Vegetable Lo Mein
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1/2 lb lo mein noodles
- 1 tablespoon peanut oil
- 2 cloves garlic (, minced)
- 1 ” 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)
- 1 tablespoon light soy sauce ((or soy sauce))
- 4 teaspoons dark soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
Method
- 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.