Vegetable Lo Mein

Servings: 4 · Prep: 20 min · Cook: 15 min · Total: 35 min

Ingredients

• 12 oz fresh lo mein noodles
• 2 cups broccoli florets
• 1 cup julienned carrots
• 1 cup sliced red bell pepper
• 1 1/2 cups sliced fresh shiitake mushrooms
• 1 cup trimmed snow peas
• 1/4 cup low-sodium soy sauce
• 2 tablespoons vegetarian hoisin sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons canola oil
• 3 cloves minced garlic
• 1 tablespoon minced fresh ginger

Equipment

Large pot; Colander; Tongs; Small mixing bowl; Wok or large skillet; large pot; colander; tongs; small mixing bowl; wok or large skillet

Steps

1. Prepare vegetables and aromatics. Prepare the vegetables by cutting the carrots, red bell pepper, shiitake mushrooms, and snow peas as listed; mince the garlic and ginger and keep everything near the stove.
   • 1 cup carrot — julienned
   • 1 cup bell pepper — sliced
   • 1 1/2 cups shiitake mushrooms — sliced
   • 1 cup snow peas — trimmed
   • 3 Count garlic — minced
   • 1 tablespoon ginger — minced
2. Boil and drain noodles. Bring a large pot of water to a boil, cook the lo mein noodles until just tender, then reserve 1/4 cup noodle cooking water and drain well.
   • 12 ounces lo mein noodles

   Drain the noodles carefully to avoid burns from boiling water and steam.

3. Mix sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, toasted sesame oil, and reserved noodle cooking water until smooth and glossy.
   • 1/4 cup soy sauce
   • 2 tablespoons hoisin sauce
   • 1 tablespoon sesame oil
4. Stir-fry vegetables. Heat the canola oil in a wok or large skillet over medium-high heat until shimmering, then stir-fry the broccoli, carrots, bell pepper, shiitake mushrooms, and snow peas for 3 to 5 minutes until crisp-tender.
   • 2 tablespoons canola oil
   • 2 cups broccoli
   • 1 cup carrot — julienned
   • 1 cup bell pepper — sliced
   • 1 1/2 cups shiitake mushrooms — sliced
   • 1 cup snow peas — trimmed

   Use caution when adding vegetables to hot oil, as moisture can cause splattering.

   Keep the wok or skillet handle turned inward to prevent accidental bumps.

5. Stir-fry aromatics. Add the garlic and ginger and stir-fry for 30 seconds until fragrant, keeping them moving so they do not burn.
   • 3 Count garlic — minced
   • 1 tablespoon ginger — minced
6. Toss noodles with sauce. Add the drained noodles and sauce to the wok, then toss continuously for 2 to 3 minutes until the noodles are evenly coated and heated through.

   Use tongs to toss the noodles carefully and avoid touching hot pan surfaces.

7. Serve. Serve immediately while the vegetables are bright and crisp and the sauce clings to the noodles.

https://plumtally.com/recipes/vegetable-lo-mein-rg2ne63ft4lk