Lo Mein Noodle
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(56)
Ingredients
2 servings
- 3 tablespoons soy sauce (GF Braggs)
- 2 tablespoons Chinese cooking wine (or mirin, or sub 1 1/2 tablespoons water mixed with 1/2 teaspoon rice vinegar and 1/2 teaspoon honey)
- 2 teaspoons sesame oil
- 1 teaspoon maple syrup, sugar or honey
- 1/8 teaspoon white pepper
- 1/2- 1 teaspoon sriracha ( or chili paste)
- 2 tablespoons wok oil, peanut oil or coconut oil
- 1/2 onion, thinly sliced ( 1 cup)
- 2 cups sliced mushrooms
- 4 garlic cloves, roughly chopped
- 1 teaspoon ginger, minced
- 1/2 red bell pepper, thinly sliced
- 1 cup matchstick carrots
- 1 cup shredded cabbage
- 1 cup snow peas
- Other options: a handful of baby spinach, bok choy, shredded veggies like brussel sprouts, bean sprouts. In spring, asparagus is nice, in winter, roasted veggies work well too!
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Preparation
Step 1
Set water to boil and cook the noodles according to directions on the package.
Step 2
Stir together the Lo mein Sauce ingredients in a small bowl (see notes)
Step 3
Prep any and all veggies and set near the stove.
Step 4
In a wok or large skillet, heat oil over medium-high heat. Add the onions and mushrooms and saute 3-4 minutes, stirring continuously. Turn heat to medium, add the garlic and ginger and saute 2 minutes. Add the bell pepper, carrots, cabbage and snow peas and stir often, just letting them get tender, but still crisp, 3-4 minutes.
Step 5
Add the noodles and give a good stir and toss a few times to incorporate.
Step 6
Add the Lo Mein Sauce and stir and toss continuously 2 minutes. If it gets too dry add a little splash of water to loosen.
Step 7
Serve in two bowls, garnish with green onion.
Step 8
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