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So Easy Lo Mein

So Easy Lo Mein

Once you try this copycat recipe for So Easy Lo Mein, you many not want to order it out anymore. This version is easy to prepare and a healthier option. Try it today and enjoy!


My family likes going out for Chinese food on many Sunday evenings. Well, who doesn’t?

The only problem is, our favorite dish to order which we always do is Lo Mein. My whole family including myself love the dish.

We always order the vegetable Lo Mein. They do give you lots of great veggies all tossed in the sauce and noodles. It can be so greasy at times though.

I knew I needed to come up with a healthier version that still has all the same flavors as you would get at the Chinese Restaurant but just made without all the fat that’s added. 

Here is my version of our beloved dish made so easily at home.

We all love my version that when we go out now, we purposely don’t order Lo Mein anymore.

Of course we found another noodle dish we love, noodles with peanut sauce, I am working on that recipe but haven’t perfected it.

I didn’t get any thumbs up yet so, I know there is a lot of work to be done to get it just right.

Getting back to this delicious dish, it’s easy and fun to make right at home and you may even skip a Sunday night out once in a while after the family tries this recipe. 

Just a note, the recipe calls for  4 to 6 servings. It’s very easily doubled for company and a great dish to bring for potluck dinners. 

So Easy Lo Mein

Yields: 4 to 6 servings

What you’ll need to make so easy Lo Mein…


So Easy Lo Mein

Once you try this copycat recipe for Lo Mein, you many not want to order it out anymore. This version is easy to prepare and a healthier option. Try it today and enjoy!
Course Dinner, Main Course, Side Dish
Cuisine Chinese
Keyword Chinese Food, pasta, Take-Out, vegetarian
Servings 6
Author Pam


  • 8 ounce package spaghetti
  • 3 tbsp low sodium soy sauce
  • 2 tbsp canola or mild tasting oil such as avocado, grape seed
  • 2 tbsp toasted sesame oil
  • 1 package frozen mixed veggies, slightly thawed
  • 1/2 package package frozen edamame, slightly thawed
  • 1/2 cup chopped onion
  • 2 garlic cloves chopped
  • 1/2 tsp fresh ginger, grated or chopped
  • 1/4 tsp black pepper or to taste
  • pinch red pepper flakes
  • 1/8-1/4 cup veggie or chicken stock
  • 1/8 cup pasta cooking liquid
  • sesame seeds
  • diced cooked chicken, steak, tofu, optional
  • fresh parsley or cilantro, optional for garnish


  1. 1.Cook spaghetti according to directions for al dente, when finished drain and keep warm. Save a little cooking water, about 1/8 cup. Set aside.

    2.In a large non stick pan, pour in canola and start to sauté the onion and garlic, add ginger,red and black pepper, then all the veggies along with Little Soya sauce. Stir fry until all is coated with oil and hot. Add stock and cooking water, cook until boiling. Then add sesame oil. Toss to coat again for a few minutes. Sprinkle in about one tablespoon of the sesame seeds. Mix gently and stir fry for another minute or two.

    3.Now, pour into pot of spaghetti and toss with tongs or a fork and spoon. When completely incorporated, place in serving bowl and sprinkle on more sesame seeds. Eat up and Enjoy!

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