Grammy's Kitchen · Lo Mein · 15 Minute Lo Mein
One of 79 lo mein recipes we measured
from pinchofyum.com
It ranks #1 of 79 for brightness among the lo mein recipes we compared. 166 cooks on pinchofyum.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 79.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 4% |
| protein add | 0% | 100% |
| aromatics | 320% | 24% |
| vegetables and beans | 226% | 111% |
| sweetener | 39% | 12% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 32 g | 2 tablespoons dark soy sauce (sub regular soy sauce if needed) |
| 16 g | 1 tablespoon light soy sauce (sub regular soy sauce if needed) |
| 51 g | 3 tablespoons oyster sauce |
| 4 g | 1 teaspoon sesame oil |
| 4 g | 1 teaspoon sugar |
| 3 g | 1 clove of garlic, grated (optional) |
| 142 g | 4-6 ounces uncooked ramen noodles (affiliate link) |
| 14 g | 1 tablespoon sesame oil |
| 450 g | 3 green onions, chopped (separate green parts from white parts – you’ll use both separately) |
| 320 g | 2-3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli |
| 1-2 tablespoons mirin |
Method: 3 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious, & so easy! I've made it for lunch twice now. The first time, I used leftover cooked chickpea linguine noodles, today I used Chinese stir-fry rice noodles. Both worked great! I subbed rice vinegar for the mirin, mushroom soy sauce for da” — a cook, 5.0★
“Thank you Lindsay for that nice recipe. I had no different soy sauces so I took the one I have at home, I also exchanged sugar for vegan honey (synthetic produced without bees). I also added a few more veggies because in our household we love veggies. This is” — a cook, 5.0★