Easy Lo Mein Recipe
This Lo Mein recipe makes a quick and easy meal or filling side dish! A take-out favorite, this lo mein recipe is even better at home!
There are times that I absolutely crave Chinese food. (Like yesterday for lunch.)
For years, I’d just have to let my cravings subside since we live so far out in the country. Then, delivery happened upon my area and you’d have thought I hit the lottery. After a while and plenty of experiments, I finally realized that I could make so many of my favorite dishes at home and love them even more!
Like this lo mein recipe.
Whenever I have Chinese, there is always an order of lo mein to go with it if I’m around. There is just something so comforting about those noodles and vegetables that I just love.
So, just in case you have a hankering for Chinese as much as I do from time to time, here’s my lo mein recipe. It really couldn’t be simpler and I really like it more than the take-out version!
Easy Lo Mein Recipe
- 2 tablespoons olive oil divided
- 8 ounces spaghetti noodles
- 1 clove garlic minced
- 8 ounces mushrooms cleaned and sliced
- 2 carrots peeled and cut into 1-inch slices
- 1/2 cup snow peas
- 3 tablespoons teriyaki sauce
- 3 tablespoons soy sauce or coconut aminos
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
- 1 tablespoon Sriracha sauce
Bring a 3-quart pot of water to boil. Drizzle in olive oil and cook noodles until just tender, about 3 to 5 minutes. Drain and set aside.
Meanwhile, drizzle remaining 1 tablespoon olive oil into a large skillet over medium heat. Add garlic, mushrooms and carrots and cook until tender, about 3 to 5 minutes. Stir in snow peas and cook for about 3 more minutes.
Stir together teriyaki sauce, soy sauce or aminos, honey, ginger, and sriracha sauce. Pour into skillet add drained noodles to the vegetables and sauce mixture. Toss with tongs to coat and serve.
NotesCooked lo mein keeps well in the refrigerator for a few days.
All images and text © Robyn Stone for Add a Pinch