I cook this meal on slow nights and busy nights. It cooks fast and needs few items. I first used it when my fridge was low and I still wanted a hot plate. Classic Plain Lo Mein Noodles fit that need and made weeknights easier.

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I keep a small stash of noodles and sauces. I like to add garlic and green onions. I add meat if I have it. It warms up well the next day. It is simple food I use at home a lot.

This recipe is plain lo mein made with simple sauce and soft noodles. It tastes savory and mild. The sauce brings salt and a touch of sweetness. People often make it for quick weeknight dinners, simple lunches, or when they want a low-effort meal. It pairs well with steamed vegetables or a small meat side. For a meat-forward version, try our chicken lo mein recipe as a follow-up idea.

Why make this recipe

This dish saves time and uses pantry items. It cooks in about 15–20 minutes. The flavor is basic but pleasing, so kids and adults like it. You can change it with what you have on hand. It stretches small pieces of meat and fits busy nights. If you like braises or slow meals, try a different main like the slow cooker beef and noodles instead on days you have more time.

How to make this recipe

Start by cooking or rinsing the noodles and keeping them loose. Make a simple sauce by mixing the soy, oyster, sugar, and cornstarch slurry. Heat oil, then toast garlic and ginger for a minute to bring out their scent. Toss noodles and sauce in a hot pan until the sauce coats the noodles. Expect a quick stir-fry with fast heat and short time. This recipe moves fast, so prep first and have the sauce ready.

Ingredients

1 lb fresh lo mein noodles (or 12 oz dried egg noodles, cooked al dente)
1 tbsp vegetable oil (for tossing noodles)
1/4 cup light soy sauce (or regular soy sauce)
1 tbsp dark soy sauce (for color, optional)
1 tbsp oyster sauce (optional, but highly recommended for flavor)
1 tsp granulated sugar
1/2 tsp white pepper
1 tsp cornstarch
2 tbsp water (for cornstarch slurry)
1 tsp sesame oil (to add at the end of the sauce)
2 tbsp vegetable oil (or peanut oil)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated or minced)
2 green onions (sliced, white and green parts separated)

Fresh noodles give the best texture. Tossing cooked noodles with a bit of oil stops them from sticking. Light soy brings salt, dark soy adds color, and oyster sauce adds depth. Cornstarch makes the sauce cling to the noodles. Sesame oil adds a final aroma. Garlic and ginger give the main savory note.

Directions

Prepare the Noodles Cook dried noodles to al dente, or loosen fresh noodles in hot water. Toss with 1 tbsp oil to stop them sticking. Drain well so they do not water down the sauce.

Prepare the Lo Mein Sauce Mix light soy, dark soy, oyster sauce, sugar, white pepper. Stir cornstarch into 2 tbsp water to make a slurry. Add sesame oil last. Keep the sauce ready before you heat the pan.

Stir-fry the Lo Mein Heat 2 tbsp oil in a wide pan or wok. Fry garlic and ginger until fragrant, 20–30 seconds. Add the white parts of the green onion. Add noodles and pour the sauce. Toss fast so the sauce coats the noodles evenly.

Serve Turn off heat and stir in the green onion tops. Serve hot. A quick toss at the end keeps the noodles glossy.

How to serve this recipe

Serve this dish hot on a simple plate. Add sliced green onion on top for color. Offer chili oil or soy on the side for extra flavor. Add cooked shrimp, chicken, or tofu as a topping for a fuller meal. For a family tray, put the noodles in a large bowl and let people add their own sauce and toppings. You can also serve it with steamed greens or a simple salad. For a neat trick on quick cooling and crisp bite, read about the ice water hack for vegetables.

How to store this recipe

Cool the noodles to near room temperature within an hour. Place in an airtight container and store in the fridge for up to 3 days. Reheat in a hot pan with a splash of water or a few drops of oil to loosen the noodles. You can freeze cooked lo mein, but the texture will change. Freeze in a tight container for up to 1 month. Thaw in the fridge overnight before reheating. Use porcelain or glass containers for even reheating.

Tips to make this recipe

Prep all ingredients before you heat the pan. Keep the sauce mixed and ready. Use high heat and toss fast to avoid soggy noodles. If the noodles clump, add a little hot water and toss to separate. Watch the garlic so it does not burn. If the sauce is too thin, add a pinch more cornstarch mixed with water. If it is too thick, add a splash of water or soy to loosen it.

Variation

Add cooked shrimp, thin sliced beef, or shredded chicken for protein. Swap oyster sauce for hoisin in small amounts for a sweeter taste. Use bok choy or snap peas for a green vegetable. For a gluten-free option, choose tamari and gluten-free noodles. Keep changes small to keep the balance of soy and sesame. This plain version stays simple so it can fit many small swaps without extra fuss.

FAQs

Q: Can I use rice noodles?

A: You can, but the texture will be different. Cook them as package says.

Q: Can I make the sauce ahead?

A: Yes. Store in the fridge for up to 3 days.

Q: Do I need oyster sauce?

A: It adds flavor but is optional. Use soy only if needed.

Q: How do I stop noodles from sticking?

A: Toss them with oil after cooking and drain well.

Q: Is sesame oil needed?

A: It is for aroma. A little goes a long way.

Conclusion

This plain lo mein is a fast, useful meal for regular nights. It cooks quickly and uses few fresh items, so it fits a simple routine. The sauce is easy to mix and keeps well in the fridge for a few days. If you want a classic version with more notes on technique, see Classic Lo Mein (Noodles) Recipe | Jet Tila – Food Network for another take. For background on the Hong Kong style and noodle choices, check Lo Mein Noodles (Classic HK Style) – Curated Kitchenware.