Plain Lo Mein Recipe

Cook noodles

Bring a large pot of salted water to a rolling boil. Add 12 oz lo mein noodles (or spaghetti/egg noodles) and cook 1–2 minutes less than package instructions until just tender. Reserve 3 tablespoons of pasta water, then drain noodles and toss immediately with 1 teaspoon sesame oil to prevent sticking.

Make sauce

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 3 tbsp warm reserved pasta water until sugar dissolves. Set aside.

Prepare ingredients

Peel and thinly slice 1 small onion. Peel and julienne 1 medium carrot if using. Mince 2 cloves garlic. Slice 3 green onions into 1–2 inch pieces, separating white bottoms from green tops. Roughly chop 1 cup cabbage or bok choy if using.

Stir-fry vegetables

Heat a large skillet or wok over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Add minced garlic and the white parts of the green onions; stir-fry 10–15 seconds until fragrant but not browned. Add sliced onion, carrot, and cabbage/bok choy. Stir-fry 2–3 minutes until vegetables are crisp-tender.

Combine noodles and sauce

Reduce heat to medium-high. Add the drained noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and toss quickly with tongs or spatula to coat evenly. If mixture seems dry or sticky, add up to the reserved 3 tbsp pasta water a little at a time to loosen.

Season and finish

Taste and adjust seasoning: add 1/2 tsp salt and 1/4 tsp black pepper (or to taste). Stir in the green parts of the scallions and drizzle 1 tsp sesame oil for fragrance. Toss thoroughly for 30–60 seconds so the noodles absorb the sauce and everything is heated through.

Serve

Transfer plain lo mein to a serving dish. Sprinkle with 1 tsp toasted sesame seeds and/or 1 tsp chili oil or a pinch of red pepper flakes if desired. Serve immediately.