Classic Vegetable Lo Mein
Silky wheat noodles are tossed in a savory-sweet soy sauce with a colorful medley of crisp vegetables and a hint of sesame. This is the lo mein you crave from your favorite Chinese spot — except it comes together in under 20 minutes in your own kitchen with whatever vegetables you have on hand.
Ingredients
- 350g lo mein noodles (or dried spaghetti)
- 1 cup napa cabbage, shredded
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
+ 11 more ingredients
Instructions
Cook the lo mein noodles according to package directions until just al dente. Drain, rinse briefly under cold water to stop cooking, and toss with the sesame oil to prevent sticking. Set aside.
In a small bowl, stir together the soy sauce, dark soy sauce, oyster sauce, and sugar until the sugar dissolves.
Heat the vegetable oil in a large wok over the highest heat until the oil just begins to smoke. Add the garlic and ginger, stir-frying for 15 seconds.
Add the carrots and stir-fry for 1 minute. Follow with the bell pepper, snap peas, and cabbage. Toss constantly for 2 minutes — the vegetables should be crisp-tender with some charred edges.
Add the noodles to the wok. Pour the sauce mixture over the top. Using tongs, toss and lift the noodles vigorously to distribute the sauce and mix everything evenly, about 1-2 minutes.
Toss in the green onions and a pinch of white pepper. Give it one final toss and serve immediately on a large platter.
Nutrition Estimate
Per serving • Estimated by Blinner AI