HOW TO MAKE LO MEIN RECIPE

Lo mein is one of those dishes that feels like a warm hug in a bowl. Those soft noodles coated in a savory sauce with tender meat and crisp vegetables. I used to order it from takeout places all the time. Then I realized how easy it is to make at home. In this post, I will share many ways to make lo mein. From the classic version to chicken, beef, shrimp, and even a healthy one. You will find a recipe that fits your cravings.

How To Make Lo Mein? Original Recipe

This Lo Mein Recipe is the classic version that tastes just like your favorite takeout. The lo mein sauce is savory with a touch of sweetness. I use stir fry noodles or fresh chinese noodles for the best texture. The noodle stir fry comes together in one pan. Toss in some vegetables and you have a complete meal. The blog has all my tips for getting that perfect saucy noodle texture without sogginess.

Ingredients

• 8 ounces lo mein noodles or fresh chinese noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup shredded carrots
• 1 cup sliced bell peppers
• 1 cup snow peas or broccoli florets
• 3 green onions, sliced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (optional for color)
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 cup water or chicken broth

How To Make

• Cook noodles according to package directions. Drain and set aside.
• In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, brown sugar, sesame oil, and water. Set aside.
• Heat vegetable oil in a large wok or skillet over high heat.
• Add garlic and ginger. Stir fry for 30 seconds until fragrant.
• Add carrots, bell peppers, and snow peas. Stir fry for 2 minutes.
• Add cooked noodles and the sauce. Toss everything together for 2 minutes until the noodles are coated and heated through.
• Sprinkle with green onions. Serve hot.

Easy Lo Mein Recipe

Easy Lo Mein Recipe is for busy nights when you want something delicious without a lot of steps. Easy lo mein uses fewer ingredients and less prep. I skip the fresh ginger and use ground ginger instead. The lo mein sauce is simple with just soy sauce, brown sugar, and garlic. This quick noodles dish comes together in 15 minutes. It is a weeknight dinner that saves me every time. The blog shows you exactly how to get that glossy sauce.

Ingredients

• 8 ounces spaghetti or lo mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 2 cups coleslaw mix or shredded cabbage and carrots
• 1/2 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1/4 cup water
• 2 green onions, sliced

How To Make

• Cook noodles according to package directions. Drain and set aside.
• In a small bowl, mix soy sauce, brown sugar, sesame oil, and water.
• Heat oil in a large skillet over medium high heat.
• Add garlic and ginger. Stir for 30 seconds.
• Add coleslaw mix. Stir fry for 2 minutes until slightly wilted.
• Add cooked noodles and the sauce. Toss for 2 minutes until everything is well coated.
• Sprinkle with green onions. Serve immediately.

Noodles Lo mein Recipe

This Noodles Lo mein Recipe focuses on getting the noodle texture perfect. Lo mein needs bouncy, chewy asian noodles that soak up the sauce without getting mushy. I use fresh chinese noodles from the refrigerated section. Dried stir fry noodles work too. The noodle stir fry technique is key. You want high heat and quick tossing. The blog has my step by step for perfect noodles every single time.

Ingredients

• 8 ounces fresh lo mein noodles or dried chow mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 cup sliced mushrooms
• 1 cup baby spinach
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken broth

How To Make

• Cook dried noodles according to package directions. If using fresh noodles, briefly boil for 1 minute. Drain and rinse with cold water. Set aside.
• In a bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and chicken broth.
• Heat oil in a wok over high heat.
• Add garlic and onion. Stir fry for 1 minute.
• Add mushrooms. Stir fry for 2 minutes.
• Add spinach and cook until wilted, about 30 seconds.
• Add noodles and the sauce. Toss vigorously for 2 minutes until noodles are evenly coated.
• Serve hot.

Chicken Lo Mein Recipe

Chicken Lo Mein Recipe is a classic for a reason. Tender chicken lo mein with juicy chicken pieces and fresh vegetables. The lo mein sauce is savory with soy sauce and sesame oil. I use chicken thighs because they stay moist. It is a complete chicken noodles dish in one pan. My kids clean their plates every time. The blog has all my tips for keeping the chicken tender and the noodles perfectly coated.

