Begin by combining all sauce ingredients. This can be done efficiently by whisking them in a small bowl or putting them into a jar and shaking well. Set the sauce aside to use later.
Cook the noodles
Follow the instructions on the noodle package for cooking. Once cooked, drain them and rinse under cold water. This stops the cooking process and keeps the noodles from sticking together. Set them aside.
Make the lo mein
In a medium skillet, heat oil over medium heat. Add sliced bell peppers and carrots. Cook these until they are tender yet still crisp, which should take about 4 minutes. Keep stirring to ensure even cooking.
Incorporate the white parts of the green onions into the skillet. Cook them with the other vegetables, stirring constantly, for about 30 seconds.
Move the cooked vegetables to the sides of the skillet, creating space in the center. Add the cooked noodles and pour half of the prepared sauce over them. Toss everything together in the pan to ensure the noodles are heated through and coated evenly with the sauce. Add more sauce if needed to suit your taste.
Serve
Once everything is well combined and heated, transfer your Lo Mein to a serving bowl. Garnish with the remaining green onions for a fresh, flavorful finish.
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Notes
Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your lo mein comes out perfectly every time. This dish comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
Noodle Preparation: Cook the noodles al dente as they will continue cooking in the sauce.
Sauce Consistency: Adjust the thickness by adding water or reducing it further.
Vegetable Crunch: Sauté vegetables just until crisp-tender to retain their texture.
Notes
Noodles: We use wide lo mein noodles to bring more substantial texture and taste to the dish. Due to their larger surface area, wide noodles are excellent at absorbing and holding onto sauces. However, thin lo mein noodles, spaghetti, linguine, or fettuccine are great substitutes. Two ounces of dried lo mein noodles equals 1 cup cooked.
Dark Soy Sauce: This ingredient adds a rich, caramelized flavor. Dark soy sauce is a thicker, darker, and slightly sweeter version of regular soy sauce, commonly used in Asian cooking. It’s aged longer than light soy sauce, contributing to its richer flavor and color. Dark soy sauce adds a deep caramel color and rich umami flavor to dishes. It’s not as salty as light soy sauce. Dark soy sauce can be found in most grocery stores and is labeled as such. We use both dark soy sauce and light soy sauce in this recipe to get the perfect balance of flavor, saltiness, and color. Substitute with additional low-sodium soy sauce if unavailable but understand that with this substitution, the sauce will be more salty and less flavorful.
Protein: Feel free to add cooked chicken, beef, tofu, or shrimp to your lo mein.