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Speedy Lo Mein Dinner

Category: Ready in 30 Minutes or Less

Got a craving? You can throw this lo mein together in 15 minutes flat. First, whip up the sauce using soy sauces, oyster sauce, brown sugar, a bit of sesame oil, and a touch of cornstarch to make it thick and shiny. Cook the egg noodles just until they're still a bit firm, then run cold water over them so they don't get mushy. Toss cabbage into your pan right after you quickly stir-fry onion, garlic, and carrots. Drop in the chilled noodles, pour in your sauce, and mix it around with chopped green onions until everything is covered. Fast, comforting, and you get chewy noodles, snappy veggies, and that deep sauce flavor every time—perfect when you want Chinese takeout vibes at home, but fast.

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Ranah
Updated on Wed, 04 Jun 2025 22:48:15 GMT
Noodles piled high with lots of bright veggies on a plate. Pin
Noodles piled high with lots of bright veggies on a plate. | chefemmakitchen.com

When I'm swamped but still want something tasty, this speedy lo mein comes to the rescue. Just a few veggies mixed with a shiny homemade sauce totally beats delivery and gets to the table super fast.

The first time I made this, I almost gave in and ordered food. It totally saved the night, and now whenever things get wild, it’s my go-to save.

Tasty Ingredients

  • Cabbage: turns the dish hearty and soaks up all that sauce. Go for a heavy, tight head.
  • Garlic: the flavor hit, so get nice firm cloves.
  • Egg noodles: either dry or fresh, just make sure they're bouncy.
  • Green onion: only grab the crisp green tops for a fresh finish.
  • Yellow onion: gives a mellow but rich base. Avoid ones that look tired.
  • Carrots: bring snap and a touch of sweetness. Look for the brightest ones you find.
  • Soy sauce: adds umami and salt. Taste the dish before dropping in more salt.
  • Oyster sauce: that deep, classic flavor—any bottle does the trick.
  • Sesame oil: brings a warm, nutty aroma. Drizzle right at the end for best results.
  • Dark soy sauce: boosts color and brings deep flavor. Pick up a solid Asian brand.
  • White pepper: gentle heat, so you can sprinkle to taste.
  • Brown sugar: rounds out the taste. White sugar is cool if that’s what you’ve got.
  • Corn starch: thickens the sauce so it hugs the noodles—make sure it's not clumpy.
  • Water: helps make the sauce loose enough to toss everything together.

Simple Steps

Toss It All Together
Drop the noodles in with the veggies, pour that sauce over, and toss everything so it all gets shiny and coated. Finish up quick—just about a minute more.
Slice What You Need
Chop your carrots, onions, green onion, and cabbage into thin shreds. Dice the garlic small so every bite gets flavor. This makes sure you hit all the good stuff with every forkful.
Mix Up Your Sauce
All your sauce ingredients go in one bowl. Give it a whisk till smooth—the corn starch should be totally gone.
Get the Stir Fry Going
Fire up your pan or wok on high, get it hot, a bit of oil if you want. Toss in the garlic, carrots, and yellow onion. Stir constantly for two minutes so they wake up but don't go mushy.
Cabbage Time
Now pile in shredded cabbage. Keep stirring briskly for another two minutes—keep it a little crisp.
Noodle Prep
Boil your water, drop in egg noodles, and let them cook for about five minutes. Drain them, shock with cold water so they don’t get soggy. This is what keeps them chewy.
Dishing Up
Move the pan off the heat. Grab tongs or chopsticks, scoop big piles onto plates, and dig in while it’s piping hot.
A big heap of noodles with green onions and carrots on a plate. Pin
A big heap of noodles with green onions and carrots on a plate. | chefemmakitchen.com

It's wild how cabbage completely changes everything. It drinks up all that tasty sauce and always makes me think of those family meals where my mom insisted we eat extra greens.

Keeping It Fresh

Toss leftovers in a lidded bowl and chill them—good for three days. To bring back their bounce, heat everything up in a really hot skillet, tossing quickly. If they seem dry, a splash of water brings the noodles back to life.

