Easy 15-Minute Lo Mein Recipe (Better Than Takeout!)
This Easy 15-Minute Lo Mein Recipe is the perfect solution when you’re craving takeout-style noodles but want something quick and homemade. Loaded with tender noodles, crisp vegetables, and a savory-sweet sauce, this dish comes together fast and delivers big flavor with minimal effort. It’s a simple, satisfying meal that works for lunch, dinner, or even late-night cravings.
Ingredients
Noodles & Vegetables
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8 oz dry egg noodles (or fresh)
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2 carrots, sliced
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¼ yellow onion, sliced
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3 cups cabbage, thinly sliced
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3 garlic cloves, minced
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1 bunch green onions (green part only), sliced
Sauce
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2 tablespoons dark soy sauce
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2 tablespoons soy sauce
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2 tablespoons brown sugar (or white sugar)
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1 tablespoon water
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1 teaspoon sesame oil
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1 tablespoon cornstarch
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¼ teaspoon white pepper
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1 tablespoon oyster sauce
Instructions
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Slice onion, carrots, cabbage, garlic, and green onions. Set aside.
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In a bowl, whisk together all sauce ingredients until smooth.
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Cook egg noodles in boiling water according to package instructions (about 5 minutes). Drain and rinse under cold water to stop cooking.
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Heat a large pan or wok over medium-high heat. Add garlic, carrots, and onion; cook for 2 minutes.
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Add cabbage and cook for another 2 minutes until slightly tender.
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Add cooked noodles, sauce, and green onions. Toss and cook for 1 minute until everything is evenly coated and heated through.
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Serve immediately and enjoy.
Notes
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Use high heat for authentic wok-style flavor.
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Add protein like chicken, shrimp, beef, or tofu for a heartier meal.
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Swap vegetables based on what you have—bell peppers, snow peas, or mushrooms work great.
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Don’t overcook noodles to keep them springy and not mushy.
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Taste and adjust saltiness with more soy sauce or sweetness with a pinch of sugar.