Description
Quick and satisfying homemade Lo Mein, packed with vibrant veggies and a savory sauce.
Ingredients
Scale
- 2 carrots – sliced
- ¼ yellow onion – sliced
- 3 cups cabbage – thinly sliced
- 3 garlic cloves – diced
- 1 bunch green onion (green parts only)
- 8 oz dry egg noodles (or fresh)
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp water
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ¼ tsp white pepper
- 1 tbsp oyster sauce
Instructions
- Prep Your Ingredients: Slice the onion, carrots, cabbage, and green onion, and dice the garlic. Keep everything organized.
- Make the Sauce: In a bowl, combine dark soy sauce, soy sauce, brown sugar, cornstarch, water, oyster sauce, sesame oil, and white pepper. Mix well.
- Cook the Noodles: Bring a pot of water to a boil and cook the egg noodles for about 5 minutes, or until al dente. Drain and rinse them under cold water.
- Stir-Fry the Vegetables: Heat a pan or wok over high heat. Add garlic, carrots, and sliced onion, stir-frying for 2 minutes. Add the cabbage and continue stir-frying for another 2 minutes.
- Combine Everything: Add the cooked noodles, prepared sauce, and green onion into the pan. Stir well and cook for an additional minute.
- Serve: Enjoy your dish immediately!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, store for up to a month; note that the texture may change after thawing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lo Mein, quick recipe, vegetarian meal, stir-fry, easy dinner