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JU N E 24 , 20 1 6

15 minute lo mein
JU M P T O R E C I P E • P R I N T R E C I P E

Hel-lo-lo-mein! This 15-minute wonder is absolutely my new go-to for a quick

summer Asian noodle stir fry. Lo Mein FTW!

HEY! NICE TO MEET YOU!

I'm Lindsay: former 4th grade teacher,

now full time blogger. My husband Bjork
and I live in Minnesota. Favorite things
include my camera, lake days, and dark
chocolate. Learn more. 

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CLICK HERE TO THIS RECIPE

This recipe is sponsored by Pearl River Bridge.

Please tell me you guys eat, love, and are generally familiar with Lo Mein.

Maybe you are a Panda Buffet regular and you not only know Lo Mein, but the
people at Panda know YOU when you walk in the door and they waste no time
piling high your little plastic tray with scoop after scoop of those stir fried noodles
while you watch a little protectively from the other side of the glass, because
couldn’t they have given you a bigger scoop like they did last time? come on
puhleeeease.
or maybe you mostly know Lo Mein from your growing up days because good
news, kids! mom and dad are ordering Chinese takeout tonight (yasssss) and little
pre-teen you is most definitely going to eat your weight in salty Asian
noodles and then revisit it in the fridge, cold, right before bed, amiright?

Or maybe you’ve never had Lo Mein and you’re giving the rest of us all the look
right now. I hear you, sitting high up there, saying that you would never eat cold
takeout noodles right before bed. There is judgement in your heart. You think
you’re not into this whole stir fried noodles and vegetables thing. In which case:

It’s time for you to get Lo Mein in your life, friends. This is your big day. We’ve all
been waiting for you. Welcome to your Lo Mein intervention! blogging tips
delivered straight
Honestly, WHO EVEN KNEW how easy it could be to make Lo Mein at home? And to your inbox
as a follow up to those of you who did already know, WHY DIDN’T YOU EVEN TELL
ME? name email 

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Until two weeks ago, I always just assumed that this was some kind of lengthy
process involving mysteriously delicious ingredients that I wouldn’t have in my
standard Midwestern kitchen, and plus, did you know that you can get a platter of
Lo Mein large enough to feed the neighborhood for just $6.50 at the Panda Buffet?
So why would we even do this at home? I’m serious – let’s go.

Except hold the phone for just a sec.

1. Making Lo Mein is not a lengthy process – it’s going to come together in ONE
PAN in something like 15 minutes, start to finish. JOY of JOYS. I seriously had
no idea when I set out to learn about all things Lo Mein that it would be such
a gem of a quick + easy recipe, and not in the way where you’re skimping on
anything. Just by nature, it is that simple.
2. Lo Mein doesn’t require fancy or unusual ingredients. Like, at all.
A quality soy sauce and sesame oil combo is basically it. That’s your Lo Mein
magic right there. For real – just one bottle of good soy sauce and you’re in Lo
Mein business. I mean, almost everyone, no matter what their cooking level
is, has a bottle of soy sauce in their fridge, right? or at the very least, a few
PACKETS of soy sauce from leftover takeout? You know I see you out there.
3. And finally, Lo Mein is awesome as takeout, but it’s more awesome as
a mostly-healthy takeout at home dish that can simultaneously clean out the
fridge by using up any and all veggies and proteins that a person could ever
want in their silky stir-fried noodles. The happiness I feel for this concept…
like wows. You do not even know. Recipe scrappiness fulfills a piece of my
soul.

T H I N G S T O K N O W AB O U T L O M E I N

You can use almost any vegetables and/or protein.

Ideas: Red pepper, carrots, spinach, bok choy, mushrooms, snap peas, onions,
cabbage, broccoli. // Chicken, shrimp, eggs, beef, pork, tofu.

Game on.

Also.
You need a good soy sauce, and I HIGHLY recommend the 2-types-of-soy-sauce
trick. It’s not really a trick as much as it is a tiny thing that makes a big difference.
It’s probably more likely that you have light or low sodium soy sauce in your
fridge, but tip alert: dark soy sauce is so rich in umami flavor and it takes this Lo
Mein “sauce” situation to a whole new level.

