16 Authentic Chinese Lo Mein Recipes from Scratch

Oodles of noodles await! Whether you’re craving a quick weeknight dinner or a comforting meal, these 16 authentic Chinese lo mein recipes from scratch are your ticket to takeout-level flavor at home. Ready to stir-fry your way to deliciousness?

Classic Soy Sauce Lo Mein

Skip the takeout line and whip up this classic soy sauce lo mein in under 20 minutes. It’s all about chewy, bouncy noodles coated in a savory, umami-rich sauce. With just a handful of pantry staples, you’ll get that takeout taste without leaving home.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Sauce

• 3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tsp sugar
• 1/4 tsp white pepper

For the Noodles

• 8 oz fresh lo mein noodles
• 2 tbsp vegetable oil
• 4 scallions, sliced (white and green parts separated)
• 2 cloves garlic, minced

Instructions

1. Bring a large pot of water to a boil. Cook noodles according to package directions until al dente, about 3-4 minutes. Drain and rinse under cold water to stop cooking. Toss with 1 tsp of the sesame oil to prevent sticking. (Tip: Rinsing removes excess starch and keeps noodles from clumping.)
2. In a small bowl, whisk together dark soy sauce, light soy sauce, remaining 1 tsp sesame oil, sugar, and white pepper until sugar dissolves.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add white parts of scallions and garlic; stir-fry for 15 seconds until fragrant. (Tip: High heat is key for wok hei flavor—don’t step away.)
4. Add the cooked noodles and the sauce mixture. Toss constantly using tongs for 1-2 minutes until noodles are evenly coated and heated through. (Tip: Don’t overcook; noodles should stay chewy.)
5. Add green parts of scallions and toss for another 30 seconds. Serve immediately.

Hot, chewy, and deeply savory—this lo mein is weeknight perfection. Pile it next to crispy spring rolls or top with a fried egg for extra indulgence.

Shredded Chicken Lo Mein

Very few dishes deliver comfort like a bowl of lo mein. This version pairs tender shredded chicken with hand-pulled noodles, crunchy veggies, and a savory garlic sauce. It's a weeknight winner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Lo Mein

• 8 oz dried lo mein noodles
• 1 lb boneless skinless chicken breasts
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 carrots, julienned
• 2 cups bean sprouts
• 1/2 cup low-sodium chicken broth
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce (or more regular)
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 green onions, sliced

Instructions

1. Cook noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking. (Tip: Rinsing removes excess starch and prevents clumping.)
2. While noodles cook, slice chicken breasts into thin strips. In a small bowl, combine 1 tbsp soy sauce and Shaoxing wine. Add chicken and toss to coat. Let marinate 10 minutes.
3. In a small bowl, whisk together chicken broth, oyster sauce, remaining 1 tbsp soy sauce, dark soy sauce, sugar, and white pepper. Set aside.
4. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add chicken strips in a single layer. Sear without moving for 1 minute, then flip and cook 1 minute more until golden but not fully cooked through. Transfer to a plate.
5. Add garlic and ginger to wok; stir-fry 15 seconds until fragrant. Add carrots and bean sprouts; stir-fry 1 minute until crisp-tender.
6. Return chicken and any juices to wok. Add the prepared sauce. Bring to a simmer.
7. Add noodles; toss with tongs to combine, ensuring noodles are coated with sauce. Cook 1-2 minutes until heated through. (Tip: For extra char, let noodles sit undisturbed for 30 seconds before tossing.)
8. Garnish with green onions. Serve immediately.

Resulting in a satisfying jumble of textures—chewy noodles, tender meat, and crunchy veggies—this lo mein is a balanced meal in a bowl. Serve it straight from the wok for the best contrast. Add a drizzle of chili oil if you like heat.

