Easy Lo Mein (naturally sweetened) – 20-Minute One-Pot

Easy Lo Mein (naturally sweetened) packs takeout taste in 20 minutes with one-pot cleanup and a light, refined sugar-free sauce. Make it tonight. Dinner solved.

Easy Lo Mein (naturally sweetened)

When you want takeout flavor fast, this Easy Lo Mein (naturally sweetened) hits every note. It’s glossy, savory, and gently sweet thanks to maple syrup or honey instead of refined sugar. Best of all, it cooks in one pot, so cleanup is a breeze. You’ll simmer a quick sauce, toss in springy noodles, and finish with colorful veggies for a weeknight win.

This recipe is built for real life. You can use lo mein noodles or even spaghetti in a pinch. Choose your favorite mix of vegetables. Add chicken, shrimp, or tofu—or keep it veggie-forward. The naturally sweetened sauce thickens just enough to coat every strand. If you’re building a rotating menu of quick meals, add this to your list of Easy Weeknight Dinners and browse more One-Pot Meals for stress-free cooking.

Why You’ll Love It

• One pot, minimal mess. Cook the noodles, sauté, and toss all in the same pot.
• Naturally sweetened. Maple syrup or honey gives balanced sweetness without refined sugar.
• Fast. Ready in about 20 minutes from start to finish.
• Flexible. Use the veggies and protein you have. Great for clearing the fridge.
• Better-than-takeout flavor. Savory, slightly sweet, with a hint of sesame.
• Scales up easily. Double it for meal prep or to feed a crowd.

If you’re curious about the differences between lo mein and chow mein, this guide from Serious Eats is a quick read. For more noodle inspiration, you can also browse the Food Network.

Ingredients

• 12 oz dried lo mein noodles (or spaghetti)
• 2 tbsp neutral oil (avocado or canola)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienned
• 6 oz cremini mushrooms, sliced
• 2 cups snow peas, trimmed
• 4 scallions, sliced (whites and greens separated)
• Optional protein: 12 oz chicken breast (thinly sliced) OR 10 oz shrimp (peeled) OR 14 oz extra-firm tofu (pressed, cubed)
• Sauce:
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp pure maple syrup (or honey)
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/4 cup low-sodium chicken or vegetable broth
  • 1–2 tsp chili-garlic sauce or red pepper flakes (optional)
  • 2 tsp cornstarch (or arrowroot)
• To finish: 1–2 tsp sesame seeds, lime wedges (optional)

Substitutions and swaps:

• Noodles: Udon or ramen work; cook to al dente so they stay bouncy.
• Soy sauce: Use tamari or coconut aminos (reduce maple syrup slightly if using aminos).
• Sweetener: Maple syrup brings depth; honey is brighter. Both keep the sauce naturally sweetened.
• Veggies: Try broccoli florets, baby bok choy, shredded cabbage, or snap peas.
• Oil: Use neutral high-heat oil; add a drizzle of sesame oil at the end for aroma.

Step-by-Step Instructions

1. Boil the noodles: Bring a large pot or Dutch oven of salted water to a rolling boil. Add noodles and cook until just shy of al dente. Reserve 1/2 cup starchy water, then drain.
2. Whisk the sauce: In a bowl or measuring cup, combine soy sauce, maple syrup (or honey), rice vinegar, sesame oil, broth, chili-garlic sauce if using, and cornstarch. Whisk smooth.
3. Sear protein (optional): Return the empty pot to medium-high heat. Add 1 tbsp oil. Add chicken, shrimp, or tofu. Cook 3–4 minutes, stirring once or twice, until cooked through. Transfer to a plate.
4. Bloom aromatics: Add remaining 1 tbsp oil. Add garlic, ginger, and scallion whites. Stir 30–45 seconds until fragrant but not browned.
5. Veg time: Add bell pepper, carrots, mushrooms, and snow peas. Cook 2–3 minutes, stirring often, until just crisp-tender.
6. Thicken the sauce: Whisk the sauce again and pour into the pot. Bring to a gentle simmer, stirring, until glossy and slightly thickened, 30–60 seconds.
7. Toss with noodles: Add drained noodles and any cooked protein. Use tongs to toss until every strand is coated. Add splashes of reserved noodle water as needed to loosen.
8. Finish: Remove from heat. Stir in scallion greens and sesame seeds. Taste and adjust soy, vinegar, or heat to your liking. Serve right away.

