Stir-Fried springy and chewy noodles mixed with crunchy vegetables, meet this classic takeout favorite but made healthier at home. Both savory and sweet, hearty and fresh, this lo mein recipe is packed with authentic Asian flavors. It is quick and easy and can be customized in many ways to fit you and your family’s palate.

Traditionally, lo mein is a Cantonese word for “stirred noodles”, swooping noodles out of sauce or oil.

Lo Mein has made its transformation since it was introduced to the US. It has become a very popular Chinese takeout dish. But the American version is a little bit different than what you would get in China.

Growing up in Guang Dong, China, I have experienced many versions of Lo Mein.

Here is my version that is lighter, healthier and soy free.

Ingredients for Lo Mein Noodles

How To Make Your Soy Free Noodle Sauce

For this delicious soy free sauce, you will only need a few simple ingredients.

Coconut aminos or soy sauce: Coconut aminos keeps this recipe soy and gluten free! It is also a tad bit sweeter than soy sauce and a bit less salty. If you can eat soy and are not gluten free, feel free to use soy sauce if that is what you have on hand.

Sugar: Adding a bit of granulated or coconut sugar helps make this dishes sweet side pop out. You do not need much, just a teaspoon will do.

Sesame Oil: A staple in Asian sauces, it lends a subtle flavor of sesame to the sauce. You do not need much!

Water: To help dissolve all your ingredients and make sure everything forms into one cohesive liquid.

Ingredients for Stir Fry

Noodles: You can use a gluten free lo mein style noodle if you want to keep your dish gluten and grain free. But any long noodle works here, just make sure you cook to package instructions correctly.

  • My top choices for noodles would be either Chinese Wheat Noodles, or Ramen
  • As a last resort, and if it is all that you have, you could always use basic spaghetti

Snow peas or Sugar Snap Peas: Either fresh or frozen peas work here, but fresh snap or sugar peas really do make a difference in flavor and crunch!

Carrots: Any carrots sliced up will do. You have baby carrots on hand because that’s all the kids like to snack on? Use a couple of those bad boys in your stir fry dinner!

Mushrooms: I love mushrooms for its earthy flavor and umami taste. You can use whatever mushrooms you and your family prefer.

Green Onions: The bright flavor and crunch green onion adds to Asian dishes is essential. If you don’t have any on hand, that is ok too, but I HIGHLY recommend making sure you have a fresh bundle of green onion before starting your meal.

Garlic: A staple in savory Asian cooking, fresh garlic has such a beautiful aroma that elevates the taste of this stir fry.

How To Make Soy Free Lo Mein Noodle Stir Fry

Start by making your sauce, which simply requires you to combine your starch, coconut aminos, water, sugar and sesame oil in a small bowl. Whisk together until little to clumps remain.

In a bowl, add in the ingredients for the sauce.
Mix together until no clump is left.

Next, boil the noodles per the packaging instructions.

Then, while the noodles cook, prep your pan on medium heat with your cooking oil of choice. I like avocado oil for its high smoke point, but olive oil works just as well.

Add in your chopped green onion and minced garlic, they only need to cook for about 45 seconds before you notice the color start to browning and the fragrant aromas to appear.

After, add in your carrots and mushrooms and cook down until slightly tender, but not too soft.

Lastly, add in your snap peas and allow to cook for about a minute before adding both your cooked noodles and sauce to the pan.

Mix all the goodness of the sauce, veggies and noodles together with a pair of tongs before sprinkling some sesame seeds on top before serving.

There you have it! An easy and simple, soy free Asian dish that will make your mouth water with every single bite.

In a pan, heat 1-2 tablespoon of cooking oil over medium heat. Once shimmering, add chopped green onion and minced garlic.
Quickly stir for 30 – 45 seconds or until fragrant.
Add in carrots and mushroom and cook for about 2 minutes until slightly tender.
Add in snap peas.
Cook for a minute or until the peas are slightly cooked but still bright green.
Add in cooked noodles and the sauce.
Quickly stir to combine.
Garnish with sesame seeds and/or the green part of the green onions.

Other Ways to Spice Up Your Soy Free Lo Mein Stir Fry

You can add chili oil to your sauce if you want some extra heat! You could also add in some Sriracha for a sweet and savory kick too.

If you want to add a protein to this dish, you can check out my Honey Walnut Shrimp made in the air fryer for extra crunch! I also love adding tofu for a meatless option. My Crispy Air Fryer Tofu is a great alternative if you want to keep this meal vegetarian.

How to Store Leftover Lo Mein Noodle Story Fry

If you have any leftovers of this scrumptious meal, and that is a BIG IF, you can store it in the fridge in an airtight container for 3-4 days.

Reheat either in a pan with a little bit of oil or you can easily heat this up in the microwave. The flavors get even better when they’ve had time to sit and come together for a few days. I love this as a quick re-heatable lunch on busy days.

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Get the recipe:Lo Mein Noodles {15 Minutes}

Both savory and sweet, hearty and fresh, this lo mein recipe is packed with authentic Asian flavors. It is quick and easy and can be customized in many ways to fit you and your family's palate.
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Ingredients

  • 8 oz noodles
  • 1 tbsp neutral cooking oil
  • 2 cloves garlic, minced
  • 1 cup snow peas
  • 2 cup mushroom, sliced *
  • 1/2 cup carrots, sliced
  • 4 stalks green onion, white and green part seperated

Sauce

  • 1 tbsp starch
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 1 tsp sesame oil
  • 1 tsp white sugar
  • 1 tsp chili oil, optional

Instructions 

Sauce

  • In a bowl, mix the coconut aminos, water, sesame oil, sugar, chili oil, and starch. Mix until there are no longer any clumps.

Lo Mein

  • Boil water and cook noodles based on instructions on noodle box/bag.
  • While noodles are cooking, begin to prep your veggies. Chop all vegetables, mince garlic, and set aside.
  • In a medium sized pan, begin heating your oil up- add in your green onion and garlic- only cook until fragrant on low/med heat- about 45 seconds.
  • Next- add in your carrots and mushrooms, cook until they begin to get tender but not soft. Then, add in your snap peas- and cook for about 1-2 minutes.
  • Next, add in your sauce and the noodles to your pan with the veggie blend. Mix together until well combined, and heated, about 1 minute.
  • Use a pair of tongs continuously tossing everything together, and top with sesame seeds.
  • Plate, and enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang