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EASY 15-MINUTE LO MEIN

Easy 15-Minute Lo Mein That's Better Than Takeout

An incredibly satisfying dish, Easy 15-Minute Lo Mein combines fresh vegetables and your choice of protein for a quick, tasty meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz dry egg noodles or fresh; Substitute with rice noodles for a gluten-free option.
For the Vegetables
  • 2 medium carrots sliced; Optional: Replace with bell peppers for variety.
  • ¼ medium yellow onion sliced; Can substitute with scallions for a milder taste.
  • 3 cups cabbage thinly sliced; Use bok choy or napa cabbage if preferred.
  • 3 cloves garlic diced; Increase quantity for a more robust garlic flavor.
  • 1 bunch green onion green parts only; May substitute with chives if unavailable.
For the Sauce
  • 2 tbsp dark soy sauce Enhances umami flavor and color; Regular soy sauce can be used for a lighter dish.
  • 2 tbsp soy sauce Provides base saltiness and flavor; Use tamari for gluten-free options.
  • 2 tbsp brown sugar Balances flavors with sweetness; Maple syrup can be used as an alternative.
  • 1 tbsp water Helps dissolve the sauce ingredients; Optional, can be omitted if not needed.
  • 1 tsp sesame oil Adds a nutty flavor; Olive oil is a milder substitute.
  • 1 tbsp corn starch Thickens the sauce; Arrowroot powder can be used for a paleo option.
  • ¼ tsp white pepper Adds mild heat and flavor; Black pepper can be used as a substitute.
  • 1 tbsp oyster sauce Enhances depth of flavor; Use mushroom sauce for a vegetarian version.

Equipment

  • Large Pan or Wok
  • Medium-sized Bowl
  • pot
  • Knife
  • Cutting board

Method
 

Directions
  1. Start by slicing your vegetables: chop the onion, carrots, and cabbage. Dice the garlic and slice the green onions, keeping the green parts separate.
  2. In a medium-sized bowl, whisk together the dark soy sauce, regular soy sauce, brown sugar, water, oyster sauce, sesame oil, cornstarch, and white pepper. Mix until the sugar and cornstarch fully dissolve into a cohesive sauce.
  3. Bring a pot of salted water to a boil and add the egg noodles. Cook for about 5 minutes, or until they are tender but still slightly firm (al dente). Drain and rinse under cold water.
  4. Heat a large pan or wok over medium-high heat and add a drizzle of oil. Add the diced garlic along with the sliced carrots and onion. Stir-fry for about 2 minutes until fragrant.
  5. Next, add the cabbage and continue to stir-fry for another 2 minutes until all the vegetables are slightly softened but still crisp.
  6. Add the rinsed noodles and prepped sauce to the pan. Toss everything together for about 1 minute, ensuring the noodles are evenly coated and heated through.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month. Reheat on the stovetop over medium heat, adding water or soy sauce to prevent sticking.

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