Ingredients

Lo Mein Noodles: 8 oz (approx. 225g) fresh or dried Chinese egg noodles labeled “Lo Mein.”
- Recommendation: Fresh lo mein noodles (often found in the refrigerated section of Asian markets or larger supermarkets) offer a wonderfully chewy texture. Dried lo mein noodles are more widely available and also work very well.
- Substitutions: If you can’t find lo mein noodles, good substitutes include:
  - Spaghetti or Linguine: Cooked al dente, these are surprisingly good stand-ins.
  - Yakisoba Noodles: Often sold pre-cooked, just need rinsing/heating.
  - Ramen Noodles: Discard the flavor packet; cook just until tender.
  - Udon Noodles: Thicker and chewier, offering a different but pleasant experience.
  - Gluten-Free: Use gluten-free spaghetti or specific GF Asian-style noodles.

For the Stir-Fry Vegetables (Use approx. 4-6 cups total, chopped):

The beauty of lo mein is its versatility! Choose a colorful mix of what you like or have on hand.

Aromatics (Essential):
- Garlic: 3-4 cloves, minced (about 1 tablespoon). Fresh is crucial for flavor.
- Ginger: 1 tablespoon, freshly grated or very finely minced. Adds warmth and zing.

Core Vegetables (Choose several):
- Carrots: 1 large, julienned (cut into thin matchsticks) or thinly sliced on the diagonal.
- Bell Peppers: 1 medium (any color – red, yellow, green), thinly sliced.
- Broccoli: 1 small head, cut into small florets (about 1.5 cups). Blanching briefly first ensures tenderness.
- Snow Peas or Snap Peas: 1 cup, strings removed. Add near the end for crispness.
- Mushrooms: 8 oz (approx. 225g), sliced (cremini, shiitake, or white button work well). Shiitakes add great umami.
- Bok Choy or Baby Bok Choy: 2-3 heads, leaves separated, stems thinly sliced, leaves roughly chopped (add stems first, leaves later).
- Napa Cabbage or Green Cabbage: 2 cups, thinly shredded.
- Onion: ½ medium, thinly sliced.
- Zucchini or Yellow Squash: 1 small, halved lengthwise and thinly sliced.
- Bean Sprouts: 1 cup (add at the very end, just to heat through).

Greens:
- Scallions (Green Onions): 3-4, thinly sliced, separating white/light green parts from dark green tops (whites for cooking, greens for garnish).

For the Lo Mein Sauce:

Low-Sodium Soy Sauce: ¼ cup (60ml). Using low-sodium prevents the dish from becoming overly salty and allows other flavors to shine. Tamari can be used for a gluten-free option.

Dark Soy Sauce: 1 tablespoon. Primarily for color and a deeper, slightly less salty umami flavor. If unavailable, you can substitute with an extra ½ tbsp regular soy sauce + ½ tsp molasses or brown sugar, but the color won’t be as rich.

Toasted Sesame Oil: 1 tablespoon. Essential for its nutty aroma and flavor. Added both in the sauce and often drizzled at the end. Ensure it’s toasted sesame oil.

Sugar (or alternative): 1-2 teaspoons granulated sugar, brown sugar, honey, or maple syrup. Balances the saltiness of the soy sauce. Adjust to taste.

Optional Sauce Enhancements:
- Vegetarian Oyster Sauce or Hoisin Sauce: 1 tablespoon. Adds complexity, umami, and slight sweetness (reduce sugar if using). Many vegan versions are available.
- Rice Vinegar: 1 teaspoon. Adds a subtle tang to brighten flavors.
- Sriracha or Chili Garlic Sauce: ½ – 1 teaspoon (or more, to taste). For a touch of heat.
- Cornstarch Slurry (Optional, for thicker sauce): Mix 1 teaspoon cornstarch with 2 teaspoons cold water. Whisk into sauce. Helps the sauce cling more thickly to noodles.

For Cooking & Finishing:

Neutral Cooking Oil: 2-3 tablespoons (e.g., canola, vegetable, grapeseed, peanut, avocado). For stir-frying. Avoid olive oil which has too strong a flavor and lower smoke point.

Toasted Sesame Seeds: For garnish (optional).

Extra Sliced Scallions (Green Tops): For garnish.

Ingredient Prep Notes:

Wash and Dry: Ensure all vegetables are washed and thoroughly dried before chopping. Wet vegetables will steam instead of stir-fry.

