Noodles
Vegetable Lo Mein
Springy noodles tossed with crisp-tender vegetables in a savory soy, garlic and sesame sauce.
- Prep
- 20 mins
- Cook
- 12 mins
- Total
- 32 mins
- Serves
- 4
- Level
- Easy
Lo mein comes together fast, so get everything chopped and the sauce mixed before you turn on the heat. Use a very hot pan and cook the vegetables in a single layer so they stay crisp. Dried spaghetti or linguine works if you cannot find lo mein noodles.
Ingredients
Serves 4
Directions
- Cook the noodles in boiling water until just tender, according to the package. Drain, rinse briefly with cool water and toss with a few drops of the sesame oil so they do not stick.
- Whisk the soy sauce, vegetarian stir-fry sauce, remaining sesame oil, sugar and the cornstarch mixture in a small bowl.
- Heat 1 tbsp of the oil in a large wok or skillet over high heat. Add the carrots and mushrooms and stir-fry 3 to 4 minutes until the mushrooms are browned.
- Add the remaining oil, the cabbage and bell pepper and stir-fry 2 minutes until the vegetables are crisp-tender.
- Push the vegetables aside, add the garlic and ginger and stir 20 seconds until fragrant, then mix everything together.
- Add the noodles and pour the sauce over. Toss with tongs for 1 to 2 minutes until the sauce thickens slightly and coats everything.
- Stir in the scallions, remove from the heat and serve right away.
Tips and make-ahead notes
- Stir the sauce again just before adding it, since the cornstarch settles.
- Check the label: regular oyster sauce is made from oysters, so use a mushroom-based sauce to keep this vegetarian.
- Add cubed tofu or leftover shredded chicken for more protein.
Nutrition per serving
- Calories
- 380
- Carbohydrates
- 62g
- Protein
- 11g
- Fat
- 9g
- Fiber
- 5g
- Sodium
- 910mg
Estimated. Values change with brands, portion sizes and substitutions.