That’s it—dinner in a flash. This method keeps it one-pot without sacrificing texture. The sauce clings to the noodles, and the vegetables stay bright.

Expert Tips

• Do not overcook noodles. Pull them a minute early. The finish in the pot with sauce will bring them to perfect tenderness.
• Reserve noodle water. The starch helps the naturally sweetened sauce coat the noodles like a silky glaze.
• Cut vegetables thin. Thin strips cook fast and keep a crisp bite.
• Hot pot, quick toss. Keep heat medium-high so the sauce simmers and thickens quickly without turning gummy.
• Balance to taste. Too salty? Add a splash of water and a touch more maple syrup. Too sweet? Add a teaspoon of rice vinegar.
• Protein timing. Shrimp goes in last so it doesn’t overcook. Tofu browns best if well-pressed.
• Make-ahead: Whisk the sauce up to 3 days in advance and keep chilled. Slice vegetables the night before.
• Scaling up: Double everything and use a wide Dutch oven. Toss in batches to avoid steaming the noodles.
• Pantry check: Keep soy sauce, vinegar, sesame oil, and maple syrup on hand. See more staples in Pantry Essentials.

Storage

Cool leftovers quickly and store in an airtight container.

• Fridge: 3–4 days. Reheat in a skillet with a splash of water or broth to loosen the sauce.
• Freezer: Up to 2 months. Freeze flat in a zip-top bag. Thaw in the fridge, then reheat gently.
• Meal prep: Portion into containers with extra veggies or a hard-boiled egg for an easy lunch.

Variations

• Vegan: Use tofu or skip protein. Choose maple syrup (not honey) and vegetable broth.
• Gluten-Free: Use tamari and gluten-free noodles like rice noodles. Watch cook times; toss gently to avoid breakage.
• Dairy-Free: This recipe is naturally dairy-free.
• Refined-Sugar-Free: Already covered—maple syrup or honey keeps the sauce naturally sweetened.
• Spicy Sesame: Add more chili-garlic sauce and an extra drizzle of sesame oil at the end.
• Garlic-Lime: Finish with lime juice and extra minced garlic for a bright, zesty twist.
• Extra Veg: Stir in baby spinach at the end; it wilts in seconds and adds color and nutrients.

FAQ

What makes Easy Lo Mein (naturally sweetened) taste like takeout?
Balance. The savory soy base gets rounded by maple syrup or honey, plus a touch of acidity and sesame. The quick simmer thickens it so it clings to the noodles.

Can I use spaghetti instead of lo mein noodles?
Yes. Cook spaghetti to just shy of al dente. The texture is close, and the sauce will still coat well.

How do I prevent sticky noodles?
Reserve some noodle water and toss right away in the sauce. The starch helps the sauce cling and keeps noodles from clumping.

Is the sauce very sweet?
No. It’s balanced. Start with 2 tbsp maple syrup or honey, then adjust to taste. Add vinegar or water if you want it less sweet.

Can I add frozen vegetables?
Absolutely. Thaw and pat dry, or add straight from frozen and cook a minute longer to cook off extra moisture.

What pot should I use?
A wide Dutch oven or heavy pot works best. You need room to toss the noodles without breaking them.

Call to Action

If you made this, I’d love to hear from you! Leave a comment with your swaps and tips, and rate the recipe so others can find it. Save it to your weeknight lineup with our 30-Minute Meals, and share a photo when you cook—your spin inspires the next cook. Craving more one-pan wins after this Easy Lo Mein (naturally sweetened)? Check out the rest of our One-Pot Meals collection.