Lo mein might already be one of your go-tos when ordering Chinese takeout. Skip spending money and make this dish at home in only 30 minutes!
If you enjoyed this lo mein recipe, you’ll love the Best Beef Stir Fry Recipe or try our Ultimate Philly Cheesesteak.

Lo Mein
If you haven’t tried lo mein before, you are probably wondering what the heck it is. In short, lo mein is a stir-fried noodle dish. Long, soft egg noodles are tossed with a savory and sweet sauce and either beef or chicken. The end result is a bowl of slurpy deliciousness!
You have probably heard of lo mein’s close cousin “chow mein”. Wondering what the difference is between the two? Lo mein is a dish of soft noodles tossed in a thick sauce. Chow mein, on the other hand, calls for a longer frying time to make the noodles crispy. Both are delicious and super easy to make!
Lo Mein Sauce
Sweet, savory and rich, lo mein sauce is oh-so comforting. It’s also VERY easy to make. My interpretation only requires brown sugar, beef broth and soy sauce. You simply bring all the components to a boil together and just like that, you have a homemade lo mein sauce.

What Meat Goes with Lo Mein?
- Beef: Flank steak, skirt steak, ribeye or top sirloin will all work great in this recipe. Whatever cut you choose, make sure the beef achieves a nice golden color. It will have so much flavor.
- Chicken: If you are going to opt for chicken, use boneless breasts. Skip the browning step, but still slice the chicken into two-inch pieces. When sauteeing your chicken slices in your sauce, make sure to cook them all the way through!
- Veggie Lo Mein: if you are skipping out on the meat, you can always make our incredible Veggie Lo Mein.
Lo Mein Noodles
Most grocery stores will carry lo mein noodles in the Asian aisle. You can find these wheat and egg based noodles dried or fresh. If you get lucky, you will find fresh lo mein noodles in the refrigerated section (sometimes in the produce aisle, sometimes in the Asian aisle). These will allow you to skip the boiling step entirely, as they are already cooked!
If you can’t find dry or fresh lo mein noodles, don’t panic! I often use spaghetti noodles when I am in a pinch. They work great and don’t sacrifice taste!

Lo Mein Ingredients
- Noodles: Any egg noodles will work. Try to snag authentic lo mein noodles, but like I said above, spaghetti noodles will work also.
- Note: After cooking the noodles rinse them with cold water to prevent them from sticking together.
- Sesame Oil: If you don’t already have sesame oil on hand, grab some! It is a key ingredient in most Asian cooking. It adds a toasted, nutty flavor to dishes. You will toss your cooked noodles in sesame oil to prevent them from sticking while you prepare the rest of your lo mein components.
- Better than Bouillon (Beef flavor): This broth concentrate is a game changer! It has an amazing beef flavor and has become a staple in my kitchen. You will use it to make a beef broth that will serve as the base of your lo mein sauce.
- Soy Sauce: You can’t make Chinese food without soy sauce! Soy sauce will elevate your broth and give it that signature Asian flavor.
- Brown Sugar: Brown sugar adds the necessary thickness to your sauce. Chinese sauces almost always contains brown or white sugar for this reason!
- Garlic: Lo mein calls for fresh garlic. Don’t use garlic powder or marinated garlic if you can avoid it. The fresh stuff makes all the difference!
- Veggies: For my interpretation of lo mein, you will use carrots, onions and broccoli. Carrots and broccoli are perfect for stir-fry, as they keep a nice bite and provide a perfect contrast to soft lo mein noodles. You can also add bell peppers.
Storing Lo Mein
Store your lo mein in an airtight container in the fridge. It will last for 3-5 days! Bonus: The sauce gets richer as it marinates in the fridge. Can you say BOMB leftovers?!
Other Asian Recipes to Try
- Simple Yakisoba Noodles Recipe
- The Best Beef Stir Fry Recipe
- One Pot Beef & Broccoli Recipe
- Chicken Chow Mein
- Grilled Teriyaki Chicken Thighs
Recipe
Ingredients
- 8 oz lo mein noodles (cooked according to instructions)
- 1 tsp sesame oil
- 1/4 cup hot boiled water
- 1 tbsp Beef Better Than Bouillon
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- oil (olive or sesame) for frying
- 1 lb beef
- 2 large carrots
- 2 cup broccoli
- 1 large onion
- 4 garlic cloves
Instructions
- Into hot, boiled water add Better Than Bullion and brown sugar; stir to dissolve. Into the mixture, add soy sauce and set aside.
- Dice carrots, broccoli and onion into two-inch pieces. Pre slice beef into very thin strips. Using a hot skillet with sesame oil, cook beef until it's golden brown, remove from the skillet and set aside.
