Effortless Asian Cuisine: 15 Easy Lo Mein Recipes for Busy Weeknights

These 15 Chinese lo mein recipes offer a variety of flavors, including beef, chicken, pork, and vegetable options. Each recipe is designed for different tastes and dietary preferences, ensuring a delightful meal for any occasion. Perfect for quick weeknight dinners or special gatherings, these recipes are straightforward and flavorful.

Beef Lo Mein Recipe (Restaurant Quality)

This home-cooked Beef Lo Mein recipe tastes just like what you’d get at a Chinese takeout restaurant (or better, because it uses more vegetables than your typical takeout). It’s also easy to make. If you love lo mein, it’s a must-try recipe!

• Prep: 35 mins
• Cook: 10 mins
• Serves: 6

INGREDIENTS

FOR THE BEEF AND MARINADE:

• 12 ounces flank steak
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce
• 1 teaspoon vegetable oil
• 1/4 teaspoon baking soda

FOR THE SAUCE:

• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons dark soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon sugar
• 1/4 teaspoon white pepper

TO COMPLETE THE DISH:

• 1 pound fresh lo mein noodles(we recommend using cooked lo mein noodles, but you can also use fresh uncooked noodles of a similar thickness)
• 1 clove garlic (minced)
• 1 carrot (medium carrot, julienned)
• 1/2 red bell pepper (julienned)
• 1/2 cup mushrooms (sliced)
• 1/2 cup bamboo shoots (strips or sliced)
• 2 cups Napa cabbage (shredded)
• 2/3 cup snow peas
• 2 cups mung bean sprouts
• 2 tablespoons vegetable oil (divided)
• 1 tablespoon Shaoxing wine
• 2 scallions (julienned, white and green parts separated)

INSTRUCTIONS

1. Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This velveting step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.
2. Prepare the lo mein sauce by combining the soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, sugar, and ground white pepper in a small bowl.
3. If using cooked lo mein noodles, rinse them under hot tap water to loosen them and drain thoroughly. If using uncooked noodles, cook them according to package instructions until they’re al dente, and drain thoroughly. Set aside. Prepare the garlic and all the vegetables to have them ready for cooking. Arrange them in the order you will add them to the wok.
4. Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.
5. Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.
6. Add the bamboo shoots and the white parts of the scallions. Stir-fry for another 20 seconds, and then add the napa cabbage. Make sure your heat is at its highest now, and stir-fry everything together for another 30 seconds.
7. Add the prepared noodles. They should be warm or at room temperature, and not stuck together! If they are, just rinse them in hot water to loosen them up.
8. Add the Shaoxing wine around the perimeter of the wok, and toss the vegetables and noodles together using a scooping motion. After the noodles are warmed up (about 30 seconds to 1 minute), and your pre-mixed sauce.
9. Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.
10. Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.
11. Toss in the green parts of the scallions, and taste the lo mein. Adjust the seasoning to your liking (feel free to add more salt, soy sauce, oyster sauce, sesame oil, or white pepper according to your own palate). Plate and serve with homemade chili oil or hot sauce on the side!

Beef and Broccoli Lo Mein

Skip the takeout and make this easy Beef and Broccoli Lo Mein in a simple homemade sauce that’s bursting with flavor. It’s a dinner the whole family will love that’s on the table in under 30 minutes!

• Prep: 10 mins
• Cook: 15 mins
• Serves: 4

Ingredients

For the sauce:

• ⅓ cup soy sauce, low sodium
• 2 tablespoons oyster sauce
• 1 teaspoon sriracha
• 2 tablespoons brown sugar, light or dark
• 1 tablespoon sesame oil
• ¼ teaspoon ground ginger
• 2 teaspoons minced fresh garlic

For the Lo Mein:  

• 8 ounces lo mein or spaghetti noodles, cooked according to package directions and drained
• 1 pound flank steak, sliced into thin strips across the grain
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons sesame oil
• 2 ½ cups fresh broccoli florets, about 1 head, cut into bite-size pieces
• 1 cup julienned carrots, or shredded
• 1 large red bell pepper, cored, seeded and thinly sliced
• ½ teaspoon sesame seeds, optional garnish

