Here is my favorite lo mein with ramen noodles recipe, with tender vegetables, savory sauce, and quick-cooking ramen noodles that make this dish come together in just 15 minutes.

This lo mein is my go-to weeknight dinner when I need something fast and satisfying. The kids love it because it tastes like takeout, and I love it because it’s so much cheaper than ordering in. Plus, you probably already have most of the ingredients in your pantry!

Why You’ll Love This Lo Mein

Quick weeknight dinner – Ready in just 20-30 minutes, this lo mein is perfect when you need a satisfying meal fast without spending hours in the kitchen.
Budget-friendly ingredients – Using affordable ramen noodles instead of traditional lo mein noodles makes this dish accessible and easy on your wallet while still delivering great flavor.
Flexible with vegetables – You can use whatever vegetables you have on hand – carrots, peppers, cabbage, or broccoli all work great, making it perfect for cleaning out your fridge.
Simple pantry staples – Most of the sauce ingredients like soy sauce, oyster sauce, and sesame oil are common Asian pantry items you probably already have at home.
Restaurant-style flavor at home – The combination of dark and light soy sauces with oyster sauce creates that authentic takeout taste you crave without the delivery fees.

What Kind of Ramen Noodles Should I Use?

For this lo mein recipe, you’ll want to use fresh ramen noodles if you can find them in the refrigerated section of your grocery store – they have the best texture and closest resemblance to traditional lo mein noodles. If fresh isn’t available, dried ramen noodles work perfectly fine and are much easier to find. Just make sure to use plain ramen noodles without the seasoning packet, or you can use the noodles from instant ramen and toss the flavor packet. The key is to cook them just until they’re tender but still have a slight bite to them, since they’ll continue cooking a bit when you toss them with the sauce and vegetables.

Options for Substitutions

This lo mein recipe is super forgiving and works great with whatever you have on hand:

Ramen noodles: Fresh lo mein noodles are ideal, but dried ramen works perfectly fine. You can also use spaghetti, linguine, or even udon noodles – just cook according to package directions.
Dark and light soy sauce: If you only have regular soy sauce, use 3 tablespoons total. For a gluten-free option, tamari works just as well and tastes nearly identical.
Oyster sauce: For a vegetarian version, use mushroom sauce or hoisin sauce. You can also make a quick substitute by mixing 1 tablespoon soy sauce with 1 teaspoon sugar and a pinch of cornstarch.
Mirin: No mirin? Mix 1 tablespoon rice vinegar with 1 teaspoon sugar, or use dry sherry. In a pinch, you can skip it entirely and add a tiny bit more sugar to the sauce.
Vegetables: Use whatever vegetables you have – frozen stir-fry mix works great, or try snap peas, bean sprouts, or zucchini. Just adjust cooking times based on how tender your veggies are.
Sesame oil: While sesame oil adds that authentic flavor, you can use vegetable oil or peanut oil if that’s what you have. The taste will be slightly different but still delicious.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lo mein with ramen noodles is overcooking the noodles, which turns them mushy and ruins the dish’s texture – cook them just until they’re al dente since they’ll continue cooking when you toss them with the sauce and vegetables.

Another common error is adding all your vegetables at once, but harder vegetables like carrots and broccoli need more time than softer ones like mushrooms and bok choy, so add them to the pan in stages based on their cooking times.

Don’t forget to have your sauce mixed and ready before you start cooking, because once those noodles hit the pan, everything moves fast and you won’t have time to whisk ingredients together.

For the best flavor, make sure your pan is hot enough to create a slight sear on the vegetables, and always add the sauce at the very end to prevent it from burning and becoming bitter.

What to Serve With Lo Mein?

This lo mein is pretty satisfying on its own, but I love pairing it with some crispy appetizers to round out the meal. Spring rolls or pot stickers are perfect for dipping into sweet and sour sauce or soy sauce while you’re enjoying the noodles. If you want to add some protein, grilled chicken, beef, or shrimp work great either mixed right into the lo mein or served on the side. A simple cucumber salad with rice vinegar dressing also makes a nice, refreshing contrast to the savory noodles.