Char Siu Pork Lo Mein

This Char Siu Pork Lo Mein brings Cantonese BBQ pork together with chewy egg noodles in a savory-sweet sauce. Wok-fried with hoisin and oyster sauce, it's a quick, satisfying dish.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Pork

• 1 lb char siu (Cantonese BBQ pork), sliced

Noodles

• 12 oz fresh egg noodles

Sauce

• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp water

Stir-Fry

• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 red bell pepper, thinly sliced
• 4 scallions, sliced (white and green parts separated)
• 1 cup bean sprouts

Instructions

1. Cook noodles in boiling water until al dente (about 2 minutes). Drain and rinse under cold water. Toss with 1 tsp sesame oil to prevent sticking.
2. In a small bowl, mix hoisin, oyster sauce, soy sauce, sugar, and 2 tbsp water. Set aside.
3. Heat vegetable oil in a wok over high heat until shimmering. Add garlic, ginger, and white parts of scallions. Stir-fry 30 seconds until fragrant.
4. Add bell pepper and bean sprouts. Stir-fry 1 minute until bell pepper is crisp-tender.
5. Add sliced char siu. Stir-fry 1 minute to warm through.
6. Add cooked noodles and the sauce mixture. Toss constantly over high heat for 2 minutes until noodles are coated and heated through.
7. Sprinkle green scallions on top. Serve immediately.

Layered with umami-rich sauce and tender pork, this lo mein is a quick weeknight win. Serve it with a side of chili oil for extra kick.

Shrimp Lo Mein with Ginger

Ditch the takeout and whip up this shrimp lo mein in under 30 minutes. Fresh noodles and ginger make all the difference.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz fresh lo mein noodles
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons fresh ginger, grated
• 4 scallions, sliced (whites and greens separated)
• 3 tablespoons light soy sauce
• 2 tablespoons vegetable oil

Instructions

1. Bring a large pot of water to a boil. Cook fresh lo mein noodles according to package directions until al dente, about 2 minutes. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon vegetable oil to prevent sticking. Set aside.
2. Pat shrimp dry with paper towels. This helps them sear instead of steam. Set aside.
3. Heat remaining 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering. Add shrimp in a single layer; cook undisturbed 1 minute. Flip and cook 1 minute more until pink and opaque. Transfer to a plate.
4. Add the same wok back to high heat. Add grated ginger and sliced scallion whites; stir-fry 30 seconds until fragrant.
5. Add cooked noodles and light soy sauce. Toss constantly with tongs for 1–2 minutes until noodles are heated through and evenly coated.
6. Return shrimp to wok. Add scallion greens. Toss 30 seconds to combine. Serve immediately.

You'll love the punch of ginger against the tender shrimp and springy noodles. For extra crunch, toss in some bean sprouts and a drizzle of chili oil right before serving.

Beef Chow Lo Mein with Oyster Sauce

Velvety flank steak meets crunchy vegetables and pan-fried noodles in a glossy oyster sauce glaze. This dish comes together fast with high heat and precise timing. No shortcuts—just bold flavors.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb flank steak
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 3 tbsp oyster sauce
• 1/4 cup chicken broth
• 1 tsp granulated sugar
• 1 tsp sesame oil
• 8 oz fresh lo mein noodles
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 large carrot, julienned
• 1 large bell pepper, thinly sliced
• 1 cup snow peas, trimmed
• 3 scallions, sliced

Instructions

1. Slice flank steak thinly against the grain into 1/4-inch strips. In a bowl, toss beef with 1 tbsp soy sauce and 1 tbsp cornstarch. Marinate 15 minutes.
2. In a small bowl, whisk 3 tbsp oyster sauce, 1/4 cup chicken broth, 1 tsp sugar, and 1 tsp sesame oil. Set sauce aside.
3. Cook 8 oz lo mein noodles according to package directions until al dente. Drain, rinse under cold water, and set aside. (Tip: rinse noodles to stop cooking and prevent sticking.)
4. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add half the beef in a single layer. Sear without moving for 1 minute, then stir-fry until browned, about 2 minutes. Transfer to a plate. Repeat with remaining beef. (Tip: don't overcrowd the pan—work in batches for proper searing.)
5. Add remaining 2 tbsp oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant. Add carrot, bell pepper, and snow peas. Stir-fry 2 minutes until crisp-tender. (Tip: keep vegetables moving for even cooking.)
6. Add cooked noodles and the reserved sauce to the wok. Toss everything together for 1 minute until noodles are well coated and heated through. Return beef and any juices to the wok. Stir-fry 30 seconds to combine.
7. Remove from heat. Sprinkle sliced scallions on top. Serve immediately.