Ingredients

• 8 ounces lo mein noodles
• 1 pound boneless skinless chicken thighs, thinly sliced
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup sliced bell peppers
• 1 cup broccoli florets
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 cup water

How To Make

• Cook noodles according to package directions. Drain and set aside.
• Toss chicken slices with cornstarch until coated.
• Heat 2 tablespoons oil in a wok over high heat. Add chicken and stir fry until golden and cooked through, about 5 minutes. Remove and set aside.
• Add remaining 1 tablespoon oil to the wok. Add garlic and ginger. Stir fry for 30 seconds.
• Add bell peppers and broccoli. Stir fry for 2 minutes.
• In a small bowl, whisk soy sauce, oyster sauce, brown sugar, sesame oil, and water.
• Return chicken to the wok. Add noodles and the sauce. Toss for 2 minutes until everything is hot and coated.
• Serve immediately.

Beef Lo Mein Recipe

Beef Lo Mein Recipe is hearty and so satisfying. Thinly sliced beef lo mein cooks up fast. The lo mein sauce with soy sauce, brown sugar, and garlic makes everything sticky and delicious. I add bell peppers and onions for crunch. It is a beef noodles dish that tastes like takeout. The blog has my secret for getting tender beef slices every time. Slice against the grain and do not overcook.

Ingredients

• 8 ounces lo mein noodles
• 1 pound flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 small onion, sliced
• 1 cup sliced bell peppers (red and green)
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 cup beef broth

How To Make

• Cook noodles according to package directions. Drain and set aside.
• Toss beef slices with cornstarch until coated.
• Heat 2 tablespoons oil in a wok over high heat. Add beef and stir fry until browned, about 3 to 4 minutes. Remove and set aside.
• Add remaining 1 tablespoon oil. Add garlic, ginger, and onion. Stir fry for 1 minute.
• Add bell peppers. Stir fry for 2 minutes.
• In a bowl, whisk soy sauce, oyster sauce, dark soy sauce, brown sugar, sesame oil, and beef broth.
• Return beef to the wok. Add noodles and the sauce. Toss for 2 minutes until heated through and well coated.
• Serve hot.

Lo Mein Recipe Sauce

The sauce makes the dish. This Lo Mein Recipe Sauce is the perfect balance of savory, sweet, and aromatic. Lo mein sauce uses soy sauce, sesame oil, oyster sauce, garlic, and a touch of brown sugar. It comes together in minutes. Use it for noodle stir fry or any stir fry noodles dish. I keep a jar in my fridge for quick meals. The blog has the exact measurements and storage tips.

Ingredients

• 1/2 cup low sodium soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons dark soy sauce (optional for color)
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 cup chicken or vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thicker sauce)

How To Make

• In a medium bowl, whisk together soy sauce, oyster sauce, dark soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and broth.
• If you want a thicker sauce, add the cornstarch slurry and whisk well.
• Use immediately, or store in an airtight jar in the refrigerator for up to 2 weeks.
• Shake or stir before using.

Shrimp Lo Mein Recipe

Shrimp Lo Mein Recipe is light but packed with flavor. Shrimp lo mein comes together in under 20 minutes. The lo mein sauce coats the shrimp noodles and veggies perfectly. I use soy sauce, garlic, and a little ginger. It is a seafood noodle dish that feels special but is so easy. The blog has my tips for cooking shrimp just right so they stay plump and juicy. Do not overcook them.

Ingredients

• 8 ounces lo mein noodles
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup snap peas
• 1 cup shredded carrots
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/4 cup water

How To Make

• Cook noodles according to package directions. Drain and set aside.
• Pat shrimp dry. Toss with cornstarch, salt, and pepper.
• Heat 2 tablespoons oil in a wok over high heat. Add shrimp and cook for 2 minutes per side until pink and curled. Remove and set aside.
• Add remaining 1 tablespoon oil. Add garlic, ginger, snap peas, and carrots. Stir fry for 2 minutes.
• In a bowl, whisk soy sauce, oyster sauce, honey, sesame oil, and water.
• Return shrimp to the wok. Add noodles and the sauce. Toss for 2 minutes until everything is hot and coated.
• Serve immediately.

Healthy Lo Mein Recipe

Craving noodles but eating light? This Healthy Lo Mein Recipe keeps all the flavor. Healthy lo mein uses less oil and low sodium soy sauce. I load it with vegetable lo mein style with extra veggies. Veggie noodles or whole wheat noodles work great. It is a noodle bowl you can feel good about. The blog has the full nutrition breakdown and easy swaps. You will not miss the extra calories.

