Lo Mein Recipe
This Lo Mein recipe is a delightful harmony of tender noodles, fresh vegetables, and a savory sauce that comes together in a dish full of vibrant flavors and textures. The simplicity of the ingredients, paired with a straightforward cooking process, makes this recipe a go-to for quick weeknight dinners. Whether you’re in the mood for a light meal or a hearty dish, this Lo Mein is versatile enough to satisfy any craving.
Ingredients Overview
The backbone of this recipe lies in its carefully selected ingredients, each playing a pivotal role in creating the dish’s signature taste. Garlic, with its aromatic intensity, sets the stage for the flavorful base of the dish. The lo mein egg noodles, silky and satisfying, provide the perfect canvas for absorbing the rich flavors of the sauce. Cremini mushrooms bring an earthy depth, while the julienned red bell pepper adds a sweet crunch. The carrot, sliced into thin strips, offers a hint of sweetness and a satisfying texture that complements the crispness of the snow peas. Lastly, baby spinach adds a pop of color and a slight bitterness that balances the dish, creating a well-rounded and visually appealing meal.
For those looking to switch things up, there are plenty of optional substitutions to explore. For instance, soba or rice noodles can replace lo mein for a different texture, or shiitake mushrooms can be used in place of cremini for a more pronounced umami flavor. Vegetables can be easily swapped based on what’s in season or what you have on hand—broccoli florets or snap peas can make excellent alternatives.
Step-by-Step Cooking Instructions
The key to a successful Lo Mein lies in the careful preparation of each component. Start by preparing the sauce. In a small bowl, whisk together soy sauce, sugar, sesame oil, ground ginger, and Sriracha. This combination of ingredients creates a sauce that is both savory and subtly sweet, with a hint of heat from the Sriracha. Setting the sauce aside allows the flavors to meld together, intensifying the taste.
Next, bring a large pot of water to a rolling boil. Add the lo mein egg noodles and cook them according to the package instructions, making sure not to overcook them. The goal is to achieve noodles that are perfectly al dente, with a slight firmness that will hold up well when tossed with the sauce and vegetables.
While the noodles are cooking, heat olive oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering, add the minced garlic. The garlic should sizzle as it hits the pan, releasing its fragrant aroma. Quickly follow with the sliced mushrooms, red bell pepper, and carrot. These vegetables need just a few minutes of sautéing—about 3-4 minutes—to become tender yet retain a slight bite, ensuring they add texture to the dish.
After the initial vegetables are cooked, add the snow peas and baby spinach to the skillet. The snow peas should remain crisp, while the spinach will wilt down in just a couple of minutes, adding a vibrant green hue to the dish.
Finally, drain the cooked noodles and add them to the skillet along with the prepared sauce. Gently toss everything together, making sure the noodles are evenly coated with the sauce and the vegetables are well-distributed throughout the dish.
Recipe Tips & Frequently Asked Questions
- Best practices for achieving restaurant-quality lo mein at home:
- Cook the noodles just until al dente to avoid mushiness.
- Use high heat when sautéing vegetables to maintain their crispness.
- Toss the noodles and sauce quickly to prevent overcooking.
- Suggestions for making the dish more or less spicy:
- Increase or decrease the amount of Sriracha based on your spice tolerance.
- For a milder dish, consider using sweet chili sauce as a substitute.
- How to adjust the sauce for different dietary needs:
- For a gluten-free version, use tamari or a gluten-free soy sauce.
- Reduce sodium by opting for a low-sodium soy sauce and cutting back on added salt.
- Can I use other types of noodles?
- Absolutely. Soba, udon, or even rice noodles can be used as substitutes. Each brings its own unique texture and flavor to the dish.
- What vegetables can I add or substitute?
- Feel free to experiment with other vegetables like broccoli, bok choy, or snap peas. Seasonal vegetables can also be a great addition.
- How can I make this recipe vegetarian or vegan?
- Simply ensure that the noodles you use are egg-free, and replace the sauce with a vegan-friendly soy sauce alternative. The rest of the ingredients are naturally plant-based.