Velvety beef and crunchy vegetables cling to perfectly chewy noodles in a savory-sweet oyster sauce. The pan-fried edges add a subtle crisp that contrasts with tender bites. Serve with extra chili oil or a squeeze of lime for a fresh kick.

Spicy Pork Lo Mein with Chili Bean Paste

With bold heat and numbing Sichuan peppercorns, this spicy pork lo mein delivers serious flavor in under 30 minutes. Ground pork meets doubanjiang for a savory, spicy sauce that coats every noodle.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Sauce

• 2 tbsp doubanjiang (chili bean paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chicken broth

Stir-Fry

• 8 oz fresh lo mein noodles
• 2 tbsp vegetable oil
• 1 lb ground pork
• 2 cloves garlic, minced
• 1 tsp Sichuan peppercorns, ground
• 1/2 cup sliced scallions
• 1/4 cup chopped peanuts (optional)

Instructions

1. Cook lo mein noodles according to package directions until al dente. Drain and set aside.
2. In a small bowl, mix doubanjiang, soy sauce, sugar, and chicken broth. Set aside.
3. Heat a wok or large skillet over high heat. Add oil, then ground pork. Cook, breaking apart, until browned and crispy edges form, about 4 minutes. Tip: Let pork sit undisturbed for 1 minute before breaking up for better browning.
4. Add garlic and ground Sichuan peppercorns. Stir for 30 seconds until fragrant. Tip: Freshly ground Sichuan peppercorns are key for the numbing sensation.
5. Pour in the sauce mixture. Bring to a simmer and cook for 1 minute to blend flavors.
6. Toss in cooked noodles. Stir-fry for 1 minute until noodles are coated and heated through. Tip: Use tongs to toss noodles evenly without breaking them.
7. Remove from heat. Stir in scallions and peanuts if using. Serve immediately.

Lively with a punch of chili and citrusy Sichuan pepper, this lo mein is a weeknight game-changer. The bold sauce clings to every strand, and the crunchy peanuts add texture. Serve with a side of quick-pickled cucumbers to cool the heat.

Vegetarian Lo Mein with Mushrooms

You want a quick, satisfying weeknight dinner that's full of flavor? This vegetarian lo mein delivers with shiitake and wood ear mushrooms, bok choy, and carrot ribbons tossed in a savory brown sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Lo Mein

• 8 oz lo mein noodles
• 2 tbsp vegetable oil
• 8 oz shiitake mushrooms, sliced
• 4 oz dried wood ear mushrooms, rehydrated and sliced
• 2 baby bok choy, quartered
• 1 large carrot, peeled into ribbons
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• ½ cup vegetable broth
• 1 tbsp cornstarch
• 1 tbsp sugar

Instructions

1. Step 1: Cook lo mein noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a drizzle of sesame oil to prevent sticking.
2. Step 2: In a small bowl, whisk together soy sauce, hoisin, dark soy, sesame oil, vegetable broth, cornstarch, and sugar until smooth. Set aside.
3. Step 3: Heat a wok or large skillet over high heat. Add 1 tbsp vegetable oil. Once smoking, add shiitake mushrooms and sear without moving for 2 minutes, then stir-fry for 1 minute until golden.
4. Step 4: Add wood ear mushrooms and stir-fry for 1 minute. Transfer mushrooms to a plate.
5. Step 5: Reduce heat to medium-high. Add remaining 1 tbsp oil. Add bok choy and carrot ribbons; stir-fry for 2 minutes until bok choy is bright green and crisp-tender.
6. Step 6: Add garlic and ginger; stir-fry for 30 seconds until fragrant.
7. Step 7: Return mushrooms to wok. Pour in sauce mixture and stir immediately. Cook for 1 minute until sauce thickens and coats vegetables.
8. Step 8: Add cooked noodles and toss everything together for 1-2 minutes until heated through and evenly coated. Tip: Use tongs for easy tossing.
9. Step 9: Taste and adjust seasoning with a splash of soy sauce if needed. Serve immediately.

Fresh and satisfying, this lo mein has a perfect balance of umami from the shiitake and crunch from the wood ears. Serve it with a sprinkle of sesame seeds and scallions for extra texture.

