Description
This is an easy 15-minute Lo Mein recipe, an incredible ultimate guide for a quick and delicious Asian-inspired noodle dish packed with vegetables and savory sauce. It’s perfect for weeknight dinners and can be customized with your favorite protein.
Ingredients
Scale
- 8 oz lo mein noodles
- 2 tablespoons vegetable oil
- 1 cup sliced bell peppers (red, green, or yellow)
- 1 cup shredded carrots
- 1 cup snap peas
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Your choice of protein (chicken, shrimp, or tofu) – optional
Instructions
- Cook Noodles: Boil the lo mein noodles according to package instructions. Drain and set aside.
- Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté Vegetables: Add sliced bell peppers, shredded carrots, and snap peas to the skillet. Sauté for 3-4 minutes until tender-crisp.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Mix in Noodles: Add cooked lo mein noodles to the skillet, tossing gently to combine.
- Add Sauces: Pour in soy sauce and optional oyster sauce. Mix to coat evenly.
- Season: Drizzle sesame oil and add salt and pepper to taste. Toss for another minute until heated through.
- Add Protein: If using cooked protein, add it now and warm through.
- Finish with Green Onions: Remove from heat and mix in sliced green onions.
- Serve: Plate the lo mein and enjoy immediately.
Notes
- For best flavor, use fresh vegetables.
- Cook noodles until al dente to prevent mushiness.
- Adjust soy sauce and sesame oil to your taste. Add chili sauce or vinegar for variations.
- This recipe is versatile; customize with different vegetables and proteins.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze for up to 2 months in a well-sealed container. Reheat on the stovetop with a splash of water or broth.
- Can be made gluten-free by using gluten-free noodles.
- Make it vegan by using tofu or vegetables and vegan oyster sauce or omitting it.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/4 of the recipe
- Calories: 350 kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: 10g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: 10g
- Cholesterol: Not specified