Glossy, tangled noodles, tossed with crisp vegetables and a savory sauce, are a weeknight staple with a restaurant feel.

Why the Blackstone Griddle?

Cooking lo mein on the Blackstone griddle is transformative. The expansive cooking surface lets you spread out your ingredients, maximizing caramelization and keeping those veggies crisp. The direct heat is more reminiscent of a restaurant wok than a home stovetop, lending that signature smoky “wok hei” flavor to your noodles.

Tips for Success

• Work in batches: If your Blackstone griddle isn’t huge, cook in two rounds for best results.
• No Blackstone? You can use a large skillet or wok—just don’t overcrowd.
• Customizable: Add whatever vegetables or protein you love. Try snow peas, broccoli, or even leftover roast meats.
• Extra flavor: A drizzle of sesame oil or a dash of chili flakes at the end adds even more depth.
• Speed: Stir-frying goes quickly! Have everything chopped, measured, and ready to go before you start cooking.

Ingredients

• Lo mein noodles (fresh or dried, about 1 pound) (can substitute cooked spaghetti)
• ½ Onion thinly sliced
• Garlic (4 cloves, minced)
• Ginger (2-inch piece, peeled and minced)
• Green onions (1/2 bunch, cut into 2-inch pieces)
• Cabbage (1/2 head, sliced and chopped)
• 2 Carrots, peeled, sliced thinly
• Bachan’s sauce I used the dipping sauce (1/3 cup)
• ¼ cup Soy sauce
• ¼ cup Water
• Neutral oil (vegetable, canola, or avocado, for griddle)
• Salt and pepper
• Optional add-ins: bell peppers, mushrooms, or protein (chicken, shrimp, tofu)

Prep Work: Get Ready to Sizzle

• Veggies: Prep ingredients and any optional add-ins.

Noodles: Bring a large pot of water to a boil. Add your lo mein noodles and cook according to package directions until just al dente. As soon as they’re done, drain them in a colander and rinse immediately with cold water to halt the cooking process and keep them springy. Set aside drain thoroughly while you finish prepping the veggies and sauce.

• Sauce: In a small bowl, mix Bachan’s sauce, soy sauce, ½ tsp pepper, and water. Adjust the ratios to your taste—more Bachan’s for sweetness and umami, more soy for saltiness, and water to thin and balance.

Fire Up the Blackstone

Bring your Blackstone griddle up to medium-high heat—an even, lively sizzle is what you want. Coat the cooking surface lightly with neutral oil, using a spatula or paper towel to spread.

Step 1: Aromatics

Scatter the minced garlic and ginger across the hot grill, stirring constantly for 30 seconds until fragrant. Add the sliced onions and let them soften and brown, stirring every so often to prevent burning.

Step 2: Cabbage and Veggies

Pile on the shredded cabbage (and any other vegetables you like). Toss and stir with the onions, letting the edges char just slightly—they soften and sweeten as they cook.

Pour on ¼ cup of water and cover to steam.

Step 3: Green Onions

Add the green onions, reserving a handful for garnish. Stir and toss for another minute, letting their vibrant flavor permeate the dish.

Step 4: Noodles

Spread your cooked lo mein noodles over the veggies. Use tongs or spatulas to toss and separate, ensuring maximum contact with the griddle. The noodles should warm and pick up a bit of caramelization.

Step 5: Sauce It Up

Pour the Bachan’s-soy-water mixture evenly over the noodles and vegetables. Work quick—use two spatulas to toss and fold, coating everything in the glossy, aromatic sauce. The water will help loosen any browned bits and steam the noodles, infusing flavor throughout.

Step 6: Protein Option

If you’re using cooked protein, add it now—toss to coat in sauce and heat through. For raw protein (like shrimp or chicken), cook separately on the griddle before starting the noodles, then combine during this stage.

Step 7: Serve and Garnish

Remove the stir-fried lo mein to a large platter or individual bowls.

ENJOY!