Lo Mein Recipe

Cook the lo mein noodles according to package directions, but pull them about a minute before they’re fully done—they’ll finish cooking in the wok. Drain and set aside.

Get your wok or large skillet cranked to medium heat and add the sesame oil. Once it’s shimmering and fragrant, toss in the minced garlic and grated ginger. Stir constantly for about a minute—you want them fragrant but not burned.

Add the julienned bell pepper, snow peas, and carrots to the wok. Keep everything moving constantly for 3-4 minutes until the vegetables are crisp-tender. This is an arm workout but stick with it.

In a small bowl, whisk together the vegetable broth, soy sauce, hoisin sauce, and sriracha. Pour this sauce mixture into the wok and let it bubble for about 30 seconds.

Add those cooked noodles to the wok and start tossing everything together like you mean it. Use tongs or chopsticks to really work the noodles through the sauce and vegetables. Cook for 2-3 minutes until everything’s heated through and well combined.

Toss in the chopped green onions and cook for one more minute, still keeping everything moving.

Pull the wok off the heat, hit it with sesame seeds for garnish, and serve immediately while it’s hot and glossy.

295

48g

8g

8g

4g

680mg

120% DV

95% DV

10% DV

Prep all your ingredients before you start cooking—everything moves fast once you begin.

Slightly undercook your noodles when boiling; they’ll finish cooking in the wok.

Keep everything moving in the wok. High heat plus constant motion equals perfect stir-fry.

Different brands of soy sauce have wildly different salt levels, so taste your sauce before adding.

Serve immediately for best texture—lo mein doesn’t keep well once it’s made.

Honestly, lo mein is best eaten fresh. The noodles get gummy when stored.

If you must store leftovers, keep them in an airtight container in the fridge for up to 2 days.

Reheat in a hot wok or skillet with a splash of water or broth to loosen the noodles. Don’t microwave if you can avoid it—it makes everything mushy.

You can freeze cooked lo mein for up to a month, but the texture won’t be quite the same when reheated.

Pair with spring rolls and hot and sour soup for a complete takeout-style feast.

Top with crispy tofu, scrambled eggs, or edamame for a more filling meal.

Pack in containers for easy weekday lunches that reheat better than most noodle dishes.

Serve on a large platter family-style alongside other Chinese favorites like dumplings and fried rice.

Add scrambled eggs, crispy tofu, or edamame to make it a complete one-bowl meal.

Use zucchini, mushrooms, and baby corn for lighter, seasonal flavors.

Double the garlic and sriracha, plus add red chili flakes for serious heat lovers.

Add 2 tablespoons of peanut butter to the sauce for a Thai-inspired twist with extra richness.