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How To Make This Lo Mein
comment icon 374 more comments 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!
What Goes In Lo Mein Sauce
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 (affiliate links). Shake that up in a jar with a quick hit of sesame oil and a pinch of sugar. annnnd DONE.
How To Make This A Chicken (Or Beef) Lo Mein
I love this recipe as a base for vegetable lo mein, but it would be easy enough to add some protein like chicken or beef (or maybe even shrimp!?). Here’s what you’ll do: And that’s it!
What Noodles To Use For Lo Mein
…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. If you’re gluten-free, you can use rice noodles or your favorite gluten-free spaghetti noodle. 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!
I Hope You Love This Easy Lo Mein!
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.
More Delicious Noodle Recipes
Sesame Noodle Bowls (perfect for a meal prepped lunch) Peanut Noodle Salad (veggie packed and ultra delicious) Red Curry Noodles (super easy and big flavors!) Coconut Curry Ramen (so slurpable and so good)
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One More Thing!
This recipe is part of our simple slurpable noodles page. Check it out! 4.5 from 158 reviews
