Smoky mushrooms, crisp-tender bok choy, and tangled noodles meet in this cozy lo mein with savory soy, ginger, and a kiss of sesame. It’s pure weeknight magic.
We’re tossing lo mein noodles (or spaghetti, no one’s judging), colorful veggies, garlic, soy sauce, and the tiniest splash of heat from Sriracha. Basically, it’s your favorite takeout—but you control the pan.
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Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This isn’t one of those “pretend it’s healthy and blah blah blah” dinners. It’s real food, made fresh, full of color and sizzling aroma. That first whiff when garlic hits hot oil? Yeah, your kitchen’s about to smell like a noodle bar.
The sauce is shockingly simple—like, mix-with-a-spoon simple—but it wraps around the noodles so perfectly you’d think it came out of a wok after years of training. This is the meal for when you need dinner fast but want flavor that tastes like you didn’t take shortcuts. Great with chopsticks, or twirled casually with a fork while catching up on your favorite shows (no judgment).
Why You’ll Love this Lo Mein
Sometimes you just want something warm, saucy, and noodle-y on your plate with minimal fuss. This is one of those times.
- Ridiculously simple to make: You just boil, stir-fry, and toss everything together—shockingly low-maintenance for something so tasty.
- Super adaptable: Whatever’s hanging out in the crisper drawer? Probably going in. Lo mein welcomes substitutions with open arms.
- That saucy, savory, slightly sweet balance: The combo of soy, sesame, a little sugar, and spice hits all the right notes.
- Takeout vibes without the delivery fee: You get all the flavor, none of the soggy containers or mystery oil slicks.
- Naturally vegetarian but happy to host protein: Want shrimp? Chicken? Tofu? Go for it, and it still cooks in one pan.
- Leftovers are a dream: Cold lo mein straight out of the fridge? Might be a niche craving, but I support you.
Ingredient Notes
Here’s a quick breakdown of the good stuff going into our skillet. You don’t need anything fancy, and swaps are totally fair game.
- Low-sodium soy sauce: Still full-flavored, but keeps the salt in check since we’re using a good splash of it.
- Granulated sugar: Just enough to smooth out the savoriness with a little sweetness.
- Sesame oil: Deep, toasty aroma that gives that unmistakable lo mein personality. A little goes a long way.
- Ground ginger: Adds warmth and zing. You could use fresh ginger if you want extra pep—it’s your call.
- Sriracha: Not enough to melt your face, but just a whisper of heat to keep things interesting.
- Lo mein noodles (or spaghetti): Either works! The key is chewy comfort that holds sauce like a champ.
- Vegetable oil: Use something neutral to cook the veggies so the other flavors can shine.
- Garlic: Needs no introduction. It’s garlic. It smells like a hug.
- Red bell pepper and carrot: Sweet, bright, and crunchy. Also, very photogenic.
- Cremini mushrooms: Meaty and earthy. As they cook, they soak up all that umami.
- Snow peas and bok choy: For that clean snap and leafy finish—yay for green things!
- Green onions & sesame seeds: Final flourish, extra flavor, and textural contrast. Optional but recommended.
How To Make This Lo Mein
You ready? Let’s get stovetop-y. This comes together faster than your favorite delivery spot, even if you’re fumbling with the soy sauce cap.
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Whisk the sauce: In a small bowl, stir together soy sauce, sugar, sesame oil, ginger, and Sriracha. That’s it. No boiling, no reduction—just give it a good mix and set it aside.
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Boil your noodles: Cook the lo mein noodles (or spaghetti, if that’s what you’ve got) until they’re al dente—still a bit chewy, not mushy. Drain them and try not to snack on them while everything else cooks.
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Sauté the garlic and veggies: Heat oil in your biggest skillet or wok until it shimmers, then toss in the garlic. It’ll sizzle and smell amazing within seconds. Next go the bell pepper, carrot, and mushrooms—stir-fry them for around 3 to 4 minutes. You want them softened but with a little bite.
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Add the green stuff: Snow peas and bok choy join the party now. Keep tossing everything as you go so it doesn’t stick. The bok choy should wilt down slightly but stay bright green—it happens fast.
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Bring in the noodles and sauce: Lower the heat and slide those cooked noodles into the skillet. Pour the sauce over everything. Gently toss and turn like you’re flipping a giant, delicious salad. Cook for another minute or two so everything soaks in that saucey goodness.
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Garnish and serve: Pile it into bowls, sprinkle with sliced green onion and sesame seeds. High-five yourself, you’ve just made lo mein magic happen.
Storage Options
So, you’ve made more lo mein than you meant to. Or maybe that was the plan? Either way, it stores beautifully like the flavor-packed little champ it is.
Pop any leftovers in an airtight container and store them in the fridge. They’ll keep well for about 3 to 4 days. Honestly, it might even taste better the next day after the veggies have had a chance to soak in all that saucy flavor.
Reheating’s easy too. I recommend tossing it in a skillet over low heat with just a splash of water to rehydrate things. Microwaving works fine in a pinch—just cover it with a damp paper towel to keep things from drying out.