Instructions

1. Begin cooking noodles according to package directions.  While noodles are cooking, place sauce ingredients (soy sauce, oyster sauce, sriracha, brown sugar, sesame oil, ground ginger and garlic) in a small bowl and whisk to combine.  Set aside.
2. Season beef strips with salt and pepper.  Heat 2 tablespoons of sesame oil in a large skillet or sauté pan over medium high heat.  Add beef strips and cook 5 to 6 minutes (stirring frequently), or until done and no longer pink.  Remove beef from skillet with tongs or a slotted spoon (leave juices in pan) and place on a plate.  Set aside.
3. Add broccoli, carrots and red peppers to the same skillet and cook for 5 to 6 minutes (stirring frequently), or until tender.
4. Return cooked beef to skillet.  Stir in cooked noodles and sauce to evenly coat.  Cook, stirring frequently, until heated through (1 to 2 minutes).
5. Sprinkle with sesame seeds when serving, if desired.

Notes

Olive oil can be substituted for sesame oil.

Chicken Lo Mein (Stir Fry)

Our best chicken lo mein recipe that’s ready in 15 minutes! Made with fresh Chinese egg noodles, tender chicken & tossed in a savory lo mein sauce! Easy & delicious!

• Prep: 7 mins
• Cook: 8 mins
• Serves: 4

INGREDIENTS

• 16 oz fresh Chinese egg noodles – substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
• 1 lb chicken breast or thigh – cut to bite-size pieces
• 1 tablespoon vegetable oil
• 2 ½ cups stir fry vegetables – sliced ¼ inch thick; See Note 2
• 1 stalk scallion – chopped
• 2 teaspoons toasted white sesame seeds – for garnish

Lo Mein sauce:

• ½ cup chicken stock – substitute with vegetable stock or water
• 2 Tablespoons oyster sauce
• 1 ½ Tablespoons dark soy sauce
• 1 ½ Tablespoons low sodium soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon ginger – grated
• 3 cloves garlic – minced

Make it spicy (choose one to add to the sauce):

• 1 teaspoon chili garlic sauce – use sparingly, it’s salty
• 1 teaspoon Lao Gan Ma Spicy Chili Crisp – use sparingly, it’s salty
• 1 teaspoon Thai chili pepper flakes

INSTRUCTIONS

1. Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
2. Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
3. Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking. Note: The yellow egg noodles I used in the photo came pre-cooked. Simply rinse them under hot water to separate the strands.
4. Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
5. Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds. Serve and enjoy!

RECIPE NOTES

• Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
• Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 

Crockpot Chicken Lo Mein

Skip takeout and make a delicious version of chicken lo mein at home! Let the chicken simmer away in the crockpot, then just add veggies and pasta!

• Prep: 10 mins
• Cook: 6 hrs
• Serves: 6

Ingredients

SAUCE

• 1/3 cup light soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp dark soy sauce
• 1 Tbsp oyster sauce
• 1 Tbsp grated fresh ginger
• 4 cloves garlic, minced
• 2 tsp sambal oelek (ground fresh chile paste)
• 2 tsp sesame oil
• drizzle of sriracha sauce

LO MEIN

• 2 lbs. boneless skinless chicken thighs, trimmed of excess fat
• 2 cups broccoli florets
• 1 cup snow peas
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 5 oz can sliced water chestnuts, drained
• 1 lb. dried lo mein noodles
• sesame seeds, for garnish
• sliced green onions, for garnish

Instructions

1. Add chicken thighs to bottom of slow cooker insert.  Whisk together sauce ingredients and pour over chicken.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
2. Remove chicken from slow cooker, shred, then add back to slow cooker with juice and sauce.
3. Add broccoli, snow peas, carrots, bell pepper and water chestnuts, and stir.  Cover and cook on HIGH for 15 minutes, or until vegetables are tender.
4. While vegetables are cooking, boil and drain pasta per package directions, then add to crockpot with chicken and vegetables.  Stir well, then serve with garnishes, if desired.