Because the quality of soy sauce is important here (I mean, it’s one of literally
THREE ingredients that will make the sauce for your stir fried noodles), I did not
use soy sauce packets from leftover takeout.

I used this light soy sauce // dark soy sauce combo. (<– links for products

on Amazon).

This two soy-sauce combo is the best way for Lo Mein, and Pearl River Bridge is the
cream of the crop. It is a naturally brewed premier Chinese brand of soy
sauce, and thanks to the internet, you can have it at your house in a snap like a
two-day-delivery pro.

Shake that up in a jar with a quick hit of sesame oil and a pinch of sugar. annnnd
DONE.
Then there’s the noodles.

You could use Lo Mein specific noodles if you can find it fresh or frozen at your
grocery store. I could not find it at any of my regular places, so in its place I have
used either dry ramen if you can find it (as long as you’re hitting up Amazon for
the soy sauce, grab a box of this ramen, too) and/or just regular spaghetti.

…Is that blasphemy to Lo Mein? to use spaghetti?

I don’t know, I’m thinking we both care more about practicality than total and
complete authenticity.

Go on and do what you need to do.

And in a quick flash of the pan, with the sauce and the noodles and the veggies all
partying it up in there, we’ve reached the tippy top of the Lo Mein journey. The
part where you wind those silky noodles up on a fork with a few pieces of
caramelized pan-fried veggies and treat yourself right.

Easy Homemade Lo Mein, comin in hot!

 15 minute lo mein

★★★★★
4.8 from 33 reviews

Yield: 4

PIN RECIPE

INGREDIENTS

sauce:

2 tablespoons Pearl River Bridge dark soy sauce

1 tablespoon Pearl River Bridge light soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

lo mein:

4-6 ounces uncooked ramen noodles

1 tablespoon sesame oil

3 green onions, chopped (separate green parts from white parts –

you’ll use both separately)

2-3 cups julienne cut or chopped vegetables like carrots, red peppers,
cabbage, bok choy, mushrooms, or broccoli

1-2 tablespoons mirin

INSTRUCTIONS

1 Sauce: Shake all the sauce ingredients together in a jar.

2 Noodles: Cook the noodles according to package directions. Drain and

set aside.

3 Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green
onions (white parts) and vegetables to the hot pan. Stir fry until fork-
tender, about 5 minutes. Add the mirin to loosen the browned bits up
off the bottom of the pan. Add the cooked noodles and about half of
the sauce – toss around in the hot pan to combine. Add more sauce if
needed (I usually gauge the amount of sauce I want by the color of the
noodles – you want a medium brown color, not too light, not too dark).
Serve topped with remaining green onions!

NOTES
 If you want to add a protein, stir fry it first, before the vegetables,
then remove from heat while you cook the vegetables. Add back into
the pan at the end with the noodles.

did you make this recipe?

Tag @pinchofyum on Instagram and hashtag it #pinchofyum

Recipe Card powered by

Thank you to Pearl River Bridge for making these delicious light and dark soy
sauces and for sponsoring this post! Check them out on Facebook and Twitter.

Nutrition Facts
Serves 4

Amount Per Serving

Calories 247

% Daily Value*

Total Fat 11.1g 17%

Cholesterol 0g 0%

Sodium 1249.9mg 52%

Total Carbohydrate 29.9g 10%

Sugars 5.4g

Protein 6g 12%

Vitamin A 35% Vitamin C 87%

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ABOUT LINDSAY

A little thing about me: I ♡ FOOD. I also love food

photography. I wrote an ebook that can help you learn
your camera and I also teach food photography
workshops in our Minneapolis studio.

Did you make a recipe? Tag @pinchofyum on Instagram.

I WANNA SEE!

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displaying 45 of 117 comments (page 1)

amy @ pressure cook recipes

JU N E 24 , 20 1 6 AT 9 : 0 9 AM

Hi Lindsay,

What an awesome quick & easy recipe! Lo mein is definitely a

staple in the house!
Pinning this for later! Thanks!

