Soy Sauce Lo Mein
Chewy egg noodles tossed with crisp vegetables and a savory soy-based sauce. This takeout favorite comes together in just 20 minutes, making it the perfect quick weeknight dinner. The simple sauce coats every strand of noodle with deep umami flavor.
For 4 servings
- prep · ~2 min
Make the sauce.
1.In a small bowl, whisk together soy sauce, dark soy sauce, sesame oil, sugar, salt, and white pepper.2.Stir until sugar dissolves. Set aside. - boil · ~5 min
Cook the lo mein noodles.
1.Bring a large pot of water to a rolling boil.2.Add lo mein noodles and cook according to package instructions until al dente.3.Drain well in a colander and rinse briefly with cold water to stop cooking.4.Toss with a few drops of oil to prevent sticking.TIPDon't overcook the noodles — they'll finish in the wok. - saute · ~1 min
Stir-fry the aromatics.
1.Heat vegetable oil in a wok over high heat until shimmering.2.Add minced garlic, grated ginger, and the white parts of green onions.3.Stir-fry for 30 seconds until fragrant.TIPKeep everything moving — garlic burns quickly on high heat. - saute · ~3 min
Cook the vegetables.
1.Add julienned carrot to the wok and stir-fry for 1 minute.2.Add sliced bell pepper and shredded cabbage.3.Toss and cook for 2 minutes, keeping vegetables crisp-tender.TIPVegetables should still have a slight crunch. Don't let them go limp. - saute · ~2 min
Toss noodles with sauce.
1.Add the drained noodles to the wok.2.Pour the prepared sauce over the noodles.3.Using tongs or two spatulas, toss everything together until noodles are evenly coated and heated through, about 2 minutes.TIPUse a lifting and tossing motion rather than stirring to keep noodles intact. - garnish
Garnish with green onion tops and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the cooked noodles with cold water to remove excess starch and prevent clumping.
- 2Prep all vegetables and sauce before you start stir-frying — the cooking goes fast.
- 3Use a wok or large skillet over high heat to get proper wok hei (charred flavor).
- 4Don't skip the dark soy sauce; it adds color and a deeper, molasses-like flavor.
- 5Toss the noodles with tongs or chopsticks to coat evenly without breaking them.
- 6For extra wok hei, let the noodles sit undisturbed for 20 seconds before tossing.
- 7Leftover lo mein keeps in the fridge for 2 days — reheat in a hot pan with a splash of water.
Adapt it for your goals.
Protein-loaded
Add 200g of sliced chicken, beef, or shrimp after cooking the aromatics — cook until just done before adding the vegetables.
veganVegan
Swap egg noodles for wheat noodles or rice noodles, and use mushroom-based dark soy sauce to keep it fully plant-based.
spicySpicy
Add 1-2 teaspoons of chili garlic sauce or sambal oelek to the sauce for a fiery kick.
gluten freeGluten-free
Use tamari instead of soy sauce and serve over rice noodles or gluten-free spaghetti.
Why this is on our healthy list.
Rich in Vitamin A
The carrots and bell peppers provide beta-carotene, which supports eye health and immune function.
Good Source of Fiber
Cabbage adds dietary fiber to aid digestion and promote satiety.
Low in Saturated Fat
This dish uses vegetable and sesame oils, keeping saturated fat minimal compared to many takeout options.
Contains Antioxidants
Garlic and ginger are rich in compounds that help reduce oxidative stress and inflammation.
Frequently asked questions
Yes, fresh or dried spaghetti works in a pinch, but the texture will be slightly firmer — cook it al dente and rinse like the recipe says.
