Vegetable Lo Mein
Stir-fried noodles loaded with crisp vegetables in a savoury garlic-ginger sauce — better than takeaway, ready in 20 minutes.
Details
Ingredients
- 300g lo mein noodles (or spaghetti)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 3 green onions, cut into 2-inch pieces
- Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp rice vinegar
Instructions
- 1
Cook lo mein noodles according to package directions. Drain and toss with a drizzle of sesame oil.
- 2
Whisk all sauce ingredients together in a small bowl.
- 3
Heat vegetable oil in a wok over high heat until smoking. Add garlic and ginger, stir-fry for 20 seconds.
- 4
Add carrot, broccoli, and bell pepper. Stir-fry for 2-3 minutes until crisp-tender.
- 5
Add snap peas, mushrooms, and green onions. Cook 1 minute more.
- 6
Add the noodles and sauce. Toss everything together over high heat for 1-2 minutes until the noodles are coated and everything is piping hot.
About This Recipe
Hailing from Canton, Lo Mein, meaning 'tossed noodles,' is a cornerstone of Chinese culinary tradition, a vibrant and endlessly adaptable noodle dish beloved worldwide, particularly as a popular takeaway staple. This vegetable-forward rendition captures the essence of its authentic counterparts while offering a lighter, fresher perspective perfect for a quick weeknight meal. Its magic lies in the symphony of textures—tender, springy noodles enveloped in a glossy, deeply savory garlic-ginger sauce, punctuated by the crisp-tender bite of an array of fresh vegetables. The key to its success is the rapid high-heat stir-frying, a technique that ensures each vegetable retains its vibrant color and distinct crunch, preventing sogginess. While traditional lo mein noodles are ideal for their characteristic chew, spaghetti serves as an excellent pantry-friendly substitute. The sauce, a harmonious blend of soy, oyster, sesame oil, sugar, and rice vinegar, provides the quintessential umami depth that defines the dish. Feel free to vary the vegetables based on seasonal availability or personal preference, adding protein like pan-fried tofu or chicken for a heartier meal. It shines as a standalone main course or as a flavorful accompaniment to other Chinese-inspired dishes.
Tips & Tricks
- • To achieve perfectly crisp-tender vegetables without overcooking, ensure your wok or large skillet is screaming hot before adding oil, then stir-fry vegetables in batches if necessary to avoid overcrowding and steaming.
- • For a richer umami flavor and a slightly thicker sauce that beautifully coats the noodles, consider adding 1/2 teaspoon of cornstarch mixed with 1 tablespoon of water to the sauce ingredients before adding it to the wok.
- • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a skillet with a splash of water or broth to loosen the noodles without drying them out.
- • Serve this vibrant Vegetable Lo Mein alongside some crispy spring rolls or a refreshing cucumber salad for a complete and satisfying Asian-inspired meal.
Nutrition Facts
Per serving (approximate)