Lo Mein Noodles
- By Amy Dong
- Updated Sep. 25, 2025
My family adores these lo mein noodles, which are healthier and tastier than takeout. The noodles are perfectly chewy and the sauce succulent. Leftovers reheat beautifully.
In This Article
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Amy’s Notes
This Lo Mein Noodles recipe is my go-to when I’m craving a flavorful, better-than-takeout dish. Here’s why I keep it in regular rotation:
- Bold Flavor, Minimal Effort: The sauce comes together with pantry staples and coats every strand of noodle in rich, savory flavor.
- Chewy, Saucy Perfection: Lo mein is all about texture. These noodles stay soft and springy, never mushy, and soak up just the right amount of sauce with every bite, a lot like this Chicken Lo Mein.
- Easy to Customize: You can toss in whatever veggies or protein you have on hand – shrimp or even rotisserie chicken, a lot like our Chicken Chow Mein!
- Great for Leftovers: Lo mein reheats beautifully. The noodles stay chewy, the flavor deepens, and it’s just as satisfying the next day.
Key Recipe Ingredients
- Asian Noodles – Fresh lo mein noodles create that signature chewy texture, but spaghetti or linguine work just as well in a pinch.
- Tamari & Mirin – Tamari adds deep umami flavor while mirin brings a touch of sweetness and complexity to the sauce.
- Sesame Oil – This rich, toasted oil adds bold, nutty flavor and gives the noodles their iconic finish.
- Garlic & Onion – Sautéed until fragrant, they form a savory foundation that anchors the whole dish.
- Carrots & Bell Peppers – These colorful veggies add crunch, sweetness, and vibrant contrast to the soft noodles.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Noodle Options: Fresh Asian noodles are ideal, but spaghetti or linguine works well if that’s what you have. Cook just until al dente to keep the texture right.
- Veggie Swaps: Matchstick carrots and bell peppers add color and crunch, but you can use broccoli, mushrooms, bean sprouts, or napa cabbage for variety.
- Protein Add-ins: Make it heartier with sautéed shrimp, shredded rotisserie chicken, or diced ham. Add the protein during the final toss so it warms through without drying out.
Step-By-Step Recipe Instructions
- Boil noodles until al dente.
- Toss drained noodles with sesame oil.
- Whisk sauce ingredients and set aside.
- Sauté onions and garlic until fragrant.
- Add carrots and bell peppers; cook until tender.
- Add noodles and sauce, then toss to combine.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Sauce Early: The sauce can be whisked together a day ahead and stored covered in the fridge. Just give it a good stir before using.
- Chop Veggies in Advance: Save time by pre-slicing the onion, garlic, carrots, and bell peppers up to 2 days ahead. Store them in airtight containers in the fridge so they’re ready to toss in when you cook.
What To Serve with Lo Mein Noodles
Light Proteins
- These noodles go great with simple proteins like 10-Minute Garlic Shrimp or Grilled Chicken Breast for a well-balanced meal.
- .You can also toss in shredded rotisserie chicken or sautéed tofu right into the pan for an easy one-bowl meal.
Asian Stir Fries and Mains
- For a heartier spread, pair with bold-flavored dishes like Asian Glazed Meatballs or 30-Minute Asian Orange Beef.
- We also love serving lo mein alongside Kung Pao Shrimp, Asian Chicken Skewers, or Szechuan Shrimp Stir Fry to create a full Asian-inspired dinner at home.
Video: Watch Us Make This Recipe
Lo Mein Noodles
In mere minutes, you'll be dishing up unbelievable flavor with this 25-Minute Skillet Lo Mein. Keep it vegetarian or pair it with your favorite protein.
Ingredients
For the Sauce:
- 4 tablespoons Tamari sauce
- 1 tablespoon mirin
- 1 tablespoon granulated sugar
- 1 tablespoon pure Asian sesame oil
- ¼ teaspoon freshly ground black pepper
For the Lo Mein:
- 8 ounces fresh Asian noodles, or dry spaghetti
- 2 tablespoons pure Asian sesame oil
- 2 tablespoons olive oil
- 1 whole onion, thinly sliced
- 6 cloves garlic, minced
- 1 ½ cups matchstick carrots, pre-cut from store
- 1 ½ cups bell pepper, seeded and roughly chopped
Optional Garnishes:
- thinly sliced green onions
- toasted sesame seeds
- sriracha
Instructions
- Fill pot with generously salted water, and cook your choice of noodles according to package instructions to al dente – be sure not to over-cook. Drain well and toss with 2 TB Asian sesame oil; set aside.
- While noodles are cooking, prepare the rest of the dish: In a bowl, whisk together all sauce ingredients. Set sauce aside.
- Heat 2 TB olive oil in a large, deep skillet or wok. Once oil is hot, add onions and garlic, stirring 2 minutes until fragrant. Add carrots and bell peppers, stirring 3-4 minutes or until softened.
- Add the cooked/drained noodles into the skillet. Pour your prepared sauce evenly over the noodles, tossing gently to coat all ingredients thoroughly. Serve warm, with your choice of garnishes.
Notes
- Toss the cooked noodles with sesame oil right after draining. This prevents them from sticking and adds flavor.
- Make the sauce ahead of time and keep it in the fridge. That way, you can throw everything together in minutes on busy nights.
- Mirin is a sweet, rice-based seasoning that can be found in the Asian section of many major grocery stores. Note that mirin is not the same thing as rice wine or rice vinegar.
- Pure Asian sesame oil is much more rich, dark, and aromatic than regular sesame oil. It can often be found in major grocery stores.
- You can switch up the veggies with fresh bean sprouts, broccoli florets, sliced mushrooms, or thinly sliced napa cabbage. Or, add sauté shrimp, cooked/shredded chicken, or diced ham for protein.
- This recipe is part of our Chinese Recipes Collection.
- We love serving lo mein alongside Asian favorites such as Kung Pao Shrimp, Asian Chicken Skewers, or Szechuan Shrimp Stir Fry.
Nutrition (per serving)
Serving: 1g | Calories: 145kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 292mg | Potassium: 142mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1401IU | Vitamin C: 60mg | Calcium: 15mg | Iron: 0.3mg
Frequently Asked Questions
What’s the difference between lo mein and chow mein?
Lo mein uses boiled noodles tossed with a savory sauce and stir-fried veggies for a soft, chewy texture. Chow mein, on the other hand, is stir-fried for a bit of a crunch to the noodles.
Is this recipe vegetarian?
Yes, the base recipe is vegetarian. You can easily keep it meatless or add in your favorite proteins like shrimp, chicken, or tofu.
How long do leftovers last?
Leftover lo mein keeps well covered in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to loosen the noodles.
More to Cook and Eat
- Mongolian Beef Noodles – This Mongolian Beef Noodle dish will instantly cure any hankering for Chinese food. 200% better than takeout, plus healthier to boot.
- Peanut Noodles with Sesame Ginger Sauce – This peanut noodle recipe has a savory, spicy, and refreshing flavor profile. It’s as easy as it is delicious. Prepare it partially or completely in advance.
- Easy Dan-Dan Noodles – This Dan Dan Noodles recipe is unbelievably easy and so deliciously savory, sweet, garlicky, with a subtle kick.
- Cold Sesame Noodles – I serve cold sesame noodles when my family needs a quick and easy meal that’s refreshingly full of flavor.