Amy

reply

sarah
JU N E 24 , 20 1 6 AT 1 0 : 1 5 AM

Yes!! this is the kind of recipe I can get behind. I love lo mein and
your tips for using 2 types of soy sauce are genius great post!

reply

tom ~ ryg
JU N E 27 , 2 01 6 AT 8 : 2 4 AM

Yup. Agree. The salt alone is take-out is quite appalling!

Just gets this gym teacher down feeling bloated. Great
recipe. Thanks for sharing.

reply

tonya
JU N E 24 , 20 1 6 AT 1 1 : 3 6 AM
So PRO-FESH!! Love it!!! Pinned!

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 8 P M

Thanks Tonya!

reply

krithika
JU N E 24 , 20 1 6 AT 1 : 1 7 P M

Love how quickly this comes together. Looks to be easily

reheatable too. I’m thinking the crispy tofu from a couple of
recipes ago would be great here.
Question, could I use rice noodles here? I bought some for pad thai
(totally different cuisine, I know!) that I’d like to use. Also, would
rice vinegar work instead of mirin?

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 9 P M

Yes on the rice noodles, not sure on the rice vinegar. Mirin
is a super sweet rice wine, not acidic like vinegar. But I’m
all for just working with what you’ve got. 😉

reply

allie
JU N E 24 , 20 1 6 AT 8 : 4 5 P M

Oh man. This reminds me of your vegetarian pad Thai which is

almost a weekly thing for us so I have a feeling this is going to
find its way into our permanent rotation

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 9 P M

yasss love that pad thai too!

reply

karen
JU N E 24 , 20 1 6 AT 9 : 4 8 P M

I am currently doing the FODMAP diet because of digestion issues

and this recipe was so perfect. It was simple to make and very
flavourful!
Definitely saving this one

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 9 P M

I’m so glad to hear that! Thanks Karen!

reply

emily @ life on food

JU N E 25 , 20 1 6 AT 4 : 3 5 AM

Yum, yum, yum! We might be one of those take packet hoarders.

reply

lindsay
 JU N E 29 , 2 01 6 AT 6 : 0 9 P M

Right there with ya 😉

reply

ken
JU N E 25 , 20 1 6 AT 1 0: 5 2 P M

When it comes to the noodles, you said “grab a box of this ramen,
too”, no link or list of what noodles you had in mind. No picture
either. Which one did you mean to recommend?

★★★★★

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 4 P M

This is the ramen I use! I will update the link in post.

reply

debs @ wilde orchard

JU N E 26 , 2 01 6 AT 1 0 : 4 7 AM

This recipe looks amazing! Loved the video as well. Watched the
FBP live about video a few days ago. I’m determined to give it a go.
Love all your videos so much.

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 1 P M

Thanks Debs! We are excited to put together some tutorials

soon for how we are doing these videos! It’s been a lot of
fun and definitely a learning curve…

reply

krista
JU N E 26 , 2 01 6 AT 8 : 5 2 P M

Yum!! One thing my kids can always agree on is anything noodles

or Asian! This will be perfect for a busy night!

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 1 P M

I’m with your kids!!

reply

the crazy shouters

JU N E 27 , 2 01 6 AT 2 : 2 4 AM

I am loving it. Thanks for sharing quick recipe now i can’t control
to eat it. i will tell this recipe to my wife.

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 0 P M

Thank you! Hope you and your wife enjoy it!

reply

amanda @ cookie named desire

JU N E 27 , 2 01 6 AT 9 : 24 AM

I never had a clue that Lo Mein was that easy to make. This is a
serious game changer here. I guess I know what I am eating this
week!

