Vegetable Lo Mein

A delicious and easy veggie lo mein that is leaps and bounds better than take-out! This recipe is really quick to make and super customizable, so you can use whatever vegetables you have on hand.

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients:

• 1 lb Lo mein noodles

• 2 tbsp soy sauce

• 2 tbsp oyster sauce*

• 1 tbsp Shaoxing wine

• 2 tsp sesame oil

• 1 tsp sugar

• 1/2 tsp cornstarch

• 1/4 tsp white or black pepper

• 1 carrot

• 1 bell pepper (any color)

• 1/4 head of cabbage* (about 1 cup)

• 2-3 spring onions

• 1 small shallot

• 1-inch ginger

• 4 cloves garlic

• 1-2 tbsp vegetable or avocado oil*

• Sesame seeds

Directions:

1. Prepare the noodles according to the package instructions and set aside.

2. Prepare all the veggies. Julienne the carrot and the bell pepper, shred the cabbage, finely mince the ginger and garlic and slice the shallot and the white parts of the spring onions (reserving the green parts of the spring onions for garnish at the end of cooking).

3. Combine the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, cornstarch, and pepper, and mix to combine.

4. Heat a wok or a sauté pan over medium-high heat, until the pan is quite hot.

5. Add some oil to the pan and once the oil is shimmering add in the sliced shallot, the white part of the spring onions, and the minced garlic and ginger.

6. Stir-fry the aromatics for a minute or two, then add the rest of the vegetables except the green parts of the spring onions to the pan. Stir-fry for a couple more minutes.

7. Add the noodles to the pan and continue stir-frying, for another minute or two, then pour the sauce in and mix.

8. Stir-fry for a few more minutes until everything is combined and the color on the noodles is uniform. If the lo mein seems too tight, you can add a little water to the pan tablespoon by tablespoon.

9. Turn off the heat and add in the green parts of the spring onions and sprinkle with sesame seeds.

10. You can serve the lo mein as is or with a little chili oil.

11. Enjoy!

Additional Notes:

*You can substitute regular oyster sauce for vegetarian mushroom oyster sauce to make it vegan.

*Any cabbage works in this recipe, purple, green, Napa cabbage, etc…

*Use vegetable oil or avocado oil in this recipe, you cannot swap it for olive oil.

*You can add in whatever veggies you desire (snap peas, bok choy, mushrooms, edamame, or whatever you have on hand).