Easy 15-Minute Lo Mein Recipe

Ingredients

• 227 g (8 oz)dry egg noodles (or fresh lo mein noodles)
• 2carrots, sliced
• ¼yellow onion, sliced
• 270 g (3 cups)cabbage, thinly sliced (about ¼ of a large cabbage)
• 3garlic cloves, diced
• 1 bunchspring onions, green parts only
• 30 ml (2 tbsp)dark soy sauce
• 30 ml (2 tbsp)soy sauce
• 25 g (2 tbsp)brown sugar (or regular sugar)
• 15 ml (1 tbsp)water
• 5 ml (1 tsp)sesame oil
• 1 tbspcornflour
• 1.25 ml (¼ tsp)white pepper
• 15 ml (1 tbsp)oyster sauce

Instructions

1. 1

   Cook the noodles

   Cook the egg noodles according to the packet instructions until al dente. Drain them and set aside.

2. 2

   Mix the sauce

   Whisk the dark soy sauce, soy sauce, brown sugar, water, sesame oil, cornflour, white pepper and oyster sauce in a small bowl until smooth.

3. 3

   Stir-fry vegetables

   Heat a large frying pan or wok over medium-high heat and add a small amount of oil. Fry the diced garlic for about 30 seconds, until fragrant. Add the sliced carrots, onion and cabbage, stirring often for 3–4 minutes, until tender-crisp.

4. 4

   Toss with sauce

   Add the cooked noodles to the pan and pour in the sauce. Toss to coat the noodles and vegetables evenly, then cook for another 2–3 minutes so the sauce thickens and clings.

5. 5

   Finish and serve

   Stir in the spring onion greens and cook for a further 30 seconds. Take the pan off the heat and serve straight away.

What is lo mein?

Lo mein is a Chinese noodle dish in which cooked noodles are tossed with vegetables and sauce. This quick home version uses a soy-based, slightly sweet sauce and a mix of cabbage, carrots and spring onion.

Egg noodles give the dish a pleasantly springy base, while cooking the vegetables briefly helps them keep some bite. The quick cooking also makes it practical for a weeknight meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 14g protein, 76g carbs, 8g fat.

The noodles and sugar provide most of the carbohydrates, while sesame oil and the small amount of pan oil contribute fat. Egg noodles and oyster sauce provide some protein, with the vegetables adding fibre; serve with extra greens or a source of protein such as tofu to round out the plate.

Choosing the noodles

Noodles: Dry egg noodles are convenient here, while fresh lo mein noodles can be used instead. Cook either kind according to its packet, and drain them once they are al dente.

Don’t overcook: The noodles will spend another 2–3 minutes in the pan with the sauce. Leaving them a little firm before that final toss helps prevent a soft, clumped result.

Building the sauce

Soy sauces: Dark soy sauce adds colour, while regular soy sauce brings a more direct salty, savoury flavour. Whisk both with the sugar, sesame oil, oyster sauce, water, cornflour and white pepper before they go into the pan.

Cornflour: Mixing it into the sauce while cold helps distribute it evenly. As the sauce heats, it thickens and coats the noodles rather than pooling at the bottom.

Keeping the vegetables crisp

Garlic first: Give the diced garlic about 30 seconds in the hot pan, just until fragrant. Keep it moving so it doesn’t catch before the vegetables are added.

Vegetables next: Stir-fry the carrots, onion and cabbage for 3–4 minutes, until tender-crisp. Frequent stirring helps them cook evenly while retaining some crunch.

Timing the final toss

Sauce stage: Once the noodles are in the pan, toss thoroughly so the sauce reaches all the ingredients. Cook for 2–3 minutes, watching for the sauce to thicken and cling.

Spring onions: Stir in the green parts for the last 30 seconds. This warms them through while keeping their fresh, mild flavour.

What to serve with lo mein

This noodle dish can be served on its own for a quick meal, or alongside steamed greens such as pak choi or broccoli. A simple cucumber salad can add a cool, fresh contrast.

If serving it with another savoury dish, keep in mind that the sauce already contains soy and oyster sauces. A lightly seasoned side is a good match.

Recipe notes & tips

• Slice the vegetables before heating the pan so they are ready to add in quick succession.
• Whisk the sauce until the cornflour is fully mixed in and no lumps remain.
• Use a large pan or wok so the noodles and vegetables can be tossed without spilling.
• Keep the vegetables moving in the pan to help them cook evenly.
• Serve as soon as the spring onions have had their final 30 seconds in the pan.

Variations

• Add tofu: Fry cubes until golden, then toss them through with the noodles.
• Use mushrooms: Slice them and stir-fry with the carrots and cabbage.
• Add chilli: Stir chilli flakes or sliced fresh chilli into the sauce.
• Try other greens: Replace some of the cabbage with thinly sliced pak choi.
• Make it vegetarian: Use vegetarian oyster-style sauce in place of oyster sauce.

Common mistakes to avoid

• Overcooking the noodles: Cook them only to al dente, as they finish cooking in the pan.
• Lumpy sauce: Whisk the cornflour into the other sauce ingredients before adding it to the hot pan.
• Soft vegetables: Stir-fry for 3–4 minutes and take them off the heat while still tender-crisp.
• Burnt garlic: Fry it for about 30 seconds and add the vegetables as soon as it smells fragrant.
• Sauce at the bottom: Toss the noodles thoroughly and give the sauce its full 2–3 minutes to thicken.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan over medium heat, stirring until piping hot; add a small splash of water if the noodles seem dry.

Frequently asked questions