Better Than Chang’s Lo Mein is a copycat recipe of Changs’ fabulous Lo Mein, and it is as good as or better than the real thing!!!
This Better Than Chang’s Lo Mein is fabulous and is one of my family’s favorite meals! It is easy to make and far less expensive than ordering takeout.
Even though this recipe is super easy, it will likely require buying a few ingredients that you don’t normally keep on hand. The ingredients will basically be found on two aisles~produce and condiments. Here is the breakdown:
Produce aisle: Snow peas, carrots, green onion, garlic, colored peppers, fresh ginger, cremini mushrooms, and Lo Mein noodles (yes~they are found on this aisle). I looked for Lo Mein noodles forever and finally found them smack dab in the middle of the produce, located in the green onion, garlic, snow peas area. Mind you, these noodles are fresh and will have a sell-by date which you may want to check before buying.
Condiments aisle: Soy sauce, sesame oil, and sriracha (aka Rooster Sauce). Don’t skip this savvy condiment; you can use this for so many things. Often called the “crack condiment,” it is the gold standard of sriracha sauce.
A large skillet is fine for cooking this dish, but if you double the recipe like I did, you’ll need more room and higher sides to the skillet. I bought a Cuisinart Stainless 14-Inch Stir-Fry Pan. I use it for this Lo Mein and for this P.F. Chang’s Mongolian Beef Copycat recipe. The sloped sides and large diameter are perfect for making these favorite dishes.
NOTE: I doubled the recipe below and wish that I’d tripled or quadrupled the sauce. The sauce is good enough to drink, and I will make more of it next time. I’ve heard from several readers who say they doubled or tripled it as well!
If you try this Lo Mein, I’d love to hear what you think! As always, thanks so much for stopping by. Be blessed, and stay savvy!
- Lo Mein
- 8 ounces lo mein noodles*
- 1 tablespoon olive or canola oil
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 2-3 green onions, thinly sliced
- 1 red, orange or yellow bell pepper, julienned
- 1 carrot, julienned
- 1/2 cup snow peas
- FOR THE SAUCE
- 2 tablespoons reduced sodium soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Sriracha, or more, to taste
- In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
- In a large pot of boiling water, cook lo mein noodles according to package instructions; drain well.
- Heat oil in a large skillet or wok over medium high heat.
- Add snow peas; cook several minutes.
- Add garlic, mushrooms, bell pepper and carrot.
- Cook, stirring frequently, until tender, about 3-4 minutes.
- Stir in egg noodles and soy sauce mixture, and gently toss to combine.
- Serve immediately.
Amount Per Serving: Calories: 1016 Total Fat: 36g Carbohydrates: 146g Protein: 34g