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!
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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 like my Thai basil beef and honey sriracha chicken!
I've tested different combinations for the sauce, and this is the best one yet!
If you're into easy and delicious stir-fried noodles, then my easy Pad Thai, nasi goreng kampung, and mee goreng are also a must-try!
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 and Malaysian satay sauce.
Mirin - Or Chinese cooking wine. Adds a subtle sweetness to the sauce. Substitute with two tablespoons of water plus one teaspoon of sugar.
*See recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
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 a 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 make 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.
Recipe FAQs
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.
Meanwhile, chow mien noodles are thinner and are cooked by frying, ending with a crispier texture.
Related Noodle Recipes
If you tried this Beef Lo Mein or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
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📖 Recipe
10-Minute Easy Beef Lo Mein
Equipment
- Carbon steel wok or any wide pan
Ingredients
Sauce
- 1 teaspoon sugar
- 2 tablespoon mirin
- 2 tablespoon less sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon toasted sesame oil
Beef And Noodles
- 8 oz (226 g) beef , cut into thin strips
- 8 oz (226 g) dry egg noodles
Veggies
- 1 inch ginger , minced
- 1 cup (90 g) button mushroom , sliced
- 1 (70 g) medium-sized carrot , julienned
- 1 (150 g) small-sized red pepper , julienned
- 4 garlic cloves , minced
- 2 cup (60 g) spinach
Instructions
Noodles
- 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.
Cooking
- 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!
Notes
- 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.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Mar 20, 2021. Updated with improved text, recipe, and pictures on Feb 25, 2023.
Olivia says
Your recipes are always easy and delicious. Thanks for sharing!
Bea & Marco says
You're welcome, Olivia!
Amy H. says
This was ABSOLUTELY DELICIOUS! My husband, 3 children, and I all cleared our plates and had zero leftovers. The only thing I changed was the veggies (broccoli, cabbage, onion, carrots, red pepper, mushrooms) and made just a little extra sauce since I cooked more than 8oz of noodles. I did let the beef "marinate" for about 30/45 minutes, and my kids couldn't stop telling me how good it was. This will be a definite staple for us. Thank you for sharing!!
Bea & Marco says
That's awesome, I'm happy to hear that! Yes, this is a versatile recipe, very adjustable to your preference or whatever you have on hand. Thanks for your lovely feedback, Amy!
Mia Klatt says
Super easy, yet super yummy!!! I made it with beef (a must since we have the best beef here, in the rio-platense-area, hehe), fresh spinach and with bought "homemade" egg noodles. Sooo delicious!
And thanks for adding the "cooking-mode", which prevents the screen from growing dark: that makes it so much easier (it would always grow dark when I had my hands dirty or sticky, so annoying!).
Please keep these wonderful recipes coming, our whole family enjoys them!
Bea says
Hi Mia! Super excited to know that your whole family loved it. Oh yes, I can imagine the quality of beef there 🙌! Thank you so much for your feedback and do look around in our website for more recipes ❤️!
Dan says
I made this for Sunday lunch and we loved it so much. Now I'm already thinking of different ways I can make this again. Thanks for sharing the recipe with us.
Bea says
Yeay 🙌! Happy to hear that, Dan! Yes, it's easy to adjust it to your liking. Thanks for giving it a try 😍.