Easy Lo Mein
Learn how to make restaurant-quality lo mein at home with this easy recipe featuring fresh vegetables, lean protein, and a savory soy sauce.
Ingredients
- 8 ounces lo mein noodles or fresh egg noodles
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon minced fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 medium carrots, julienned
- 2 cups fresh broccoli florets, cut small
- 1 red bell pepper, thinly sliced
- 4 green onions (scallions), cut into 1-inch pieces
- 8 ounces protein of choice (chicken breast, shrimp, or extra-firm tofu), cubed
- 1/4 cup low-sodium chicken or vegetable broth
- 1 teaspoon white pepper
- 2 teaspoons sesame seeds for garnish
- Fresh cilantro leaves for serving
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat and cook the lo mein noodles according to package directions until just tender, then drain and set aside.
- 2
Whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a small bowl to create the sauce mixture.
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
- 4
Add your protein choice to the hot wok and cook, stirring frequently, until the outside is sealed and cooked through, approximately 4 to 5 minutes depending on your choice.
- 5
Push the cooked protein to the sides of the wok and add the julienned carrots and broccoli florets to the center, cooking and stirring for about 3 minutes until they begin to soften.
- 6
Introduce the sliced red bell pepper and white pepper to the wok, continuing to stir everything together for another 2 minutes until the vegetables are tender-crisp.
- 7
Pour the prepared sauce mixture over all the vegetables and protein, stirring constantly to coat everything evenly, about 1 minute.
- 8
Add the cooked noodles and broth to the wok, tossing gently but thoroughly with tongs or two spoons to combine all components, about 2 minutes.
- 9
Fold in the green onions and fresh cilantro, stirring just until they're heated through and fragrant, roughly 30 seconds.
- 10
Divide the lo mein among serving bowls and sprinkle with sesame seeds before serving immediately while hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Vegetable oil | Avocado oil or coconut oil | Higher smoke point allows for better heat stability and adds subtle flavor complexity |
| Low-sodium soy sauce | Tamari or coconut aminos | Tamari is gluten-free and coconut aminos contain lower sodium with a slightly sweeter profile |
| Lo mein or egg noodles | Brown rice noodles or whole wheat noodles | Whole grain options provide more fiber and sustained energy without blood sugar spikes |
| Chicken breast, shrimp, or tofu | Wild-caught salmon or mushroom medley | Salmon adds omega-3 fatty acids for anti-inflammatory benefits; mushrooms boost umami for vegetarian depth |
| Vegetable broth | Bone broth | Bone broth contains collagen and gelatin that support gut health and joint integrity |
| Sesame oil | Toasted walnut oil or tahini mixed with water | Offers a nut-based alternative with similar depth while providing additional omega-3s and minerals |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 445 |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 48mg |
| Sodium | 820mg |
| Carbohydrates | 48g |
| Fiber | 6g |
| Sugar | 4g |
| Protein | 30g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
