Lo Mein is a Chinese noodle dish that is easy to prepare at home. With Lunar New Year just around the corner, I found myself craving this simple dish and decided to make a Vegetable Lo Mein.
Growing up, I ate this dish a lot, but it’s not something I cook very often even though it’s one of the simplest dishes to make. I really should make it more often though because I rarely like the versions served when we dine out, finding most of them far too salty. The main reason why I’ve avoided making it stems from the “never-ending noodles” story of my mom’s cooking.
You see, for some reason, whenever my mom cooks my family any sort of noodle dish, she always overestimates how much we are capable of eating and how filling noodles can be. The end result is her serving us far too much, and me and my siblings sitting at the table for hours because we simply can’t finish. We joke that her noodles are magical because it seemed like no matter how much we try to eat, the dish seems to automatically replenish, leaving us with even more than what we started with.
Everyone has their own version of homemade lo mein, so don’t feel obligated to follow the recipe exactly. You can use thick or thin egg noodles. I prefer thick ones and I buy the fresh packaged ones for their chewier and bouncier texture. You can add meat if you want, like chicken or beef, but I chose to do a vegetable medley because I had a fridge stocked with vegetables and especially wanted to use these purple snow peas I received from Frieda’s Produce to try as part of their Lunar New Year line-up of produce.
I really love the deep purple color.
This dish really hit the spot and I don’t know why I didn’t make it sooner. I limited myself to one 16 oz pack of noodles for both of us, which was just the right amount.
And fortunately (or unfortunately?) my noodles didn’t regenerate after I ate them. I’ll be making this again soon.
Chinese Lo Mein
- 16 oz package of egg noodles
- 1 clove minced garlic
- 1/2 tsp minced ginger
- 2 tbsp low sodium soy sauce
- 1-2 tbsp oyster sauce or vegetable stir fry sauce
- dash of sesame oil
- dash of granulated white sugar
- 2 cups vegetables of your choice I used green snow peas, purple snow peas, mushrooms, green peppers, and baby spinach
- In a small bowl, add ginger, soy sauce, oyster sauce, sesame oil and sugar. Boil noodles according to package instructions.
- Heat a wok or large skillet on the stove. Add either a little oil or pam spray. Once pot is heated, add garlic and cook until aroma of garlic comes out. Add the vegetables and cook until just about done. Add in noodles and then sauce. Stir-fry for a few minutes until sauce is evenly mixed in.
- Nutrition estimate does not include the two cups of vegetables.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.