What to Serve With This Recipe
This Lo Mein pairs wonderfully with a variety of side dishes that complement its flavors. Consider serving it alongside crispy spring rolls or steamed dumplings, which add a different texture to the meal. A light soup, such as miso or hot and sour soup, can also serve as a perfect starter.
For beverages, the subtle flavors of green tea can cleanse the palate, while a light beer adds a refreshing contrast to the dish’s richness. If you’re in the mood for something sweeter, a glass of chilled white wine, like a Riesling, pairs well with the spicy undertones of the dish.
To round out the meal, consider a simple dessert like mochi or fruit sorbet, which provides a light and refreshing finish without overwhelming the palate.
Storage and Reheating Tips
Should you find yourself with leftovers, this Lo Mein stores quite well. Place the cooled noodles in an airtight container and refrigerate. They should keep for up to three days. If you plan on keeping them longer, consider freezing the dish. Simply portion it out into freezer-safe containers, leaving some room at the top for expansion, and freeze for up to a month.
When it comes to reheating, the key is to preserve the texture of the noodles and vegetables. For best results, reheat in a skillet over medium heat, adding a splash of water or broth to prevent the noodles from drying out. Stir frequently until heated through. If using a microwave, heat in short intervals, stirring in between to ensure even reheating.
This Lo Mein recipe is a testament to how a simple combination of ingredients can transform into a dish full of flavor and satisfaction. Its ease of preparation and adaptability make it a staple in any kitchen, whether you’re cooking for a quick lunch or a relaxed dinner.
Feel free to experiment with different vegetables, proteins, or sauces to make this recipe your own. The versatility of Lo Mein means that there’s no end to the variations you can create. And once you’ve mastered this dish, don’t hesitate to explore more Asian-inspired recipes that offer the same balance of ease and deliciousness.
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 8 ounces lo mein egg noodles*
- 2 cups cremini mushrooms, sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- ½ cup snow peas
- 3 cups baby spinach
For the sauce
- 2 tablespoons reduced sodium soy sauce, or adjust to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha, or more, to taste
Instructions
Begin by preparing the sauce: In a small mixing bowl, whisk together the soy sauce, sugar, sesame oil, ground ginger, and Sriracha. Set this aside for later use.
Bring a large pot of water to a rolling boil. Add the lo mein egg noodles and cook them according to the package instructions. Once done, drain the noodles thoroughly.
Meanwhile, heat the olive oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the minced garlic, followed by the sliced mushrooms, julienned red bell pepper, and carrot. Sauté these vegetables, stirring often, until they become tender—this should take approximately 3-4 minutes.
Next, add the snow peas and baby spinach to the skillet. Cook until the spinach wilts, which will take about 2-3 minutes.
Finally, incorporate the cooked egg noodles and the pre-made sauce into the skillet. Gently toss all the ingredients together until well combined and the noodles are evenly coated with the sauce.
Serve immediately, enjoying the fresh and vibrant flavors of this dish.
Lo Mein Recipe
Ingredients
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 8 ounces lo mein egg noodles*
- 2 cups cremini mushrooms sliced
- 1 carrot julienned
- 1 red bell pepper julienned
- ½ cup snow peas
- 3 cups baby spinach
For the sauce
- 2 tablespoons reduced sodium soy sauce or adjust to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha or more, to taste
Instructions
- Begin by preparing the sauce: In a small mixing bowl, whisk together the soy sauce, sugar, sesame oil, ground ginger, and Sriracha. Set this aside for later use.
- Bring a large pot of water to a rolling boil. Add the lo mein egg noodles and cook them according to the package instructions. Once done, drain the noodles thoroughly.
- Meanwhile, heat the olive oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the minced garlic, followed by the sliced mushrooms, julienned red bell pepper, and carrot. Sauté these vegetables, stirring often, until they become tender—this should take approximately 3-4 minutes.
- Next, add the snow peas and baby spinach to the skillet. Cook until the spinach wilts, which will take about 2-3 minutes.
- Finally, incorporate the cooked egg noodles and the pre-made sauce into the skillet. Gently toss all the ingredients together until well combined and the noodles are evenly coated with the sauce.
- Serve immediately, enjoying the fresh and vibrant flavors of this dish.