Easy 15-Minute LO MEIN Recipe
Whisk up a batch of restaurant-quality Lo Mein in just 15 minutes with this incredibly quick and flavorful recipe. This dish combines tender egg noodles with crisp-tender vegetables and a rich, savory sauce, making it the perfect solution for a speedy weeknight meal. It's an ideal choice for anyone craving a satisfying Asian-inspired dish without the fuss.
Prep Time
8 minutes
Cook Time
7 minutes
Total Time
15 minutes (active working time)
Servings
2-3 servings
Keywords
Why This Recipe Delivers
- Incredibly quick to prepare and cook, perfect for busy evenings.
- Bursting with savory, umami-rich flavors that rival your favorite takeout.
- Highly customizable with your choice of protein or additional vegetables.
- A satisfying and hearty meal that comes together with minimal effort.
- Healthier alternative to store-bought or restaurant lo mein.
Ingredients
- 225 g (8 oz) dry egg noodles or fresh egg noodles
- 2 medium carrots, julienned or thinly sliced
- 60 g (1/4) yellow onion, thinly sliced
- 300 g (3 cups) green cabbage, thinly sliced (from approximately 1/4 large cabbage)
- 3 cloves garlic, finely diced
- 1 bunch green onions, green parts only, thinly sliced
- 15 ml (1 tbsp) neutral cooking oil (e.g., canola, vegetable)
- Sauce:
- 30 ml (2 tbsp) dark soy sauce
- 30 ml (2 tbsp) light soy sauce
- 30 g (2 tbsp) brown sugar, packed
- 15 ml (1 tbsp) water
- 5 ml (1 tsp) sesame oil
- 15 g (1 tbsp) corn starch
- 1 ml (1/4 tsp) white pepper
- 15 ml (1 tbsp) oyster sauce
Instructions
- Begin by preparing all your vegetables. Slice the yellow onion thinly, julienne or thinly slice the carrots, finely dice the garlic cloves, and thinly slice the cabbage. Keep these components separate and ready, as stir-frying requires quick action. Reserve the green parts of the green onions for adding at the very end.
- Create the flavorful lo mein sauce. In a small bowl, combine the dark soy sauce, light soy sauce, brown sugar, water, sesame oil, corn starch, white pepper, and oyster sauce. Whisk vigorously until the sugar is dissolved and the corn starch is fully incorporated, ensuring no lumps remain. This ensures a smooth, glossy sauce for your noodles.
- Cook the egg noodles according to package directions, typically by boiling 225 g (8 oz) of dry egg noodles in salted water for about 5 minutes, or until al dente. Once cooked, immediately drain the noodles and rinse them thoroughly under cold running water. This crucial step stops the cooking process and prevents the noodles from sticking together, ensuring a perfect texture.
- Heat a large wok or a spacious frying pan over high heat. Add 15 ml (1 tbsp) of neutral cooking oil. Once the oil is shimmering, add the diced garlic, sliced carrots, and sliced yellow onion. Stir-fry for 2 minutes, allowing the vegetables to soften slightly and release their aromatics. Next, add the thinly sliced cabbage and continue to stir-fry for another 2 minutes until the cabbage begins to wilt. Finally, add the drained, cooled noodles, the prepared sauce, and the sliced green onions (reserving a pinch for garnish if desired) to the pan. Toss everything together for just 1 more minute, ensuring the noodles are fully coated in the rich, glossy sauce. The cornstarch in the sauce will thicken it beautifully as it cooks.
- Promptly transfer the hot Lo Mein to serving plates. Garnish with additional fresh green onions if desired and serve immediately to enjoy the best texture and flavor.
Tools You’ll Need
- Large wok or large frying pan
- Large pot for boiling noodles
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Small mixing bowl
- Whisk
- Colander
- Tongs or stir-fry spatula
Essential Success Tips
- Practice mise en place: Have all your ingredients prepped and ready before you start cooking. Stir-frying is a fast process that doesn't allow time for chopping mid-cook.
- Use high heat: For authentic stir-fry results, ensure your wok or pan is very hot before adding ingredients. This helps achieve that desirable 'wok hei' or smoky flavor.
- Don't overcrowd the pan: Cook in batches if necessary, especially if you're doubling the recipe or adding extra ingredients. Overcrowding lowers the pan's temperature and steams the vegetables instead of stir-frying them.
- Cook noodles al dente: The noodles will continue to cook slightly when added to the hot wok, so aim for a firm, chewy texture when you drain them.
- Whisk sauce thoroughly: Ensure the corn starch is completely dissolved in the sauce mixture to prevent lumps and achieve a smooth, glossy consistency.
Professional Cooking Secrets
- Bloom aromatics: For an extra layer of flavor, consider adding a teaspoon of finely grated fresh ginger along with the garlic in the first step. You can also infuse your cooking oil with a pinch of red pepper flakes for a subtle heat.
- Pre-mix cornstarch slurry: If you're concerned about lumps, mix the corn starch with the water in the sauce recipe separately to form a slurry first, then add it to the other sauce ingredients. This ensures perfect dissolution.
- Protein power-up: To add protein, consider velveting thin slices of chicken or pork before stir-frying. Marinate 150 g (5 oz) of thinly sliced meat with 5 ml (1 tsp) soy sauce, 5 ml (1 tsp) corn starch, and 5 ml (1 tsp) oil for 10 minutes, then quickly stir-fry until just cooked through before adding the vegetables. Remove and set aside, then add back with the noodles.
Notes
- Storage: Leftover Lo Mein can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a pan with a splash of water or broth to prevent dryness.
- Variations: Feel free to customize with other quick-cooking vegetables like bell peppers, snow peas, mushrooms, or bok choy. For added protein, stir-fry thinly sliced chicken, shrimp, beef, or tofu alongside the vegetables.
- Spicy kick: For those who enjoy a bit of heat, add 5-10 ml (1-2 tsp) of chili garlic sauce or Sriracha to the sauce mixture.
Frequently Asked Questions
Can I use different types of noodles?
While egg noodles are traditional for Lo Mein, you can certainly experiment. Ramen noodles (without the seasoning packet), spaghetti, or even linguine can be used in a pinch. Just cook them according to package directions until al dente.
What's the difference between dark and light soy sauce?
Light soy sauce (often just called 'soy sauce') is thinner, saltier, and lighter in color, used for seasoning. Dark soy sauce is thicker, less salty, slightly sweeter, and primarily used for its rich color and aroma, giving the dish its characteristic dark hue. Both are essential for balanced Lo Mein flavor.
Can I make this recipe gluten-free?
Yes! To make this dish gluten-free, ensure you use certified gluten-free egg noodles (or another gluten-free pasta option) and substitute all soy sauce with tamari (which is gluten-free). Also, verify that your oyster sauce is gluten-free, or omit it.
Nutrition Facts (Per Serving)
Calories: Approximately 480-550 per serving, Protein: 18-22g, Fat: 10-14g, Carbohydrates: 70-80g (Based on 2 servings, without added protein. Estimates can vary based on specific brands and exact quantities.)
Allergy Information
Contains gluten (egg noodles, soy sauce), soy (soy sauce, oyster sauce). For a gluten-free version, use gluten-free noodles and tamari. Check oyster sauce ingredients for allergens or omit.
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