Chicken and Cabbage Lo Mein

• Prep: 15 mins
• Cook: 20 mins
• Serves: 4

Ingredients

For the lo mein:

• 3 boneless skinless chicken breasts, sliced thinly against the grain
• 1/2 head green cabbage cut into long shreds
• 2 cups matchstick carrots
• 2 cups of broccoli florets
• 1 red bell pepper stem and seeds removed, and sliced very thin
• 1/2 onion sliced thin
• 3.5 oz. shiitake mushrooms stem removed and sliced
• salt and pepper to taste
• 1 tbsp. toasted sesame oil
• 2 tbsp. olive oil
• 1 cup chicken broth
• 1 tbsp. toasted sesame seeds

For the sauce:

• 1/3 cup coconut aminos
• 1 inch nob of ginger peeled and grated
• 1/4 tsp crushed red pepper or more/less to taste
• 1 tbsp arrowroot starch
• 2 cloves garlic finely chopped

Instructions 

1. Combine all of the sauce ingredients in a bowl and whisk to combine. set aside.
2. In a large skillet or wok, heat 2 tbsp. olive oil and 1 tbsp. sesame oil over medium-high heat.
3. Season the chicken with salt and pepper, and sear on both sides in the oil until golden brown and cooked through, about 3 minutes per side. Using tongs, transfer the cooked chicken onto a plate and set aside.
4. Add the bell pepper, onion and broccoli to the skillet and saute for 4 minutes (if for some reason your skillet is looking dry after cooking your chicken, add 1 more tbsp. of olive oil).
5. Add in the cabbage, carrots, and mushrooms into the skillet. Season with a little salt and pepper and toss until veggie mixture is evenly combined, sauté cabbage until it slightly wilts, about 3 minutes.
6. Pour in chicken broth and whisk the sauce once more and add the sauce. Toss until cabbage are fully coated and let cook until sauce thickens, about 4 more minutes.
7. Add chicken back into the dish, the toasted sesame seeds, salt and pepper to taste, and more crushed red pepper if you want it spicier (like me!)
8. Enjoy!

Pork Lo Mein

This Pork Lo Mein recipe is one of our favorites! The perfect sauce coats delicious noodles, vegetables, and the most tender pork.

• Prep: 15 mins
• Cook: 15 mins
• Serves: 6

Ingredients

• 1 1/2 pounds pork tenderloin, cut thin
• 3 tablespoons sesame oil
• 1/3 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons oyster sauce
• 1 – 2 tablespoons chile sauce (depending on how spicy you want it)
• 2 teaspoons corn starch
• 8 ounces lo mein noodles
• 1 red bell pepper, sliced into thin strips
• 8 ounces white mushrooms, sliced
• 2 carrots, cut into matchstick pieces
• 2 cups broccoli florets
• 1 cup snow peas
• 8 ounces water chestnuts, drained
• scallions, diced for garnish
• sesame seeds, for garnish

Instructions

1. Heat a large pot of water until it comes to a roaring boil. Season with salt. Cook the noodles according to package instructions. Drain the noodles, drizzle with 1 teaspoon sesame oil, and cover to keep warm.
2. In a small bowl, whisk together 1/3 cup reduced sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons oyster sauce, 1-2 tablespoons chile sauce, and 2 teaspoons cornstarch. Set aside.
3. Heat 3 tablespoons of sesame oil in a large skilet. Add the pork and cook for 1 to 2 minutes – no need for it to cook all the way through.
4. Add the vegetables and cook, stirring occasionally, until tender, about 5 to 7 minutes, covered. Add the sauce, water chestnuts, and noodles to the skillet and stir to combine. Cook for an additional minute or two to allow the flavors to combine.
5. Serve and enjoy.

Quick Veggie Lo Mein for Kids

This Lo Mein doesn’t pay lip service to veggies. Every serving is packed with a rainbow of fresh produce so your kids can get terrific taste and nutrition from this one-pot meal.

