Recipe
Vegetable Lo Mein
This vegetable lo mein uses springy wheat noodles tossed with crisp-tender vegetables and a savory soy-based sauce. It is built for the takeout-style dish home cooks expect, with the sauce coating the noodles instead of turning into a thick gravy.
Ingredients
For The Sauce | |
|---|---|
3 | tablespoons soy sauce |
2 | tablespoons vegetarian oyster sauce |
1 | tablespoon dark soy sauce |
2 | teaspoons toasted sesame oil |
1 | teaspoon granulated sugar |
1⁄4 | teaspoon white pepper |
2 | tablespoons water |
For The Lo Mein | |
12 | ounces fresh lo mein noodles |
2 | tablespoons vegetable oil |
3 | cloves garlic, minced |
1 | tablespoon fresh ginger, minced |
4 | ounces cremini mushroom, sliced |
1 | cup carrot, julienned |
1 | cup red bell pepper, thinly sliced |
2 | cups napa cabbage, thinly sliced |
1 | cup snow pea, trimmed and halved |
1 | cup bean sprout, rinsed and drained |
4 | green onion, cut into 2-inch pieces |
Instructions
| 1. | Whisk the soy sauce, vegetarian oyster sauce, dark soy sauce, sesame oil, sugar, white pepper, and water in a small bowl until the sugar dissolves. |
|---|---|
| 2. | Cook the noodles according to the package directions until just tender, then drain well and rinse briefly under warm water if they are starchy. |
| 3. | Heat a wok or large skillet over high heat until very hot, then add the vegetable oil. |
| 4. | Add the garlic and ginger and stir-fry for about 15 seconds, just until fragrant. |
| 5. | Add the mushrooms, carrot, bell pepper, cabbage, and snow peas and stir-fry for 3 to 4 minutes, until the vegetables are bright and crisp-tender. |
| 6. | Add the noodles, bean sprouts, green onions, and sauce to the pan. |
| 7. | Toss and stir-fry for 2 to 3 minutes, lifting the noodles through the sauce until they are evenly coated and hot. |
| 8. | Serve immediately while the noodles are glossy and the vegetables still have some bite. |
Published on Jul 24, 2024 by Luminița