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Quick Veggie Lo Mein - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Noodles: 10–12 oz lo mein noodles or thin wheat noodles (spaghetti works in a pinch)
  • Vegetable oil: 2 tablespoons (or neutral oil like canola)
  • Aromatics: 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced
  • Vegetables: 1 cup shredded green or Napa cabbage
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or snow peas, trimmed
  • 1 medium carrot, julienned
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 3 green onions, sliced (whites and greens separated)
  • Sauce: 3 tablespoons low-sodium soy sauce
  • 1 tablespoon dark soy sauce (optional, for color and depth)
  • 1 tablespoon oyster sauce or vegetarian oyster sauce (optional but great)
  • 1 tablespoon toasted sesame oil
  • 1–2 teaspoons brown sugar or maple syrup
  • 1–2 teaspoons rice vinegar
  • 1/4 teaspoon white pepper or black pepper
  • 2–3 tablespoons water (to loosen sauce)
  • Heat (optional): 1 teaspoon chili garlic sauce or a pinch of red pepper flakes
  • Garnish: Sesame seeds and extra green onion tops

Method
 

  1. Cook the noodles: Boil according to package directions until just tender. Do not overcook. Drain, rinse quickly under cool water, and toss with a tiny drizzle of oil to prevent sticking.
  2. Make the sauce: In a small bowl, whisk soy sauces, oyster sauce, sesame oil, sugar, rice vinegar, pepper, and water. Adjust sweetness and salt to taste.
  3. Prep the vegetables: Keep slices thin and uniform so they cook quickly. Separate the green onion whites from the greens.
  4. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil until shimmering.
  5. Stir-fry aromatics: Add garlic, ginger, and green onion whites. Stir 20–30 seconds until fragrant. Don’t let them brown.
  6. Add hearty veggies: Toss in mushrooms and carrots. Stir-fry 2 minutes until they start to soften.
  7. Add quick-cooking veggies: Add bell pepper, snap peas, and cabbage. Stir-fry 2–3 minutes, keeping everything crisp-tender.
  8. Combine with noodles: Push veggies to the sides, add the remaining 1 tablespoon oil if needed, then add noodles. Toss well.
  9. Pour in sauce: Add the sauce and chili garlic sauce (if using). Stir continuously 1–2 minutes until noodles are coated and glossy. If dry, splash in a tablespoon of water.
  10. Finish and serve: Turn off heat. Stir in green onion tops. Taste and adjust seasoning. Top with sesame seeds and serve hot.