• Prep: 10 mins
• Cook: 15 mins
• Serves: 4

Ingredients

• 8 oz spaghetti pasta, whole-wheat, dry
• 1 tablespoon olive oil
• 3 clove garlic
• 1 cup snow peas
• 2 medium carrot
• 1 medium bell pepper, red

For the sauce*

• 4 tablespoon soy sauce, gluten free
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1/4 teaspoon dried ginger
• 2 tablespoon rice vinegar
• 1 teaspoon sesame seeds for garnish

Instructions

1. Cook noodles according to package instructions.
2. Meanwhile, whisk together the soy sauce, sesame oil, brown sugar, dried ginger, and rice vinegar in a small bowl. Set aside.
3. Julienne the red bell pepper and carrots.
4. Heat oil in a large skillet.
5. Add in the bell pepper and carrots. Sauté until tender, about 5 minutes.
6. Add in minced garlic and snow peas and cook for an additional minute, until the garlic is fragrant and the peas are bright green and tender-crisp.
7. Stir in the cooked noodles, pour over the sauce, and toss to combine.
8. Serve immediately with sesame seeds for garnish.

Notes

*If you’re adding extra ingredients like chicken, steak, or tofu, or if you’re upping the amount of pasta and veg, you may wish to double the sauce!

15-Minute Gluten-Free Vegetable Lo Mein

This gluten-free vegetable lo mein features a savory sauce, vibrant vegetables, and gluten-free pasta, ready in just 15 minutes.

• Prep: 10 mins
• Cook: 15 mins
• Serves: 4

Ingredients:

• 8 oz gluten-free pasta
• ¼ cup gluten-free soy sauce
• 1 tbsp seasoned rice vinegar
• 1 tsp white sugar
• ½ tsp ground ginger
• 1 tsp sesame oil
• 1 red bell pepper, julienned
• 1 carrot, julienned
• ½ red onion, thinly sliced
• 1 cup snow peas
• 3-4 green onions, sliced (optional)

Instructions:

1. Cook pasta al dente, drain, set aside.
2. Whisk soy sauce, rice vinegar, sugar, and ginger in a bowl.
3. Heat sesame oil in a skillet, sauté carrots and onions for 2-4 minutes.
4. Add red pepper, sauté for 2-3 minutes. Add snow peas, cook for 2 minutes.
5. Add cooked pasta and sauce, toss to coat, heat through.
6. Serve immediately, garnish with green onions.

Garlic Chicken Lo Mein

When you’re craving a takeout classic but want to cook at home, this chicken lo mein recipe loaded with garlic and vegetables is just what you need.

• Prep: 10 mins
• Cook: 15 mins
• Serves: 4

Ingredients

• 1 pound chicken breasts, sliced into strips
• 1 Fresno chili, sliced
• 2 tablespoons soy sauce, divided
• 2 teaspoons sesame oil, divided
• 3 tablespoons oil, divided
• 1 tablespoons cornstarch
• 5 cloves garlic, divided
• 1 inch ginger, finely chopped
• 2 scallions, chopped
• 2 large carrots, julienned
• 1 red bell pepper, thinly sliced
• 10-20 snow peas
• 7 ounces lo mein noodles, boiled to al dente

Directions

1. In a small bowl, mix together the chicken, chili, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon oil, and cornstarch. Grate garlic into the mixture and combine well. Let marinate while prepping the remaining ingredients.
2. Once noodles are cooked, lightly drizzle with remaining sesame oil and set aside.
3. In a small bowl, whisk together 1 tablespoon oil with the remaining 1 tablespoon soy sauce.
4. In a wok over medium heat, cook chicken with marinade until firm, opaque, and completely cooked through, about 5 minutes, stirring frequently. Remove chicken from the wok.
5. Mince the remaining 4 cloves of garlic. Add more oil to the skillet if needed, then add the garlic, ginger, and the white part of the scallions. Cook until fragrant and soft, about 1 minute.
6. Add the bell pepper, carrot, and snow peas and cook until soft, another 5 minutes. Turn the heat to medium low and add the soy sauce mixture, then add the reserved noodles and toss gently to coat. Return the chicken to the wok and toss gently to combine.
7. To serve, top with green part of the scallions.

Instant Pot Chicken Lo Mein

This quick and easy Instant Pot Chicken Lo Mein recipe is perfect for a busy weeknight dinner. Made with tender chicken, crisp vegetables, and flavorful sauce, it’s a delicious one-pot meal that the whole family will love.

