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Quick Homemade Lo Mein: Better Than Takeout in 20 Minutes

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Every time I toss these noodles in the pan, I’m reminded why Lo Mein is such a staple in my kitchen, it’s fast, flavorful, and endlessly customizable. Whether I’m using leftover veggies or cooking from a well-planned fridge, this recipe never lets me down. It’s the kind of dish that makes a regular Tuesday night feel a little more fun, a little more flavorful. 

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

SAUCE

2 tablespoons dark soy sauce

1 tablespoon light soy sauce

3 tablespoons oyster sauce

1 teaspoon sesame oil

1 teaspoon sugar

1 clove of garlic, grated (optional)

LO MEIN

4–6 ounces uncooked ramen noodles

1 tablespoon sesame oil

3 green onions, chopped (separate green parts from white parts – you’ll use both separately)

2–3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli

1–2 tablespoons mirin

Instructions

  1. Make the Sauce: Shake all the sauce ingredients together in a jar until well combined.
  2. Cook the Noodles: Boil noodles according to package directions, drain, and set aside.
  3. Stir-Fry the Veggies: Heat sesame oil in a large wok or skillet. Add the white parts of the green onions and vegetables, and stir-fry for about 5 minutes until tender.
  4. Deglaze: Pour in the mirin to loosen any browned bits from the bottom of the pan.
  5. Toss the Noodles: Add the cooked noodles and half the sauce to the pan, tossing everything together until evenly coated. Add more sauce as needed, you’re aiming for a medium brown color on the noodles.
  6. Serve: Top with the green onion greens and enjoy hot!

Equipment

  • Author: Jennifer West
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stove
  • Cuisine: Asian Inspired

Find it online: https://evryfoodie.com/lo-mein/