Easy Lo Mein on the Blackstone Griddle – Just Like Takeout!

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Looking for Blackstone griddle recipes to make when you’re craving Chinese takeout? Make this easy Blackstone lo mein with your favorite meats and vegetables!

Lo mein is one of my favorite dishes to get at a Chinese restaurant, so when I was trying to come up with some new and creative recipes for the griddle or flat top grill recently, I decided to make a homemade lo mein on the Blackstone.

I already had all of the ingredients on hand (besides the noodles), because I had recently made Blackstone beef and broccoli and this griddle fried rice. And so many saucy Chinese recipes call for the same base of ingredients like soy sauce, oyster sauce, and sesame oil, so once you have those you can make a wide variety of Asian style dinners on the griddle.

But back to this Blackstone lo mein…

I was honestly shocked at how similar this griddle recipe was to my favorite takeout lo mein. The sauce and noodles tasted almost exactly like what you would get at a Chinese restaurant, especially after the dish cooled down a bit and the sauce really had a chance to thicken up and coat the noodles.

If you’re a lo mein fan, or if you just want to try a different Blackstone griddle recipe to feed your family (and save a bunch of money versus ordering takeout), then give this easy griddle lo mein recipe a go!

Lo Mein Ingredients

Like most other stir fry recipes, the great thing about lo mein is that you can easily customize it to your own liking. Add in your favorite proteins, use vegetables that you already have in the fridge, or top it with your favorite Asian hot sauce. There are so many ways to make lo mein on the flat top grill and make it your own.

But here are the ingredients that I used to make this Blackstone lo mein:

The Noodles

You have a few options for what type of noodles to buy for lo mein, but for the most authentic tasting Chinese lo mein, look for egg noodles, which are more yellow in color. I was able to find the dried lo mein egg noodles in the photo above at my local grocery store, and I was shocked by how similar they tasted to my favorite lo mein at our local Chinese restaurant.

If you can’t find the noodles above, then you can try one of these:

• refrigerated egg noodles – Check the refrigerated section of your grocery store for fresh lo mein noodles. Or, if you have an Asian supermarket nearby, check there.
• other noodles labeled as “lo mein noodles” – You can find a wide variety of fresh or dried noodles that are labeled as lo mein noodles.
• yaki soba noodles
• ramen noodles
• Japanese udon noodles
• spaghetti noodles – Is this authentic… definitely not! But if you’re in a pinch, you can substitute some regular dried spaghetti noodles.

*As you can see, there are a ton of options available for what type of noodles to use for lo mein. But my overall recommendation is to use a relatively thin egg noodle.

The Meat and Vegetables

Since the wife and I are trying to eat less carbs, we chose to really load our Blackstone lo mein with meat and vegetables to offset the ratio of noodles to other ingredients. And since I love the “combination lo mein” at our favorite takeout spot, I used a mix of shrimp, beef, and chicken for my griddle dinner.

Here are the types of protein that I used:

• boneless skinless chicken thighs – When making Asian style, saucy dishes on the griddle, I prefer to go with chicken thighs over chicken breasts. The boneless skinless thighs have more fat, so they’re less prone to drying out and overcooking when they’re combined with heated sauces.
• sirloin – I recommend a more tender and less expensive cut of beef since you’re going to be adding it with the other ingredients.
• peeled and deveined shrimp

And for the veggies, we added:

• sliced or julienned carrots
• asparagus
• sliced bell peppers – I used a mix of red, yellow, and orange mini sweet peppers because I already had them in the fridge.
• sliced onion
• sliced celery – This adds a little bit of crunch to Asian stir fry dishes, similar to a canned water chestnut.
• sliced green onions – Add these into your finished lo mein right before you take it off the griddle for a nice flavor contrast and a bit of freshness.

Feel free to add in your favorite stir fry vegetables like broccoli florets, sugar snap peas, shredded cabbage, etc.

