Vegetable Lo Mein
Chewy noodles stir-fried with mushrooms, cabbage, carrots and peppers in a savory soy and hoisin sauce. Faster than delivery and packed with vegetables.
Chef's note Spaghetti works fine if you can't find lo mein noodles; cook it a little past al dente.
Chef's note Spaghetti works fine if you can't find lo mein noodles; cook it a little past al dente. For more protein, toss in cubes of baked tofu along with the sauce.
Ingredients
- 4 qt water
- 12 oz lo mein noodles or spaghetti
- 1 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sugar
- 2 tbsp neutral oil
- 8 oz shiitake or cremini mushrooms sliced
- 2 carrots cut into matchsticks
- 1 red bell pepper sliced
- 3 cups napa or green cabbage thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 scallions cut into 2-inch pieces
Steps
Bring 4 qt water to a boil and cook 12 oz lo mein noodles or spaghetti 1 minute short of the package time. Drain, rinse briefly with cold water so they don't stick, and toss with 1 tbsp toasted sesame oil.
Whisk 3 tbsp soy sauce, 2 tbsp hoisin sauce and 1 tsp sugar in a small bowl.
Heat 2 tbsp neutral oil in a wok or large skillet over high heat. Stir-fry 8 oz shiitake or cremini mushrooms 3 minutes, until browned. Add 2 carrots, 1 red bell pepper and 3 cups napa or green cabbage and stir-fry 2 to 3 minutes, until crisp-tender.
Add 3 cloves garlic, 1 tbsp fresh ginger and 4 scallions for 30 seconds, then add the noodles and the sauce. Toss with tongs over high heat 1 to 2 minutes, until the noodles are hot and evenly coated.
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