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Lo Mein Noodles

My local Asian place sells the most deliciously light and flavorful lo mein, and I swear they use regular old spaghetti noodles. I often find myself craving it, but I don't always want to order out, and these Lo Mein Noodles fit the bill. The recipe below is just for the noodles, but you can add in just about any kind of meat you like. I usually stick with chicken or shrimp. This also heats up well for lunch the next day, provided you don't overcook the noodles.


  • 1/2 cup soy sauce

  • 2 Tbs brown sugar

  • 3 cloves garlic, minced (or 3 tsp already minced store bought)

  • 2 tsp grated ginger (I use the prepackaged ginger paste in the veggie section)

  • 2 tsp oyster sauce

  • lo mein noodles. Fresh is best, but if you can't find any, 3 packs of ramen noodles (discard the seasoning packs) will do. You can even use spaghetti.

  • 1/2 Tbs sesame oil

  • 1/2 cup onion sliced chunky

  • 2 cups cabbage thin sliced right off the head (You can also sub/add just about any veggie you want: broccoli, carrots, snap peas, etc.)

  • 1-2 celery stalk thin sliced (depending on how much you like celery)

  • sliced green onion (for garnish)


  • Cook the noodles according to package directions and drain. Do not overcook because you want the noodles to be able to soak up some of the sauce later.

  • While the noodles are cooking, mix the soy sauce, brown sugar, garlic, ginger, and oyster sauce together in a small bowl and set aside.

  • Heat the sesame oil in a wok or large skillet over medium heat. Add the onion first and let those get going a bit, then add the cabbage. Cook until tender, about 4 minutes.

  • Add the drained noodles and sauce mixture to the onions and cabbage and stir until everything is coated in the sauce.

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