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Tasty 15-Minute Lo Mein

Category: 30-Minute Meals for Busy Days

Get dinner set in no time—just fifteen minutes. Cook the egg noodles and chill them quick with cold water after draining. First, toss onion, garlic, and carrots in your hot pan, then slide in some cabbage. You’ll mix in the noodles and pour over a mix of soy and oyster sauces, brown sugar, sesame oil, and a bit of cornstarch to thicken things up. Throw in some fresh green onion at the end. Every noodle gets slicked up in sauce and loaded with flavor. This one’s got chewy noodles, crunchy veggies, and sweet-savory notes—a go-to for busy nights or when you just want something cozy and Chinese-inspired.

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Barbara Chef
Updated on Sat, 07 Jun 2025 13:35:21 GMT
Noodles piled high with lots of bright veggies. Pin
Noodles piled high with lots of bright veggies. | cookwithcarla.com

When I'm craving something bold but don't want to put in much effort on a chaotic night, this speedy lo mein always saves the day. I've figured out you just need a couple of basic veggies and a shiny sauce you whip up at home. It takes less time than delivery and tastes even better.

One night I nearly caved to ordering in but decided to throw this together anyway. It totally hit the spot. Now it's my answer anytime life's a mess and I'm hungry.

Tasty Ingredients

  • Dark soy sauce: gives the noodles an extra punch of color and taste, any major Asian brand works.
  • Green onion: just snag the green tops and chop, they add a bright bite at the end—choose firm fresh ones.
  • Egg noodles: for the springiest texture, grab dried or fresh noodles.
  • Cabbage: fills out the dish and soaks up sauce, pick a dense and heavy head.
  • White pepper: brings a hint of warmth, use pre-ground or grind it yourself.
  • Sesame oil: finish with a drizzle for that toasty goodness, add it last for max flavor.
  • Carrots: a little crunch and gentle sweetness, sturdy and bright is best.
  • Water: keeps the sauce loose so everything coats evenly.
  • Oyster sauce: totally nails that classic Chinese takeout vibe, any variety does the trick.
  • Garlic: your main flavor booster, pick plump cloves with snug skins.
  • Brown sugar: rounds out the savory with a mini hit of sweet, sub in white sugar if needed.
  • Corn starch: thickens things up so every noodle gets shiny, just make sure it's not clumpy.
  • Soy sauce: plenty of saltiness and umami, taste before you add more salt somewhere else.
  • Yellow onion: kicks in a mild and sweet base flavor, skip any that are mushy or sprouting.

Step-by-Step Directions

Serve and Dig In
Get your noodles out of the pan, grab your chopsticks or tongs, and eat up while it's steaming.
Bring It All Together
Scoop your noodles into the wok, pour on the sauce, and add the chopped green onion. Mix it up so every bite is glossy. One more minute on the heat and you’re good.
Throw In the Cabbage
Add the cabbage strips, keep things moving for about two minutes so it stays crisp, don’t let it get mushy!
Get Stir-Frying
Crank the heat on your wok or big frying pan, maybe add a dab of oil. Toss in onions, carrots, and garlic. Sizzle for a couple minutes till soft and fragrant.
Cook the Noodles
Drop the egg noodles in boiling water, cook for five minutes, then rinse under cold water so they keep their bounce.
Mix Up the Sauce
Whisk all the sauce parts in a bowl until smooth. Get rid of any cornstarch lumps.
Chop Your Veg
Slice carrots, onion, cabbage, and green onion into thin strips. Dice up your garlic. That way every forkful's got a bit of everything.
A plate of noodles with carrots and green onions. Pin
A plate of noodles with carrots and green onions. | cookwithcarla.com

I’m always blown away by how plain old cabbage makes everything better. It soaks up the savory sauce and instantly reminds me of my mom’s push to sneak green stuff into every meal when I was a kid.

Keeping It Fresh

Pop any leftovers into an airtight container in the fridge for up to three days. If the noodles seem dry, add a splash of water and toss in a hot skillet so they perk back up.

