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Glossy lo mein noodles that you can whip up faster than your delivery driver can even buckle their seatbelt. I threw this dish together after realizing I was spending a fortune on takeout every single week. Now, when the urge for something tasty hits, this is my go-to meal for busy nights. The cool part about making your own lo mein is, the veggies are actually crisp and fresh, not mushy like from some restaurants, and you know exactly what you're eating—no weird extras or greasy puddles.
Why You'll Be Into This
- Quick dinner—done in 15 minutes
- Only needs basic stuff you can get anywhere
- Add whatever veggies you've got kicking around
- Kills those takeout cravings without the price tag or waiting around
- Sauce nails that classic eat-out flavor right in your kitchen
The first time I made this instead of our regular Friday Chinese order, my kids didn't buy it. My 12-year-old swore I'd just dumped takeout in a pot! Now, they always ask for "mom's noodles" and love chopping the veggies with me—though I won't let them near the hot pan. They just watch while I’m on wok duty.
Ingredients
- Give egg noodles a little less cooking than the package says—they’ll finish in the sauce
- Make sure noodles are well-drained so your dish isn’t watery
- Cut all your veggies the same size so they cook evenly
- Chop garlic up small instead of smashing for more kick
- Whisk up your sauce until completely smooth—no cornstarch lumps hiding anywhere
One anniversary, I forgot to drain the noodles well and we ended up eating noodle soup. Now, I really shake the colander and sometimes even blot with paper towels if I’m in the mood. My grandma would probably just laugh—she never measured a single thing, but somehow her noodles were always spot-on.
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Simple Step-by-Step Instructions
- Chop Your Veggies
- Start by cutting your green onions diagonally—the pointy slices just look cooler and taste great. Break up the cabbage into super thin shreds so it cooks fast and soaks up flavor. Use a peeler to make carrot ribbons or slice them thin so they’re ready in a flash. Slice yellow onion into half-circles—they’ll soften up nicely. Chop garlic really fine but skip crushing it, that just burns it too quick and makes it taste weird.
- Mix That Sauce
- Stir brown sugar with regular soy sauce and dark soy sauce in a small bowl—regular for salt and dark for that deep color. Drizzle sesame oil, add oyster sauce and water, then sprinkle cornstarch all over, not in one clump, to keep it from getting lumpy. Toss in white pepper at the end and whisk until the whole mix looks nice and smooth without any dry powder stuck at the bottom.
- Noodle Game Strong
- Get a big pot boiling and drop in the egg noodles. Give them a quick stir so they don’t clump. Boil only about 5 minutes—shorter than most packs say. Dump them into a strainer, then rinse under cold tap water, flipping around with your hands to cool them down and stop them from overcooking. Shake off all that water and let them sit out so they don’t steam and get sticky.
- Toss It All in the Wok
- Heat your wok or skillet until super hot, almost smoking, then splash in some plain oil. Throw in garlic first and keep it moving for about 10 seconds—just until you smell it, not brown. Add onion and carrots next, toss around fast with your spatula. Face the cabbage last and keep flipping. Once it gets a little soft, drop in the noodles, green onions, and all that sauce you mixed earlier. Use tongs or two forks, mix everybody around so every noodle gets that saucy coat.
The trick for real Asian flavor is that splash of sesame oil. My sister swapped it for olive oil once and, wow, it just didn’t have that awesome nutty smell. Now I keep a tiny bottle just for topping off dishes—not for actual cooking in the wok or it’ll burn away. Trust me, a little sesame oil goes a long way if you use it at the end.
Creative Twists
Want more protein? Try tossing in some beef, shrimp, or chicken strips—just cook those first and set aside. Vegetarians, try tofu cubes or shelled edamame. Run out of the classic veggies? Use mushrooms, baby corn, snow peas, or bell pepper. Like it hot? Add some chili oil or throw a squirt of sriracha in your sauce.
Fun Ways to Serve
You can serve lo mein as is for a full meal, or next to steamed dumplings when you want more variety. For that real Chinese dinner vibe, fill up some bowls for sharing, then add something like kung pao chicken or beef and broccoli on the side. Put out chili oil and extra soy sauce for anyone who likes it even bolder. And hey, eating with chopsticks just makes it more fun.
Leftover Brilliance
Pop leftovers in a sealed container and they’ll last about three days in the fridge. The noodles might get a bit drier, but just splash in some water and soy sauce before heating. Warm it back up in a pan instead of the microwave to keep that texture on point. Honestly, leftover lo mein is an awesome base for lunch the next day—just throw a fried egg on top and you’ve got breakfast for lunch. Office envy guaranteed.
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Pro Tips
Want some crunch? Toast up sesame seeds to sprinkle on top for a pop and flavor boost
Dark soy can stain your clothes—grab your apron when mixing sauces
Sticky noodles? Rinse again with warm water and untangle with your hands
Add a pinch of MSG (unless you react to it)—that’s the secret to extra takeout flavor
I started cooking so much Chinese food after I moved away from New York, where every corner had killer takeout. Now, in my small town, the closest option is a half hour away and just never hits the mark. After lots of test runs (with a college friend’s grandma on video chat saving me), I finally nailed down these noodles. The first time everything came out right—chewy noodles, veggies with bite, glossy sauce—I actually did a happy dance. Now it’s my regular comfort meal because it’s not just easy, it genuinely beats most of the restaurant versions I can find these days.
Recipe FAQs
- → Can I throw in some protein to the noodles?
- For sure! Toss in tofu, chicken, shrimp, or beef. Cook it up first, set it aside, and mix it in with the noodles and sauce.
- → What veggies can I swap in or out?
- Besides cabbage, onions, and carrots, you can toss in mushrooms, bok choy, bell peppers, bean sprouts, or snow peas.
- → How do I make this good for gluten-free folks?
- Switch egg noodles with rice noodles. Use tamari or any gluten-free soy sauce instead.
- → I don’t have oyster sauce. What can I use?
- Vegetarians can grab hoisin or mushroom-based oyster sauce. Or, use fish sauce and a sprinkle of sugar for a different twist.
- → Can I prep the noodles earlier?
- Absolutely. Leave them slightly underdone, rinse with cool water, and coat with a splash of oil. They’ll be fine in the fridge for a day.
- → My noodles stuck together! What went wrong?
- Rinse them in cold water after cooking and toss them with oil if you’re saving them for later.