Lo Mein Sauce Recipe

The easiest lo mein you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than take-out!

Back when I had a day job, I had this boss who was obsessed with the lo mein from the restaurant across the street. She’d have me order it at least 3 times a week, and I would get so excited because she would always pass along a plate for me to share.

But since blogging became a full-time gig, I find myself longing for that lo mein almost daily.

Those long noodles chockfull of all those fresh veggies… How it was always so perfect with a side of potstickers. And general tso’s chicken. And monoglian beef… Sorry. I digress.

But surely enough, there’s a homemade lo mein version that can be made in just 15 minutes from start to finish with ingredients you already have on hand.

Best of all, you can clean out the fridge with all kinds of lingering veggies and you can also add in your favorite proteins!

Plus, this definitely hits the spot when you’re craving Chinese take-out, except this version is a million times quicker and tastier. You can’t beat that!

Lo Mein

Way better than takeout

Prep: 10min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 276 kcal, Carbohydrate 47.7 g, Protein 10.9 g, Fat 4.9 g, Saturated Fat 0.7 g, Cholesterol 55 mg, Sodium 461 mg, Fiber 1.3 g, Sugar 2.9 g, servingSize 1 serving

Ingredients:

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 1/2 tsp ground ginger
• 1 lb lo mein noodles or spaghetti (prepared, see notes)
• 1 tbsp oil
• 4 cloves garlic (minced)
• 1 cup mushrooms (sliced, crimini preferred)
• 1 small carrot (julienned)
• 1 cup snow peas
• 2-3 cup spinach (baby spinach preferred)
• green onions (thinly sliced, to finish, as needed)

Instruction:

1. In a small bowl or measuring cup, whisk together the soy sauces, sesame oil, sugar and ground ginger. Set aside.
2. Heat the oil over medium heat and add the garlic and cook, stirring occasionally until slighly golden.
3. Turn up the heat to medium high and add the mushrooms, cooking and tossing occasionally, until soft.
4. Add the carrots and snow peas and toss for 1-2 minutes, until tender crisp.
5. Mix in the noodles, spinach, and sauce. Toss until well combined. Taste and season with salt, if desired. Sprinkle on the green onions and enjoy immediately.

Easy Lo Mein

The easiest lo mein you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than take-out!

Prep: 10min

Total: 25min

Yield: 4

Ingredients:

• 8 ounces lo mein egg noodles*
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 2 cups cremini mushrooms (sliced)
• 1 red bell pepper (julienned)
• 1 carrot (julienned)
• 1/2 cup snow peas
• 3 cups baby spinach
• 2 tablespoons reduced sodium soy sauce (or more, to taste)
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha (or more, to taste)

Instruction:

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately.

Lo Mein Noodles

Recipe video above. If you want lip smackingly delicious Lo Mein noodles just like takeout, you just need to get the SAUCE right! The noodle part is easy – you can literally use any noodles, even pasta (yep, seriously). Also, switch out the vegetables with 5 cups (packed) of any chopped vegetables of choice.

Prep: 8min

Serving Size: 1 serving

Nutrition Facts: calories 461.22 kcal, Carbohydrate 63.78 g, Protein 30.85 g, Fat 8.1 g, Saturated Fat 2.67 g, Cholesterol 95 mg, Sodium 1720.76 mg, Fiber 6.1 g, Sugar 8.23 g, servingSize 1 serving

Ingredients:

• 1.5 tbsp vegetable or peanut oil
• 2 garlic cloves (, finely minced (Note 1))
• 1/2 onion (, finely sliced)
• 300g / 10oz chicken or other protein (, sliced 0.5cm / 1/5″ thick (Note 2))
• 2 medium carrots (, peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons)
• 1 large red capsicum / bell pepper (, sliced (or 2 small))
• 6 green onions (, cut into 5 cm/2” lengths)
• 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, (, prepared per packet (Note 3 for dried))
• 1/4 cup (65ml) water
• 4 tsp cornflour / cornstarch
• 2 tbsp dark soy sauce ((Note 4))
• 2 tbsp soy sauce or light soy sauce ( (Note 4))
• 1 tbsp Chinese cooking wine or Mirin ((Note 5 subs))
• 1 tsp white sugar ((omit if using Mirin))
• 1/2 tsp sesame oil (, toasted, optional (Note 6))
• 1/4 tsp white pepper ((sub black))
• Green onion (, finely sliced)

Instruction:

1. Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
2. Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
3. Heat oil in a wok or large heavy based skillet over high heat until smoking.
4. Add onion and garlic, stir 30 seconds.
5. Add chicken, stir until white on the outside, still raw inside – 1 minute.
6. Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
7. Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
8. Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
9. Serve immediately, garnished with extra green onions if using.

15 Minute Lo Mein

15 Minute Lo Mein! Made with just soy sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!

Prep: 5min

Total: 20min

Yield: 4

Nutrition Facts: servingSize None, calories 237 calories, Sugar 7.9 g, Sodium 785.9 mg, Fat 5.9 g, Saturated Fat 0.7 g, Trans Fat 0 g, Carbohydrate 38.5 g, Fiber 4.5 g, Protein 7.9 g, Cholesterol 0 mg

Ingredients:

• 2 tablespoons dark soy sauce (sub regular soy sauce if needed) (Affiliate link)
• 1 tablespoon light soy sauce (sub regular soy sauce if needed) (Affiliate link)
• 3 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 clove of garlic, grated (optional)
• 4-6 ounces uncooked ramen noodles (Affiliate link)
• 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

Instruction:

1. Shake all the sauce ingredients together in a jar.
2. Cook the noodles according to package directions. Drain and set aside.
3. Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles – you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!

Chinese Brown Sauce. Really Good lo Mein Sauce.

FAQ

What is lo mein sauce made of?

What makes lo mein taste so good?

Can I use Worcestershire sauce instead of soy sauce for lo mein?

How to make bland lo mein taste better?