Cooked - Lo Mein Noodles

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Lo Mein Noodles

2.0

3 tablespoons soy sauce (GF Braggs)

2 tablespoons Chinese cooking wine (or mirin, or sub 1 ½ tablespoons water mixed with ½ teaspoon rice vinegar and ½ teaspoon honey)

2 teaspoons sesame oil

1 teaspoon maple syrup, sugar or honey

⅛ teaspoon white pepper

½- 1 teaspoon sriracha ( or chili paste)

2 tablespoons wok oil, peanut oil or coconut oil

½ onion, thinly sliced ( 1 cup)

2 cups sliced mushrooms

4 garlic cloves, roughly chopped

1 teaspoon ginger, minced

½ red bell pepper, thinly sliced

1 cup matchstick carrots

1 cup shredded cabbage

1 cup snow peas

Other options: a handful of baby spinach, bok choy, shredded veggies like brussel sprouts, bean sprouts. In spring, asparagus is nice, in winter, roasted veggies work well too!

Set water to boil and cook the noodles according to directions on the package.
Stir together the Lo mein Sauce ingredients in a small bowl (see notes)
Prep any and all veggies and set near the stove.
In a wok or large skillet, heat oil over medium-high heat. Add the onions and mushrooms and saute 3-4 minutes, stirring continuously. Turn heat to medium, add the garlic and ginger and saute 2 minutes. Add the bell pepper, carrots, cabbage and snow peas and stir often, just letting them get tender, but still crisp, 3-4 minutes.
Add the noodles and give a good stir and toss a few times to incorporate.
Add the Lo Mein Sauce and stir and toss continuously 2 minutes. If it gets too dry add a little splash of water to loosen.
Serve in two bowls, garnish with green onion.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍜Noodles

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 91 weeks ago

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