These easy beef lo mein noodles with delicious lo mein sauce can be made with any veggies or protein of your choice. Imagine chewy noodles tossed in a glossy savory sauce, oh wow! The best is that it comes together in just 10 minutes!
Lo Mein vs Chow Mein
Although both have similar ingredients, the main difference is in the way the noodles are cooked. While in chow mein the noodles are stir-fried, creating a crispier texture, in lo mein, the noodles are lightly tossed in sauce ending in a softer and chewer texture.
Also, they are different in size. While lo mein noodles are thicker, chow mein noodles are generally thinner.
Why This Recipe Works
Because it's a very versatile recipe and just like our crispy Chinese spring rolls, you can swap, omit, or add almost any veggie or protein you have on hand. Follow my tips and you'll have an amazing dinner every single time!
This easy lo mein noodles recipe uses very simple ingredients and is quick to make. It's a one-pan recipe that's healthier than takeaways!
I've tested different combinations for the sauce, and this is the best one yet!
Ingredients For These Noodles
Beef or other protein - Flank steak, skirt steak, ribeye, or top sirloin works great. You can also use chicken, firm tofu, calamari, or shrimp.
Egg noodles - Fresh or dried egg noodles are totally fine. They're usually in the Asian store (cold section for the fresh ones). Or make your own fresh egg noodles with a stand mixer!
I've made it many times with dried spaghetti and it works amazingly. It's easier to find and cheaper!
Veggies - Use whatever you like or have on hand. It's around 5 cups of veggies in total. Cabbage, broccoli, pak choy, they're amazing in this.
Less sodium soy sauce - Gives more flavor without the extra salt to your lo mein noodles. I've been using this less-sodium soy sauce for many years and will never go back to the regular one. It gives more flavor without oversalting the dish, like in my Chinese steamed fish.
Mirin - Or Chinese cooking wine. Adds a subtle sweetness to the sauce. Substitute with 2 tablespoons of water plus 1 teaspoon of sugar.
*See recipe card for full information on ingredients and quantities.
1. Make the sauce. Add sugar, mirin, low sodium soy sauce, dark soy sauce, oyster sauce, and sesame oil into a bowl and mix well. Cook dry egg noodles according to the package, drain and set aside.
2. Season the beef. Add 1 tablespoon of sauce to the beef. Coat each strip well with the sauce.
3. Cook the beef. Heat a wok with some oil using high heat. Add in the meat and cook until it's almost done. Place it in a bowl together with its juice.
4. Cook the veggies. Heat some oil using medium-high heat. Saute ginger until golden brown and add mushroom, carrot, red pepper, and garlic. Mix for 1-2 minutes until the veggies are slightly softened.
5. Cook the noodles. Add in cooked noodles, spinach, and sauce. Mix everything well using 2 spatulas for 1-2 minutes.
6. Add the beef. Finally, add the beef together with its juice. Give it one last mix and enjoy your lo mein noodles!
Recipe Expert Tips
How to make lo mein noodles a success every single time with no fuss. This is a recipe where the cooking method and ingredients are prepared so the meal is ready in under 10 minutes.
- Prepare everything before cooking. Have everything measured, veggies and protein chopped, before cooking because this recipe takes only a few minutes.
- Use wok or wide pan to cook faster and for easier mixing.
- Use the correct heat. This is a stir-fry recipe, so use high heat for the protein, and for the rest medium-high so that the ingredients don't steam.
- Cut the veggies accordingly. If swapping them, julienne sturdier ones, like cabbage or peppers. Cut broccoli or cauliflower into smaller pieces (so they cook faster).
Add leafy veggies like spinach and pak choy with the noodles (so they don't get soggy).
- Always stir and toss to mix the ingredients faster and prevent them from releasing liquid.
- Two spatulas for mixing will be very helpful and makes it way easier.
How To Serve And Store
Serve - Immediately piping hot. Although lo mein noodles are not meant to be spicy, you can spice it up with my quick garlic chili oil, which also goes great with my stir-fried noodles with peanut sauce!
Store - In an air-tight container in the fridge for up to 5 days. Freeze for up to 3 months.
Light soy sauce (less sodium) adds flavor and umami, while dark soy sauce gives the noodles a wonderful dark glossy color. If you don't have dark soy sauce, you can omit it.
The noodles are made with wheat flour, so they are not gluten-free. If you want to make this recipe gluten-free, use rice noodles or other gluten-free noodles/pasta.
Mirin is a Japanese type of rice wine with a subtle sweet touch, similar to Chinese cooking wine.
The noodles' size and the way they're cooked. Lo mein noodles are thicker and are cooked by lightly tossing them in sauce, ending with a chewier and glossy texture.
While chow mien noodles are thinner and are cooked by frying, ending with a crispier texture.
Related Noodle Recipes
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Watch The Video
10-Minute Easy Beef Lo Mein
- Carbon steel wok or any wide pan
Beef And Noodles
- 8 oz beef , cut into thin strips
- 8 oz dry egg noodles
- 1 inch ginger , minced
- 1 cup button mushroom , sliced
- 1 medium-sized carrot , julienned
- 1 small-sized red pepper , julienned
- 4 garlic cloves , minced
- 2 cup spinach
- Cook dry noodles according to the package, drain and set aside.
Sauce and Beef
- Add all sauce ingredients into a bowl, mix well.
- Add 1 tablespoon of sauce to the beef, coat each strip well, and set aside.
- Heat some oil in a wok on high heat. Cook the beef until they're almost cooked. Place it in a bowl together with its juice. Set aside.
- Wipe the wok clean with some kitchen paper. Heat some oil on medium-high heat and add in the ginger. Once golden brown, add mushroom, carrot, red pepper, and garlic. Mix for 1-2 minutes until the veggies are slightly softened.
- Add in cooked noodles, spinach, and sauce. Mix well using 2 spatulas for 1-2 minutes. Finally, add in the beef and its juice. Give everything a final mix and serve!
- For fresh egg noodles, use 1 lb (450g). For fresh uncooked noodles, cook them according to the package. For fresh cooked noodles, rinse under hot water to loosen them up.
- For swapping veggies, julienne sturdier veggies like cabbage or colored peppers. Cut broccoli or cauliflower into smaller pieces. This is so they cook faster.
Throw in leaf veggies like spinach and pak choy together with noodles, to avoid them getting soggy.
- For swapping protein, cut chicken or pork into thin strips. Cut tofu into small cubes.
Originally published on Mar 20, 2021. Updated with improved text, recipe, and pictures on Feb 25, 2023.