Easy Homemade Lo Mein Noodles: Quick Weeknight Asian Dinner Favorite

Easy Homemade Lo Mein Noodles – Better Than Takeout!

These lo mein noodles combine the perfect balance of tender spaghetti with vibrant vegetables and a savory-sweet Asian-inspired sauce that will satisfy your takeout cravings right at home. Ready in just 40 minutes, this versatile dish makes an ideal weeknight dinner that the whole family will love.

Why You’ll Love These Homemade Lo Mein Noodles

If you’re craving Chinese takeout but want something healthier and more budget-friendly, this homemade lo mein recipe is the perfect solution! Unlike restaurant versions that can be greasy and loaded with sodium, this homemade version lets you control exactly what goes into your dish while still delivering that authentic flavor.

What makes lo mein special is the balance between tender noodles, crisp vegetables, and that savory-sweet sauce that coats everything beautifully. Plus, this recipe is incredibly versatile – feel free to customize it with your favorite protein or whatever veggies you have in the fridge!

Key Ingredients for Perfect Lo Mein Noodles

• 1 (8 ounce) package spaghetti
• 3 tablespoons vegetable oil
• 2 carrots, julienned
• 1 red bell pepper, sliced thin
• 1 cup snow peas, trimmed
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (optional)

Ingredient Notes and Substitutions

Noodles: Traditional lo mein uses Chinese egg noodles, but spaghetti works perfectly as an accessible substitute. You can also use ramen noodles (discard the seasoning packet) or linguine.

Vegetables: Feel free to customize! Other great additions include bok choy, mushrooms, bean sprouts, or napa cabbage.

Protein options: This recipe is vegetarian, but you can easily add:

• Chicken (1 pound, thinly sliced)
• Beef (1 pound, thinly sliced flank steak)
• Shrimp (1 pound, peeled and deveined)
• Tofu (14 oz extra-firm, pressed and cubed)

How to Make the Best Lo Mein Noodles

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, usually 8-10 minutes. Drain and rinse with cold water to prevent sticking.
2. While the pasta cooks, prepare your sauce by whisking together soy sauce, teriyaki sauce, honey, and 2 tablespoons of water in a small bowl. Set aside.
3. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add carrots and stir-fry for 2 minutes. Add bell pepper, snow peas, and broccoli, cooking for another 3-4 minutes until vegetables are crisp-tender.
4. Push vegetables to the side of the pan and add the remaining tablespoon of oil. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
5. Add the cooked spaghetti to the wok along with the prepared sauce. Toss everything together using tongs, ensuring the noodles and vegetables are evenly coated with sauce.
6. Cook for an additional 2-3 minutes, tossing frequently, until everything is heated through and the sauce has slightly thickened.
7. Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Chef’s Tips for Perfect Lo Mein

• Don’t overcook the noodles! They’ll continue cooking slightly when added to the stir-fry, so aim for al dente.
• Prep all ingredients before starting. Stir-frying moves quickly, so having everything ready to go is essential.
• Use high heat for that authentic wok hei flavor and to keep vegetables crisp.
• If adding protein, cook it first, remove from the wok, then add back in with the noodles and sauce.

Storage and Make-Ahead Tips for Lo Mein Noodles

Storage: Leftover lo mein can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: The best way to reheat lo mein is in a skillet over medium heat with a splash of water to revive the sauce. Microwave reheating works too, but might make the noodles softer.

Make-ahead prep: You can chop all vegetables up to 2 days in advance and store them in separate containers in the refrigerator. The sauce can also be mixed ahead of time and refrigerated until ready to use.

Nutrition Information

FAQs About Making Lo Mein Noodles

What’s the difference between lo mein and chow mein?

While both dishes feature Chinese egg noodles, lo mein noodles are tossed with sauce after cooking, resulting in a saucier dish. Chow mein noodles are stir-fried to crispness and typically have less sauce.

Can I make this recipe gluten-free?

Yes! Use rice noodles or gluten-free spaghetti, and make sure to use gluten-free soy sauce and teriyaki sauce (or tamari).

How can I add more protein to my lo mein?

You can easily add chicken, beef, shrimp, or tofu. For meat proteins, slice thinly and cook first in the wok before adding vegetables. For tofu, press well to remove excess moisture, then pan-fry until golden before adding to the stir-fry.

What makes a good lo mein sauce?

A balanced lo mein sauce combines salty (soy sauce), sweet (honey), umami (teriyaki), and aromatic (ginger and garlic) elements. Feel free to adjust the ratios to suit your taste preferences!

These homemade lo mein noodles bring all the flavor of your favorite takeout dish right into your kitchen, with the added benefits of being healthier, more affordable, and customizable to your taste. Perfect for busy weeknights or weekend dinners when you’re craving something satisfying and delicious!

Recipe adapted from AllRecipes