Switch-Ups

No egg noodles? Grab spaghetti or rice noodles instead if that’s what you have. Feel free to swap the veggies—bell peppers, snap peas, or broccoli are all fair game. Go for what’s freshest for the best flavor.

Ideas for Serving

Try serving this lo mein next to crispy tofu or a stack of steamed dumplings. Want something fresh? Pair it with quick cucumber salad or toss in a small bowl of miso soup for a bigger spread.

Backstory

This lo mein is a favorite on takeout menus everywhere, but it truly shines at home. It started as a smart way to give leftovers a new life and quickly turned into a fun way to clean out the fridge on a budget.

Recipe Questions & Answers

→ What noodles should I pick?

Egg noodles are what you want—either dried or fresh works. Boil them just until soft but still a little firm for the best chew.

→ Can I toss in more veggies?

Of course. Bell peppers, mushrooms, snap peas—anything’s fair game. Just cut them small so they cook up fast.

→ Is this totally meat-free?

This one’s got oyster sauce, but swap in mushroom-based sauce or just more soy sauce if you want it vegetarian.

→ How do I keep my noodles nice and firm?

Right after cooking, splash them with cold water. It cools them quickly and you’ll dodge mushy noodles.

→ Can I prep this ahead?

Fresh is best, but if you have leftovers, just warm them up in a hot pan. Add a tiny bit of water to loosen the sauce while you reheat.

15-Min Lo Mein

Zippy lo mein packed with egg noodles and crisp veggies, all tossed together in a rich, tangy sauce. On the table super fast.

Preparation Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Category: Quick & Easy

Difficulty Level: Easy

Cuisine Type: Chinese

Yield: 3 Servings

Dietary Preferences: Dairy-Free

What You'll Need

→ Main Ingredients

01 1 bunch green onions, slice just the green parts
02 3 garlic cloves, chop them up small
03 3 cups cabbage, shred it really fine (about 250 g)
04 1/4 yellow onion, slice up super thin
05 2 carrots, cut into skinny sticks
06 225 g dry egg noodles (fresh works too, if you want)

→ Sauce

07 1 tablespoon oyster sauce
08 1/4 teaspoon ground white pepper
09 1 teaspoon toasted sesame oil
10 1 tablespoon water
11 1 tablespoon corn starch
12 2 tablespoons brown sugar or regular sugar
13 2 tablespoons light soy sauce
14 2 tablespoons dark soy sauce

Steps to Follow

Step 01

Spoon it onto plates and dig in while it's nice and hot.

Step 02

Drop in your cooked noodles, green onion tops, and the sauce you mixed. Toss everything for a minute until the noodles pick up all that flavor and are hot all through.

Step 03

Now, throw in the shredded cabbage. Stir around for two minutes till it starts getting soft.

Step 04

Turn your frying pan or wok up on high. Pour in some oil. Toss in the garlic, carrots, and onion and move them around for about two minutes. You want them just starting to soften.

Step 05

Boil a big pot of water. Plop in your dried egg noodles and cook about five minutes, or until they're just done. Pour off the hot water, run cold water over the noodles, and drain them well.

Step 06

Grab a bowl and drop in the dark soy, light soy, your chosen sugar, cornstarch, water, sesame oil, white pepper, and oyster sauce. Whisk until you can't see any sugar or cornstarch bits.

Step 07

Cut up your onion, carrots, cabbage, garlic, and green onion. Keep the sliced green onion aside to toss in at the end.

Additional Notes

  1. Crank your wok up high if you can to get that tasty smoky vibe pros call 'wok hei.' Get everything ready before firing up the stove because things go quick.

Tools You'll Need

  • Wok or a big frying pan
  • Pot for cooking the noodles
  • Colander for draining
  • A couple of bowls for mixing
  • Sharp kitchen knife

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • You'll find wheat (in the noodles and soy sauce), eggs (in those egg noodles), and shellfish (if your oyster sauce has it). Check labels for anything tricky.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 410
  • Fats: 7 g
  • Carbohydrates: 68 g
  • Proteins: 13 g