If you’re wondering, “Can I freeze lo mein?” Well… technically, yes. But the veggies will get a bit mushier once thawed, especially the bok choy. If texture doesn’t phase you, go ahead and freeze it for up to 2 months. Just think of it as cozy noodle soup vibes afterward.
Variations and Substitutions
Want to play around? Great. Lo mein has range. Here are a few switch-ups or glow-ups that work like a charm.
- Protein boost: Add sliced chicken, tofu, shrimp, or even leftover steak. Cook it up first, set aside, and toss it back in at the end so it stays juicy.
- Different noodles: Udon, rice noodles, even ramen noodles (ditch the flavor packet). It all works—just keep textures in mind.
- Use up fridge veg: Broccoli, cabbage, zucchini, spinach, you name it. If it sautés, it belongs in there.
- Sauce tweaks: Want it tangier? Add a splash of rice vinegar. Sweeter? Drizzle in some hoisin or honey. Go ahead, be saucy.
- Make it spicy: Double the Sriracha, or toss in some chili crisp if you’re feeling bold and a little extra.
What to Serve with Lo Mein
Lo mein shines on its own but plays well with a few tasty sidekicks if you’re laying out a whole spread or just want to eat like royalty on a Tuesday.
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Got a thing for sweet-and-savory combos? A little slice of this Starbucks-style gingerbread loaf might sound odd on paper, but trust me—the flavors are weirdly wonderful side by side.
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You could go full takeout mode and whip up something like this easy beef teriyaki for a protein-packed duo. One skillet, one wok, two happy bellies.
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Want something lighter and fancy-ish? Try this pan-seared salmon with a pomegranate glaze. It adds a rich, tangy contrast that pairs beautifully with the soy and sesame flavors.
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Or keep it snacky: some spring rolls, crispy tofu bites, or even just a cup of miso soup on the side makes it feel complete.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use spaghetti instead of lo mein noodles?
Absolutely! While lo mein noodles have that classic chewy texture you crave in a stir-fry, spaghetti makes a great substitute and is often easier to find. Just cook it al dente so it doesn’t fall apart when tossed in the sauce. It’ll soak up flavor like a pro.
How can I add protein to this lo mein recipe?
You can stir in cooked shrimp, sliced chicken breast, tofu, or even a scrambled egg if you’re feeling fancy-breakfast-dinner vibes. Just cook your protein through separately first so you don’t overcook it with the veggies, then toss it in at the end while mixing everything together.
Is lo mein supposed to be spicy?
Not by default. Traditional lo mein isn’t usually spicy, but our version includes a bit of Sriracha for a gentle kick. You can totally leave that out or amp it up with chili oil, crushed red pepper, or your heat of choice if you love spicy noodles as much as I do.
Can I make this ahead of time?
Yes! You can make the full dish, let it cool, and pop it in the fridge for lunches or easy weeknight reheats. Or, prep the sauce and chop veggies ahead so it all comes together super quickly when you’re ready. Just store prepped parts separately for best texture.
Easy Vegetable Lo Mein
Ingredients
Lo Mein Sauce
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tsp (8 g) granulated sugar
- 2 tsp (10 ml) toasted sesame oil
- 1 tsp (2 g) ground ginger or 1 tbsp freshly grated ginger
- 1 tsp (5 ml) Sriracha or more to taste
Lo Mein
- 8 oz (225 g) lo mein noodles or spaghetti dried
- 2 tbsp (30 ml) neutral oil such as vegetable, canola, or peanut oil
- 3 cloves garlic minced
- 1 red bell pepper seeded and cut into thin strips
- 1 medium carrot julienned or thinly sliced
- 6 oz (170 g) cremini mushrooms sliced
- 1 cup (100 g) snow peas trimmed
- 2 cups (120 g) bok choy sliced (baby or regular)
- 2 green onions sliced, plus extra for garnish
- 1 tbsp (8 g) toasted sesame seeds for garnish, optional
Equipment
- Large skillet or wok
- Pot for noodles
- Strainer
- Mixing bowl
Instructions
- Whisk the sauce: In a small bowl, stir together the soy sauce, sugar, sesame oil, ginger, and Sriracha. Set aside.
- Boil your noodles: Cook the noodles according to package directions until just al dente. Drain and set aside.
- Sauté the garlic and veggies: Heat oil in a large skillet or wok over medium-high heat. Add garlic and cook for about 30 seconds until fragrant. Add bell pepper, carrot, and mushrooms. Stir-fry for 3–4 minutes, until just tender.
- Add the green stuff: Add the snow peas and bok choy. Stir-fry 2 minutes more, until peas are crisp-tender and bok choy is wilted.
- Bring in the noodles and sauce: Lower heat and add cooked noodles to the skillet. Pour over the prepared sauce. Toss everything together for 1–2 minutes, until well-combined and heated through.
- Garnish and serve: Serve hot, garnished with sliced green onions and toasted sesame seeds. Enjoy!