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 0 P M

EXACTLY. So super easy!

reply

skylar allen
JU N E 27 , 2 01 6 AT 1 0: 3 4 P M

This looks delicious! Will definitely have to try this recipe.

xo, Skylar
http://www.styledbyskylar.com

reply

lindsay
JU N E 29 , 2 01 6 AT 6 : 0 0 P M

Hope you like it Skylar!

reply

brittany | words like honeycomb

JU N E 28 , 2 01 6 AT 7 : 4 1 AM

I am SO pumped to make this…and 15 minutes…my soul is literally

jumping for joy. <3

★★★★★

reply

lindsay
JU N E 29 , 2 01 6 AT 5 : 5 9 P M

Thanks Brittany! hope you like it!

reply

honey, what's cooking

JU N E 29 , 2 01 6 AT 1 1 : 0 5 P M

Looks so good. I love lo mein, but never quite thought of giving it a

try.

reply

jenna @ pinch of yum

JU L Y 1 , 20 1 6 AT 2: 26 P M

Hope you enjoy it!

reply

zj thorne
JU N E 3 0, 2 01 6 AT 6 : 3 4 P M

I did not know it was so easy to make lo mein! Definitely trying

this

reply

jenna @ pinch of yum

JU L Y 1 , 20 1 6 AT 2: 07 P M

Hope you enjoy it, ZJ!

reply
liz @ travelling table tales
JU L Y 1 , 20 1 6 AT 1 0 : 2 2 P M

This look absolutely incredible. 3 ingredient sauce?! Yes please. I

can’t wait to try it. Thank you for sharing. xx

reply

jenna @ pinch of yum

JU L Y 5 , 20 1 6 AT 1 2 : 1 6 P M

Right!? Hope you enjoy it!

reply

heather
JU L Y 2 , 20 1 6 AT 7 : 3 2 P M

What brand of noodles did you use? I can’t wait to make this for
lunches this week!

reply

jenna @ pinch of yum

JU L Y 5 , 20 1 6 AT 1 1 : 5 6 AM

We use these noodles: http://amzn.to/298Z7kT. Thanks,

Heather!

reply

caroline
JU L Y 4 , 20 1 6 AT 7: 4 7 P M

Hi! I just made this Lo Mein recipe, using some rotisserie chicken
for a quicker weeknight meal. Also, since i luuuuv the spicy
sesame dressing from your Korean BBQ bowls, I added grated
ginger, garlic and Sambal oelek to the sauce. Yum.

★★★★

reply

jenna @ pinch of yum

JU L Y 5 , 20 1 6 AT 1 1 : 2 9 AM

Love that, Caroline! Thanks for the tip!

reply

marsha
JU L Y 6 , 2 01 6 AT 3 : 1 1 P M

This was good. I used soba noodles. I used 3 T. of dark low-sodium

soy sauce b/c I didn’t have any light. I also didn’t have any mirin,
so I used 2 T. of marsala wine with 1 T. of sugar. I also added cubed
tofu. It took a few minutes more than 15 but not double that
amount or anything like that.

★★★

reply

jenna @ pinch of yum

JU L Y 7 , 20 1 6 AT 2 : 3 9 P M

Glad you enjoyed it, Marsha!

reply

marsha
JU L Y 6 , 2 01 6 AT 3 : 1 4 P M

I meant to say 2 T. of marsala wine with 1 t. of sugar as per

Cooking Light’s Web site in place of the mirin. Mea culpa!
★★★

reply

katie
JU L Y 1 1 , 2 01 6 AT 3 : 3 7 P M

This looks amazing. We have a garden and are members of a CSA

and could use an easy recipe like this to use up some of our
veggies. Could you use any brand of light/dark soy sauce? Or is
there any cheaper brand that you suggest?

reply

jenna @ pinch of yum

JU L Y 1 1 , 2 01 6 AT 3 : 40 P M

Yes, any brand works! We just highly recommend Pearl

River Bridge.

reply

so�e sportsmassage
JU L Y 2 0, 2 01 6 AT 4 : 3 8 AM

Wow… fast and delicious. That’s how I love cocking. It will try it
tonight:-)

reply

rimli
JU L Y 2 1 , 2 01 6 AT 3 : 42 AM

Your recipes are always simple yet gorgeous! Recently this

particular lo mein has become my favorite weeknight dinner.

★★★★★

reply

chell
AU G U S T 4, 2 01 6 AT 8 : 0 9 P M

How yummy! You could not have convinced me as a kid that Lo

Mein could be made this easily. What a simple recipe, I am so
excited to test this out.

★★★★

reply

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