Name: 15 Minute Lo Mein Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 2 tablespoons dark soy sauce (sub regular soy sauce if needed); 1 tablespoon light soy sauce (sub regular soy sauce if needed); 3 tablespoons oyster sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1 clove of garlic, grated (optional); 4-6 ounces uncooked ramen noodles; 1 tablespoon sesame oil; 3 green onions, chopped (separate green parts from white parts); 2-3 cups julienne cut or chopped vegetables (carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli); 1-2 tablespoons mirin

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Introduction

This 15 Minute Lo Mein is a quick and flavorful noodle dish perfect for busy weeknights. Packed with colorful vegetables and a savory sauce, it’s easy to customize and comes together in no time.

A shiny metal pan holds cooked noodles mixed with several colorful vegetables. The bottom layer is thin noodles in a light brown sauce, above which sit thin orange carrot sticks, sliced red bell peppers, and round beige mushroom slices. Scattered green onion rings and green leafy bits add fresh color on top. A woman's hand with silver rings is holding metal tongs that gently lift some noodles from the pan. The pan is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons dark soy sauce (sub regular soy sauce if needed)
1 tablespoon light soy sauce (sub regular soy sauce if needed)
3 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 clove garlic, grated (optional)
4-6 ounces uncooked ramen noodles
1 tablespoon sesame oil
3 green onions, chopped (separate green and white parts)
2-3 cups julienne cut or chopped vegetables (carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli)
1-2 tablespoons mirin

Instructions

Step 1: In a jar or small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, 1 teaspoon sesame oil, sugar, and grated garlic. Shake or whisk until well mixed.
Step 2: Cook the ramen noodles according to the package directions. Drain and set aside.
Step 3: Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the white parts of the green onions and the chopped vegetables. Stir-fry until they are fork-tender, about 5 minutes.
Step 4: Pour in the mirin to deglaze the pan, loosening any browned bits from the bottom.
Step 5: Add the cooked noodles and about half of the sauce to the pan. Toss everything together until the noodles are evenly coated and have a medium brown color. Add more sauce if desired.
Step 6: Serve the lo mein topped with the green parts of the chopped green onions for a fresh finish.

Tips & Variations

You can swap ramen noodles for spaghetti or egg noodles if preferred.
Add cooked protein like chicken, shrimp, or tofu for a heartier meal.
Adjust the amount of soy sauce and oyster sauce to suit your taste.
For extra heat, add a splash of chili oil or red pepper flakes.

Storage

Store leftover lo mein in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through. Add a splash of water or soy sauce if the noodles seem dry.

How to Serve

A close-up of a large pile of cooked noodles with a glossy brown sauce, mixed with thin slices of red bell pepper and small bits of green leafy vegetables, all resting inside a white skillet with a visible white spatula lifting some noodles, the noodles look soft and tangled with a slightly oily sheen, on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables in this lo mein?

Absolutely! Feel free to use any vegetables you have on hand, such as snap peas, baby corn, or spinach. Just make sure to cut them into similar sizes for even cooking.

Is oyster sauce necessary?

Oyster sauce adds depth and a slight sweetness to the dish, but if you prefer a vegetarian version, you can substitute with hoisin sauce or a mushroom-based sauce.