Sichuan Dan Dan Lo Mein

Kick off your weeknight dinner with this fiery Sichuan Dan Dan Lo Mein. Hand-cut noodles get tossed with a spicy minced pork sauce, crunchy peanuts, and a bold chili oil vinaigrette. It's bold, fast, and completely addictive.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 8 oz fresh hand-cut noodles (or dried lo mein noodles)
• 1/2 lb ground pork
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame paste (tahini)
• 2 tbsp Chinese black vinegar
• 1 tsp sugar
• 1 tsp Sichuan peppercorns, ground
• 3 tbsp chili oil (with sediment)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 scallions, thinly sliced
• 1/4 cup roasted peanuts, chopped
• 2 tbsp vegetable oil
• 1/2 tsp white pepper
• 1/2 tsp salt

Instructions

1. Whisk together soy sauce, dark soy sauce, sesame paste, black vinegar, sugar, ground Sichuan peppercorns, and chili oil in a bowl. Set the sauce aside.
2. Bring a large pot of water to a boil. Cook the hand-cut noodles according to package directions until al dente (about 3-4 minutes for fresh noodles). Reserve 1/2 cup pasta water, then drain and rinse with cold water to stop cooking. Tip: Overcooked noodles become mushy, so watch the clock.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add ground pork and spread into a single layer. Let sear undisturbed for 1 minute, then break apart with a spatula. Stir-fry until browned and cooked through, about 3 minutes.
4. Push pork to one side. Add garlic and ginger; stir-fry for 30 seconds until fragrant. Tip: High heat is key for smoky flavor; don't overcrowd the pan.
5. Pour the prepared sauce over the pork. Stir to combine and let simmer for 1 minute. If the sauce is too thick, add a splash of reserved pasta water.
6. Add the drained noodles to the wok. Toss vigorously to coat every strand with sauce. Cook for 1 minute, allowing the noodles to absorb the flavors.
7. Remove from heat. Fold in sliced scallions and half the chopped peanuts. Taste and adjust seasoning with salt and white pepper if needed.
8. Serve immediately, garnished with remaining peanuts and extra chili oil if desired. Tip: Toast the peanuts briefly in a dry pan for extra crunch before chopping.

Once tossed, the noodles glisten with chili oil and each bite delivers a punch of numbing spice from the Sichuan peppercorns. The crunchy peanuts and fresh scallions balance the heat. For a cool contrast, serve alongside a simple cucumber salad.

Seafood Lo Mein with Squid and Shrimp

Love a quick weeknight dinner? This Seafood Lo Mein delivers restaurant-quality flavor in under 30 minutes. Tossed with squid, shrimp, and scallops in a light white sauce, it's a satisfying one-wok meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Sauce

• 1/4 cup low-sodium chicken broth
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp sugar

For the Noodles and Seafood

• 12 oz fresh lo mein egg noodles
• 8 oz large shrimp, peeled and deveined
• 6 oz squid, cleaned and cut into rings
• 6 oz bay scallops
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 green onions, sliced
• 2 tbsp vegetable oil
• 1/2 cup snow peas

Instructions

1. Whisk sauce ingredients in a small bowl: broth, oyster sauce, soy sauce, sesame oil, cornstarch, and sugar. Set aside.
2. Cook noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a drizzle of oil to prevent sticking. (Tip: Don't overcook noodles; they'll cook more in the wok.)
3. Pat seafood dry with paper towels. Season lightly with salt and white pepper if desired. (Tip: Dry seafood ensures a good sear.)
4. Heat wok or large skillet over high heat until smoking. Add 1 tbsp vegetable oil. Sear shrimp and scallops for 1-2 minutes per side until just cooked through. Remove to a plate.
5. Add remaining 1 tbsp oil. Stir-fry squid rings for 30-45 seconds until they curl. Remove to plate with other seafood.
6. Add garlic and ginger to wok; stir 15 seconds. Add snow peas and cook 1 minute.
7. Add cooked noodles and the sauce mixture. Toss everything together, cooking for 1-2 minutes until sauce thickens and coats noodles.
8. Return seafood to wok. Toss gently to warm through, about 30 seconds. Garnish with green onions.

Your guests will love the delicate seafood against the savory-sweet sauce. For extra crunch, top with toasted sesame seeds or crushed peanuts. Serve immediately while the noodles are still springy.

