Description
This playful twist on classic lo mein is loaded with crisp veggies, tender noodles, and a savory-sweet sauce that hits all the right notes. It’s fast, flexible, and downright delicious—say “hel-lo” to your new go-to stir fry!
Ingredients
For the Sauce:
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1/4 cup low sodium soy sauce
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2 tbsp oyster sauce
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1 tbsp hoisin sauce
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1 tbsp sesame oil
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1 tbsp brown sugar
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1 tsp sriracha (optional, for heat)
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2 cloves garlic, minced
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1 tsp grated ginger
For the Lo Mein:
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8 oz lo mein noodles (or spaghetti, ramen, or yakisoba)
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1 tbsp vegetable or avocado oil
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1 cup shredded cabbage
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1 carrot, julienned
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1/2 cup snap peas or snow peas
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1/2 red bell pepper, sliced
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1/2 cup mushrooms, sliced
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2 green onions, chopped
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1 tbsp sesame seeds (optional garnish)
Instructions
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Cook the noodles: Boil the lo mein noodles according to package instructions. Drain and set aside.
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Whisk the sauce: In a small bowl, combine all sauce ingredients and stir until smooth.
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Stir-fry the veggies: Heat oil in a large skillet or wok over medium-high heat. Add carrots, cabbage, snap peas, bell pepper, and mushrooms. Stir-fry for 3–4 minutes until just tender-crisp.
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Toss in the noodles: Add the cooked noodles to the pan along with the sauce. Toss everything together for 2–3 minutes, letting the sauce coat the noodles and veggies evenly.
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Top and serve: Remove from heat. Sprinkle with green onions and sesame seeds, and serve hot!
Notes
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Protein: Add chicken, shrimp, tofu, or beef
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Veggies: Try broccoli, baby corn, spinach, or bean sprouts
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Extra flavor: Drizzle with chili oil or add a splash of rice vinegar