Ingredients

• 8 ounces whole wheat lo mein noodles or zucchini noodles
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1 cup shredded carrots
• 1 cup snow peas
• 1/4 cup low sodium soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil (extra for sauce)
• 1/4 cup vegetable broth
• 2 green onions, sliced

How To Make

• Cook whole wheat noodles according to package directions. If using zucchini noodles, skip cooking.
• In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, and vegetable broth.
• Heat sesame oil in a large skillet over medium high heat.
• Add garlic and ginger. Stir fry for 30 seconds.
• Add broccoli, mushrooms, carrots, and snow peas. Stir fry for 4 to 5 minutes until tender crisp.
• Add cooked noodles (or zucchini noodles) and the sauce. Toss for 2 minutes until heated through.
• Sprinkle with green onions. Serve warm.

Vegetables Lo Mein Recipe

Vegetables Lo Mein Recipe is perfect for meatless nights. Vegetable lo mein is packed with colorful veggies like bell peppers, carrots, and broccoli. The lo mein sauce makes everything so savory. It is a veggie noodles dish that even meat lovers enjoy. I make this when I want something light but satisfying. You can use any vegetables you have in the fridge. The blog has my favorite vegetable combinations.

Ingredients

• 8 ounces lo mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 small zucchini, sliced into half moons
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 cup shredded carrots
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (use vegetarian oyster sauce or hoisin for vegan)
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 cup water

How To Make

• Cook noodles according to package directions. Drain and set aside.
• In a bowl, whisk soy sauce, oyster sauce, brown sugar, sesame oil, and water.
• Heat oil in a wok over high heat.
• Add garlic and ginger. Stir fry for 30 seconds.
• Add zucchini, bell pepper, broccoli, mushrooms, and carrots. Stir fry for 4 to 5 minutes until vegetables are tender crisp.
• Add cooked noodles and the sauce. Toss for 2 minutes until everything is well coated.
• Serve hot.

Lo Mein Recipe With Spaghetti Noodles

No lo mein noodles? No problem. This Lo Mein Recipe With Spaghetti Noodles uses regular pasta. Spaghetti noodles work great as a substitute. The lo mein sauce sticks to them perfectly. It is a homemade noodles hack that saves a trip to the store. You get that same takeout noodles flavor with pantry ingredients. The blog shows you exactly how to cook spaghetti for the best lo mein texture. Do not overcook the pasta.

Ingredients

• 8 ounces spaghetti noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup shredded cabbage
• 1 cup sliced carrots
• 1 cup frozen peas and corn mix
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 cup water
• 2 green onions, sliced

How To Make

• Cook spaghetti according to package directions until al dente. Drain and set aside.
• In a bowl, whisk soy sauce, oyster sauce, brown sugar, sesame oil, and water.
• Heat oil in a large skillet over high heat.
• Add garlic. Stir fry for 30 seconds.
• Add cabbage, carrots, and peas and corn. Stir fry for 3 minutes.
• Add cooked spaghetti and the sauce. Toss for 2 minutes until everything is well coated and heated through.
• Sprinkle with green onions. Serve immediately.

Frequently Asked Questions

What is the difference between lo mein and chow mein?

Lo mein uses soft, boiled noodles that are tossed in sauce. Chow mein noodles are fried until crispy. Lo mein is saucy, while chow mein is drier and crunchier.

Can I use any type of noodle for lo mein?

Yes. Fresh lo mein noodles are best, but you can use spaghetti, fettuccine, udon, or even ramen noodles. Just cook them al dente so they do not get mushy.

How do I keep lo mein noodles from sticking?

Rinse the cooked noodles with cold water and toss with a little oil. This stops them from clumping together before you stir fry them.

Can I make lo mein ahead of time?

Lo mein is best fresh. But you can store leftovers in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water or broth.

Is lo mein gluten free?

Traditional lo mein is not gluten free because of the soy sauce and wheat noodles. Use gluten free soy sauce or tamari and gluten free noodles like rice noodles.

How do I make lo mein vegan?

Use vegan oyster sauce (made from mushrooms) or hoisin sauce. Skip the meat and load up on vegetables. The sauce is already plant based if you make those swaps.

Conclusion

Lo mein is one of those meals that feels like takeout but is so easy to make at home. Whether you want the classic version, chicken lo mein, beef lo mein, or a healthy lo mein, there is a recipe here for you. I hope you try the shrimp lo mein or the vegetables lo mein too. And if you only have spaghetti noodles, that works perfectly. Pick the one that sounds good tonight, gather your ingredients, and enjoy a homemade lo mein dinner. Your family will thank you.