This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.

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  • Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.

  • Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Nutrition Facts

344 calories; protein 9.4g; carbohydrates 59.6g; fat 7.8g; sodium 798mg. Full Nutrition
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Reviews (235)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2013
This is a great base recipe, but I felt the need to make some additions: 1/2 green bell pepper (cut into thin strips, added to my wok with the rest of the vegetables); 2 cloves of garlic, minced (added during the last minute of stir-frying the vegetables); about 1 Tbs. toasted sesame oil (tossed with the cooked and drained spaghetti--did not rinse with water); and 1/2 tsp. crushed red pepper flakes (I like it a little spicy). I did not change the sauce recipe at all, there was no need to do so. I also chopped up some roasted peanuts for sprinkling (my sister's request). I will make this recipe again and again and sometimes add a protein to the noodles to make it more hearty. Thank you, SarBetEns, for this very good base recipe for a great lo mein dish. Read More
(137)

Most helpful critical review

Rating: 3 stars
09/06/2013
I made this recipe as directed with the addition of a shredded rotisserie chicken at the very end to make it more of a meal. It was average. Read More
(6)
316 Ratings
  • 5 star values: 219
  • 4 star values: 76
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
09/06/2013
This is a great base recipe, but I felt the need to make some additions: 1/2 green bell pepper (cut into thin strips, added to my wok with the rest of the vegetables); 2 cloves of garlic, minced (added during the last minute of stir-frying the vegetables); about 1 Tbs. toasted sesame oil (tossed with the cooked and drained spaghetti--did not rinse with water); and 1/2 tsp. crushed red pepper flakes (I like it a little spicy). I did not change the sauce recipe at all, there was no need to do so. I also chopped up some roasted peanuts for sprinkling (my sister's request). I will make this recipe again and again and sometimes add a protein to the noodles to make it more hearty. Thank you, SarBetEns, for this very good base recipe for a great lo mein dish. Read More
(137)
Rating: 4 stars
08/12/2013
Next time, I will start stir frying the carrots before adding the other vegetables. They took longer to cook, and as a result, the other veggies overcooked. I added grilled shrimp to make this an entree (used the marinade from Surf and Turf for Two from this site) and some red bell pepper slices to give it a little more color. Was concerned that I may need to thicken the sauce, but that wasn't the case. Enjoyed and will make again. Read More
(80)
Rating: 5 stars
08/20/2013
Delicious! When I was mixing up the sauce and tasted it, I wasn't sure, but after combining everything together, it was wonderful! I did use 1/2 sesame oil and 1/2 veg oil, b/c I love sesame oil. Oh, and I doubled the recipe, so there would be plenty for leftovers. This a so simple to make...a definite keeper~YUM! Thanks for sharing. :) Read More
(70)
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Rating: 5 stars
05/19/2014
This was quick and easy, not to mention, delicious. I doubled the sauce like others suggested, other than the ginger, because I don't care for a strong ginger taste. I couldn't even taste it, so I could have used the extra ¼ tsp and been fine. My green onions were quite large so I added the whites along with the sauce and noodles, then saved the green parts to sprinkle on top of each serving, along with some slivered onions. Yum! UPDATE: We eat this pretty regularly, but I usually add extra veggies. It just depends what I have on hand; quartered and sliced zucchini, small broccoli florets, red peppers, just use whatever your family enjoys! I don't usually change the sauce because it's delicious as is, but once in awhile I'll add a tablespoon of lime juice. I also use ½ veg (canola) oil and ½ sesame oil when stir-frying, for a little more flavor. It's very versatile, but delicious as written! Read More
(33)
Rating: 5 stars
08/18/2013
These noodles were great! I didn't have any teriyaki so used a bit of balsamic instead. I baked some chicken in a mixture of the honey balsamic and soy with ginger and then I cut it up and finished it off in the pan and added to the noodles. I paired this recipe with the awesome egg roll recipe which I love. I agree when stir frying the veggies start with carrots as they take longer. Great recipe! Read More
(17)
Rating: 5 stars
08/22/2013
We all really loved these noodles, a perfect blend of flavors. I liked the subtle sweetness the honey added. I followed the recipe as written with the exception of also adding in a red sweet bell pepper with the other vegetables, and salt and white pepper while stir frying the vegetables. Easy enough and great side dish for any Asian main meal. I think any vegetable you have on hand would work with these noodles. Read More
(17)
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Rating: 4 stars
01/11/2014
First I never try anything on this website that has very few reviews. But I took a risk and it worked out. This is a solid recipe and very simple. The sauce (consisting of teriyaki soy honey & ginger) could probably be used for any stir-fry or marinade. I ended up using it for the Lo Mein noodles. I added a little rice vinegar and sesame oil to taste (once everything was combined) due to personal preference. Read More
(13)
Rating: 5 stars
09/09/2013
Excellent! Quick and easy. I don't like celery and carrots so instead used broccoli and shrimp along with the sweet onion. I had to make the sauce twice as one serving wasn't enough to cover the spaghetti and I didn't even use a whole pack of spaghetti but even so it was delicious. Maybe a tad too salty but that's my fault. I didn't have any low-sodium soy sauce on hand. Next time I make it I'll also use mushrooms. Oh and I used olive oil instead of vegetable. Read More
(12)
Rating: 4 stars
03/02/2014
I really like this simple recipe for lo mein. Do not feel you need to stick to the veggies listed here - add broccoli, mushrooms, sugar snap peas, sesame oil - anything you like in your Chinese noodles. I like using some red pepper flakes and extra garlic to give these a kick, as well as some shrimp or sliced chicken breast. These keep for leftovers quite well, I double the recipe and save some to take for lunches for work. Enjoy! Read More
(8)
Rating: 3 stars
09/06/2013
I made this recipe as directed with the addition of a shredded rotisserie chicken at the very end to make it more of a meal. It was average. Read More
(6)
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