Black Pepper Beef Lo Mein

Up your weeknight dinner game with this bold Black Pepper Beef Lo Mein. Tender beef and crisp bell peppers are coated in a savory soy glaze with coarse black pepper. Ready in 30 minutes, it beats takeout every time.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 8 oz lo mein noodles
• 1 lb beef sirloin, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp coarsely ground black pepper
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup beef broth
• 2 green onions, sliced

Instructions

1. Cook lo mein noodles according to package directions until al dente. Drain and rinse with cold water. Set aside.
2. In a bowl, combine soy sauce, oyster sauce, black pepper, cornstarch, and beef broth. Whisk until smooth. Tip: Pre-mix the sauce to ensure even coating.
3. Heat vegetable oil in a wok or large skillet over high heat. Add beef strips in a single layer. Sear for 1-2 minutes per side until browned but not fully cooked. Remove beef and set aside.
4. In the same wok, add a little more oil if needed. Stir-fry bell peppers for 2 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.
5. Return beef to the wok. Pour the sauce over everything. Toss to coat. Tip: Toss continuously to prevent sticking.
6. Add cooked noodles. Toss for 1-2 minutes until everything is hot and well combined. Tip: Use tongs for easy tossing.
7. Garnish with sliced green onions. Serve immediately.

Unexpectedly juicy beef and snappy noodles with a peppery kick make this lo mein a standout. Serve it in a hot bowl with extra black pepper on the side for those who love heat.

Yu Xiang Shredded Pork Lo Mein

Fancy a quick weeknight stir-fry with bold Sichuan flavors? This Yu Xiang Shredded Pork Lo Mein delivers spicy, sour, sweet notes in every bite. Ready in under 40 minutes, it's a no-fuss dinner that punches way above its prep time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Sauce

• 1/4 cup soy sauce
• 2 tbsp black vinegar
• 1 tbsp sugar
• 1 tbsp chili bean paste (doubanjiang)
• 1 tsp sesame oil
• 1/2 cup chicken broth
• 1 tbsp cornstarch

For the Marinade

• 8 oz pork loin, thinly sliced and cut into shreds
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp white pepper

For the Stir-fry

• 8 oz lo mein noodles
• 2 tbsp vegetable oil
• 1/2 cup wood ear mushrooms, rehydrated and sliced
• 1/2 cup bamboo shoots, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, sliced
• 1 tbsp Sichuan chili flakes (optional)

Instructions

1. Bring a large pot of water to a boil. Cook lo mein noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
2. In a small bowl, whisk together sauce ingredients: 1/4 cup soy sauce, 2 tbsp black vinegar, 1 tbsp sugar, 1 tbsp chili bean paste, 1 tsp sesame oil, 1/2 cup chicken broth, and 1 tbsp cornstarch. Set aside.
3. In another bowl, combine pork shreds with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp white pepper. Let marinate for 10 minutes.
4. Heat a wok or large skillet over high heat until smoking. Add 1 tbsp vegetable oil. Add wood ear mushrooms and bamboo shoots; stir-fry for 1 minute. Remove and set aside.
5. Add remaining 1 tbsp vegetable oil to the same wok. Add marinated pork in a single layer. Sear without moving for 30 seconds, then stir-fry until just cooked through, about 2 minutes. Remove pork and set aside with vegetables.
6. Reduce heat to medium. Add garlic, ginger, and green onion whites. Stir-fry for 30 seconds until fragrant. Add Sichuan chili flakes if using.
7. Return pork and vegetables to the wok. Pour in the sauce mixture. Stir-fry for 1 minute until sauce thickens.
8. Add noodles to the wok. Toss everything together until noodles are well coated and heated through, about 1-2 minutes. Tip: Use two spatulas for tossing noodles easily.
9. Garnish with green onion tops and serve immediately.

Don't skip the wood ear mushrooms — their crunchy texture contrasts perfectly with tender pork and chewy noodles. Serve straight from the wok with a drizzle of extra chili oil for heat lovers. This dish proves that restaurant-quality Sichuan cooking is totally doable at home.

