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A bowl of Lo Mein with Mushrooms and Bell Peppers garnished with lime wedges and green onions.
Daniel

Lo Mein with Mushrooms and Bell Peppers

Better than takeout lo mein loaded with savory mushrooms and crisp-tender peppers in a glossy, umami-packed sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Noodles
  • 12 oz lo mein noodles fresh Chinese egg noodles; spaghetti works in a pinch
  • 1 tsp toasted sesame oil for tossing cooked noodles
For the Vegetables
  • 8 oz cremini mushrooms sliced 1/4 inch thick
  • 1 large red bell pepper thinly sliced
  • 1 large green bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced or grated
  • 2 tbsp vegetable oil divided, for stir-frying
For the Sauce
  • 3 tbsp soy sauce low sodium preferred
  • 2 tbsp oyster sauce or vegetarian oyster sauce
  • 1 tsp dark soy sauce for color; regular soy sauce works
  • 1 tsp sugar
  • 1/4 tsp white pepper or black pepper
For Garnish
  • 2 scallions thinly sliced
  • 1 tbsp toasted sesame seeds optional

Equipment

  • Large pot for boiling noodles
  • Wok or Large Skillet
  • Small Bowl (for sauce)

Method
 

Prep
  1. In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper until the sugar dissolves. Set near the stove.
  2. Slice mushrooms and bell peppers. Mince garlic and ginger. Keep them in separate piles - mushrooms need more time in the pan than peppers.
Cook the Noodles
  1. Bring a large pot of water to boil. Cook noodles 1 minute less than package directions until just tender with slight bite. Drain, rinse briefly with cool water to stop cooking, then toss with 1 tsp sesame oil to prevent sticking.
Stir-Fry
  1. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add mushrooms in a single layer and let them cook undisturbed for 2 minutes until golden on one side. Stir and cook 2 minutes more until browned and shrunken. Transfer to a plate.
  2. Add remaining 1 tbsp oil to the pan. Add bell peppers and stir-fry 2 minutes until crisp-tender with charred edges. Add garlic and ginger, stir-fry 30 seconds until fragrant.
  3. Return mushrooms to the pan. Add noodles and pour sauce over everything. Toss constantly with tongs for 1-2 minutes until noodles are evenly coated and sauce clings to everything. The noodles should look glossy, not soupy.
  4. Remove from heat. Taste and adjust seasoning - add a splash more soy if needed. Transfer to plates, top with scallions and sesame seeds. Serve immediately while hot.

Notes

Don't crowd the mushrooms - they need dry heat to brown, not steam. If they release water, keep cooking until it evaporates. Fresh lo mein noodles from the refrigerated section of Asian markets cook in 2-3 minutes and have the best texture; dried Chinese egg noodles are the next best option. For a protein boost, add 8 oz of thinly sliced chicken, beef, or tofu - cook it first, remove, then proceed with vegetables.