Share this recipe!

This is one of those meals I cook on a weeknight when I’m too tired for anything fancy but still want a plate that hits all the right notes. The glossy noodles, crisp veggies, and that salty-sweet sauce coat everything in flavor. I’ve made this recipe so many times I could do it with my eyes closed—and tonight, I want to help you make it just as easy in your own kitchen.

Lo Mein isn’t spicy at all, but I’ll confess I’m sometimes guilty of adding way too much chili paste to mine and breaking a sweat at the table. If you like it mild, skip that and enjoy it as is—it’s all about the sauce and the noodles.

My Go-To Noodle and Sauce Combo

If you ask me what really makes Lo Mein work, it’s the combination of the right kind of noodles and a sauce that’s salty, slightly sweet, and deeply savory.

Noodles:

• The best ones are fresh yellow egg noodles from the fridge section at the grocery store. They’re bouncy and a bit chewy—just like the ones you get in a good takeaway.
• But don’t stress if you can’t find those. I’ve made this with dried egg noodles, vacuum-packed “fresh” noodles, ramen bricks, rice noodles, and even spaghetti when I was out of everything else. No one in my house has ever complained.

Protein:

• I love using chicken because it cooks so quickly and stays juicy, but I’ll switch to beef, prawns, or tofu if that’s what I have. Hard tofu is actually fantastic here—crisps up nicely in the pan and soaks up the sauce.

Veggies:

• This is where I clean out the fridge. Tonight it might be bell peppers, carrots, and green onion. Tomorrow? Snow peas, cabbage, mushrooms. As long as you get about 5 packed cups of vegetables, you’re good. I always include onion and garlic for the flavor base.

The Sauce That Makes It Sing

I’ve fiddled with this sauce a lot over the years to get it just right. It’s full of pantry staples, but they add up to that unmistakable takeout flavor.

• Dark soy sauce: This is what gives the noodles that deep, bronzed color and a richer taste.
• Regular or light soy sauce: Brings salt and depth without darkening the noodles too much.
• Chinese cooking wine (Shaoxing wine): This is my not-so-secret secret. A splash gives it that restaurant finish. If I’m out, I’ll use mirin, dry sherry, or even cooking sake. On dry days, I swap it with chicken broth and reduce the light soy a little.

These are the bottles I keep at the front of my pantry because they go into almost every stir fry I make. Once you have them, you’ll find yourself reaching for them again and again.

Real-Life Cooking Tips From My Kitchen

Making Lo Mein is honestly quick and satisfying once you get the hang of it. But stir-fries wait for no one—so here’s how I keep mine stress-free.

• Prep first: Have everything chopped and ready before the heat goes on. This is the golden rule for stir fries. You won’t have time to hunt for the soy sauce once you start.
• Flavor the protein: I’ll always season the meat (or tofu) with a bit of the sauce before cooking. It gives that extra punch of flavor.
• Two utensils are better than one: I learned this the hard way. Stirring with two wooden spoons makes tossing so much easier.
• Wok or large pan: You don’t need a wok, but if you have one, use it. The shape helps toss everything evenly. A large heavy pan works fine too.
• Keep it moving: Don’t wander away. Stir constantly so nothing stews in its own juices. That’s how you get crisp-tender veggies, not soggy ones.
• Crisp-tender veg is the goal: I always tell my readers—don’t cook the life out of them. You want them just cooked, still bright and a tiny bit crisp inside. That’s where the flavor is.

Making It Work For Your Weeknight Table

Lo Mein is one of those meals that’s naturally flexible. If my family wants extra veg, I just add more. Shredded cabbage, bean sprouts, baby spinach—they all sort of melt into the noodles and bulk it up in a good way.

When I serve it for dinner, it’s usually a one-bowl meal, but if you want something on the side, try a simple cucumber salad or steamed greens. It’s the kind of dish that lets you get creative without fuss.

Keeping Leftovers Delicious

Lo Mein keeps well in the fridge for a couple of days. I store it in an airtight container and reheat it in a pan with just a splash of water to loosen the sauce. I’ve even packed it cold for lunch—it’s surprisingly good that way, especially in the summer.

Answers to Common Questions

Can I use spaghetti?
Yes, and I often do. Cook it al dente so it holds up to stir-frying.

Is it vegetarian?
It can be. Just use tofu or skip the protein entirely and load up on veggies.

What if I don’t have dark soy?
Regular soy works in a pinch, but your noodles won’t be as richly colored.

Can I make it ahead?
You can prep the veggies and protein in advance and stir-fry at dinner time. Leftovers reheat well too.

Try other Chinese recipes:

• Mango Sago
• Chinese Lemon Chicken
• Chinese Tomato Egg