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Lo mein should not be a lengthy process (if Chinese Restaurants can have it ready in a fast manner then the process should be fairly quick.) This Lo mein recipe doesn’t require a dozen 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 are 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!

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

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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90 comments

    • LINDA ZAGRANICZNY

    Thank you for this delicious recipe.

      • Alyona Demyanchuk

      You’re welcome, Linda!

    • Athina

    Hi Alyona thank you so much for a really delicious recipe . You think I can make the sauce ahead? And how long I can store it in the fridge? Thank you for your time

      • Alyona Demyanchuk

      Hi, Absolutely! It can probably stay unto a week in the fridge.

    • Joan

    Hi. Instead of soy sauce can I use house of tsang classic sauce instead? It has soy sauce, sherry, garlic and onion

      • Alyona Demyanchuk

      Hi, you can try that just adjust the salt to taste.

    • Christa

    This is THE BEST sauce!!! That oyster sauce hits it out of the park!! My family already has plans for this to be doubled next time! So yummy all around.

      • Alyona Demyanchuk

      Wonderful!

    • Ely

    I finally picked up everything else I need for this, and I’m gonna cook it when my best friend comes to visit next

      • Alyona Demyanchuk

      Sounds good, let us know how it turns out.

    • jessica

    Thank you for this recipe! We really liked it!

      • Alyona Demyanchuk

      You’re welcome, Jessica!

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