- Using the same skillet that was used to cook beef, sautee onions until golden brown with sesame oil. Remove from the skillet. In the same skillet, saute carrots until softened, add broccoli and cook for about three minutes. Press garlic into the same mixture.
- Add cooked beef into the skillet with vegetables. Pour sauce over the ingredietns and let them simmer for about 2 minutes.
- Add cooked noodles and toss everything together.
- Into a large dish, combine noodles, vegetables and beef. Toss to bring everything together and serve while it's still hot.
I absolutely loved this! I opted for the chicken and wasn’t sure if I could use chicken stock instead of beef, but I went for it anyways and it was amazing! Thanks for sharing. Will definitely make this again 🙂
That's so great, Erika! I have a chicken lo mein, veggie, and shrimp lo mein recipes on the blog, too! If it's not obvious, I love me some lo mein! haha!
I used venison that I had marinated and it was delicious.
Oh wow Abigail! I love the variation! I am a newbie when it comes to venison... maybe someday I'll try it!
I cut bullion by half , still salty to me. My husband was ok with it. Needed red pepper strips.
Hi Mari, thank you for sharing this feedback. It can be helpful for others.
This recipe was sooo good!! Don’t have any brown sugar on hand so used honey and added a little bit of cornstarch and worked perfectly! Great and easy recipe!
Hey Holly, I’m so glad to hear the substitution worked out! This recipe has been one of my favorites for over 15 years — I’m happy you got to make it!
Made this for supper last night. It was delicious. Leftovers the next day for lunch was just as tasty!!! Will definitely make this dish again!!!
I'm so happy you enjoyed the dish. I love it for leftovers too! Hope you enjoy it many more times.
Sesame oil is never to be cooked with. It is a flavor enhancing oil to be add to the dish prior to plating.
I seriously have doubts about this recipe seeing that author suggests cooking the beef in sesame oil. Should use a neutral oil but only after velveting the meat. Chinese cooking 101
Thanks for your insight! While it's true that toasted sesame oil is often used as a finishing touch, I enjoy using a small amount for cooking to enhance the overall flavor. That said, using a neutral oil and velveting the beef first is a great tip!
Hi Natalya!
I made this recipe tonight and it was so quick and easy to prepare and so so delicious! Thank you!
Perfect for packing lunches as well.
I'm so happy you enjoyed the recipe! I love that it's quick and easy too. Great idea to use it for packed lunches—such a tasty way to meal prep.
Your recipe sounds delicious and I am eager to try it. I do have one question. You call for 1 TBLS of Better than Bouillon to a 1/4 cup hot water. But the normal ratio is 1 tsp to 1 cup hot water. Ask you using a stronger mix to amp up the beef flavor? Thank you.
Hey Jimmy, I can't wait for you to try it! And yes, I use a stronger mix to really enhance the beef flavor in the dish. I hope you enjoy it! Let me know how it turns out.
I made this recipe tonight for the first time and it was delicious! I actually used a whole bag of shredded carrots, whole head of broccoli and I doubled the sauce. Because of that I did have to add extra noodles. I will definitely be making this recipe again! Thank you so much!
I'm thrilled to hear you loved the recipe! Your adjustments sound fantastic, - thanks for sharing! Enjoy it over and over again! 🙂
I made this today with chicken instead of meat and didn’t have to doble the sauce because when cooking the chicken ran its own juices which gave an extra flavor to the sauce.
I’m WONDERING if freezing a portion could be a good idea or not ? Have you tried it?
That sounds delicious! Chicken is a great substitute! Freezing a portion is totally an option, but I personally prefer to store leftovers in the fridge since it keeps up to 3-5 days. I find that the texture changes after freezing, so not my personal preference to freeze Lo Mein.
Made this tonight for the first time. Like others, I had to double the sauce. I added pea pods as well. I did add the sesame oil to the pot and realized that it was going to burn so I quickly added Canola oil. I tossed in some more sesame oil at the end. This is a definite keeper!
Thank you for sharing your experience. I'm glad to hear it's a keeper for you!
I made this tonight with a few modifications and it was better than any take out I've had. Really restaurant quality recipe. Thank you for sharing.
Hi Michae, this is so incredible to hear. I love that you go to try this recipe, hope it becomes forever staple in your home. 🙂
I made this tonight and it was delicious. I used chicken. I did t realize I was out of brown sugar so I used honey as a replacement.
That sounds like a fantastic improvisation! Honey can bring a wonderful sweetness and caramelization when used as a substitute for brown sugar in marinades or glazes. It's great to hear your dish turned out delicious with chicken. Sometimes these little tweaks lead to unexpectedly tasty results. Thanks for sharing your experience!
