Vegetable Lo Mein


This vegetable lo mein is a really simple, versatile and healthy noodle dish. Vegetable lo mein can be a staple vegetarian meal or a meatless Monday dinner!

This vegetable lo mein is a really simple, versatile and healthy noodle dish. Vegetable lo mein can be a staple vegetarian meal or a meatless Monday dinner!

Ingredients

  • 1 pound (450g) fresh white noodles or lo mein egg noodles
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar + 1 teaspoon hot water to dissolve the sugar in
  • pinch of five spice powder (optional)
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 1 cup sliced mushrooms (shiitakes, button mushrooms, or anything you like)
  • 1 scallion, split at the thick parts and cut into 2-inch lengths
  • 1 red, orange, or yellow bell pepper, julienned
  • 1 small carrot, julienned
  • 1 tablespoon Shaoxing wine
  • a handful snow peas, trimmed
  • a handful of leafy greens (bok choy, choy sum, etc.)

Instructions

  1. Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
  2. In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.
  3. Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.



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