Vegetable Lo Mein
In 20 minutes you can make my vegetable lo mein that tastes better than takeout. I toss lo mein noodles with baby bok choy, snow peas, and carrots in a dark soy sauce that gives everything a rich brown color. My recipe uses less oil than restaurants and more vegetables, so every bite has a nice crunch.
Ingredients
- 1/2 lb (225 g) lo mein noodles
- 1 tablespoon peanut oil
- 2 cloves garlic , minced
- 1 ” (2.5 cm) ginger , minced
- 3 green onions , chopped
- 1 cup snow peas , removed the tough ends
- 3/4 cup sliced carrot
- 4 heads baby bok choy , sliced
Sauce
- 1 tablespoon light soy sauce (or soy sauce)
- 4 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
Instructions
- Combine all the sauce ingredients in a small bowl. Stir well and set aside.
- Bring a pot of water to a boil. Cook the lo mein noodles according to the instructions on the packaging. Rinse with cool water to stop the cooking and set them aside.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the garlic, ginger, and green onion and saute until fragrant, about 1 minute.
- Turn the heat to high and add the carrots, snow peas, and baby bok choy. Stir fry until the vegetables begin to soften, 1 to 2 minutes.
- Add the cooked lo mein and toss with a pair of tongs to distribute the vegetables. Pour the sauce onto the noodles. Cook, tossing continuously, until the liquid is fully absorbed and the noodles are fully coated.
- Serve hot as a main dish or side dish.
Nutrition
Serving: 1serving, Calories: 458kcal, Carbohydrates: 74.3g, Protein: 26.4g, Fat: 10.9g, Saturated Fat: 2g, Cholesterol: 44mg, Sodium: 960mg, Potassium: 3166mg, Fiber: 15.7g, Sugar: 20.5g, Calcium: 1242mg, Iron: 13mg