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Lo Mein Noodles


Lo Mein Noodles + whatever your heart desires. A great way to use up extra bits of leftover different fresh vegetables like broccoli, onions, pea pods, etc. Just cut them up and toss in with the red pepper.

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Rate this recipe 4.5/5 (67 Votes)


  • 1/2 pound vermicelli or spaghetti
  • 3 tablespoons peanut oil, divided
  • 2 tablespoons sesame oil
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 3 garlic cloves, minced
  • 1/2 cup scallions, chopped
  • 1/2 cup red bell pepper, diced


Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from


Step 1

Cook pasta according to package directions, drain, rinse with cold water and set aside.

In small bowl, combine 2 tablespoons peanut oil, sesame oil, soy sauce, sugar, cornstarch, ginger, and garlic.

In large skillet or wok, heat remaining peanut oil over medium-high heat and add scallions and red pepper; saute 1 to 2 minutes, then add pasta to skillet and stir-fry.

Pour sauce mixture into skillet; toss well and cook until heated through and sauce has thickened slightly. Serve immediately.


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