Lo Mein Recipe
Quick, saucy lo mein with egg noodles, crisp veggies, and an umami-rich sauce. Perfect for weeknight dinner.
Servings: 2
Ingredients
Sauce
- 4 tbsp dark soy sauce
- 1 tbsp sriracha
- 2 tbsp vegetarian oyster sauce
- 2 tbsp brown sugar
- 1.5 tsp rice vinegar
- 1/4 tsp white pepper powder
- 2 tsp minced garlic
- 1 tsp sesame oil
Other
- 1 lb egg noodles (20 ounces)
- 2 tbsp oil
- 1/2 red bell pepper
- 1/2 large carrot
- 1/2 yellow onion
- 1 cup kappa cabbage shredded
- 1/2 bunch of green onions
Instructions
- Prepare the noodles: Bring water to a boil and cook egg noodles until just al dente. Drain, rinse under cold water, and let them sit to remove excess starch.
- Mix the sauce: In a bowl, whisk together dark soy sauce, vegetarian oyster sauce, brown sugar, rice vinegar, sriracha, white pepper, garlic, and sesame oil.
- Stir fry the vegetables: Heat oil in a large wok over high heat. Add garlic and cook until fragrant. Stir in onion, carrot, and bell pepper, cooking until slightly softened. Add the shredded cabbage and cook until crisp-tender.
- Combine noodles and sauce: Add the drained noodles to the wok. Pour in the sauce and toss vigorously so every strand is coated. Let the sauce reduce slightly to cling to the noodles.
- Finish: Mix in chopped green onions, taste, and adjust seasoning. Add an extra drizzle of sesame oil before serving if desired.
Notes
Store in the fridge up to 4 days; reheat in a skillet with a splash of water.
Add extra veggies like bok choy, mushrooms, or bean sprouts if you like.
Use gluten-free noodles and tamari for a GF version.
Freezing is possible but texture changes; best enjoyed fresh or within a few days.
Nutrition
Calories: 1127kcal | Carbohydrates: 186g | Protein: 38g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 191mg | Sodium: 2742mg | Potassium: 927mg | Fiber: 10g | Sugar: 20g | Vitamin A: 3782IU | Vitamin C: 58mg | Calcium: 154mg | Iron: 6mg
