Vegetable Lo Mein

🛒 Ingredients

• Lo Mein Noodles (cooked) 150 g · 200 kcal
• Napa Cabbage (shredded) 50 g · 8 kcal
• Carrots (julienned) 30 g · 12 kcal
• Bell Pepper (sliced) 30 g · 9 kcal
• Broccoli Florets 30 g · 10 kcal
• Mushrooms (sliced) 30 g · 7 kcal
• Snow Peas 20 g · 8 kcal
• Low-Sodium Soy Sauce 20 g · 15 kcal
• Sesame Oil 5 g · 45 kcal
• Minced Garlic 5 g · 7 kcal
• Grated Fresh Ginger 5 g · 4 kcal
• Vegetable Broth 30 g · 2 kcal
• Cornstarch 5 g · 18 kcal
• Brown Sugar 5 g · 20 kcal
• Vegetable Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Cook Lo Mein noodles according to package instructions until al dente; drain and rinse with cold water to prevent sticking, then toss with a little sesame oil.
2. In a small bowl, whisk together soy sauce, vegetable broth, brown sugar, and cornstarch to create the sauce; set aside.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
4. Add carrots, bell pepper, and broccoli florets to the wok; stir-fry for 2-3 minutes until slightly tender-crisp. Then add napa cabbage, mushrooms, and snow peas, continuing to stir-fry for another 2 minutes.
5. Pour the prepared sauce into the wok with the vegetables, stirring constantly until the sauce thickens and coats all the vegetables evenly.
6. Add the cooked Lo Mein noodles to the wok, tossing gently to combine them with the vegetables and sauce. Cook for 1-2 minutes more, ensuring everything is well-heated.
7. Serve hot and enjoy your authentic Vegetable Lo Mein.