Quick & Easy Lo Mein
Thick noodles stir fried with colorful vegetables in a savory sauce! These quick and easy lo mein noodles are ready in 20 minutes. They're better-than-takeout, saving you money, and are a great side dish to enjoy!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb lo mein noodles (fresh kind (or sub with miki noodles or cooked spaghetti))
- 1 cup napa cabbage (chopped)
- 1 cup red bell pepper (julienned)
- ¾ cup snow peas (ends trimmed)
- ½ cup carrot (julienned)
- 4 button mushrooms (sliced)
- 1 green onion (finely chopped)
- 1 tablespoon vegetable oil (or any neutral oil)
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce (or vegetarian stir fry sauce)
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- ½ tablespoon cornstarch (or potato starch/tapioca starch)
- ¼ cup chicken stock (low sodium (or beef or vegetable stock))
Instructions
- 1
In a small bowl, combine sauce ingredients as listed above. Set aside.
- 2
Soak lo mein noodles in hot boiling water for 15-20 seconds just until loosened and al dente.
- 3
Strain noodles immediately and set aside. Do not rinse off with water.
- 4
In a large skillet or large wok, on medium-high heat, heat vegetable oil. Add carrots, red bell pepper, snow peas, mushrooms and napa cabbage. Add 1/4 cup or 60 ml cold water to help cook and soften the vegetables. Cook for 1-2 minutes until the water in the pan has evaporated.
- 5
Reduce to medium heat. Add in cooked noodles and prepared lo mein sauce.
- 6
Toss everything together. Remove off heat and garnish with green onions and enjoy!