20-Minute Asian Sesame Ginger Lo Mein
This quick stir-fried noodle dish combines tender lo mein with fresh ginger, soy sauce, and toasted sesame oil for authentic Asian flavors. Bright vegetables like broccoli and bell pepper stay crisp-tender while coleslaw mix adds satisfying crunch. The sweet-savory sauce with honey and rice vinegar coats every strand, while roasted cashews provide richness. Perfect for busy weeknights when you want restaurant-style noodles at home in under 15 minutes.
Ingredients
- 2 Tbsp Ginger, fresh, grated
- ¼ cup Soy sauce, low-sodium
- 2 Tbsp Vinegar, rice
- 2 Tbsp Oil, toasted sesame
- 2 Tbsp Honey
- ¼ tsp Red pepper flakes(optional)
- 10 oz Broccoli, chopped
- 1 Bell pepper, red, sliced
- 1 clove Garlic, minced
- 2 tsp Lime juice
- 10 oz Lo mein noodlesUdon noodles1:1asian
Works well with thicker texture
- 1 Tbsp Oil, cooking
- 8 oz Coleslaw mix
- ⅓ cup Cashews, roasted, unsalted
- 2 tsp White sesame seeds(optional)
Instructions
- 1
Whisk together grated ginger, soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes for sauce
- 2
Cook lo mein noodles according to package directions and drain
- 3
Heat cooking oil in saute pan or wok over medium-high heat
- 4
Add broccoli, red bell pepper, and garlic to heated oil
- 5
Saute until broccoli turns bright green
- 6
Add coleslaw mix and saute until tender but still crisp
- 7
Pour in sauce and bring to simmer
- 8
Add cashews and cooked noodles, stir quickly to coat
- 9
Cook 1 minute more then remove from heat
- 10
Stir to coat noodles thoroughly in sauce
- 11
Finish with lime juice and sesame seeds on top
Tips
Cook noodles just until al dente since they'll continue cooking when tossed with hot vegetables and sauce
Keep vegetables moving in the pan to prevent burning while maintaining their crisp-tender texture
Have all ingredients prepped before starting as this dish comes together very quickly once cooking begins
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Prep all vegetables and make sauce up to 1 day ahead, store separately
Serve immediately while hot for best texture
Common Mistakes
Don't overcook vegetables to avoid mushy texture
Don't add sauce too early or noodles will become soggy
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
Works well with thicker texture
Adds nutty flavor
FAQ
Can I make this dish gluten-free?
Yes, substitute lo mein noodles with rice noodles and use tamari instead of soy sauce for a gluten-free version.
What if I don't have sesame oil?
Regular vegetable oil works but you'll lose the nutty sesame flavor that's key to this dish. Add extra sesame seeds for some sesame taste.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently in microwave or stir-fry pan with a splash of water to loosen noodles.