I cooked mine with rice noodles and it came out great
Thanks for letting us know Theresa. So glad you enjoyed it! 🙂
I've made this recipe, as is, several times because it became a family favorite! Even my ridiculously picky 6 year old gave it a 10 out of 10!!
Modifications I've used: if we have extra zucchini to use up, I'll add that to the dish as well. I've also spiralized zucchini to use in place of lo mein noodles when I didn't have any on hand. Otherwise, I follow the directions exactly as written and it never disappoints. Thank you for this delicious recipe!!
I'm so glad this recipe is a family favorite! Thanks for sharing April.
Was looking for a new and easy way to use up leftover steaks. Added 2 bunches of scallions, and sauted all the veggies together. Delicious. I’ll definitely double the sauce next time, and there will be a next time!
Dianne, I'm so glad you gave this recipe a try! It really is one of my favorites, and doubling the sauce only makes it better. The addition of scallions is perfect!
Just finished eating this. Delicious and easy. I did double the sauce recipe and added peas. Worked perfect. Next time I think I will add A little cabbage too.
You can never go wrong with more veggies! Thanks for sharing Joan.
Made this last night and it was so delicious! 10/10 will make again!!
It's on repeat at our home! So glad you love it too!
can you freeze your beef lo mein if all is not eaten
Hi Gloria, freezing cooked veggies isn't my favorite because they change texture but otherwise you can freeze it. Or share with friends 🙂
Sesame oil has a low smoke point. It will burn and turn rancid if put in a hot skillet. Most authentic Asian dishes reserve the sesame oil for the last step as a garnish or to toss the dish in right at the last second, off the heat. It's best to sautee in a neutral oil like coconut or avocado oil.
Thanks for sharing your feedback KM. Such great tips!
This is a wonderful, delicious recipe and it has become a family favorite! I make it exactly as is, except I use coconut aminos instead of the soy sauce. I make this for my husband, daughter, and I, and I double the recipe when our son is home from college so he can bring some for his lunches on the farm. The printed out recipe never makes it back into my binder!
When the whole family loves it - that's such a win!!
Can I use coconut aminos instead of soy sauce??
You sure can Lexie. Let us know how it turned out. 🙂
GREAT!!!!
Thank you! 🙂
It's so good it's craveable. Here are my changes I made to it.
In the sauce I used 1/3 cup of boiling water not 1/4. I didn't use soy sauce because of my sodium restrictions diet, I used Coconut Aminos, a soy sauce substitute that fills in perfect. When I was sauteing the onions and carrots, I added thyme, sesame seeds and sumac (Za'atar'). I smashed and chopped the 4 cloves of garlic, I don't ever use a garlic press. I also added 1 teaspoon of red chili flakes and the juice of 1/2 fresh lemon since the sauce was so sweet, it needed some heat & acid in the dish.
Hi Clarence, That sounds delicious! Thanks for sharing!
We liked the recipe. A little too sweet with 2T brown sugar. I will use less next time. We went on the cheap side and used half pound ground beef and 4 oz ramen noodles. Skipped the broccoli because hubby doesn’t like it. Very tasty!
Hey Cindy, Thanks for sharing what worked for you!
Turned out amazing thank you soooo much!!! Second time making this tonight we can’t wait☺️☺️ smells amazing and tastes phenomenal
Hi Erica, I'm happy to hear this recipe is now on repeat! Enjoy!
Wayyyyyy too many ads I can’t even get to the recipe.
Hi Tiffany, There's a "jump to recipe" on top of the page. I hope this helps.
What kind of noodles please?
Hello Cathy, in the post I recommend using lo mein noodles, although in a pinch angel hair or spaghetti would work as well. In the post I've also linked some lo mein noodles that can be bought online if you want a more authentic flavor. Enjoy!
Thank you so much for clarifying what noodles to use. I was going to try and use spaghetti, however now that told where to get lo mein noodles I’ll do that! There is also an Asian grocery nearby. I bet they’ll have them!
Thank you!
Do you think if I let the cut up beef sit in the sauce for a couple hours that it would be too strong? Just thinking about adding some flavor to the beef.
Hi Ashley, I have not tried that before, but if you do, you may need to double the sauce (one for the beef marinade and one for the sauce you add in toward the end) I hope this helps.
Thank you!! I’ll do that next time. I’ll be sure to let you know how it turns out when I do.
I would love that, Ashley! Thank you!
Made this for dinner it was great. I did use chicken instead and added mushrooms. Thanks for a good recipe.
Barbara
Hi Barbara, I am thrilled that you loved this recipe. Thank you for sharing your process and feedback. Enjoy it dear!