Free recipe
Vegetable Lo Mein
Built around lo mein or egg noodles and mixed vegetables -- the method starts by cooking the noodles in boiling water until just tender.
Wok-tossed noodles glossed in a quick savory sauce with crisp-tender vegetables. Here it's built on lo mein or egg noodles, mixed vegetables and garlic -- a medium, Asian recipe that starts by cooking the noodles in boiling water until just tender, and is ready in roughly 30 minutes.
Ready in 30 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around lo mein or egg noodles, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 10 oz (280 g) lo mein or egg noodles
- 2 cups mixed vegetables (bell pepper, carrot, cabbage, snap peas), sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp oil, sliced scallions
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Cook the noodles in boiling water until just tender, drain, and toss with a few drops of sesame oil so they do not stick.
Mix the soy sauce, oyster sauce, sugar, and sesame oil in a small bowl.
Heat the oil in a large wok or frying pan over high heat until shimmering.
Add the garlic and ginger and stir 20 seconds, then add the harder vegetables (carrot, pepper) and stir-fry 2 minutes.
Add the softer vegetables (cabbage, snap peas) and stir-fry 2 minutes more until crisp-tender.
Add the drained noodles and the sauce and toss over high heat 1-2 minutes until coated and glossy.
Finish with scallions and serve hot.
The step worth not rushing: Cook the noodles in boiling water until just tender, drain, and toss with a few drops of sesame oil so they do not stick.
