Veggie Lo Mein

🛒 Ingredients

• Lo Mein Noodles (cooked) 180 g · 219 kcal
• Toasted Sesame Oil 3 g · 23 kcal
• Vegetable Oil 5 g · 45 kcal
• Soy Sauce 20 g · 14 kcal
• Brown Sugar 10 g · 39 kcal
• Rice Vinegar 10 g · 2 kcal
• Fresh Ginger (grated) 5 g · 4 kcal
• Garlic (minced) 5 g · 8 kcal
• Carrots (julienned) 25 g · 10 kcal
• Red Bell Pepper (sliced) 38 g · 11 kcal
• Broccoli florets 50 g · 17 kcal
• Napa Cabbage (shredded) 50 g · 7 kcal
• Mushrooms (sliced) 25 g · 6 kcal
• Green Onions (sliced) 8 g · 3 kcal
• Water or Vegetable Broth 15 g · 0 kcal

👨‍🍳 Instructions

1. Cook Lo Mein noodles according to package instructions until al dente; drain and rinse with cold water, then toss with a tiny bit of vegetable oil to prevent sticking. Set aside.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and water/vegetable broth to create the sauce. Set aside.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add grated ginger and minced garlic, stir-fry for 30 seconds until fragrant.
4. Add carrots and bell pepper; stir-fry for 2-3 minutes until slightly tender-crisp. Then add broccoli florets and mushrooms, continuing to stir-fry for another 3 minutes.
5. Stir in the shredded Napa cabbage and cook for 1-2 minutes until it wilts slightly. Pour in the prepared sauce.
6. Add the cooked Lo Mein noodles to the wok with the vegetables and sauce. Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated.
7. Remove from heat. Serve immediately, garnished with fresh green onions and a drizzle of toasted sesame oil.