Switch Ups

No egg noodles around? Rice noodles, spaghetti, or whatever sounds good will do. Swap your veggies for whatever’s on hand—throw in some bell peppers, broccoli, or snow peas. What’s fresh tastes best.

Tasty Pairings

This lo mein rocks next to crispy tofu or steamy dumplings. For something light, whip up a cucumber salad or serve it with miso soup to make things feel special.

Why It Matters

Lo mein shows up on every Chinese takeout menu but making it at home really lets you get creative. Usually, it started out as a smart way to turn last night’s extras into something new and tasty.

Recipe Questions & Answers

→ Which noodles should I grab?

Go for egg noodles—either dried or fresh work. Just don't let them get too soft, pull them out when they're still a little chewy.

→ Can I toss in different veggies?

For sure! Try mushrooms, snap peas, or bell peppers. Basically, whatever's in your fridge—just slice them up thin so everything cooks fast.

→ Is this okay for vegetarians?

This version uses oyster sauce, but you can totally swap for mushroom sauce or skip it and use more soy for a veggie-friendly option.

→ How do I keep the noodles from turning mushy?

As soon as they're done, rinse the noodles with cold water. That'll stop the cooking right away and keep things bouncy.

→ Can I prepare this in advance?

It's the best when you make it fresh, but if you've got leftovers, just heat them up in a hot pan. Toss in a little water to loosen the sauce if you need to.

15-Minute Lo Mein

Saucy lo mein noodles tossed with crisp veggies in minutes. Easy, full of flavor, and super quick.

Preparation Time
10 mins
Cook Time
5 mins
Total Time
15 mins
By: emma

Category: Quick Meals

Difficulty Level: Easy

Cuisine Type: Chinese

Yield: 3 Servings

Dietary Preferences: Dairy-Free

What You'll Need

→ Main Ingredients

01 Green onion tops sliced (just the greens from one bunch)
02 Three garlic cloves, chopped up
03 About three cups—or 250 grams—of cabbage, cut into skinny shreds
04 Two carrots, cut into super thin strips
05 A quarter of a yellow onion, sliced just as thin
06 225 grams dried egg noodles (fresh works too if you want)

→ Sauce

07 Tablespoon of water
08 Two tablespoons of brown sugar or regular white sugar
09 Two tablespoons light soy sauce
10 Teaspoon of toasted sesame oil
11 Tablespoon of cornstarch
12 Tablespoon oyster sauce
13 Quarter teaspoon ground white pepper
14 Two tablespoons dark soy sauce

Steps to Follow

Step 01

Dish it out onto plates and dig in while it's still piping hot.

Step 02

Throw in those noodles you cooked, the mixed-up sauce, and your sliced green onions into the pan. Give everything a good toss for about a minute so it's all hot and mixed up.

Step 03

Now dump the cabbage in with the rest. Keep tossing for about another two minutes until it just starts to get soft.

Step 04

Get your wok or big pan smoking hot with a bit of oil, then toss in garlic, onion, and your carrot sticks. Stir everything around for a couple minutes till the veggies barely soften up.

Step 05

Fill a big pot with water, get it boiling, and toss in those dried egg noodles. Let them bubble away for around five minutes or till they’re just right—don’t overdo it. Immediately rinse under cold water to stop the cooking, then let them drain really well.

Step 06

Grab a bowl and mix up the dark soy, light soy, brown sugar, cornstarch, water, sesame oil, white pepper, and oyster sauce. Keep whisking until the sugar and cornstarch vanish.

Step 07

Cut up your onion, carrots, cabbage, garlic, and the greens from the green onion. Set the sliced green tops aside for later.

Additional Notes

  1. You’ll get the best flavor if you cook over super high heat with a wok so you get that nice smoky taste, called 'wok hei'. Since it all goes fast, have everything chopped and ready to roll before you start cooking.

Tools You'll Need

  • Big frying pan or wok
  • Pot for cooking noodles
  • Colander for draining noodles
  • Mixing bowls
  • Sharp kitchen knife

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Has wheat (from noodles and soy sauces), egg (egg noodles), and shellfish (oyster sauce). Double-check your packages for anything else.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 410
  • Fats: 7 g
  • Carbohydrates: 68 g
  • Proteins: 13 g