15 Minute Lo Mein! Made with just soy sauce, oyster sauce, sesame oil, a pinch of sugar, ramen noodles or spaghetti noodles, and any veggies or protein you like. SO YUMMY!
3 green onions, chopped (separate green parts from white parts – you’ll use both separately)
2-3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli
1-2 tablespoons mirin
Categories
Dinner
Cuisine
Asian
Steps
Shake all the sauce ingredients together in a jar.
Cook the noodles according to package directions. Drain and set aside.
Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles – you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!
Nutitrion
Calories: 237 calories
Carbohydrates: 38.5 g
Protein: 7.9 g
Fat: 5.9 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 785.9 mg
Sugar: 7.9 g
Reviews
Sam on 2020-08-23 (5 stars): Thank you Lindsay for that nice recipe. I had no different soy sauces so I took the one I have at home, I also exchanged sugar for vegan honey (synthetic produced without bees). I also added a few more veggies because in our household we love veggies. This is a keeper and will be made very soon again
Judith on 2018-09-01 (5 stars): Just made this with ricewine vinegar and agave nectar with rice ramen and its delicious! Also I didn't have the dark sky but will purchase this next time.
Sakura on 2023-07-11 (5 stars): This was so delicious. I used ACV instead of mirin and rice noodles.
Tammy on 2025-03-23 (5 stars): I absolutely LOVE this so much that I crave it!!! I'll definitely be making it often!
EV on 2019-09-29 (5 stars): absolutely love everything about this recipe. delicious, decedent, i love the way the light and dark come together to create a beautiful array of flavours on my tongue. i cant believe that this is so easy!!! my kids love it
Laurie from Virginia on 2023-07-24 (5 stars): I *love* this! I have made batches of the sauce recipe so I had it on hand for quick meals. But I wonder, is there a bottled sauce that would be similar? We have international stores with so many bottles sauces! Surely one of them is similar to this recipe! Does anyone know?
Ken on 2016-06-25 (5 stars): When it comes to the noodles, you said "grab a box of this ramen, too", no link or list of what noodles you had in mind. No picture either. Which one did you mean to recommend?
Brittany | Words Like Honeycomb on 2016-06-28 (5 stars): I am SO pumped to make this...and 15 minutes...my soul is literally jumping for joy. <3
Beth on 2022-08-29 (5 stars): This was delicious, & so easy! I've made it for lunch twice now. The first time, I used leftover cooked chickpea linguine noodles, today I used Chinese stir-fry rice noodles. Both worked great! I subbed rice vinegar for the mirin, mushroom soy sauce for dark soy, & went extremely light on the sesame oil. I also added just a touch of cornstarch slurry at the end, to thicken.
I used broccoli, carrots, red bell pepper, napa cabbage, green onions, snow peas, ginger & garlic. Topped with green onions, cilantro, lime juice & chopped peanuts.
I'll be making this often...thank you so much!!
Lynn hyman on 2020-01-16 (4 stars): Love the 15 minute Lomein. Did a couple subs because on the fly but my husband liked it. Trying to eat primarily plant based and he begged me NOT to make any more beans!! Thx!
Caroline on 2016-07-04 (4 stars): Hi! I just made this Lo Mein recipe, using some rotisserie chicken for a quicker weeknight meal. Also, since i luuuuv the spicy sesame dressing from your Korean BBQ bowls, I added grated ginger, garlic and Sambal oelek to the sauce. Yum.
Marsha on 2016-07-06 (3 stars): This was good. I used soba noodles. I used 3 T. of dark low-sodium soy sauce b/c I didn't have any light. I also didn't have any mirin, so I used 2 T. of marsala wine with 1 T. of sugar. I also added cubed tofu. It took a few minutes more than 15 but not double that amount or anything like that.
Marsha on 2016-07-06 (3 stars): I meant to say 2 T. of marsala wine with 1 t. of sugar as per Cooking Light's Web site in place of the mirin. Mea culpa!
Rimli on 2016-07-21 (5 stars): Your recipes are always simple yet gorgeous! Recently this particular lo mein has become my favorite weeknight dinner.
Chell on 2016-08-04 (4 stars): How yummy! You could not have convinced me as a kid that Lo Mein could be made this easily. What a simple recipe, I am so excited to test this out.
Lori Collier on 2025-08-11 (1 stars): Well, I'm in the minority. This recipe was all salt. I feel like it needs a cup of water to cut the salt. I made 8oz of LoMein and added 2 cups of zoodles (and other veggies) and it was still salty.
