If you are looking for a quick and easy Asian-inspired recipe, look no further than this Vegetable Lo Mein. The longest and most labour intensive part of this dish is chopping veggies- which takes under 10 minutes. Toss the veggies in the pan with the noodles and sauce and you’ve got a delicious dinner on the table in 20 minutes!
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
- 1 garlic clove, chopped
- 2 cups cabbage, shredded
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 1 tablespoon cooking wine
- 1 600-g package lo mein noodles or egg noodles
- 2 cups bean sprouts
- 2 scallions, chopped
- 1 tablespoon oil
- 4 tablespoons low sodium-soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sriracha hot sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Begin by preparing the noodles. Bring a pot of water to a boil and cook the noodles according to package directions. For my lo mein noodles, I had to boil them for 2 minutes. Set aside.
Next, prepare the sauce. Mix all of the sauce ingredients in a bowl until well combined. Set aside.
Heat a wok or large frying pan over medium-high heat. Once hot, add the oil and garlic and fry for 1 minute. Next, add the cabbage, carrots and bell pepper and stir fry for 3-4 minutes, tossing the ingredients occasionally.
Add the cooking wine to the pan followed by the noodles and the sauce. Mix all these ingredients in the pan until combined and cook for another 3-4 minutes. Finally, mix in the bean sprouts and cook for 1 more minute.
Transfer the noodles to a large plate or bowl and garnish with the chopped scallions. Serve immediately.