Vegetable Lo Mein

A quick stovetop stir-fry of chewy lo mein noodles, crisp vegetables, and a savory sesame-soy sauce.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces lo mein noodles
• 0.333 cup soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons brown sugar
• 2 teaspoons sesame oil
• 2 tablespoons vegetable oil
• 4 cups green cabbage
• 2 medium carrots
• 1 large bell pepper
• 8 ounces mushrooms
• 3 cloves garlic
• 1 tablespoon ginger

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the lo mein noodles according to the package directions until just tender. Drain well and toss with 1 teaspoon of the vegetable oil to prevent sticking. (about 10 min) — Boiling
2. While the noodles cook, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil. (about 2 min) — Room temperature
3. Heat the remaining vegetable oil in a large skillet or wok over high heat. Add the cabbage, carrots, bell pepper, and mushrooms. Stir-fry until the vegetables are crisp-tender and the mushrooms begin to brown, 4 to 5 minutes. (about 5 min) — High heat
4. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. (about 1 min) — High heat
5. Add the drained noodles and sauce. Toss continuously until the noodles are hot and evenly coated, 2 to 3 minutes. Serve immediately. (about 3 min) — High heat