Vegetable Lo Mein

Cuisine

Chinese American

Servings

4

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

medium

Ingredients

• 12 Ounce fresh lo mein noodles - 12 (ounces)
• 2 Cup broccoli florets - 2 (cups)
• 1 Cup carrots, julienned - 1 (cup), julienned
• 1 Cup red bell pepper, sliced - 1 (cup), sliced
• 1.5 Cup fresh shiitake mushrooms, sliced - 1 1/2 (cups), sliced
• 1 Cup snow peas, trimmed - 1 (cup), trimmed
• 0.25 Cup low-sodium soy sauce - 1/4 (cup)
• 2 Tablespoon vegetarian hoisin sauce - 2 (tablespoons)
• 1 Tablespoon toasted sesame oil - 1 (tablespoon)
• 2 Tablespoon canola oil - 2 (tablespoons)
• 3 Count garlic, minced - 3 (cloves), minced
• 1 Tablespoon fresh ginger, minced - 1 (tablespoon), minced

Instructions

1. Prepare vegetables and aromatics

   1. *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.

2. Boil and drain noodles

   2. 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*.

3. Mix sauce

   3. In a small bowl, whisk together the soy sauce, hoisin sauce, toasted sesame oil, and reserved noodle cooking water until *smooth and glossy*.

4. Stir-fry vegetables

   4. 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.

5. Stir-fry aromatics

   5. Add the garlic and ginger and stir-fry for *30 seconds* until fragrant, keeping them moving so they *do not burn*.

6. Toss noodles with sauce

   6. 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*.

7. Serve

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