Lo Mein
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Lo mein is a Cantonese-style noodle dish of boiled egg noodles tossed — not fried crisp — with a savory sauce and vegetables. The name means “tossed noodles” (lo = tossed), which is the key difference from chow mein (“fried noodles”): lo mein noodles stay soft and saucy rather than browned and chewy. The method is simple: cook the egg noodles to just al dente, stir-fry your vegetables (and any protein) with garlic, then add the noodles and a quick sauce of light soy, dark soy, oyster sauce, a little sugar and sesame oil, and toss until everything is glossy and coated. It's on the table in about 20 minutes and is endlessly flexible — keep it vegetarian or add chicken, shrimp, beef or leftover char siu. The trick to avoiding gummy noodles is to slightly undercook them and not let them sit in the sauce too long.
Why you'll love this lo mein
- Soft, saucy, savory noodles in 20 minutes — better and fresher than takeout.
- A five-ingredient sauce you'll memorize, and a dish that uses up whatever vegetables you have.
- Naturally vegetarian, and an easy base for chicken, shrimp, beef or leftover char siu.
- We explain the one difference (lo mein vs chow mein) and the trick to keep the noodles from clumping.
Ingredients
Noodles
- 12 oz fresh egg noodles (lo mein noodles), or 8 oz driedhard to find
Sauce
- 2 tbsp light soy saucesubstitutes →
- 1 tbsp dark soy sauce, for colorsubstitutes →
- 1 tbsp oyster sauce, or vegetarian mushroom 'oyster' saucesubstitutes →
- 1 tsp sugar
- 1 tsp toasted sesame oilsubstitutes →
Stir-fry
- 1 carrot, julienned
- 2 cups shredded cabbage or bok choy
- 1 cup bean sprouts
- 3 scallions, cut into 2-inch lengths
- 3 cloves garlic, minced
- 2 tbsp neutral oil
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Equipment
- Wok or large skillet — Wide enough to toss the noodles and sauce together.(shop →)
Instructions
Cook the egg noodles to just al dente (a minute less than the package says), drain, and toss with a few drops of oil so they don't stick. Stir the sauce ingredients together in a small bowl.
💡 Slightly undercook the noodles — they'll finish cooking when you toss them in the hot wok with the sauce.
Heat the oil in the wok over high heat. Add the garlic and stir for 15 seconds, then add the carrot and cabbage and stir-fry 1–2 minutes until just crisp-tender.
Add the bean sprouts and scallions and stir-fry another 30 seconds. (If adding cooked protein like chicken, shrimp or char siu, toss it in here to warm through.)
Add the noodles and pour the sauce over. Toss everything together with tongs for about a minute, lifting and folding, until the noodles are evenly coated and glossy.
💡 Toss continuously so every strand gets sauce — but don't let it sit and simmer, or the noodles turn soft and gummy.
Taste, adjust with a splash more soy if needed, and serve right away.
Tips & notes
- Lo mein vs chow mein: lo mein is tossed and soft; chow mein is pan-fried and chewy/crisp. Same noodles, different technique.
- Undercook the noodles slightly and don't let them sit in the sauce — that's how you avoid a gummy, clumpy result.
- It's a clean-out-the-fridge dish. Bell pepper, mushrooms, snow peas, broccoli or napa cabbage all work.
- Add protein by stir-frying it first and setting it aside, then folding it back in with the noodles so it doesn't overcook.
- For vegan lo mein, use a mushroom-based 'oyster' sauce and check that your noodles are egg-free.
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Lo Mein
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 12 oz fresh egg noodles (lo mein noodles), or 8 oz dried
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce, for color
- 1 tbsp oyster sauce, or vegetarian mushroom 'oyster' sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1 carrot, julienned
- 2 cups shredded cabbage or bok choy
- 1 cup bean sprouts
- 3 scallions, cut into 2-inch lengths
- 3 cloves garlic, minced
- 2 tbsp neutral oil
Instructions
- Cook the egg noodles to just al dente (a minute less than the package says), drain, and toss with a few drops of oil so they don't stick. Stir the sauce ingredients together in a small bowl.
- Heat the oil in the wok over high heat. Add the garlic and stir for 15 seconds, then add the carrot and cabbage and stir-fry 1–2 minutes until just crisp-tender.
- Add the bean sprouts and scallions and stir-fry another 30 seconds. (If adding cooked protein like chicken, shrimp or char siu, toss it in here to warm through.)
- Add the noodles and pour the sauce over. Toss everything together with tongs for about a minute, lifting and folding, until the noodles are evenly coated and glossy.
- Taste, adjust with a splash more soy if needed, and serve right away.
Nutrition (est., per serving): 360 cal · 10 g protein · 58 g carbs · 10 g fat
Lo Mein FAQ
What's the difference between lo mein and chow mein?
It's all in the technique. Lo mein means “tossed noodles” — the boiled egg noodles are tossed with sauce and stay soft and saucy. Chow mein means “fried noodles” — the noodles are pan-fried so they brown and turn chewy or crisp. They start from the same egg noodles; lo mein is the softer, saucier one.
What noodles do you use for lo mein?
Fresh Chinese egg noodles (often labeled “lo mein noodles”) are ideal — find them in the refrigerated section of an Asian market. Dried egg noodles work well too; cook them just to al dente. In a pinch, even thin spaghetti can stand in, though the texture is slightly different.
Why is my lo mein gummy or clumpy?
Usually the noodles were overcooked, or they sat in the sauce too long over heat. Cook them a minute less than the package directs, toss them with a little oil after draining, and add them to the wok only at the end — tossing quickly to coat, then serving right away rather than letting them simmer.
How do I make lo mein with chicken or shrimp?
Stir-fry the protein first in the hot wok until just cooked, then set it aside. Cook the vegetables, add the noodles and sauce, and fold the protein back in at the end to warm through. Cooking it separately keeps the chicken or shrimp from overcooking while the noodles finish.
Can lo mein be made vegan?
Yes. Use a vegetarian mushroom-based 'oyster' sauce in place of oyster sauce, and make sure your noodles are egg-free (some wheat noodles are). The vegetables, soy, sesame oil and garlic do all the flavor work, so you won't miss anything.
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