Vegetable Lo Mein

Instructions

1. 1

   Cook the lo mein noodles according to package directions until just tender. Drain, rinse with cold water to stop cooking, and toss with a little sesame oil to prevent sticking. Set aside.

2. 2

   In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil to create the sauce. Set aside.

3. 3

   Prepare all vegetables: mince garlic and ginger, julienne carrots and bell pepper into thin strips, roughly chop napa cabbage, slice green onions (separating white and green parts), and rinse bean sprouts.

4. 4

   Heat a large wok or skillet over high heat until smoking hot. Add vegetable oil and swirl to coat.

5. 5

   Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.

6. 6

   Add carrots and bell pepper. Stir-fry for 2-3 minutes until slightly softened but still crisp.

7. 7

   Add napa cabbage and stir-fry for 1-2 minutes until it begins to wilt.

8. 8

   Add the cooked noodles to the wok and toss everything together for 1 minute.

9. 9

   Pour the sauce over the noodles and vegetables. Use tongs to toss continuously for 2-3 minutes, ensuring the sauce coats everything evenly and the noodles heat through.

10. 10

    Add bean sprouts and green parts of green onions. Toss for 30 seconds just to warm through.

11. 11

    Season with white pepper to taste. Serve immediately while hot.