• Prep: 5 mins
• Cook: 4 mins
• Resting: 10 mins
• Serves: 6

Ingredients

• 1 tablespoon vegetable oil *or sesame oil
• 1 lb boneless, skinless chicken breasts, diced *boneless chicken thighs work too
• 4 garlic cloves, minced
• 2 1/2 cups chicken broth
• 2 tablespoon soy sauce
• 2 tablespoon hoisin sauce
• 1 lb spaghetti noodles, broken in half
• 2 tablespoon cornstarch
• 2 tbsp water
• 1 cup carrots, matchsticks
• 1 red pepper, sliced
• 1/2 cup green onions, chopped
• sesame seeds, optional

Instructions

1. Add the vegetable oil, diced raw chicken, minced garlic, chicken broth, soy sauce, hoisin sauce, and uncooked spaghetti noodles to your instant pot. *Ensure the noodles are as submerged in the liquid as you can get them
2. Place lid on Instant Pot and ensure valve at top is in sealing position.
3. Cook manual high pressure for 4 minutes, followed by a quick release.
4. In a small bowl, combine the water and cornstarch.
5. Pour mixture into Instant Pot and stir to incorporate/break up pasta.
6. Add in the carrots and red peppers and place lid back onto Instant Pot to allow to “rest” for about 10 minutes.
7. Remove lid and stir in the green onions and sesame seeds.
8. Serve and enjoy! *You can also drizzle sriracha sauce on top if you want to add an extra kick

Keto Chicken Lo Mein

Get your chopsticks ready! This homemade Chicken Lo Mein made with shirataki noodles is loaded with tender and crisp vegetables. With 10 net carbs only, you’ll love the sweet savory Paleo lo mein sauce and how you can use any vegetables you want to make these easy stir-fried noodles easily! Totally slurp-worthy!

• Prep: 15 mins
• Cook: 15 mins
• Serves: 5

INGREDIENTS 

• 2 packs Well Lean shirataki konjac pasta, in fettucine style
• 0.5 oz. cloves garlic, minced, about 3 cloves
• 3 bulbs scallions, sliced diagonally and separate pale green and green parts
• 1.5 cups julienned carrots, about 1 large carrot
• 2.5 oz. sugar snap peas, sliced lengthwise
• 3.5 oz. fresh shiitake, sliced
• 5 cups baby bok choy, about 2 large bundles
• 3 tbsp Avocado oil
• Toasted white sesame seeds, optional

Lo mein sauce:

• ¼ cup coconut aminos
• 1 tsp toasted sesame oil
• 1 tsp grated ginger
• 1-1.5 tsp Frank’s original hot pepper sauce, optional
• 0.5 tsp xanthan gum, or 2 tsp arrowroot or tapioca starch
• ½ cup chicken or vegetable stock

If adding chicken:

• ½ lb ground chicken breast
• ½ tsp coarse sea salt
• ¼ tsp each onion and garlic granules
• ⅛ tsp white pepper

INSTRUCTIONS 

1. Rinse and drain the shirataki konjac noodles. Prepare garlic and scallions and separate pale green and green parts.
2. Prepare carrots, shiitake, and snow peas. Set them aside in one large plate.
3. Dice bok choy stems to about ½ inch sections and leaves to about 2-inch in sections. Set them aside in one large bowl.
4. Combine the lo mein sauce in a bowl. Mix and stir-well.
5. In a well-heated wok or large skillet, add 1 tbsp of oil. Brown the chicken over medium-high heat and season with salt, onion, garlic, and white pepper. Use a wooden spoon to break up the meat. Cook until the meat is cooked through, about 3-4 minutes. There should be little to no liquid in the skillet. Set it aside.
6. Use the same wok, add 2 tbsp of oil. Saute garlic and pale green scallion parts with a pinch of salt for about 5-8 seconds. Add carrots and shiitake. Season with 2 pinches of salt. Saute over medium-high heat for about 1 minute.
7. Add bok choy stems and leaves. Season with 2 pinches of salt. Saute for about 30 seconds.
8. Push the veggies to the side of the wok, add noodles and chicken. Give the sauce another stir then add it to the wok. Saute over medium-high to high-heat for about 1 minute.
9. Off heat, taste and see if you want to add more coconut aminos or salt. Garnish with green scallion parts and sesame seeds, if using. Serve warm or in room temperature.