Fermented Black Bean Spareribs Lo Mein

Pork spare ribs get a flavor punch from fermented black beans and garlic. Simmered until tender, then tossed with lo mein, this dish is quick enough for weeknights but impressive enough for guests.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the ribs

• 1.5 lbs pork spareribs, cut into individual ribs
• 2 tbsp fermented black beans, rinsed and minced
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1/2 cup water
• 1 tbsp vegetable oil

For the noodles

• 8 oz lo mein noodles
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced for garnish

Instructions

1. In a bowl, combine fermented black beans, garlic, ginger, soy sauce, oyster sauce, sugar, and water. Stir to dissolve. (Tip: Rinsing the black beans removes excess salt.)
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add spareribs and sear until browned on all sides, about 5 minutes.
3. Pour the sauce mixture over the ribs. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until ribs are tender and sauce has reduced slightly. (Tip: Simmering low and slow ensures tender meat.)
4. While ribs cook, bring a large pot of water to a boil. Cook lo mein noodles according to package directions (usually 3-4 minutes). Drain and set aside.
5. Uncover the skillet and increase heat to medium. In a small bowl, mix cornstarch with water to form a slurry. Pour slurry into the sauce while stirring constantly. Cook until sauce thickens, about 2 minutes. (Tip: Add slurry slowly to avoid lumps.)
6. Add the drained noodles to the skillet. Toss everything together until noodles are well coated and heated through, about 1-2 minutes.
7. Garnish with sliced green onions and serve immediately.

With tender ribs and savory-sweet sauce coating every noodle, this dish is comfort at its best. Serve it family-style with a side of steamed bok choy for a complete meal.

Egg and Vegetable Lo Mein

Weeknight dinners call for speed without sacrificing flavor. This Egg and Vegetable Lo Mein delivers with homemade noodles that come together in under an hour. The sesame-soy sauce coats every strand, while scrambled eggs and crunchy cabbage keep it satisfying.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cups all-purpose flour
• 3/4 tsp salt
• 5 large eggs
• 2 tbsp water
• 3 tbsp vegetable oil
• 4 cups napa cabbage, chopped
• 2 medium carrots, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 2 green onions, sliced

Instructions

1. In a large bowl, combine 2 cups flour and 1/2 tsp salt. Make a well, add 2 eggs and 2 tbsp water. Mix until a shaggy dough forms.
2. Knead dough on a floured surface for 8 minutes until smooth. Wrap in plastic and rest for 30 minutes to relax gluten.
3. On a floured surface, roll dough into a thin sheet about 1/8 inch thick. Cut into 1/4-inch wide strips. Dust with flour to prevent sticking.
4. Cook noodles in boiling salted water for 2-3 minutes until al dente. Drain and rinse under cold water to stop cooking, then toss with 1 tsp vegetable oil.
5. In a small bowl, whisk 3 eggs with remaining 1/4 tsp salt until frothy.
6. Heat 1 tbsp oil in a wok over high heat until smoking. Add eggs and scramble for 30 seconds until just set. Transfer to a plate.
7. Add remaining 2 tbsp oil to wok. Add 2 cloves minced garlic and stir for 10 seconds.
8. Add 4 cups napa cabbage and 2 cups carrots. Stir-fry for 2 minutes until crisp-tender.
9. Add cooked noodles, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1/2 tsp white pepper. Toss for 1 minute to coat evenly.
10. Return scrambled eggs to wok and toss briefly. Garnish with sliced green onions.

For a complete meal, top with a poached egg for extra richness. The leftovers actually taste better the next day as the flavors meld. Serve with chili oil for a spicy kick.

Hot and Sour Lo Mein

Skip the takeout and make this hot and sour lo mein at home. It's a tangy, savory noodle dish with shredded pork, tofu, and bamboo shoots. Ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 8 oz dried rice noodles
• 1/2 lb pork loin, thinly sliced and shredded
• 1/2 block firm tofu, cut into strips
• 1/2 cup canned bamboo shoots, julienned
• 1/4 cup chicken broth
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili garlic sauce
• 1 tsp sugar
• 1 tsp white pepper
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame oil
• 1 green onion, sliced

Instructions

1. Soak rice noodles in hot water for 10 minutes until softened; drain and set aside.
2. In a small bowl, mix chicken broth, soy sauce, rice vinegar, chili garlic sauce, sugar, and white pepper to make the sauce.
3. Heat wok over high heat; add 1 tbsp vegetable oil. Stir-fry shredded pork until browned, about 2 minutes. Remove and set aside.
4. Add remaining 1 tbsp vegetable oil; stir-fry tofu strips until golden, about 2 minutes. Remove and set aside.
5. Add garlic and ginger; cook 30 seconds until fragrant.
6. Add bamboo shoots; stir-fry 1 minute.
7. Return pork and tofu to wok. Pour in sauce; bring to a boil.
8. Add drained noodles; toss to coat evenly.
9. Mix cornstarch with water to make a slurry; add to wok and stir until sauce thickens, about 30 seconds.
10. Drizzle sesame oil; toss once more. Serve garnished with green onion.

