You can make the easiest lo mein in just 15 minutes. Takeout is much faster, healthier, and tastier!
When I was working, my boss loved the lo mein at the restaurant next door. She would order it three times a week, and she always shared a plate with me.
Since blogging has become a full-time job, I crave that lo mein almost every day.
It was so good with potstickers and those long noodles full of fresh vegetables. General tso chicken. Sorry. I digress.
There’s an easy homemade version of lo mein that you can make in 15 minutes with ingredients already on hand.
You can add your favorite protein and clean out the fridge!
This is the perfect solution for those who crave Chinese takeout. It’s also a million times faster and more delicious. It’s impossible to beat!
Ingredients
- 8 ounces lo mein egg noodles*
- Olive oil one tablespoon
- Two cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- One red bell pepper cut into thin strips
- One carrot, julienned
- Snow peas, 1/2 cup
- 3 cups baby spinach
For the SAUCE
- Use two tablespoons of reduced-sodium soy sauce or more to taste
- Sugar 2 teaspoons
- Sesame Oil, 1 Teaspoon
- Half a teaspoon of ground ginger
- Add more Sriracha to your taste.
Instructions
- Whisk together the soy sauce with sugar, sesame, ginger, and Sriracha in a small bowl. Set aside.
- Cook noodles in a large pot with boiling water according to the package directions. Drain well.
- Heat olive oil on medium-high heat in a large skillet. Add the garlic, bell pepper, carrot, and mushrooms. Cook, stirring often, for 3-4 minutes or until the vegetables are tender. Stir in the snow peas, spinach, and chard until they have wilted. This should take about 2 to 3 minutes.
- Mix egg noodles, soy sauce, and a little water. Gently toss everything together.
- Serve immediately
