Vegetable Lo Mein
In 20 minutes you can make my vegetable lo mein that tastes better than takeout. I toss lo mein noodles with baby bok choy, snow peas, and carrots in a dark soy sauce that gives everything a rich brown color. My recipe uses less oil than restaurants and more vegetables, so every bite has a nice crunch.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 lb (225 g) lo mein noodles
- 1 tbsp peanut oil
- 2 clove garlic (, minced)
- 1 ” (2.5 cm) ginger (, minced)
- 3 green onions (, chopped)
- 1 cup snow peas (, removed the tough ends)
- 3/4 cup sliced carrot
- 4 heads baby bok choy (, sliced)
- 1 tbsp light soy sauce ((or soy sauce))
- 4 tsp dark soy sauce
- 2 tsp sugar
- 1/2 tsp sesame oil
Instructions
- 1
Combine all the sauce ingredients in a small bowl. Stir well and set aside.
- 2
Bring a pot of water to a boil. Cook the lo mein noodles according to the instructions on the packaging. Rinse with cool water to stop the cooking and set them aside.
- 3
Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the garlic, ginger, and green onion and saute until fragrant, about 1 minute.
- 4
Turn the heat to high and add the carrots, snow peas, and baby bok choy. Stir fry until the vegetables begin to soften, 1 to 2 minutes.
- 5
Add the cooked lo mein and toss with a pair of tongs to distribute the vegetables. Pour the sauce onto the noodles. Cook, tossing continuously, until the liquid is fully absorbed and the noodles are fully coated.
- 6
Serve hot as a main dish or side dish.