Uniform Size: Cut vegetables into relatively uniform sizes so they cook evenly and quickly.

Mise en Place: Have all ingredients prepped and ready by the stove before you start cooking, as stir-frying is very fast.

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Instructions

1. Prepare the Noodles:

Cook the lo mein noodles according to package directions until they are al dente (slightly firm to the bite). They will cook a bit more when added to the stir-fry, so avoid overcooking them at this stage.

Drain the noodles thoroughly in a colander.

Rinse briefly under cold running water to stop the cooking process and prevent sticking. Drain again very well.

Toss the drained noodles with about 1 teaspoon of sesame oil or neutral cooking oil to prevent them from clumping together while you prepare the rest of the dish. Set aside.

2. Prepare the Sauce:

In a small bowl, whisk together all the Lo Mein Sauce ingredients: low-sodium soy sauce, dark soy sauce, toasted sesame oil, sugar (or alternative), and any optional enhancers like vegetarian oyster sauce, rice vinegar, or Sriracha.

If using the optional cornstarch slurry for a thicker sauce, whisk it in now until smooth.

Set the sauce aside near the stove.

3. Prepare the Vegetables and Aromatics (Mise en Place):

Ensure all your chosen vegetables are washed, dried, and chopped/sliced as desired. Keep harder vegetables (like carrots, broccoli stems) separate from softer ones (like bell peppers, mushrooms, snow peas, bok choy leaves) as they will be added at different times.

Have the minced garlic, grated ginger, and the white/light green parts of the scallions ready near the stove. Keep the dark green scallion tops separate for garnish.

4. Set Up Your Stir-Fry Station:

Place your wok or large, heavy-bottomed skillet over high heat. A wok is ideal, but a large skillet works well too. Allow it to get very hot – you should see a slight shimmer in the oil when added, or a drop of water should evaporate instantly.

Have your neutral cooking oil, prepared vegetables (grouped by cooking time), aromatics, cooked noodles, and prepared sauce all within easy reach.

5. Stir-Fry the Vegetables:

Add 1-2 tablespoons of neutral cooking oil to the hot wok or skillet. Swirl to coat the bottom.

Add Harder Vegetables First: Add the vegetables that require longer cooking times (e.g., carrots, broccoli florets, bell peppers, mushroom slices, bok choy stems, onion).

Stir-fry for 2-4 minutes, tossing frequently, until they are vibrant and just starting to become tender-crisp. Do not overcrowd the pan. If necessary, cook vegetables in batches to maintain high heat and ensure proper stir-frying rather than steaming. Remove the first batch temporarily if needed.

Add Aromatics: Push the vegetables to the sides of the wok/skillet to create a well in the center. Add another ½ tablespoon of oil if the pan seems dry. Add the minced garlic, grated ginger, and the white/light green parts of the scallions to the center. Stir-fry for about 30-60 seconds until highly fragrant. Be careful not to burn the garlic.

Add Softer Vegetables: Add the vegetables that cook more quickly (e.g., snow peas, snap peas, shredded cabbage, zucchini, bok choy leaves). Stir-fry for another 1-2 minutes, tossing everything together, until all vegetables are tender-crisp and brightly colored. Avoid overcooking – they should still have some bite.

6. Combine Noodles and Sauce:

Add the cooked and drained noodles to the wok/skillet with the vegetables.

Pour the prepared Lo Mein Sauce evenly over the noodles and vegetables.

Using tongs or chopsticks, toss everything together quickly but gently for 1-2 minutes, ensuring the noodles and vegetables are thoroughly coated with the sauce and heated through. Keep tossing constantly to prevent sticking and distribute the sauce evenly. If using bean sprouts, toss them in during the last 30 seconds.

7. Finish and Serve:

Remove the wok/skillet from the heat.

Drizzle with an extra ½ teaspoon of toasted sesame oil, if desired, for added aroma.

Toss in most of the reserved dark green scallion tops.

Give it a final gentle toss.

Taste quickly and add a pinch more salt or soy sauce if needed, though the sauce should be well-balanced.

Transfer the Vegetable Lo Mein immediately to serving bowls or a platter.

Garnish with the remaining sliced green scallion tops and toasted sesame seeds (if using).

Serve hot.

Nutrition

Serving Size: one normal portion
Calories: 350 - 500