30 minutes or less/chinese food/chinese take out/dinner/easy/noodles/recipes/Vegetarian Recipes

Take Out at Home: The Real Lo Mein Recipe

Posted July 19, 2017 by Stephanie

Right now we’re in a lighthouse on the most Western point of Prince Edward Island – we slept here last night! It’s a dream come true because I, like most hardest of the hardcore Anne of Green Gables fans, have always wanted to visit PEI and so far it hasn’t disappointed. We spent the past couple of days driving around the island, staring at the gorgeous potato farms and stuffing ourselves with lobster.

The Real Lo Mein Recipe - www.iamafoodblog.com

We’ve had so much lobster now that I’m kind of sort of over it? Maybe? Yesterday we went to a very famous lobster roll shack and I was eyeing the fish and chips. But in the end, I couldn’t resist and got a lobster roll. Mike got the fish and chips though, so I had the best of both worlds. Speaking of the best world, I LOVE the way they make hot dog buns on the East Coast. Split hot dog buns are LIFE. I am going to be very sad when we go back to the West Coast where split hot dog buns are just a pipe dream.

The Real Lo Mein Recipe - www.iamafoodblog.com

Speaking of pipe dreams, I wouldn’t dream of eating anything other than local food on this trip. I’m all about local specialties – pro tip, they’re known for blue mussels on PEI. But, if you really pressed me, like Mike did, asking me if I was craving anything, I would answer, noodles. It’s the one thing I crave, almost constantly. Right now, it’s specifically my favorite soy sauce fried rice noodles, but to be honest, I wouldn’t say no to a big bowl of this veggie lo mein, with a side of lobster!

The Real Lo Mein Recipe - www.iamafoodblog.com

Lo mein is the bomb because it can basically be a clean your fridge out kind of affair and still be delicious. Plus you can use any kind of noodles you like, even spaghetti, if you’re in the middle of nowhere with no access to Asian groceries. I’m thinking this lo mein would taste great with lobster…too bad we don’t have a kitchen! I’ll just be filling the noodle shaped hole in my tummy with lobster rolls. Not a bad position to be in, I had to admit!

Hope you’re summering hard!
lobster and noodles,
xoxo steph

Easy Lo Mein Recipe
serves 4-6

  • 1 tablespoon dark soy sauce
  • 2 tablespoon light soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 1 lb lo mein egg noodles or spaghetti
  • 1 tablespoon oil
  • 4 cloves garlic, minced
  • 1 cup sliced cremini mushrooms
  • 1 small carrot, julienned
  • 1 cup snow peas
  • 2-3 cups baby spinach
  • thinly sliced green onions, to finish

In a small bowl or measuring cup, whisk together the soy sauces, sesame oil, and sugar. Set aside.

Cook lo mein or whichever noodles you are using, according to the package. Drain well.

Heat the oil over medium heat and add the garlic and cook, stirring occasionally until slighly golden. Turn up the heat to medium high and add the mushrooms, cooking and tossing occasionally, until soft. Add the carrots and snow peas and toss for 1-2 minutes, until just brightly colored. Mix in the noodles, spinach, and sauce. Toss until well combined, sprinkle on the green onions and enjoy immediately!


  1. Susan says:

    This Lo Mein looks bananas good! You definitely have a way with noodles.

    The West Coast doesn’t have split hot dog buns?! As a native Haligonian, I had no idea split hot dog buns were an East Coast novelty. I will appreciate them more now.

    Enjoy the Island!

  2. Chantel says:

    This looks so yummy.

  3. cynthia says:

    Yay PEI!!! Hope you guys are having the most amazing time! As amazing as this lo mein looks :)

  4. Alex says:

    Your vacation sounds dreamy! One should be so lucky as to get sick of eating lobster haha ;)

  5. Angela says:

    Oh my goodness! Those noodles look so yummy!

  6. Maria says:

    So we literally go to restaurants JUST for the lo mien. This looks super similar to what we order at one of our absolute favorite spots. I CANNOT wait to try it! My husband loves any hot asian noodle dish for dinner period!

  7. Max says:

    This looks delicious! Can’t wait to try it out.

  8. Sarah says:

    Girllll…I’m gonna make this er’y day. Omg.

  9. Ellen says:

    Can you explain the difference between dark and light soy sauce? And maybe what brand you use? I’m having trouble sourcing it. :) Thanks!

    1. Stephanie says:

      hi ellen!
      light soy sauce is thinner (and lighter, hence the name). it’s used for seasoning and is the most commonly used soy sauce. it’s referred to as regular soy sauce too. dark soy sauce is thicker, darker, and not as salty. it’s used to give chinese food that classic dark look. it’s used for braises and marinades.

      as for brands, i like lee kum kee and pearl river bridge!

      hope that helps! if you can’t find the dark soy sauce, just use light, your noodles won’t be as dark but it should taste good! play around with the seasoning :)

  10. Justin says:

    Hey Stephanie!

    Tried making this yesterday and although it was absolutely delicious, my batch didn’t look like it had enough sauce on it (ended up putting more soy sauce on it while I was eating it). I did add pork to this recipe to have some additional protein (so maybe that absorbed some of the sauce?), but your picture looks like you got a nice even coat of sauce on all the noodles. Just wanted to see if you had any suggestions, thanks!

    1. Stephanie says:

      hi justin,
      you’re right, the pork probably absorbed some of the sauce. you can always double the sauce before you start cooking, then add it to taste :) any leftover sauce can just hang out in the fridge. hope that helps!

  11. Carolynne says:

    Sounds like my recipe except I sauté boneless, skinless chicken thighs. Add baby bok choy, a chopped tomato And top it all with toasted sesame seeds. My family loves this.

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