Easy 15-Minute Lo Mein

This quick lo mein is my go to on busy weeknights when I crave something flavorful without fuss Over the years I have learned how a handful of simple veggies plus a glossy homemade sauce make a better meal than takeout in less time

I first made this on a night when I was tired and almost called for delivery It hit the spot and now it is my backup plan whenever schedules get tight

Ingredients

• Egg noodles: choose a fresh or dry noodle with some spring to it for the best texture
• Carrots: add crunch and a mild sweetness try to pick firm brightly colored ones
• Yellow onion: gives a gentle savory base avoid any that feel soft or sprouting
• Cabbage: brings balance and makes the dish more filling look for a tight heavy cabbage
• Garlic: the real flavor booster choose cloves with tight skins
• Green onion: use only the green part for a fresh finish pick bunches with crisp tops
• Dark soy sauce: adds rich color and depth go for a reputable Asian brand
• Soy sauce: delivers saltiness and umami flavor taste before adding more salt elsewhere
• Brown sugar: balances out the savory notes a scoop of regular sugar works if needed
• Corn starch: helps the sauce cling beautifully to each noodle check it is lump free
• White pepper: gives a subtle heat buy pre ground or crack it fresh if you like
• Oyster sauce: brings that classic takeaway depth any brand is fine
• Sesame oil: rounds it off with a toasty note drizzle it in at the end for best aroma
• Water: loosens the sauce just enough for tossing

Step by Step Instructions

Slice the Vegetables:

Take your carrots onion cabbage and green onion Slice them all into thin strips Dice the garlic This prep ensures every bite gets a little of everything

Mix the Sauce:

In a medium bowl combine all sauce ingredients Stir or whisk until totally smooth so there are no lumps from the cornstarch

Cook the Noodles:

Boil a pot of water Add the egg noodles and cook for five minutes Drain and rinse under cold water to stop them getting soft This step keeps the noodles springy

Start the Stir Fry:

Heat your wok or large skillet over high heat Add a splash of oil if needed Toss in garlic carrots and onion Stir fry for two minutes so they get fragrant and just begin to soften

Add Cabbage and Continue Cooking:

Mix in the sliced cabbage Keep everything moving for another two minutes Try not to overcook the cabbage

Combine Everything:

Add the noodles to the pan Pour in the sauce and sprinkle on the green onion Toss well so every strand is glossy and coated Let it cook for another minute at most

Serve it Up:

Remove from the heat Use tongs or chopsticks to serve onto plates Enjoy right away

Save

I am always amazed how a pile of humble cabbage transforms the dish It not only soaks up all the sauce but reminds me of family dinners when my mother insisted every meal needed more greens

Storage Tips

Keep leftovers in a sealed container in the fridge up to three days A quick stir fry in a hot pan brings the noodles back to life well Add a splash of water if they seem a bit dry

Ingredient Substitutions

No egg noodles Rice noodles or spaghetti work in a pinch You can swap out the vegetables mix in bell peppers snap peas or even broccoli Play around with what is in season for best flavor

Serving Suggestions

Serve this lo mein with a side of crispy tofu or some steamed dumplings It pairs well with a quick cucumber salad for freshness or a bowl of miso soup if you want a fuller meal

Cultural Context

Lo mein is a beloved part of Chinese takeout menus everywhere but at home it really shines as a budget friendly canvas for creativity In many households it started as a way to use leftover ingredients and make them into something new

Frequently Asked Questions About Recipes

→ What type of noodles should I use?

Egg noodles are ideal, but fresh or dried varieties both work well. Cook until just tender for best texture.

→ Can I add other vegetables?

Absolutely—bell peppers, snap peas, or mushrooms make tasty additions. Use what's available and slice thinly for quick cooking.

→ Is this dish vegetarian?

This version includes oyster sauce, but you can substitute with vegetarian mushroom sauce or extra soy sauce for a meatless option.

→ How can I avoid overcooked noodles?

Rinse cooked noodles under cold water immediately after boiling. This halts cooking and keeps noodles springy.

→ Can I make this ahead of time?

Lo mein is best served fresh, but leftovers can be reheated in a hot pan with a splash of water to loosen the sauce.