Beef Lo Mein Meal Prep

This Beef Lo Mein Meal Prep is one of the easiest and most flavorful meal prep recipes with only 20 minutes of preparation, allowing you to save time and money while making healthier choices on-the-go!

• Prep: 5 mins
• Cook: 15 mins
• Serves: 4

Ingredients

• 8 oz lo mein noodles, or spaghetti
• 8 oz flank steak, thinly sliced against the grain
• 1 tbsp soy sauce, low sodium
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp garlic, minced
• 1 medium carrot, matchsticks
• 3 cups broccoli, cut into florets

Sauce

• 2 tbsp soy sauce, use light soy sauce or a mix of 1 tbsp light soy sauce and 1 tbsp dark soy sauce
• 2 tbsp hoisin sauce
• 1/4 cup brown sugar
• 1/2 tsp ground ginger
• 1 tsp Asian sesame oil

Instructions 

1. Prepare the noodles according to the package directions (see note). 
2. Cut flank steak into thin strips.
3. In a medium-sized bowl, mix 1 tbsp of cornstarch and 1 tbsp of soy sauce.  Then add the beef strips to the mixture. Marinate for 5-10 minutes to tenderize the beef. You can skip this step if you are in a rush
4. In a medium bowl, mix 2 tbsp soy sauce, hoisin sauce, sugar and ginger. For the best results, use 1 tbsp of light soy sauce and 1 tbsp of dark soy sauce. 
5. Meanwhile, place a large skillet over medium-high heat. 
6. Add in vegetable oil. When the oil is hot, add the beef strips and stir fry about 2 minutes until the beef is no longer pink.
7. Then add the minced garlic, sliced carrots and broccoli. Stir fry for about 5 minutes until vegetables are tender.
8. Add Lo Mein to the beef/vegetable mixture. 
9. Toss together with the lo mein sauce and drizzle with the Asian sesame oil. Serve and enjoy!

Vegetable Lo Mein with tofu

Vegetable Lo Mein with tofu is a super easy weeknight dinner with assorted veggies and ready in 30 minutes! Crisp vegetables, protein-rich tofu and noodles all combined in a flavorful vegan sauce the entire family will love!

• Prep: 10 mins
• Cook: 20 mins
• Serves: 4

INGREDIENTS

• 8 oz. vegan ramen or linguini noodles
• 1 tablespoon sesame oil (or any neutral oil) or 1/4 cup veggie broth (for water saute)
• 1 tub (14oz) firm tofu, cubed 1/2 inch
• 1 teaspoon garlic powder
• 1 onion, sliced lengthwise
• 2 cloves garlic, minced
• 2 carrots, cut into matchsticks or thinly sliced diagonally
• 1 large red bell pepper, julienned
• 3 – 4 tablespoons tamari, coconut aminos, or soy sauce
• 1 tablespoon pure maple syrup or mirin
• 1 tablespoon rice wine vinegar
• 2 – 3 teaspoons dark sesame oil (toasted)
• red pepper flakes or sriracha, to taste (optional)
• 3 scallions, sliced
• bean sprouts
• cilantro

INSTRUCTIONS

Tofu: Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 – 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.

Noodles: Cook the noodles according to package directions, set aside.

Sauce: In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.

Stir-Fry & Combine: Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.

Serve right away with bean sprouts and fresh cilantro for garnish.

NOTES

For variation try these vegetables – Broccoli, asparagus, cabbage, bok choy, edamame, green beans, scallions, onions, bell peppers (any color), mushrooms, baby corn, snow peas, snap peas, and water chestnuts.

If using MIRIN, please use mirin that does not contain corn syrup and other harsh ingredients. Look for mirin that uses water, rice, koji and sea salt.

Make this gluten-free by using rice noodles, or other gluten free spaghetti or linguini noodles.

