Lo Mein Recipe
Skip the takeout and whip up flavorful Lo Mein Noodles in under 20 minutes with pantry staples and flexible veggies. The secret is all in the savory, silky sauce.
With its glossy noodles, crisp vegetables, and tender chicken or tofu, Lo Mein satisfies every craving. A perfect weeknight dinner that’s quick, customizable, and tastes better than delivery.
Key Players in These Lo Mein Noodles
- Lo Mein noodles – Thick, bouncy egg noodles hold the sauce perfectly and give the dish its signature texture. Fresh or dried works beautifully.
- Chicken (or other protein) – Sliced thin for quick cooking, adding heartiness and savoriness. Easily swapped with tofu, shrimp, or beef.
- Garlic & onion – The aromatic base that builds deep, irresistible umami in just seconds.
- Carrots & red bell pepper – Bright and crunchy, they bring natural sweetness and color to balance the savory flavors.
- Green onions – Stirred in at the end, they add a burst of freshness and light sharpness.
- Dark and light soy sauce – A duo for rich color and layered saltiness, essential to a restaurant-style sauce.
- Chinese cooking wine (or mirin) – Enhances depth with a subtle tang; the secret to that takeaway flavor.
- Cornstarch – Slightly thickens the sauce so it clings to every strand of noodle.
Let’s Cook: How to Make Lo Mein Noodles
Start by whisking together your sauce—cornstarch, soy sauces, cooking wine, sugar, sesame oil, and white pepper—until smooth and lump-free.
Coat your protein with a splash of the sauce and let it soak up the flavor briefly while your pan heats.
In a hot wok or skillet, sizzle the garlic and onions quickly, then toss in your chicken. Stir-fry until just browned.
Add the carrots and bell peppers, cooking until crisp-tender. Then in go the noodles, the rest of the sauce, and a bit of water.
Use two wooden spoons to toss everything until the noodles are evenly coated and glossy. Stir in green onions last for a punch of freshness.
Serve hot, garnished with extra green onion if you like, and enjoy immediately.
Pro Tips & Tasty Twists
For bold restaurant flavor, don’t skip the Chinese cooking wine—it adds that elusive depth you find in good takeout.
Lo Mein is made to be flexible. Swap proteins based on what you have—beef strips, tofu batons, shrimp, or even ground turkey all work well.
Short on fresh noodles? No problem. Dried ramen, spaghetti, or even linguine can stand in. Just cook them al dente and toss them well in sauce.
Make it vegetarian by using tofu and upping the vegetable mix to include mushrooms, baby corn, or bok choy. A drizzle of chili oil or a splash of sriracha adds a spicy kick.
Save It for Later: Storing Your Lo Mein Noodles
Lo Mein keeps surprisingly well. Once cooled, store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, microwave in short bursts or warm in a skillet over medium heat with a splash of water to loosen the sauce.
While it’s best fresh, you can freeze Lo Mein for up to a month. Thaw overnight in the fridge and reheat gently to preserve the texture.
This quick and adaptable dish is proof that you don’t need takeout to enjoy classic Lo Mein—just a hot pan, a great sauce, and whatever’s in your fridge.
Lo Mein Recipe
Ingredients
- 1 large red bell pepper sliced thinly
- 2 medium carrots peeled and cut into matchsticks
- 2 tablespoons dark soy sauce
- 1/2 onion finely sliced
- 1 tablespoon Chinese cooking wine or Mirin
- 1.5 tablespoons vegetable or peanut oil
- 1 teaspoon white sugar omit if using Mirin
- 4 teaspoons cornstarch
- 6 green onions cut into 2-inch segments
- 300 g 10oz chicken or alternative protein, sliced 0.5cm thick
- 1/4 teaspoon white pepper or black as substitute
- 2 garlic cloves finely minced
- 1 tablespoon soy sauce or light soy sauce
- 1/2 teaspoon toasted sesame oil optional
- 500 g 1lb fresh Lo Mein or medium egg noodles, cooked per instructions
- 1/4 cup 65ml water
Optional Garnish:
- Finely sliced green onion
Instructions
- In a small bowl, whisk the cornstarch and dark soy sauce until smooth, then incorporate the remaining sauce components.
- Transfer 2 teaspoons of the sauce mixture to a separate bowl and coat the sliced chicken thoroughly.
- Heat oil in a wok or heavy skillet over high flame until visibly smoking.
- Introduce the onion and garlic; stir-fry briefly for about 30 seconds.
- Add the marinated chicken, stirring constantly until the surface turns opaque, leaving the interior slightly raw—approximately 1 minute.
- Toss in the carrots and bell pepper, cooking for 2 minutes or until the chicken is cooked through.
- Add the prepared noodles, reserved sauce, and water, then mix vigorously using two wooden spoons for 30 seconds.
- Stir in the green onions and continue tossing for another minute until the noodles are evenly coated in sauce.
- Serve immediately, optionally topped with additional sliced green onions.
