Vegetable Lo Mein
A five-ingredient sauce and a fridge-clean-out vegetable mix turn into a takeout-style noodle dinner in 25 minutes.
Ingredients
- 12 oz lo mein noodles or substitute spaghetti
- 2 tbsp vegetable oil divided
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 cups shredded green cabbage
- 1 carrot julienned
- 1 bell pepper thinly sliced
- 3 green onions sliced (whites and greens separated)
- 1 cup bean sprouts optional
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce optional, for color
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsp water
Instructions
- Cook the noodles according to package directions until just tender. Drain, toss with 1 teaspoon of the oil to keep them from sticking, and set aside.
- Whisk the sauce ingredients together in a small bowl and set nearby — everything moves fast once the wok is hot.
- Heat the remaining oil in a large wok or skillet over high heat. Add the garlic, ginger, and green onion whites; stir-fry for 30 seconds until fragrant.
- Add the cabbage and carrot and stir-fry for 2 minutes, then add the bell pepper and cook another minute, until vegetables are crisp-tender.
- Add the cooked noodles and pour the sauce over the top. Toss everything together with tongs for 1–2 minutes, until noodles are evenly coated and heated through.
- Stir in the bean sprouts and green onion tops, toss once more, and serve immediately.
Notes
This recipe is a great way to use up any vegetables that need eating — snow peas, mushrooms, and shredded broccoli stems all work well. For extra protein without a big spend, toss in 2 scrambled eggs or a can of drained chickpeas along with the noodles. Leftovers keep in the fridge for up to 3 days; reheat in a skillet with a splash of water to loosen the sauce.
