Finding a quick, satisfying dinner that doesn’t require a ton of ingredients can feel impossible on busy weeknights. After all, simple dinners are hard to come by when you’re juggling work deadlines, school pickup, and the endless pile of laundry, and things get even more complicated when everyone in the family has different taste preferences.
Luckily, these garlic lo mein noodles hit all the right notes: they’re flavorful yet easy to make, ready in under 20 minutes, and flexible enough to work with whatever vegetables you have sitting in your fridge.
Why You’ll Love This Garlic Lo Mein
- Quick weeknight dinner – Ready in just 15-25 minutes, this recipe is perfect when you need something satisfying but don’t have much time to spend in the kitchen.
- Simple pantry ingredients – Most of these ingredients are probably already sitting in your pantry or fridge, making it an easy go-to meal without a special grocery trip.
- Bold garlic flavor – With 6 cloves of garlic and fresh ginger, this dish packs serious flavor that will make your taste buds happy without being complicated.
- One-pan preparation – Everything comes together in one pan, which means less cleanup and more time to enjoy your delicious noodles.
- Customizable heat level – The optional red chili flakes let you control the spice level, so you can make it mild for the kids or kick it up for those who like it hot.
What Kind of Lo Mein Noodles Should I Use?
Fresh lo mein noodles are your best bet if you can find them in the refrigerated section of your grocery store or at an Asian market – they have the perfect chewy texture that makes this dish shine. If fresh noodles aren’t available, dried lo mein noodles work just fine and are much easier to find in most supermarkets. You can even substitute with other thick, round noodles like udon or even spaghetti in a pinch, though the texture will be slightly different. Just make sure to cook whatever noodles you choose according to the package directions and drain them well before tossing with the garlic sauce.
Options for Substitutions
This simple noodle dish is pretty forgiving when it comes to swaps:
- Lo mein noodles: Can’t find lo mein noodles? Fresh or dried linguine, fettuccine, or even spaghetti work great as substitutes. You can also use ramen noodles (discard the seasoning packet) or udon noodles for a different texture.
- Dark soy sauce: If you only have regular soy sauce, you can use all light soy sauce and add a pinch of brown sugar or molasses for that deeper color and slightly sweet flavor that dark soy provides.
- Fresh ginger: Ground ginger works in a pinch – use about 1 teaspoon instead of the 2 tablespoons fresh. The flavor won’t be quite as bright, but it’ll still taste good.
- Sesame oil: This ingredient really makes the dish, so I’d recommend not skipping it. But if you must, you can add a bit more vegetable oil and extra toasted sesame seeds for some of that nutty flavor.
- Vegetable oil: Any neutral oil like canola, peanut, or avocado oil will work just fine for stir-frying.
- Red chili flakes: Skip these if you don’t like heat, or swap with fresh sliced chilies, sriracha, or a pinch of cayenne pepper to taste.
Watch Out for These Mistakes While Cooking
The biggest mistake when making garlic lo mein is overcooking the noodles, which turns them mushy and ruins the texture – cook them just until al dente since they’ll continue cooking when you toss them with the sauce.
Another common error is burning the garlic and ginger, so keep your heat at medium and add them to the oil gradually, stirring constantly for about 30 seconds until fragrant but not browned.
Don’t dump all the sauce at once or your noodles will become soggy – instead, add it gradually while tossing to ensure even coating, and make sure your noodles are well-drained before adding them to the pan.
For the best flavor, add the sesame oil at the very end off the heat, as cooking it too long can make it taste bitter rather than nutty.
What to Serve With Garlic Lo Mein Noodles?
These garlicky noodles are perfect as a side dish alongside your favorite Chinese takeout classics like orange chicken, beef and broccoli, or sweet and sour pork. You can also make it a complete meal by adding some protein right into the noodles – try tossing in some cooked shrimp, sliced chicken, or even scrambled eggs. For a lighter touch, serve with some steamed vegetables like bok choy or snap peas, or start the meal with a simple cucumber salad dressed with rice vinegar. The rich, savory flavors of these noodles also pair nicely with crispy spring rolls or pot stickers for a fun family-style dinner.
Storage Instructions
Refrigerate: Leftover garlic lo mein keeps really well in the fridge for up to 4 days in an airtight container. The noodles might absorb some of the sauce as they sit, but that just makes them more flavorful! I actually think it tastes even better the next day when all those garlic flavors have had time to meld together.
