Mein comes together really fast, so I recommend that you do some of the prep before you start cooking. Wash and cut all the veggies, chop the garlic and ginger, boil water and cook the lo mein noodles, and whisk together the Lo Mein sauce.
Step 1
Sauté the veggies in a skillet or wok with the oil, until crisp tender.
Step 2
Pour in the Lo Mein Sauce and let it simmer for 30 seconds.
Step 3
Remove from the heat and add the cooked Lo Mein noodles and toss with the sauce and veggies.
Step 4
Give it a taste for seasoning, then serve it for dinner!
More Asian Inspired Recipes
Simple Veggie Lo Mein Recipe
Ingredients
- 12-14 oz lo mein noodles - could also use ramen noodles with seasoning packet discarded
- 2 tablespoon olive - or canola oil – divided
- 1 cup Napa cabbage - thinly sliced
- ½ cup carrots - julienne – store bought shredded carrots work great!
- ½ large bell pepper - sliced
- 1 cup snow peas
- 1 cup bean sprouts
- 4 green onions - whites and greens separated and cut into ½in pieces
- 4 cloves garlic - minced
- 1 tablespoon fresh ginger - grated
LO MEIN SAUCE
- 1 tablespoon water
- ¼ cup good soy sauce - we love Lee Kum Kee
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine - can sub white wine or cooking sherry
- 2 teaspoon granulated sugar
- 2 teaspoon cornstarch
- 1 teaspoon sesame oil
Instructions
Prep
- This recipe comes together really FAST- I recommend prepping all the parts before starting – chop/clean the veggies, chop the garlic and ginger, make the sauce, boil the noodles.
- Prepare the lo mein noodles according to the package directions, rinse with cold water, and set aside.12-14 oz lo mein noodles
- In a bowl or glass measuring cup, whisk together the water, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and sesame oil. Set aside.1 tablespoon water, ¼ cup good soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 2 teaspoon granulated sugar, 2 teaspoon cornstarch, 1 teaspoon sesame oil
Cooking – Assembly
- Add 1 tablespoon oil to a large skillet/pan and stir in the carrots, peppers and bok choy, saute for 2 minutes. Add in the green onions, bean sprouts, snow peas and napa cabbage. Cook for 4 minutes until the cabbage wilts.(if using other veggie combos – add the heartier veggies first and let soften a little, then add the tender veggies and cook a few minute longer)1 cup Napa cabbage, ½ cup carrots, ½ large bell pepper, 1 cup snow peas, 1 cup bean sprouts
- Add garlic and ginger to the pan, stirring and allowing them to cook for 30 seconds.4 cloves garlic, 1 tablespoon fresh ginger
- Give the sauce a stir or whisk and pour into the pan. Toss with the veggies for 30 seconds
- Remove from the heat, toss in the cooked noodles with the sauce.
- Garnish with the green parts of the green onions, and enjoy.
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