Main Course

Vegetable Lo Mein

Name: Vegetable Lo Mein
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 250 g egg noodle fresh or dried; 60 ml soy sauce; 30 ml oyster sauce; 15 ml sesame oil; 1 tsp sugar; 1 tsp cornstarch; 30 ml water; 15 ml vegetable oil; 2 clove garlic minced; 1 tbsp ginger grated; 1 pcs carrot julienned; 1 pcs celery stalk sliced; 0.5 pcs bell pepper thinly sliced; 100 g cabbage shredded; 2 pcs green onion sliced

This classic Chinese-American dish features tender noodles tossed with crisp-tender vegetables in a savory sauce. It's a quick and satisfying meal perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 350 kcal

Allergen information: may contain celery, eggs, gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gegg noodle, fresh or dried
15 mlvegetable oil
2 clovegarlic, minced
1 tbspginger, grated
1 pcscarrot, julienned
1 pcscelery stalk, sliced
0.5 pcsbell pepper, thinly sliced
100 gcabbage, shredded

sauce

60 mlsoy sauce
30 mloyster sauce
15 mlsesame oil
1 tspsugar
1 tspcornstarch
30 mlwater

garnish

2 pcsgreen onion, sliced

Equipment

tongs · wok · large pot · colander · skillet · small bowl

The method

Step by step

1
Cook the egg noodles according to package instructions until al dente.
About 8 min
Cook’s note: Do not overcook the noodles, as they will cook further in the wok.
2
Drain the noodles, rinse with cold water to prevent sticking, and set aside.
About 1 min
3
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and water to create the lo mein sauce.
About 2 min
4
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
5
Add the minced garlic and grated ginger to the hot oil and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Add the julienned carrot, sliced celery stalk, and thinly sliced bell pepper to the wok.
7
Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
About 4 min
8
Add the shredded cabbage to the wok and stir-fry for another 2 minutes until slightly softened.
About 2 min
9
Add the cooked noodles to the wok with the vegetables.
10
Pour the prepared lo mein sauce over the noodles and vegetables.
11
Toss everything together thoroughly for 1-2 minutes until the noodles and vegetables are evenly coated with the sauce and heated through.
About 2 min
Cook’s note: Use tongs to easily toss and mix.
12
Remove from heat and garnish with sliced green onion before serving.
About 1 min

Per serving

Nutrition

61%Score

Calories: 350.1kcal
Protein: 10.7g
Carbs: 52.2g
Fat: 10.2g
Fibre: 3.2g
Sugar: 5.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover lo mein in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying.