Lo Mein

Close-up of Lo Mein noodles with stir-fried vegetables and sesame seed garnish.

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

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Lo Mein is a Cantonese noodle dish that Americans love as if it were their own. The name “Lo Mein” translates to “mixed” or “tossed” (lo) and “noodles” (mein). This dish is all about simplicity – vegetables stir-fried in a savory soy-based sauce, tossed with noodles that have been pre-cooked. While traditionally made with wheat noodles, you’ll find it in countless Chinese (and non-Chinese) restaurants around the world, often with variations like rice noodles or different proteins.

The process is straightforward: start by prepping a simple sauce made with soy sauce, oyster sauce, broth or water, and cornstarch to thicken. Then, stir-fry your choice of vegetables – in my case, I used onions, red and yellow bell peppers, carrots, and snow peas. Once the veggies are crisp-tender, add the sauce, the shrimp and cook until it thickens. Toss the noodles, stir it all up (the “Lo” part), and it’s ready to plate.

Lo Mein is the perfect quick, versatile meal – flavorful, filling, and endlessly adaptable.

What ingredients do you need?

  • Noodles: Use wheat or rice noodles – both work well depending on what you have.
  • Soy Sauce, Oyster Sauce, Fish Sauce or Mirin: Using two or three of these sauces together creates a deeper flavor, but a good-quality soy sauce alone can carry the dish.
  • Vegetables: Onions, carrots, bell peppers (all colors), mushrooms, scallions, snow peas – whatever you have works.
  • Protein: Shrimp is my go-to, but chicken, pork, beef, or a combination of all three are fantastic options.
  • Cornstarch: Essential for thickening the sauce and giving it that silky texture.

How to make Lo Mein?

Step 1: Prep the Vegetables and Noodles
Start by cutting your vegetables. If you’re using carrots, slice them into thin matchsticks to ensure they cook quickly and evenly. Follow the instructions on your noodle package, cooking them to just shy of done (al dente) since they’ll cook a bit more when tossed with the sauce. Drain and set them aside.

Step 2: Make the Sauce
Mix together your sauce ingredients: soy sauce, oyster sauce, grated ginger, crushed garlic, and cornstarch dissolved in water or broth. Set it aside – this will be the base of your stir-fry.

Step 3: Stir-fry the Vegetables
Heat up a wok or large skillet over medium-high heat. If you have sesame oil, use it here to give the dish a richer, nutty flavor. Start by cooking the vegetables that take longer, like carrots, and then add quicker-cooking vegetables like bell peppers and snow peas. Stir-fry until they’re tender but still crisp.

Step 4: Add the Protein and Sauce
If you’re using shrimp (or another protein), now’s the time to add it to the wok. Toss it in, stir-fry until the protein is just cooked through, and then pour in your prepared sauce. Let it cook for a minute or two until it thickens slightly.

Step 5: Combine the Noodles
Toss in the cooked noodles and mix everything together until the noodles are fully coated in sauce and all the ingredients are well combined. Serve hot and enjoy!

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Variations and Substitutions

  1. Chow Mein vs. Lo Mein
    A popular variation of this dish is Chow Mein, and the main difference is how the noodles are cooked. In Lo Mein, the noodles are boiled and then tossed with the stir-fry, while in Chow Mein, they’re fried until crispy before adding them to the dish.
  2. Protein Options
    Lo Mein can be made with just about any protein. Shrimp, chicken, pork, and beef are all popular choices, but there are also delicious vegetarian versions. One of the most famous variations is the “Three Delights” Lo Mein, which combines shrimp, chicken, and pork for an extra hearty meal.
  3. Vegetable Add-ins
    This dish is perfect for using up whatever vegetables you have on hand. Pak choy, bok choy, mushrooms, or even zucchini can work. The key is to respect the cooking times for each type of vegetable to keep them crisp.

Tips and Tricks

  1. Slice Thin
    Cut your vegetables thinly, especially carrots, to ensure even cooking. The goal is for them to cook quickly while still retaining some crunch.
  2. Don’t Overcook the Veggies
    Keep an eye on your vegetables while stir-frying – they should be crisp-tender, not mushy. Overcooking takes away that delicious texture contrast.
  3. Load Up on Vegetables
    The more vegetables, the better! Add mushrooms, bok choy, or anything else you love – they’ll only add more flavor and texture to the dish.
  4. Use Sesame Oil
    For an authentic flavor boost, stir-fry your vegetables in a little sesame oil. It adds a rich, nutty taste that’s perfect for Lo Mein.
  5. Cook Noodles Al Dente
    Don’t cook the noodles fully when boiling. Leave them slightly underdone (al dente), so they don’t get too soft when tossed in the stir-fry.
  6. My secret touch is to add a little sugar to the sauce, it creates an exquisite contrast.
Close-up of Lo Mein noodles with stir-fried vegetables and sesame seed garnish.
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Lo Mein

Learn how to make the classic Chinese Lo Mein – stir-fried veggies, savory sauces, and noodles come together for a quick and versatile meal that’s easy to customize.
Course Main Dish
Cuisine Chinese
Palabra clave Asian cuisine, Chinese stir-fry, easy dinner, healthy stir-fry, Lo Mein, noodle recipes, quick meals, weeknight dinner
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 330kcal

Ingredients

  • 8 oz rice noodles 225 g
  • 1/2 cup water or chicken broth 120 ml
  • 3 tbsp soy sauce 45 ml
  • 1 tbsp oyster sauce optional (15 ml)
  • 1 tsp sugar 5 g
  • 1 tbsp cornstarch 8 g
  • 3 garlic cloves crushed
  • 1 tsp grated ginger 2 g
  • 1 tbsp sesame oil 15 ml
  • 1 medium carrot cut into thin matchsticks
  • 1 medium onion sliced into thin strips (julienned)
  • 1/2 red bell pepper cut into strips
  • 1/2 yellow bell pepper cut into strips
  • 1 cup snow peas 100 g
  • 1/2 lb shrimp peeled and deveined (225 g)
  • 2 tbsp vegetable oil 30 ml

Instructions

Cook the Noodles:

  • Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside. These noodles tend to stick together, so you can toss them lightly in a teaspoon of sesame oil to keep them separated while preparing the rest of the dish.

Prepare the Sauce:

  • In a small bowl, whisk together the water (or chicken broth), soy sauce, oyster sauce (if using), sugar, and cornstarch. Stir until the cornstarch is fully dissolved and the sauce is smooth. This mixture will thicken into a flavorful sauce during cooking.

Sauté the Vegetables:

  • Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the crushed garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then, add the carrots, onions, and bell peppers. Stir-fry for 3-4 minutes until the vegetables start to soften but still retain a slight crunch. Add the snow peas last, cooking for an additional minute.

Cook the Shrimp:

  • In the same skillet, push the vegetables to one side and add another tablespoon of vegetable oil. Place the shrimp in the pan and cook for 1-2 minutes per side, until pink and opaque. If using pre-cooked shrimp, add them in after the vegetables are done to avoid overcooking.

Combine Sauce and Noodles:

  • Once the shrimp are cooked, pour the prepared sauce into the skillet. Stir everything together to coat the shrimp and vegetables with the sauce. Allow the sauce to thicken slightly, about 1-2 minutes. Then, add the cooked noodles to the pan and toss everything together until well mixed and heated through.

Serve:

  • Serve the Lo Mein hot, garnished with a sprinkle of sesame seeds or sliced green onions, if desired. This dish is perfect as a standalone meal or alongside other favorite Chinese dishes.

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