Vegetable Lo Mein
Chewy egg noodles tossed with crisp-tender vegetables in a savory soy and oyster-style sauce. Better than takeout in 25 minutes.
- Servings
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
Ingredients
Equipment
- Large pot
- Wok or large skillet
Instructions
Cook the noodles as the package says, drain and rinse briefly with cold water so they don’t stick. Toss with a few drops of the sesame oil.
Whisk the soy sauce, hoisin, sugar and the rest of the sesame oil in a small bowl.
Heat the oil in the wok over high heat. Stir-fry the garlic and ginger for 15 seconds, then add the carrots, pepper and mushrooms and stir-fry for 3 minutes.
Add the cabbage and scallions and stir-fry until just wilted, 1–2 minutes.
Add the noodles and sauce and toss with tongs until everything is coated and hot, 2 minutes. Serve right away.
Notes
- Add cooked chicken, shrimp or crispy tofu for extra protein.
- Spaghetti works in a pinch; cook it just past al dente.
My notes
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Nutrition estimate
- Calories
- 485
- Protein
- 16 g
- Carbs
- 76 g
- Fat
- 13 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
