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Lo mein should not be a lengthy process (if Chinese Restaurants can have it ready in a fastly manner then the process should be fairly quick.) This Lo mein recipe doesn’t require a dozen of different condiments and the process from start to finish is probably less than 20 minutes! Make it Chicken Lo mein but vegetables that you may already have on hand can be all that you really need. 

Bamboo shoots or bean sprouts are not mandatory to make lo mein, using the ends of a romaine head (or any salad greens, chopped up with white parts), or even a stalk of celery can all make substitutes for the crunchy veggies.  The sauce ingredients are simple and the only Asian condiments needed is soy sauce and oyster sauce. Oyster sauce can be found at Walmart but if for any reason you want to use something else I found that a stir-fry sauce has oyster extracts in it, so perhaps that can be a substitute for the oyster sauce. Making Lo mein is simple with some cooking, frying and tossing you have a take-out copycat made from home. This is a must try recipe if you like Lo mein!

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INGREDIENTS for Lo Mein (Take-Out Copycat):

  • 1 lb Lo-mein noodles (can use dried ramen noodles or spaghetti pasta)
  • 1 carrot, julienned
  • 1/2 cup chopped cabbage (can use napa cabbage, bottoms of salad greens or regular cabbage)
  • 1 small onion, sliced

How to make SAUCE for Lo Mein:

  • 2 TBSP oyster sauce
  • 3 TBSP soy sauce
  • 2 TBSP sugar
  • 1 tsp apple cider vinegar
  • 2 cloves garlic, crushed
  • 1/8 tsp dried ginger
  • dash of white pepper

DIRECTIONS to make Lo Mein (Take-Out Copycat):

1. Cook noodles to package instructions. Drain; rinse and toss with 1 TBSP oil to prevent sticking. Set aside.

2. Heat a large skillet or wok over high heat. Add 1 TBSP of oil and veggies. Stir until vegetables are nicely seared (about 3 minutes.) Add in the noodles and pour in the sauce. Toss everything together over high heat until well combined. Serve.

NOTE: Add 1 tsp of sesame oil with the veggies for an aromatic flavor. Use peanut oil or canola oil for the stir-fry.

lo-mein-copycat-takeout-recipe-easy-lo-mein-alyonascooking-lo-mein-recipe-

The difference between Lo Mein and Chow mein Noodles-

Lo mein noodles tend to run slightly bigger then chow mein noodles. Both lo mein and chow mein noodles are made from wheat flour and since lo mein is made from eggs it is notable for it’s elastic texture. Chow mein, on the other hand, can be steamed or bought crispy.

Where to buy Lo Mein noodles?

I buy Lo mein noodles in the freezer section of Restaurant Depo but here is the exact brand of the lo mein noodles that I use. Twin Marquis lo mein can be kept frozen until needed and takes minutes to cook. I highly recommend this brand!

Lo Mein (Take-Out Copycat)

Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 7
Author: Alyona's Cooking
Lo mein should not be a lengthy process (if Chinese Restaurants can have it ready in a fastly manner then the process should be fairly quick.) This Lo mein recipe doesn't require a dozen of different condiments and the process from start to finish is probably less than 20 minutes! Make it Chicken Lo mein but vegetables that you may already have on hand can be all that you really need.

Ingredients

  • 1 lb Lo-mein noodles can use dried ramen noodles or spaghetti pasta
  • 1 carrot julienned
  • 1/2 cup cabbage chopped/ can use napa cabbage, bottoms of salad greens or regular cabbage
  • 1 onion Small, sliced

Ingredients for Lo Mein Sauce

  • 2 TBSP oyster sauce
  • 3 TBSP soy sauce
  • 2 TBSP sugar
  • 1 tsp apple cider vinegar
  • 2 cloves garlic crushed
  • 1/8 tsp dried ginger
  • dash of white pepper

Instructions

  • Cook noodles to package instructions. Drain; rinse and toss with 1 TBSP oil to prevent sticking. Set aside.
  • Heat a large skillet or wok over high heat. Add 1 TBSP of oil and veggies. Stir until vegetables are nicely seared (about 3 minutes.) Add in the noodles and pour in the sauce. Toss everything together over high heat until well combined. Serve.
  • NOTE: Add 1 tsp of sesame oil with the veggies for an aromatic flavor. Use peanut oil or canola oil for the stir-fry.

Nutrition per serving

Calories: 253kcalCarbohydrates: 53gProtein: 7gFat: 1gSodium: 775mgPotassium: 75mgFiber: 1gSugar: 4gVitamin A: 1455IUVitamin C: 3.8mgCalcium: 13mgIron: 0.2mg

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26 comments

    • Gail

    It was so good had trouble finding ouster sauce….but good

      • Alyona’s Cooking

      Thanks for the feedback, Gail! I usually find it in the Oriental section of Walmart:)

    • Debi

    Can I use crushed ginger..fresh or does it make a difference? Thank you. Going to try this today

      • Alyona’s Cooking

      Hi Debi, if you have fresh ginger that’s even better!

    • Hayley Espey

    This was absolutely delicious! So perfect! Better than what you get at a restaurant! I doubled the sauce recipe to make the noodles extra flavorful and saucey! The oyster sauce makes it so do not skip it, it isn’t fishy at all and it gives the sauce depth. Grilled teriyaki pork chops to go with it! Topped everything with green onion and sesame seeds! Thank you for sharing!

      • Alyona’s Cooking

      Wow, Hayley what a great feedback! Thanks for sharing!

    • Georgann

    Spot On!! Easy to make, found same noodle brand in local grocery Asian food section. Most excellent!!! Thank you!!

      • Alyona’s Cooking

      Oh awesome, Georgann! I appreciate the feedback!

    • Tim Brown

    Very good! Love the sauce.

      • Alyona’s Cooking

      Oh good, Tim! Thanks for sharing!

    • Caroline

    I just made this last night and it was absolutely perfect!

      • Alyona’s Cooking

      Oh great, Caroline! I’m so glad to hear!

    • Nerma

    This turned out so good. I tweaked the recipe a little based on what I had but my boyfriend loved it! Thanks so much for a wonderful recipe. Exactly the copycat I was looking for.

      • Alyona’s Cooking

      I’m glad to hear it was the copycat you were looking for, Nerma!

    • Alex

    This recipe looks great but can I use fish sauce instead of oyster sauce??

      • Alyona’s Cooking

      Hi Alex, fish sauce is much runnier and contains salt so you may want to reduce the salt and add cornstarch, however doing so may impact on the flavor factor.

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