Once you taste the tangy, spicy broth clinging to the noodles, you'll never go back to takeout. The contrast of tender pork, silky tofu, and crunchy bamboo shoots is perfect. Serve with extra chili oil for heat lovers.

Curry Lo Mein with Chicken

This curry lo mein packs a punch. Tender chicken simmers in a creamy coconut-curry sauce, then gets tossed with thick wheat noodles. It's a one-pan weeknight winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 8 oz thick wheat noodles (lo mein)
• 2 tbsp vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Cook the noodles according to package directions until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 5-6 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, add sliced onion, minced garlic, and grated ginger. Sauté until onion is translucent, about 3 minutes.
4. Sprinkle curry powder over the onion mixture and stir constantly for 1 minute to toast the curry powder. This deepens the flavor.
5. Pour in the coconut milk, soy sauce, sugar, and salt. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
6. Return the cooked chicken to the skillet. Bring the sauce to a simmer and cook for 3-4 minutes, until chicken is cooked through and sauce thickens slightly.
7. Add the cooked noodles to the skillet and toss everything together until noodles are well coated in the sauce. Cook for 1 more minute to heat through. Serve immediately.
8. Tip: For extra creaminess, use full-fat coconut milk. Tip: Don't overcook the chicken; remove it as soon as it's golden to keep it tender. Tip: Toasting the curry powder unlocks its aromatic oils for a more robust taste.

Just spoon this into bowls and top with fresh cilantro if you like. The noodles soak up all that fragrant sauce, making every bite rich and satisfying.

Zhajiang Lo Mein (Fried Sauce Noodles)

Nothing beats the savory punch of Zhajiang Lo Mein. Thick wheat noodles, rich pork sauce, and fresh cucumbers come together in under 30 minutes. This is no-fuss comfort food at its best.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Sauce

• 1 lb ground pork
• 3 tbsp vegetable oil
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1/3 cup fermented soybean paste (or zhajiang sauce)
• 2 tbsp sweet bean sauce (or hoisin sauce)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1/2 cup water

For the Noodles and Garnish

• 1 lb fresh lo mein noodles (or thick wheat noodles)
• 1 cucumber, julienned
• 4 green onions, sliced
• 1 tsp sesame oil

Instructions

1. Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with sesame oil to prevent sticking. Set aside.
2. While noodles cook, heat vegetable oil in a wok or large skillet over high heat until shimmering. Add ground pork and stir-fry until browned and cooked through, about 4-5 minutes. Break up any large chunks.
3. Reduce heat to medium. Add minced ginger and garlic to the pork. Cook for 30 seconds until fragrant.
4. Stir in fermented soybean paste, sweet bean sauce, soy sauce, and sugar. Mix well. Pour in water and bring to a simmer. Cook for 2 minutes, stirring frequently, until sauce thickens slightly. Taste and adjust seasoning—it should be savory with a hint of sweetness.
5. Add the cooked noodles to the wok. Toss everything together over medium heat for 1-2 minutes until noodles are well coated with sauce. (Tip: Use tongs for easier tossing.)
6. Divide noodles among bowls. Top with julienned cucumber and sliced green onions. (Tip: For extra crunch, add bean sprouts or shredded carrots.)

Once you taste the chewy noodles coated in savory sauce, you'll understand the crave. The cool cucumber cuts the richness perfectly. Serve with a side of pickled vegetables for a complete meal.

Conclusion

Zesty, wholesome, and crafted from scratch—each lo mein recipe here brings authentic Chinese flavors to your kitchen. Dive in, share your favorite on Pinterest, and drop a comment below! We’d love to hear which noodle dish won your heart.

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