Why You’ll Love This Recipe
Not only is this lo mein recipe incredibly easy to make, but it also delivers restaurant-quality flavors right at home. The colorful vegetables, savory soy sauce, and subtle kick of Sriracha combine perfectly, offering a meal that’s both light and filling. It’s perfect for busy weeknights or when you’re looking for a quick and tasty homemade meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 ounces lo mein egg noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- ½ cup snow peas
- 3 cups baby spinach
For the sauce:
- 2 tablespoons reduced-sodium soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha, or more, to taste
Directions
- In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha. Set aside.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until the vegetables are tender, about 3-4 minutes.
- Stir in snow peas and spinach, and cook until the spinach has wilted, about 2-3 minutes.
- Add the cooked noodles and the prepared soy sauce mixture to the skillet. Toss gently to combine and heat through.
- Serve immediately.
Servings and Timing
- Servings: 4
- Total Time: 25 minutes (prep: 10 minutes, cook: 15 minutes)
Variations
- Add Protein: You can add chicken, shrimp, or tofu for a heartier dish.
- Vegetable Swap: Use any vegetables you like—broccoli, zucchini, or bok choy are great alternatives.
- Spicier: Increase the amount of Sriracha or add some chili flakes for an extra kick.
Storage/Reheating
Store leftover lo mein in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to keep the noodles from drying out.
FAQs
Can I use a different type of noodle?
Yes, spaghetti, linguine, or bucatini can be substituted for lo mein noodles.
Can I use regular soy sauce instead of reduced sodium?
Yes, you can use regular soy sauce, but be mindful that it may make the dish saltier.
Can I make this dish ahead of time?
It’s best to serve this dish immediately after preparing, but you can store leftovers and reheat later.
Can I add more vegetables to the dish?
Absolutely! Feel free to add more veggies like broccoli, baby corn, or bell peppers.
How do I prevent my noodles from sticking together?
After draining the noodles, toss them with a little bit of sesame oil or olive oil to keep them from clumping together.
Can I make this recipe gluten-free?
Yes, you can use gluten-free soy sauce and gluten-free noodles to make it gluten-free.
Is this dish spicy?
It has a mild heat from the Sriracha. If you prefer a less spicy version, you can reduce or omit the Sriracha.
Can I add meat to this recipe?
Yes, you can add cooked chicken, beef, or shrimp for extra protein.
Can I substitute the Sriracha?
Yes, you can use chili paste or omit it entirely if you prefer a milder dish.
How long will the leftovers last?
Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion
This Easy Lo Mein recipe is a quick, delicious, and customizable dish that’s perfect for busy weeknights. With minimal ingredients, you can create a healthy and flavorful meal in just 25 minutes. Whether you’re in the mood for vegetables or want to add your favorite protein, this lo mein is a fantastic choice that satisfies both your cravings and your schedule!
Print
Easy Lo Mein
- Total Time: 25 minutes
- Diet: Vegetarian
Description
This Easy Lo Mein recipe is a quick, healthy, and delicious dish that’s perfect for busy weeknights. Ready in just 25 minutes, it’s packed with colorful vegetables, savory soy sauce, and a hint of spice from Sriracha. Skip the take-out and enjoy a homemade, restaurant-quality meal that’s satisfying and customizable with your favorite protein.
Ingredients
- 8 ounces lo mein egg noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 red bell pepper, julienned
- 1 carrot, julienned
- ½ cup snow peas
- 3 cups baby spinach
For the sauce:
- 2 tablespoons reduced-sodium soy sauce (or more, to taste)
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha (or more, to taste)
Instructions
- In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha. Set aside.
- Cook the lo mein noodles in boiling water according to package instructions. Drain well.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Stir frequently and cook until vegetables are tender, about 3-4 minutes.
- Add snow peas and spinach, and cook for 2-3 minutes until the spinach wilts.
- Add the cooked noodles and the prepared sauce to the skillet. Toss everything gently to combine and heat through.
- Serve immediately.
Notes
- For a heartier dish, add chicken, shrimp, or tofu.
- You can swap vegetables based on preference or availability, such as broccoli, zucchini, or bok choy.
- Adjust the Sriracha amount to control the spice level, or use chili flakes for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Asian, Quick & Easy
- Method: Stir-frying
- Cuisine: Chinese
