Vegetable Lo Mein Recipe with Homemade Noodles

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I've been making this lo mein for years now, and it's earned a permanent spot in my rotation because I actually look forward to cooking it. The noodles come together with just flour, water, and salt — no special equipment required, just your hands. When you roll them out thin enough that light shines through, something clicks in the kitchen.

What makes this recipe work is using a cast iron skillet at high heat so the noodles get those signature browned spots without turning to mush. I always make extra sauce and keep it on hand — honestly, one batch lasts three dinners between lo mein, fried rice, or just spooning over steamed vegetables.

The trick I learned from my grandmother is letting the salted dough rest for at least twenty minutes before rolling. It relaxes the gluten so you can stretch the noodles thin without them snapping back. Twenty minutes of waiting saves you from frustrated wrestling with stiff dough.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

For the Noodles

2 cup all-purpose flour plus extra for dusting
1/2 teaspoon kosher salt
3/4 cup warm water about 90°F

For the Stir-Fry

2 tablespoon vegetable oil divided
8 ounce pork tenderloin or chicken breast cut into thin strips
1 cup broccoli florets
1 carrot julienned
3 scallions sliced white and green parts separated
1/4 cup shredded cabbage

For the Sauce

2 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon white pepper

Method

Make the dough: Whisk flour and salt together in a large bowl. Add warm water gradually while mixing with your hands until a shaggy dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a damp towel and let rest for 20 minutes.
Roll the noodles: Divide dough into 4 pieces. Roll each piece thin (about 1/8 inch) using a rolling pin, dusting with flour as needed to prevent sticking. Stack rolled sheets and cut into strips about 1/4-inch wide. Toss lightly with a bit of oil to keep from clumping.
Cook the noodles: Bring a large pot of salted water to boil. Cook noodles for just 2-3 minutes until al dente (they'll finish cooking in the wok). Drain and set aside.
Prepare the sauce: Whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Set aside.
Cook the meat: Heat 1 tablespoon oil in a large cast iron skillet or wok over medium-high heat until shimmering. Add pork strips (if using pork) and cook for 4-5 minutes until internal temperature reaches 160°F. If using chicken, cook to 165°F. Remove meat from pan and set aside.
Stir-fry the vegetables: In the same pan, add remaining oil. Add broccoli, carrot, and white parts of scallions. Cook for 2-3 minutes until vegetables are bright green but still crisp-tender.
Combine everything: Return cooked meat to the pan. Add noodles and sauce, tossing vigorously with tongs or wooden spoon for about 1 minute until noodles are well coated and heated through. The sauce should glaze the noodles without pooling.
Finish and serve: Garnish with green parts of scallions. Serve immediately while hot and glossy.

Nutrition

Calories: 380kcalCarbohydrates: 32gProtein: 18gFat: 14gSaturated Fat: 3gCholesterol: 65mgSodium: 680mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 38IUVitamin C: 22mgCalcium: 90mgIron: 3mg

Notes

Tips & Substitutions:

If you don't have a cast iron skillet, a heavy-bottomed wok or Dutch oven works just as well for getting those browned spots.
Substitute tofu (pressed and cubed) for the pork — press it first so it doesn't fall apart in the pan.
Don't skip salting your noodle water; it seasons them from within.
Leftovers keep in the fridge for up to 3 days. Reheat in a skillet with a splash of water to revive the noodles' texture.

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