Yes, You Can Make Homemade Lo Mein!
Up until two weeks ago, I simply thought that this was some sort of drawn-out procedure involving enigmatic, delectable ingredients that I wouldn’t find in my typical Midwestern kitchen. In addition, did you know that a platter of lo mein big enough to feed the entire neighborhood can be purchased for only $6? I mean, really, let’s go, why would we even do this at home if there were fifty at the Panda Buffet?
Except hold the phone for just a sec.
- Making lo mein doesn’t take long; from start to finish, it will come together in ONE PAN in about fifteen minutes. JOY of JOYS. When I set out to learn about everything Lo Mein, I honestly had no idea that it would be such a gem of a quick and easy recipe—not in the sense that you’re skimping on anything. Just by nature, it is that simple.
- Lo Mein doesn’t require fancy or unusual ingredients. Like, at all. All you really need is a good soy sauce and sesame oil combination. That’s your Lo Mein magic right there. Really, all you need is a decent bottle of soy sauce to start a successful Lo Mein business. You know I see you out there—almost everyone, regardless of cooking skill, has a bottle of soy sauce in the refrigerator, or at the absolute least, a few PACKETS of soy sauce from leftover takeout.
- Lastly, lo mein is delicious when ordered out, but it’s even better when ordered in as a mostly healthful takeout meal that can simultaneously empty the refrigerator by utilizing all the vegetables and proteins that a person could possibly want in their silky stir-fried noodles. The happiness I feel for this concept… like wows. You do not even know. Recipe scrappiness fulfills a piece of my soul.
What Goes In This Easy Lo Mein Sauce
You need good soy sauce, and the two types of soy sauce trick is highly recommended. It’s more of a little thing that makes a big difference than a trick. You most likely have light or low-sodium soy sauce in your refrigerator, but let me tell you something—dark soy sauce has an incredible umami flavor that elevates this Lo Mein “sauce” situation to a whole new level.
I did not use soy sauce packets from leftover takeout because soy sauce quality matters in this case (it’s one of literally THREE ingredients that will make the sauce for your stir-fried noodles).
Add a small amount of sugar and a tiny dash of sesame oil to a jar and shake well. annnnd DONE.
How to make gluten free vegetable lo mein
Baby bok choy is my favorite vegetable to add to this recipe. Simply separate the bok choy leaves and blanch them in boiling water for three minutes, then drain and immediately chill in ice water to stop the cooking process.
Additions of veggies to add to your thickened lo mein sauce:
- Shredded carrots or shredded cabbage will cook with the sauce
- Frozen mixed vegetables, lightly defrosted
- Fresh baby spinach will wilt in moments
- Sugar snap peas can be cooked gently in the sauce or blanched like the baby bok choy above.
- Bean sprouts and sliced water chestnuts are a classic combo
