This Lo Mein Noodles recipe is easy to make in just 15 minutes with simple ingredients. It's so easy to customize however you'd like with vegetables and spices. And yes, it's better than take-out!
If you are a lover of Chinese food, you need a great lo mein recipe in your life!
What is Lo Mein?
Lo Mein is a classic Chinese noodle dish that translates to “tossed noodles.” It originated in Northern China and is made with soft, wheat-based egg noodles that are boiled, then tossed with stir-fried vegetables, proteins, and a savory sauce.
Unlike chow mein, which is often pan-fried for a crisp texture, lo mein noodles stay soft and chewy, absorbing all that bold, saucy flavor. The key difference? Lo mein is all about the sauce, while chow mein focuses more on texture from pan-frying.
Why You’ll Love This Lo Mein Recipe
- Quick & Easy. Ready in about 20 minutes, perfect for busy weeknights.
- Totally Customizable. Use your favorite veggies, proteins, or whatever’s in the fridge.
- Pantry-Friendly. Made with simple ingredients you probably already have on hand.
- Spicy or Mild - You Decide! Crank up the heat or keep it tame. Your noodles, your rules.
How To Customize This Recipe
Lo mein is easy to adapt with whatever you have on hand. Swap in vegetarian oyster sauce or hoisin for a plant-based version, and use low-sodium soy sauce or tamari for a lighter or gluten-free option.
To adjust the heat, add chili crisp, sambal oelek, or sliced fresh chilies, or tone it down by skipping the spicy elements.
You can use a variety of proteins like chicken, beef, shrimp, tofu, or even scrambled egg. Just slice meats thinly for quick cooking, and press tofu for the best texture.
Want that silky, restaurant-style bite? Toss the meat in a quick mix of cornstarch, soy sauce, and oil first, a technique called “velveting.”
Load it up with veggies like bell peppers, mushrooms, snow peas, bamboo shoots, baby spinach, or bok choy. Just slice them thin so they stir-fry quickly and evenly.
Best Noodles for Lo Mein
Lo mein noodles are long, soft, and slightly chewy egg noodles made from wheat flour and eggs. They have a smooth texture that soaks up sauce beautifully without falling apart.
You’ll usually find them fresh or refrigerated at Asian markets, often labeled “lo mein” or “chow mein” (just make sure they’re not the crispy fried kind).
If fresh lo mein noodles aren’t available, dried Chinese egg noodles or even long egg pasta like spaghetti or linguine make solid substitutes. Just cook them until just tender (al dente) and rinse briefly under cold water to stop the cooking and prevent sticking.
Pro Tip: Avoid overcooking. Lo mein should have a bit of bite. If using fresh noodles, a quick boil (1-2 minutes) is often all you need.
Storage & Leftovers
Typically, lo mein will stay good in the fridge for 3-4 days when kept in an airtight container.
For the best reheated results, I recommend popping it in the fridge for 30 seconds at a time, stirring each time it stops. You don't want to overcook it and dry out the noodles.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Lo Mein Noodles Recipe
Ingredients
FOR THE LO MEIN SAUCE
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar or use honey
- 1 teaspoon ground ginger
- 1 teaspoon sriracha or to taste
FOR THE LO MEIN NOODLES
- 1 teaspoon sesame oil + 1 tablespoon divided
- 1 pound shrimp peeled and deveined
- Salt and pepper to taste
- 1 cup napa cabbage shredded
- 1 red bell pepper chopped (or use hotter peppers as desired)
- 1 cup cremini mushrooms sliced
- 1 large carrot julienned
- 1/2 cup snow peas
- 2 cups bok choy
- 3 cloves garlic minced
- 8 ounces lo mein noodles egg noodles
- For Garnish: sesame seeds, red chili flakes
Instructions
- Make the Lo Mein Sauce. Whisk together the dark and light soy sauce, oyster sauce, sesame oil, sugar or honey, ginger and sriracha until well combined. Set aside until ready to use.
- Cook the Shrimp. Heat 1 teaspoon sesame oil in a large wok or pan to medium heat. Season the shrimp with salt and pepper and cook them 3-4 minutes, or until cooked through. Set aside.
- Stir Fry the Vegetables. Heat 1 tablespoon sesame oil in the same wok to medium high heat. Add the cabbage, bell pepper, mushrooms and carrot. Cook for 5-6 minutes to soften.
- Add the snow peas, bok choy and garlic. Cook, stirring, 2-3 more minutes to soften.
- Boil the Lo Mein Noodles. While the vegetables are cooking, boil the lo mein noodles for 3-4 minutes, or until cooked to your liking. Drain.
- Combine. Stir the prepared lo mein noodles, reserved shrimp and reserved lo mein sauce into the wok. Toss and stir until well coated and warmed through.
- Serve. Garnish with sesame seeds and red chili flakes and serve.
Nutrition Information
Charles Pascual says
Lo Mein is a favorite of mine. I've had it a lot over the years, but this is the first time I've made it at home. Easy prep and comes together fast, this is as good as any restaurant Lo Mein I've had and better than most. Thanks, Mike.
Mike Hultquist says
Great! Glad you enjoyed it, Charles. I always appreciate your comments. Thanks!
Jolene says
Added too many noodles for the amount of shrimp and veggies I had but was still pretty good. Doctored it up with some sweet and sour and garlic olive oil. Pretty good.
Mike Hultquist says
Glad you enjoyed it, Jolene.
DEBORAH Roundtree says
I made this for my dinner, it looks soooooo good, thanks for sharing
Mike Hultquist says
Great!! Glad you enjoyed it, Deborah! Thanks for sharing this.
Robert says
I made this tonight for the family and it was GREAT! I used chicken and schrimp since I had both in the freezer and I also added 4 additional jalapena peppers along with the bell pepper. Thanks for making me a hero!
-Bob
Mike Hultquist says
Nice and spicy, Robert! I love to hear it! Very happy you enjoyed it.
Doug Meador says
Just a note to thank you for your fine recipes. I've made many of them and they mostly turn out delicious, some I have made mistakes in. I am learning about peppers and you are a great teacher.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Doug. I greatly appreciate the comments, and am very happy you are enjoying the recipes and cooking.
Kathy says
I made this last night and it sooooooo tasty.
My husband just loved it. I can see that this would be so easy to fix with pork or beef. I used shrimp. The veg were outstanding. We finished up in one sitting even though I made the dinner for 4.
Quick to make and FUN to eat.
Thanks Mike.
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Kathy! Thanks for commenting and sharing! I greatly appreciate it. =)