Lo Mein Noodles Recipe

While many family dinners have been saved by takeout food, there is something satisfying about whipping up a big dish of lo mein at home. It is not only easier than you’d think, it’s also a great way to get everyone to eat a big pile of vegetables, and love it! Because everything is tossed together and cooked so quickly in this stir-fry dish, make sure to have all the ingredients measured and chopped before starting. 

What kind of noodles are used to make lo mein?

Lo mein usually calls for thick and chewy fresh egg noodles. This recipe uses hokkien noodles, which are fresh egg noodles made with wheat flour. They can be found in the Asian food section of the grocery store in pouches. Because they don’t need to be boiled in a pot of water, these fresh noodles can be tossed right in the pan after most of the vegetables and chicken are done cooking. The noodles cook with the sauce and a small amount of water added to the pan, making this a great one-pot meal! If these noodles are unavailable at your local supermarket, one pound of dry linguine or spaghetti noodles can be used instead. Boil them in a separate pot of water and drain them before proceeding with the recipe.



INGREDIENTS

• 8 ounces lo mein egg noodles*
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• ½ cup snow peas
• 3 cups baby spinach

FOR THE SAUCE

• 2 tablespoons reduced sodium soy sauce, or more, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• ½ teaspoon ground ginger
• ½ teaspoon Sriracha, or more, to taste

INSTRUCTIONS

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately.