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Silky egg noodles tossed in a savory soy sauce glaze with crisp-tender vegetables. This classic Chinese-American takeout favorite comes together in under 20 minutes, making it the perfect satisfying meal for a busy weeknight.
For 4 servings
Cook Noodles and Prepare Sauce
Stir-fry Aromatics and Vegetables
Combine and Finish
Silky egg noodles tossed in a savory soy sauce glaze with crisp-tender vegetables. This classic Chinese-American takeout favorite comes together in under 20 minutes, making it the perfect satisfying meal for a busy weeknight.
This chinese_american recipe takes 20 minutes to prepare and yields 4 servings. At 357.91 calories per serving with 11.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and Serve
Stir-fry 250g of thinly sliced chicken, beef, shrimp, or cubed firm tofu before the vegetables. Remove from the wok, cook the vegetables, then add the protein back in with the noodles.
Feel free to use other quick-cooking vegetables like broccoli florets, snow peas, mushrooms, or bean sprouts. Add them according to their cooking time.
Add 1-2 teaspoons of chili garlic sauce, sriracha, or a pinch of red pepper flakes to the sauce mixture for a spicy kick.
Add a tablespoon of peanut butter to the sauce for a richer, nutty flavor profile, similar to Dan Dan noodles.
This dish is an excellent way to incorporate a variety of vegetables like carrots, bell peppers, and cabbage, which are rich in essential vitamins, minerals, and dietary fiber.
Ready in just 20 minutes, this recipe provides a balanced and satisfying meal without spending hours in the kitchen, making it easier to opt for a home-cooked meal over less healthy takeout.
The carbohydrates from the noodles provide a quick and efficient source of energy to fuel your body and brain, making it a fulfilling lunch or dinner.
Each serving of this homemade Soy Sauce Lo Mein contains approximately 380-420 calories, depending on the exact brand of noodles and sauces used. This is generally lower than a typical takeout portion.
This homemade version can be quite healthy. It's packed with vegetables providing fiber and vitamins. You control the amount of oil and sodium, making it a healthier alternative to restaurant versions. For an even healthier dish, add more vegetables or lean protein.
The main difference is the noodle preparation. In Lo Mein, cooked noodles are tossed with a sauce ('lo' means to toss). In Chow Mein, the noodles are stir-fried until crispy ('chow' means to fry).
Yes, you can. Substitute the lo mein noodles with gluten-free spaghetti or rice noodles. Also, replace the soy sauces and Shaoxing wine with their gluten-free equivalents, such as tamari and dry sherry.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to prevent drying out, or in the microwave until heated through.
This recipe goes great with these complete meals
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