Do Share Recipe

Lo Mein Noodles Recipe | Quick and Flavorful Takeout Dish

I just pulled off making this homemade Lo Mein noodles recipe and wow—what a fun kitchen adventure it turned into! I love the way the noodles almost dance in the sauce and how the veggies crinkle just right. I felt like I was getting that take-out vibe at home, with control over every ingredient.

It was easy to tweak and totally satisfying to devour. So let me walk you through exactly how I made my version of this recipe so you can make it too! You can also try the Chorizo Potato Egg Casserole Recipe for another hearty, flavour-packed meal idea.

Ingredients

Here’s what I used (serves 3):

1½ tbsp vegetable oil or peanut oil – I used peanut oil because it has a subtle nutty flavour and handles high heat well.
2 garlic cloves, finely minced – fresh garlic gives a punch; avoid jar-paste since it can make the oil spit and burn.
½ onion, finely sliced – adds sweetness and texture that pairs well with the noodles and sauce.
300 g (about 10 oz) chicken or other protein, sliced ~0.5 cm thick – I chose chicken breast, but you could swap in tofu or shrimp.
2 medium carrots, peeled and cut into 4 × 0.75 cm batons – the carrot adds colour and a crisp bite.
1 large red capsicum (bell pepper), sliced (or 2 small) – for sweet crunch and bright colour.
6 green onions (scallions), cut into 5 cm (2″) lengths – the green onion tops give fresh aroma at the end.
500 g (about 1 lb) Lo Mein, Hokkien or other medium thickness egg noodles (fresh is ideal; if using dried see note) – the noodle choice matters for texture.
¼ cup (65 ml) water – to help loosen the sauce and coat the noodles.

Sauce:

4 tsp cornflour (cornstarch) – this thickens the sauce so it clings to the noodles.
2 tbsp dark soy sauce – gives colour and deeper soy flavour.
2 tbsp soy sauce or light soy sauce – balances out the flavour with saltiness
1 tbsp Chinese cooking wine (Shaoxing) or Mirin – adds that “restaurant-style” authenticity.
1 tsp white sugar (omit if using Mirin) – just a hint of sweetness to round the sauce.
½ tsp toasted sesame oil (optional) – I used it at the end for fragrance; toasted sesame oil has more flavour than untoasted.
¼ tsp white pepper (you can use black if that’s what you have) – adds mild heat and depth.

Garnish (optional):

Extra finely sliced green onion – sprinkle at the end for freshness.

Note: Several servings.

Variations

Want to switch things up? Here are some ideas:

Go dairy-free – the recipe already is; just ensure your noodles don’t include egg if you prefer totally egg-free.
Sugar-free adjustment – simply omit the tablespoon of white sugar and rely on the Mirin or just the soy sauce combo.
Vegetarian/vegan option – swap the chicken for firm tofu (cut into batons) or extra veggies like shredded cabbage or bean sprouts.
Gluten-free alternative – use rice noodles or a certified gluten-free spaghetti in place of egg noodles.
Extra flavour add-ins – I sometimes add a splash of oyster sauce (or vegetarian oyster sauce) or some chilli crisp at the end for heat and depth.
Protein swap – try shrimp, pork strips or beef; the method stays the same.

You might also enjoy trying something creamy and aromatic like the Creamy French Chicken Tarragon (Poulet à l’Estragon) Recipe next time for a delicious contrast to this stir-fry noodle dish.

Cooking Time

Prep Time: 8 minutes
Cooking Time: 7 minutes
Total Time: ~15 minutes

Equipment you need

Wok or large heavy-based skillet – for high-heat tossing and even cooking.
Wooden spoons or tongs (2) – helps to toss the noodles and ingredients evenly.
Mixing bowl – for whisking the sauce and coating the protein.
Sharp knife & chopping board – for prepping veggies and protein.
Colander or sieve – if you’re using dried noodles, for draining them after cooking.

How to Make Lo Mein Noodles Recipe?

Step 1: Prepare the sauce & protein

I started by whisking the cornflour and dark soy sauce until smooth, then added the rest of the sauce ingredients. Next, I tossed about 2 tsp of the sauce with the chicken slices to coat them.

Step 2: Stir-fry garlic, onion and protein

I heated the oil in my wok until it was just starting to smoke. Then I added the onion and garlic for about 30 seconds, followed by the chicken. I stirred for about a minute until the outside was white but still slightly raw inside.

Step 3: Add vegetables and cook

Next, I tossed in the carrots and sliced bell pepper, cooking them for about 2 minutes or until the chicken was fully cooked. The veggies stayed crisp-tender, which is exactly what I like.

Step 4: Add noodles, sauce and water

Then I added the cooked/prepared noodles, poured in the remaining sauce and the ¼ cup water, and used two spoons to toss everything for around 30 seconds. This makes sure the sauce coats every strand.

Step 5: Finish with green onions and serve

Finally, I folded in the green onion pieces, tossed for another minute until the noodles were glossy and slick with sauce, and served immediately with some extra green onion on top.

Additional Tips for Making this Recipe Better

Having made this a few times, here are some of my go-to tips:

Make sure your pan or wok is very hot before you start cooking. It helps the noodles and veggies crisp up rather than steam.
Use fresh garlic that’s finely minced – I don’t press it; I chop it so it doesn’t make the oil spatter or give a watery texture.
Drain your noodles well (if using dried) so they don’t have excess moisture; that helps the sauce coat them evenly.
Toss quickly and confidently – once you add the sauce and noodles you want to move fast so the noodles don’t stick and the sauce doesn’t pool.
Experiment with the veggies – I like adding shredded cabbage or bean sprouts for extra volume and crunch. It makes it more complete.

How to Serve Lo Mein Noodles Recipe?

When it comes to serving, presentation matters a little—especially when you’re serving guests or for a nice dinner at home. I transferred the noodles into a warm wide bowl so the sauce stayed glossy. I garnished with the extra finely sliced green onions and a sprinkle of sesame seeds for a little contrast.

For a restaurant feel, I served it with a small side of pickled cucumber or steamed baby bok choy. You could add a wedge of lime on the side too for brightness. The noodles themselves shine best when plated with a clean white or black dish so the colours of the veggies pop.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: ~461 kcal
Protein: ~30.9 g
Carbohydrates: ~63.8 g
Fat: ~8.1 g

Make Ahead and Storage

Storing

If I have leftovers, I let the noodles cool slightly, then transfer them to an airtight container. They stay fresh in the fridge for about 2-3 days.

Freezing

You can freeze the dish, though I’ve noticed the texture of the noodles softens a bit. I’d suggest freezing only if you plan to reheat and eat it within a month.

Reheating

When reheating, I add a splash of water or chicken broth to the pan and toss the noodles over medium-high heat until warmed through. That helps revive the sauce and prevent the noodles from drying out.

Why You’ll Love This Recipe?

Here are a few reasons I fell for this version:

It’s quick and easy – it comes together in about 15 minutes, perfect for a weeknight treat.
It’s versatile – you can swap in whatever protein or veggies you have in the fridge and still get a great result.
The flavour is authentic – the combo of dark soy, cooking wine, and sesame oil gives that “take-out” vibe at home.
It’s satisfying but not overly heavy – plenty of noodles, protein, and veggies all in one dish.
It invites customization – you can make it vegan, gluten-free, spicy, or mild depending on your mood.

I hope you enjoy making this Lo Mein noodles recipe as much as I did. It felt great to serve something delicious, colourful, and homemade. Let me know how your version turns out—or any tweaks you tried that worked for you!

Ben Carraoli