clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chinese Lo Mein Noodles recipe in a bowl with chopsticks

Chinese Lo Mein Noodles Recipe

  • Author: Cindy Munson


Delicious and quick. Add colorful veggies and protein for a complete and balanced meal. Yummy noodle goodness!


6-8 ounces Canton lo mein noodles, thin oriental style, lo mein egg, or ramen noodles
1-2 teaspoons cooking oil
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoons oyster sauce
1 teaspoon sesame oil
toasted sesame seeds, optional garnish

Your choice of vegetables:
green onions, separate white ends from green ends, cut into 2-inch lengths
bunch bean sprouts
carrot, julienned
garlic, minced
ginger, julienned
mushrooms, any variety, sliced
red, yellow, or green bell pepper, julienned


In a large pot, boil water for the lo mein noodles. Skip this step with lo mein egg noodles because they do not require pre-cooking. Cook the noodles until al dente, following the package instructions. Drain and rinse well in cold water.

In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Whisk together and set aside.

Heat 1 teaspoon of oil (I use sesame or avocado oil) in a non-stick skillet or wok over medium-high or high heat.

Add your choice of veggies; bean sprouts, carrots, garlic, mushrooms, or peppers. (Add the denser vegetables, such as carrots, 1-2 minutes before other vegetables.)

Stir fry for about 3-5 minutes, until crisp and tender. Remove the vegetables from the pan and heat. Set aside.

Add half of the noodles to the same pan. Add more oil if desired.

Stir fry the first side of the noodle pile. Gently move noodles around with tongs or chopsticks, pulling apart noodle clumps, separating, so the noodles are individually cooked and “dried out” for approximately 30-45 seconds. The sizzling is the moisture you are removing. (I love this part!)

Flip over the entire pile of noodles and cook on the other side for another 30-45 seconds while continuing to pull apart and separate the noodles.

Set aside with your vegetables, and repeat with the other half of the noodles.

When all noodles are fried, return all noodles and vegetables to the pan. Pour half of the liquid sauce over the noodles. Mix and stir, then taste. Pour in more sauce until you get the flavor strength you desire. The color will be a good indicator. I prefer medium brown.

Garnish with toasted sesame seeds if desired. Serve immediately. Enjoy!

Recipe Card powered byTasty Recipes