The Chinese Lo Mein Sauce

There are many different ways to make the sauce for Chinese lo mein, but most versions have the same basic ingredients including:

• soy sauce – Most lo mein recipes call for both light and dark soy sauces, so we purchased a dark soy sauce at our grocery store to try it. To be honest, we couldn’t really tell the difference between the dark soy sauce and the low sodium Kikkoman soy sauce that we typically use. So feel free to save yourself a few bucks and just use whatever soy sauce that you already have on hand.
• oyster sauce
• sesame oil
• chicken stock – Some lo mein recipes include a chicken stock or broth and some don’t. I chose to include it because I was making a huge batch of lo mein and it helped to “stretch” the sauce. Plus, many of the other sauce ingredients like the soy sauce and the oyster sauce are very salty, so I felt that the chicken stock helped to even that out a bit.
• garlic and ginger – I prefer to use the squeeze bottle varieties of garlic and ginger from the Spice World brand… I always have these two items in my fridge.
• sugar

How to Make Lo Mein on the Blackstone Griddle

Once you have all of your ingredients prepped and ready to go, it’s time to start cooking this easy griddle dinner. Here’s how to make the takeout style Blackstone lo mein:

Step 1: Cook the lo mein noodles to package instructions.

Start by cooking the noodles for your lo mein dish. Just follow the package instructions, which probably involves cooking the noodles in boiling water for about 3-5 minutes, depending on which noodles you are using.

I would recommend cooking the noodles al dente (or so they are still a bit firm) so that they don’t become too mushy when you add them to the griddle and combine them with the hot lo mein sauce.

Step 2: Mix the lo mein sauce.

While the lo mein noodles are boiling, go ahead and make the sauce. Just whisk together all of the sauce ingredients and set to the side. You’ll add the sauce directly to the lo mein on the griddle later, and it’s best to have it prepped and ready to go.

Step 3: Cook the vegetables and meats on the griddle.

Once the noodles are cooked and the sauce is made, it’s time to start cooking your other ingredients on the griddle.

Just add the sliced vegetables and chicken to the flat top grill separately. Or, if you’re using proteins that need less time to cook, then just start by cooking the vegetables first. Then, after the vegetables have had a few minutes head start, you can add your steak and/or shrimp to cook.

If you’re making a combination lo mein with multiple proteins that cook at different times, then after your chicken and vegetables are about 75% cooked through, add your other proteins.

You can see what my Blackstone griddle looked like at this point… Notice that I put the prepared lo mein sauce in a saucepan on the griddle top to keep it warm. On this particular day, the outside temperature was about 40 degrees, so I needed to keep the sauce and noddles from seizing up on me. The cooler zones of your griddle are perfect for that.

Once the steak was almost done, I added the shrimp to the griddle to cook. I was using frozen bagged shrimp, so there was a lot of moisture. Ordinarily, I would have drained that liquid off before adding the shrimp to the griddle, but the griddle was so hot and the shrimp juice evaporated very quickly, so I wasn’t worried about it. Also, I wanted to add that extra shrimp flavor to the dish.

Step 4: Combine all of the ingredients for Blackstone lo mein.

The last step is to add the cooked lo mein noodles to the griddle and mix them with the veggies and meat.

If your noodles are stuck together a bit from sitting in the pot after you cooked and drained them, just add them to the hot griddle and mix them around a bit. You can also add about 1 tablespoon of cooking oil or mix in a few tablespoons of the lo mein sauce to help loosen them up a bit.

Your cooked noodles should look something like this:

Once your noodles are warmed and loosened up a bit, add them to the cooked meats and vegetables and briefly sauté everything together. Then, slowly pour in the rest of the prepared sauce.

Cook the Blackstone lo mein on the griddle for a few more minutes, stirring frequently so that the noodles have a chance to really absorb the sauce. You don’t really want this sauce to reduce much… it’s more about giving the sauce a chance to coat the noodles.

Then, when the griddle lo mein only has about one more minute left of cook time, sprinkle in the fresh sliced green onions.

Your lo mein on the flat top grill should look something like this when it’s done:

Then, just transfer your lo mein to a serving platter and allow it to cool for a few minutes. As the dish cools, the flavors really come out and the sauce thickens around each noodle. Funny enough, as the lo mein cooled, I thought that it tasted more and more like my favorite Chinese takeout.

Here’s the finished dish:

See how much the noodles have absorbed that sauce? That’s what you want… Exactly like Chinese takeout!