Ingredients:

  • 1 pound (450g) dried lo mein noodles
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms (shiitake, cremini, or button)
  • 1 cup broccoli florets
  • ½ cup snow peas
  • 2 green onions, sliced for garnish
  • 1 teaspoon sesame seeds for garnish
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper flakes (optional)

Instructions:

  1. Cook noodles according to package directions until al dente. Drain and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce (or vegetarian alternative), sesame oil, rice vinegar, cornstarch, sugar, ground ginger, and red pepper flakes (if using). Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add onion, garlic, and ginger and sauté until fragrant, about 1-2 minutes.
  4. Add bell peppers, carrots, and mushrooms to the skillet. Sauté for 3-4 minutes, until slightly softened but still crisp-tender.
  5. Add broccoli florets and snow peas to the skillet. Cook for another 2 minutes, until broccoli is bright green and slightly tender.
  6. Pour the sauce over the vegetables. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  7. Add the cooked noodles to the skillet with the vegetables and sauce. Toss everything together until well combined and the noodles are coated in the sauce.
  8. Garnish with sliced green onions and sesame seeds. Serve immediately. Enjoy this delightful vegetable lo mein recipe!