Freeze: You can freeze portions of this lo mein in freezer-safe containers for up to 2 months. Just know that the texture of the noodles will be a bit softer after freezing, but the taste is still great. I like to portion it out in individual servings so I can grab just what I need for a quick meal.
Warm Up: To bring your lo mein back to life, toss it in a hot skillet with a splash of oil for 2-3 minutes until heated through. You can also microwave it, but I find the stovetop method gives you better texture. Add a drizzle of sesame oil and fresh green onions right before serving to brighten it up.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1500
- Protein: 32-38 g
- Fat: 38-45 g
- Carbohydrates: 215-230 g
Ingredients
For the noodles:
- 400 grams lo mein noodles, cooked as per package directions
- 3 tbsp vegetable oil
- 6 garlic cloves, finely minced
- 2 tbsp fresh ginger, finely chopped
- 1 tsp crushed red pepper flakes (optional)
- Green onions, thinly sliced, for serving
For the sauce and garnish:
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp roasted sesame seeds, plus extra for garnish
Step 1: Sauté Aromatics
- 3 tbsp vegetable oil
- 6 garlic cloves, finely minced
- 2 tbsp fresh ginger, finely chopped
Heat the vegetable oil in a large skillet over medium-high heat.
Add the finely minced garlic and chopped ginger.
Cook, stirring constantly, for 2-3 minutes until the mixture is fragrant and just starting to turn golden.
Step 2: Add Red Pepper Flakes
- 1 tsp crushed red pepper flakes (optional)
Sprinkle in the crushed red pepper flakes, if you like a bit of heat.
Stir well to incorporate the flakes into the aromatic mixture.
You just need a few moments here for the chili to become fragrant.
Step 3: Combine Noodles and Sauces
- 400 grams lo mein noodles, cooked as per package directions
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp roasted sesame seeds
Add the cooked lo mein noodles to the skillet, followed by the light soy sauce, dark soy sauce, and roasted sesame seeds.
Toss everything together thoroughly so the noodles are fully coated in the sauce and aromas.
Continue cooking for 3-5 minutes until the noodles are heated through.
I like to use tongs to toss the noodles for even mixing.
Step 4: Finish With Sesame Oil and Green Onions
- 1 tbsp sesame oil
- green onions, thinly sliced, for serving
Turn off the heat.
Immediately drizzle in the sesame oil and add most of the sliced green onions.
Toss the noodles again to coat evenly and gently wilt the green onions with the remaining heat.
For a more authentic flavor, I like to use fresh, high-quality sesame oil here.
Step 5: Garnish and Serve
- roasted sesame seeds (extra, for garnish)
- green onions, thinly sliced, for garnish
Transfer the noodles to serving plates.
Garnish generously with extra toasted sesame seeds and more sliced green onions before serving.
Enjoy your homemade lo mein!
20-Minute Garlic Lo Mein Noodles
Ingredients
For the noodles:
- 400 grams lo mein noodles, cooked as per package directions
- 3 tbsp vegetable oil
- 6 garlic cloves, finely minced
- 2 tbsp fresh ginger, finely chopped
- 1 tsp crushed red pepper flakes (optional)
- green onions, thinly sliced, for serving
For the sauce and garnish:
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp roasted sesame seeds, plus extra for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the finely minced garlic and chopped ginger. Cook, stirring constantly, for 2-3 minutes until the mixture is fragrant and just starting to turn golden.
- Sprinkle in the crushed red pepper flakes, if you like a bit of heat. Stir well to incorporate the flakes into the aromatic mixture. You just need a few moments here for the chili to become fragrant.
- Add the cooked lo mein noodles to the skillet, followed by the light soy sauce, dark soy sauce, and roasted sesame seeds. Toss everything together thoroughly so the noodles are fully coated in the sauce and aromas. Continue cooking for 3-5 minutes until the noodles are heated through. I like to use tongs to toss the noodles for even mixing.
- Turn off the heat. Immediately drizzle in the sesame oil and add most of the sliced green onions. Toss the noodles again to coat evenly and gently wilt the green onions with the remaining heat. For a more authentic flavor, I like to use fresh, high-quality sesame oil here.
- Transfer the noodles to serving plates. Garnish generously with extra toasted sesame seeds and more sliced green onions before serving. Enjoy your homemade lo mein!