Oil free version: Make this oil free by using veggie broth in place of oil when stir-frying. Also omit the oil in the sauce.

Vegetable Lo Mein with Ramen Noodles

This Vegetable Lo Mein Recipe is prepared with ramen noodles and a handful selection of vegetables. It is ready in 30 minutes or less and contains handful ingredients.

• Prep: 10 mins
• Cook: 15 mins
• Serves: 6

INGREDIENTS

Lo Mein Sauce

• 6 Tbsp. Sugar. We used cane sugar
• ⅓ Cup Tamari, Brewed soy sauce. 25% less sodium
• ¼ Cup Sesame Oil
• 2 Tbsp. Ground Ginger. Fresh Ginger will also work
• 2 Tbsp. Cornstarch Optional; used to thicken the sauce

Lo Mein Noodles

• 1 lb. Noodles (Ramen or Lo Mein noodles). We used Ramen noodles in this recipe
• 2 Tbsp. Olive Oil
• 3 Garlic Cloves. Minced
• 2 Cups White Mushroom. Sliced
• 1 Red Bell Pepper. Julienned
• 1 Carrot. Julienned
• ½ Lb. Sugar Snap Peas. Or Snow Peas

INSTRUCTIONS 

1. Cook noodles according to the instructions on the box but al dente. In a mason jar or large bowl, mix together ingredients for the lo mein sauce and set aside.
2. Heat the oil in a wok or large sauté pan. Stir-fry the vegetables: mushroom, peas, and carrots. Cover and allow to cook for 10 to 15 minutes or until the peas and carrots are tender over medium heat. Add the garlic. Continue to cook and stir to mix well.
3. Add the cooked al dente noodles, then add the lo mein sauce. Add the red or bell peppers, stir well to mix. Cook for an additional 2 minutes on low heat. Serve. Garnish with fresh chives and sesame seeds. Enjoy.

Easy Vegetable Lo Mein (with Spaghetti)

Craving take out but don’t want to wait?! This homemade vegetable lo mein recipe is quick, easy and full of flavor. Made with simple ingredients and no fancy sauces, this is the perfect simple weeknight dinner.

• Prep: 10 mins
• Cook: 15 mins
• Serves: 4

Ingredients

• 8 ounces noodles of choice I used brown rice spaghetti
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 inch thumb fresh ginger grated
• ¼ cup chopped green onions
• 2 cups sliced baby bella mushrooms
• 1 cup snow peas
• 1 red bell pepper sliced thin
• 1 large carrot julienned
• 2 cups baby spinach
• 4 tablespoons low sodium soy sauce or tamari*
• 1 tablespon toasted sesame oil
• 2 teaspoons brown sugar
• 1-2 teaspoon sriracha

Instructions

1. Bring a large pot of water to a boil and cook the noodles according to package instructions. 
2. In a medium saute pan, add the finely minced garlic, scallions and freshly grated ginger. Saute with the olive oil for 2-3 minutes. 
3. Add in the sliced mushrooms and saute for 5 minutes, allowing the mushrooms to wilt slightly. 
4. Add in the snow peas, carrot and sliced bell pepper. If you notice anything sticking, add in a splash more oil. 
5. Cover the pan and let the vegetables steam for 5 minutes to soften. 
6. Remove the lid and add in the soy sauce/tamari, toasted sesame oil, brown sugar and sriracha. Stir well to combine. 
7. Combine the veggies with the noodles and combine together to coat the noodles with the sauce. Add in the spinach and chopped green onions and stir well.
8. Let simmer for 5 minutes to absorb all of the flavor and let the spinach wilt. If you can let it sit for longer (about 15 minutes) even better because the noodles will soak up more flavor.
9. Taste and adjust seasonings as desired. I usually add an additional tablespoon of soy sauce because I love it so much, but you can add red pepper flakes, extra sriracha for spice etc. 
10. Serve warm and enjoy!

Notes

Snow peas can be hard to find depending on the time of year, but snap peas work well if you have those too.

I always use low sodium soy sauce in all of my recipes. Regular soy sauce can make recipes really salty really quickly, so for best results, stick with low sodium.