Quick Veggie Lo Mein
Quick Veggie Lo Mein is a fresh and balanced take on the classic lo mein dish, featuring a high vegetable-to-noodle ratio and a savory sauce that brings together simple ingredients in under twenty minutes.
Ingredients
- 8 oz egg noodles or lo mein noodles
- 2 large carrots (julienned)
- 1 medium red bell pepper (sliced thin)
- 1 cup snap peas or snow peas
- 2 cups bok choy or shredded cabbage
- 3 cloves fresh garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp brown sugar or honey
- Green onions and sesame seeds (for topping)
Instructions
- Prepare the Noodles: Boil a large pot of water and cook the noodles according to package instructions. Drain and rinse with cold water.
- Whisk the Sauce: In a small bowl, combine the low-sodium soy sauce, dark soy sauce, toasted sesame oil, and brown sugar. Whisk until the sugar dissolves.
- Sauté the Aromatics: Heat a large wok or skillet over medium-high heat with a tablespoon of neutral oil. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Stir-fry the Vegetables: Add carrots, bell peppers, and snap peas to the pan, sautéing for 3-4 minutes. Then add cabbage or bok choy and cook for another 1-2 minutes.
- Combine Everything: Add the cooked noodles to the wok with the vegetables and pour the sauce over. Toss everything together until well coated.
- Final Toss and Garnish: Continue tossing for another 2 minutes until hot. Garnish with sliced green onions and sesame seeds before serving.
Notes
Preparation is key; have all ingredients ready before cooking. Use high heat for best results. Store leftovers in an airtight container for up to 4 days.