Vegetable Lo Mein

Serves 4

Ingredients

• 12 oz lo mein noodles (or spaghetti)
• 2 tbsp vegetable oil
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 medium carrot
• 1 red bell pepper
• 4 oz shiitake mushrooms
• 4 oz snow peas
• 2 cups green cabbage
• 4 scallions
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tsp brown sugar
• 1/4 cup chicken or vegetable broth
• 1 tsp cornstarch

Instructions

1. 1Bring a large pot of water to a boil and cook the lo mein noodles according to package directions until just al dente (about 4-5 minutes). Drain, rinse briefly with cold water, and toss with sesame oil to prevent sticking. Set aside.
2. 2In a small bowl, whisk together the soy sauce, oyster sauce, remaining sesame oil, brown sugar, broth, and cornstarch until smooth. Set sauce aside.
3. 3Mince the garlic and ginger. Julienne the carrot, thinly slice the red bell pepper and shiitake mushrooms, trim the snow peas, shred the cabbage, and slice the scallions (keep white and green parts separate).
4. 4Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. 5Add the minced garlic, ginger, and scallion whites. Stir-fry for 15 seconds until fragrant but not browned.
6. 6Add the carrot, bell pepper, and mushrooms. Stir-fry for 2 minutes until vegetables begin to soften but remain crisp.
7. 7Add the snow peas and shredded cabbage. Stir-fry another 2 minutes until cabbage wilts slightly.
8. 8Push vegetables to one side of the wok. Add the remaining oil to the empty side, then add the drained noodles. Stir-fry the noodles for 1 minute to lightly char them.
9. 9Pour the prepared sauce over everything. Toss vigorously for 1-2 minutes until the sauce thickens, coats the noodles and vegetables evenly, and everything is heated through.
10. 10Remove from heat, sprinkle with scallion greens, and serve immediately.