Storage Instructions

Refrigerate: Lo mein keeps really well in the fridge! Store it in an airtight container for up to 4 days. The noodles will absorb some of the sauce as it sits, which actually makes the flavors even better the next day. I love having leftovers of this for quick lunches during the week.

Freeze: You can freeze lo mein for up to 2 months in freezer-safe containers or bags. Just know that the vegetables might get a bit softer after thawing, but it’s still totally delicious. I like to portion it out into individual servings before freezing for easy grab-and-go meals.

Warm Up: The best way to reheat lo mein is in a large skillet or wok over medium heat with a splash of water or broth to loosen things up. Stir frequently until heated through. You can also microwave it in 30-second intervals, stirring between each one, but the stovetop method gives you better texture.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 500-650
Protein: 12-18 g
Fat: 15-22 g
Carbohydrates: 80-100 g

Ingredients

For the stir-fry sauce:

2 tbsp dark soy sauce (regular soy sauce can substitute)
1 tbsp light soy sauce (regular soy sauce can substitute)
3 tbsp oyster sauce
1 tsp sesame oil
1 tsp granulated sugar
1 garlic clove, grated (optional)

For the noodles and vegetables:

4 to 6 oz dry ramen noodles
1 tbsp sesame oil
3 green onions, greens and whites separated and chopped
2 to 3 cups assorted vegetables, julienned or chopped (such as carrot, bell pepper, napa cabbage, bok choy, mushroom, or broccoli florets)
1 to 2 tbsp mirin

Step 1: Make the Stir Fry Sauce

2 tbsp dark soy sauce (regular soy sauce can substitute)
1 tbsp light soy sauce (regular soy sauce can substitute)
3 tbsp oyster sauce
1 tsp sesame oil
1 tsp granulated sugar
1 garlic clove, grated (optional)

In a small jar or bowl, combine the dark soy sauce, light soy sauce, oyster sauce, sesame oil, granulated sugar, and grated garlic (if using).

Secure the lid and shake well until the sugar is dissolved and the sauce is smooth.

Set aside for later use.

Step 2: Cook the Ramen Noodles

4 to 6 oz dry ramen noodles

Bring a pot of water to a boil.

Cook the dry ramen noodles according to the package directions until just tender.

Drain the noodles thoroughly and set them aside until ready to use.

Step 3: Stir Fry the Vegetables

1 tbsp sesame oil
3 green onions, greens and whites separated and chopped (white parts only)
2 to 3 cups assorted vegetables, julienned or chopped (such as carrot, bell pepper, napa cabbage, bok choy, mushroom, or broccoli florets)
1 to 2 tbsp mirin

Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.

Add the chopped whites of the green onions and the assorted vegetables.

Stir fry, tossing frequently, until the vegetables are fork-tender and slightly browned, about 5 minutes.

Pour the mirin into the pan to deglaze and loosen any flavorful bits stuck to the bottom.

I find that splashing in the mirin at this stage adds a touch of sweetness and depth to the dish.

Step 4: Combine Noodles and Sauce

cooked ramen noodles (from Step 2)
vegetable and green onion mixture (from Step 3)
stir fry sauce (from Step 1)

Add the drained ramen noodles (from Step 2) to the wok with the sautéed vegetables (from Step 3).

Pour in about half of the prepared sauce (from Step 1) and toss everything together in the hot pan until the noodles are evenly coated and heated through.

Add more sauce as desired, gauging the amount by the color and taste—the noodles should be a medium brown, not too light or dark.

Step 5: Serve and Garnish

green onion greens (from Step 3)

Transfer the stir-fried noodles and vegetables to serving plates.

Top each serving with the reserved green onion greens for a fresh, crisp finish.

To bring out an extra pop of flavor and a touch of color, I like to add a sprinkle of sesame seeds or a drizzle of chili oil on top if you have it on hand.