Easy Lo Mein Recipe is much better than take out and simple to make at home with vegetables, or your favorite meat!  This lo mein has the best sauce and is ready fast!

lo mein

I absolutely love making take out favorites at home because Chinese food is always a winner with everyone in my house, and that’s saying something!  I’ve been making lo mein at home for years because anytime I order it from a take-out place, the flavor is honestly just disappointing!  I always have to doctor it up, so why not just make it ourselves!  It’s also about 10 times cheaper, and comes together faster than the delivery guy can get to your door.  If you’re looking for some other take out favorites to make yourself, try my  Easy Hibachi Chicken, Asian Pork Stir Fry and this seriously mouthwatering Pineapple Shrimp Fried Rice!

What’s the Difference Between Lo Mein and Chow Mein?

First things first, let’s talk about how lo mein differs from chow mein noodles!  Because I know a lot of people wonder about this!  Both of these dishes use Chinese style egg noodles, and fresh or dry is fine.  The main difference is that lo mein noodles are boiled, and then simply tossed with your sauce at the very end of cooking.  Chow mein on the other hand is typically stir-fried and has more texture.  To keep things simple in this recipe, feel free to use any type of Lo Mein you can find at your store, or you can even use ramen noodles or Linguine!

photo collage how to make lo mein

Lo Mein Sauce, Meat, and Veggies:

  • The Sauce:  So Good, and there’s plenty of it, which is what I love, no dry noodles here!  My sauce is made up of soy sauce, chicken broth, sesame oil, brown sugar, sriracha, and a bit of cornstarch for thickening everything up.  It’s generally best to use LOW SODIUM soy sauce!  This is all I use in my kitchen, and if your soy sauce isn’t low sodium you may want to reduce the amount you use.
  • Meat:  I haven’t added any meat into this recipe, but you can do chicken, beef, or pork as desired!  Just make sure you season your meat with salt & pepper first, and saute in a little oil.  You won’t need a whole lot of seasoning even for chicken because the sauce is really flavorful.  Drain any grease (if using ground meat) and set the meat aside while you prepare the noodles, then stir the meat in at the end!
  • Veggies: Use what you have on hand!  That’s the beauty of this dish, almost anything goes.  Sliced bell peppers, green or yellow onions, baby portabella mushrooms, snap peas, baby corn, peas, broccoli, cabbage are all great additions!  I recommend using about 2 cups of sliced/chopped veggies total.

lo mein in pan


5 from 34 votes

Easy Lo Mein Recipe

Easy Lo Mein Recipe is much better than take out and simple to make at home with vegetables, or your favorite meat!  This lo mein has the best sauce and is ready fast!
Prep 5 minutes
Cook 15 minutes
Servings 6



  • 1 10-14 Ounces Lo Mein Noodles, Linguine, or Ramen Noodles
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Sesame Oil
  • 8 Ounces Sliced Portabella Mushrooms
  • 1 Medium Yellow Onion Sliced
  • 1 Red Bell Pepper Sliced
  • 1/2 Cup Broccoli Florets
  • 2 Teaspoons Garlic, Minced




  • Cook the noodles according to package directions, drain and set aside.
  • Meanwhile, heat the olive and sesame oil in a large pan over medium heat.
  • Add the mushrooms, onion, bell pepper, and broccoli to the pan. Cook, stirring occasionally for about 5-6 minutes until tender.
  • Add the garlic to the pan and cook stirring constantly for 1 minute.,
  • Add the cooked lo mein to the pan along with the sauce and use tongs to stir and toss for 1 minute until combined and sauce is thickened.


  • In a small bowl or measuring cup, whisk together the broth, soy sauce, sesame oil, brown sugar, sriracha, and cornstarch until smooth.



NOTE:  Don't skip the Sriracha in this recipe!  It doesn't make the noodles spicy, but adds great flavor.  Start with 1 teaspoon and add more to taste.
NOTE:  Once prepared, this lo mein is good stored in the refrigerator in an airtight container and use within 4 days.  


Serving: 1.5Cup, Calories: 300kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Chinese
Like this? Rate & review this recipe below!


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    Perfect flavor! I used a little extra chicken stock bc I added a bunch of veggies and cooked shrimp and needed more coverage and doing so actually decreased the amount of sodium per serving a bit which is always a plus. I love lo mein.. I will definitely be making this again! Thanks Nikole!

  2. 5 stars
    I made this tonight to go with marinated pork chops. It was AMAZING! Just hubby and I so glad we have some leftovers! Yum!

  3. 5 stars
    Lo Mein is my favorite item to order off the take-out menu! Now, I have no need to pick up the phone and place my order. This recipe will save me so much money!