Easy 15-Minute Lo Mein (Print Version)
# Ingredients:
→ Noodles & Vegetables
01 -
8 oz egg noodles (dried or fresh, whatever you have on hand)
02 -
2 medium carrots, sliced into thin matchsticks
03 -
1/4 yellow onion, thinly sliced
04 -
3 cups cabbage, shredded (about 1/4 of a large head)
05 -
3 plump garlic cloves, finely chopped
06 -
1 bunch green onions, green parts only, chopped
→ For the Sauce
07 -
2 tablespoons dark soy sauce
08 -
2 tablespoons regular soy sauce
09 -
2 tablespoons brown sugar (or white sugar in a pinch)
10 -
1 tablespoon water
11 -
1 teaspoon toasted sesame oil
12 -
1 tablespoon cornstarch
13 -
1/4 teaspoon white pepper
14 -
1 tablespoon oyster sauce
# Instructions:
01 -
Grab your cutting board and slice up the onion, carrots, cabbage, garlic, and green onions. Keep them separate since they'll go in at different times. This is a quick-cooking dish, so having everything ready to go makes life easier!
02 -
In a small bowl, stir together the dark soy sauce, regular soy sauce, brown sugar, water, sesame oil, cornstarch, white pepper, and oyster sauce until the sugar dissolves and there aren't any cornstarch lumps. This sauce is what makes lo mein taste like lo mein, so don't skip any ingredients if possible!
03 -
Bring a pot of water to a boil and cook your egg noodles for about 5 minutes (or follow package directions). Once they're just tender, drain and rinse under cold water to stop the cooking. This keeps them from turning mushy when we stir-fry them later.
04 -
Heat a wok or large skillet over high heat until it's really hot. Add a splash of oil, then toss in the garlic, carrots, and onion. Let them sizzle for 2 minutes, stirring constantly. Add the cabbage and keep stir-frying for another 2 minutes until everything starts to soften but still has some crunch.
05 -
Toss your cooked noodles into the pan along with the sauce and green onions. Keep everything moving for about a minute until the noodles are hot and completely coated in that glossy sauce. The sauce should thicken up nicely and cling to everything.
06 -
Dish up your homemade lo mein while it's hot! Grab some chopsticks if you're feeling authentic, or just use a fork - no judgment here. Take a moment to admire your work before digging in - it'll look and smell just like takeout, but fresher and tastier!
# Notes:
01 -
This lo mein is even better than takeout because you can control how much oil goes in, and the vegetables stay nice and crisp.
02 -
Want to add protein? Toss in some cooked chicken, beef, shrimp, or tofu right before adding the noodles.
03 -
Leftovers keep well in the fridge for a couple of days. Just give them a quick reheat in a hot pan with a splash of water.