Lo Mein is such a delicious and easy healthy meal! This Asian noodle dish is loaded with veggies and you can have it on the table in less than 15 minutes!
My favorite dishes to get at an Asian restaurant are Lo Mein and Chinese fried rice. Both are loaded with good for you veggies and is just simply delicious. But why spend the time and money to go out to a restaurant when you can make Lo Mein at home for a fraction of the price and in just 15 minutes?! Yes, you’ll have to wash a pot and a pan but if you want to cut down on dishes, use paper plates. I won’t judge!
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If you’re looking for more delicious ways to eat more veggies without adding loads of cheese, butter, or cooking them in loads of butter or oil, Asian meals like this Lo Mein recipe are the way to go. The vegetables in this dish are simply stir-fried in a tablespoon of olive oil until crisp and tender, and then seasoned with a soy-based sauce. Lo Mein noodles are so simple. It takes less than 15 minutes, tastes awesome, and is nutrient rich! Hashtag winning!
What is Lo Mein?
Lo mein means “stirring noodles” and is a Chinese dish made with egg noddles that often contains vegetables and some type of protein – beef, shrimp, pork, or chicken. Lo mein can be served vegetarian as well.
Chow Mein vs Lo Mein
In American Chinese restaurants, lo mein is sometimes considered synonymous with chow mein, but these are in fact two different dishes.
Lo Mein – uses fresh egg & wheat flour noodles that are rounded and served soft in an oyster or soy-based sauce.
Chow Mein – uses dried or fresh egg & wheat flour noodles that are either flat or rounded, stir-fried until crispy with vegetables (and meat) and served in a soy-based sauce.
While the differences may not seem that drastic, it is important to note the use of fresh vs dried noodles, the noodle shape, and the method of cooking.
How to Make Lo Mein
- Start boiling your water for the noodles. Meanwhile, proceed with prepping the ingredients.
- Chop up all the veggies. This meal cooks very quickly so it’s especially important to have all your vegetables cut and ready to add when needed. Buying shredded carrots and pre-sliced mushrooms you can save you some time on this step.
- Make the sauce. Mix together 4 ingredients- soy sauce, sesame oil, brown sugar, and sriracha. If you like a little heat add more sriracha.
- When the water is boiling, go ahead and add the noodles. Cook according to package and then drain.
- Heat up the oil in a non-stick skillet or wok over medium-high heat. Stir fry the mushrooms, bell peppers, and carrots for a few minutes, until almost tender. Add in the snow peas and garlic and cook for 30-60 seconds.
- Add the noodles to the pan of vegetables, pour on the sauce, sprinkle on some green onions and give it all a toss using tongs.
Can I add other vegetables to Lo Mein?
YES! You can really use whatever vegetables you want. This is actually a great meal to make when you want to clean the fridge out. Just grab all the veggies that are on their last leg and chop them up. Don’t have or like mushrooms, carrots, bell peppers, or snow peas, use something else like broccoli, onions, zucchini, summer squash, spinach, snap peas… the possibilities of combinations are endless!
Can I add more protein to Lo Mein?
Definitely! You can add chicken, shrimp, pork, beef… Just slice it thin (not the shrimp) and stir fry it until cooked through. Remove it from the pan onto a plate while you cook the veggies and then add the protein back in when you add the noodles. Chicken Lo Mein is my family’s most requested version. If you’re looking for Asian meals with more protein, try out The BEST General Tso Chicken or Thai Coconut Curry Shrimp.
Love takeout at home? Try my other favorite Asian inspired recipes!
- Asian Ramen Broccoli Salad
- One Pot Pad Thai
- Summer Veggie Udon Noodle Stir Fry
- Ramen Noodle Stir Fry
- Wonton Soup
- More dinner recipes…
Tools used to make this Lo Mein recipe
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes – a longer set for grilling and a shorter set for stovetop cooking.
For the Stir Fry:
- 9 ounces Ramen Noodles
- 1 tablespoon olive oil
- 1/2 cup carrots julienne cut
- 1/2 cup mushrooms sliced
- 1/2 cup snow peas
- 1/2 red bell pepper julienne cut
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 green onions chopped
For the Sauce:
- 3 tablespoons Soy sauce
- 1 1/2 teaspoon sesame oil
- 1 1/2 teaspoon brown sugar
- 1/2 teaspoon sriracha optional, more to taste
- Mix sauce ingredients together and set aside.
- Boil water and cook noodles according to package. Drain.
- Meanwhile, heat olive oil in a large non-stick skillet over medium high heat. Add the mushrooms, bell peppers, and carrots and cook for 3-4 minutes. Add the snow peas, garlic, and ginger and cook for 1 more minute.
- Add the noodles to the pan of veggies, pour the sauce on top, and toss it all together. Remove from the heat. Sprinkle with green onions and serve.
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