15-Minute Lo Mein (Printable Version)
Saucy lo mein noodles tossed with crisp veggies in minutes. Easy, full of flavor, and super quick.
# What You'll Need:
→ Main Ingredients
01 -
Green onion tops sliced (just the greens from one bunch)
02 -
Three garlic cloves, chopped up
03 -
About three cups—or 250 grams—of cabbage, cut into skinny shreds
04 -
Two carrots, cut into super thin strips
05 -
A quarter of a yellow onion, sliced just as thin
06 -
225 grams dried egg noodles (fresh works too if you want)
→ Sauce
07 -
Tablespoon of water
08 -
Two tablespoons of brown sugar or regular white sugar
09 -
Two tablespoons light soy sauce
10 -
Teaspoon of toasted sesame oil
11 -
Tablespoon of cornstarch
12 -
Tablespoon oyster sauce
13 -
Quarter teaspoon ground white pepper
14 -
Two tablespoons dark soy sauce
# Steps to Follow:
01 -
Dish it out onto plates and dig in while it's still piping hot.
02 -
Throw in those noodles you cooked, the mixed-up sauce, and your sliced green onions into the pan. Give everything a good toss for about a minute so it's all hot and mixed up.
03 -
Now dump the cabbage in with the rest. Keep tossing for about another two minutes until it just starts to get soft.
04 -
Get your wok or big pan smoking hot with a bit of oil, then toss in garlic, onion, and your carrot sticks. Stir everything around for a couple minutes till the veggies barely soften up.
05 -
Fill a big pot with water, get it boiling, and toss in those dried egg noodles. Let them bubble away for around five minutes or till they’re just right—don’t overdo it. Immediately rinse under cold water to stop the cooking, then let them drain really well.
06 -
Grab a bowl and mix up the dark soy, light soy, brown sugar, cornstarch, water, sesame oil, white pepper, and oyster sauce. Keep whisking until the sugar and cornstarch vanish.
07 -
Cut up your onion, carrots, cabbage, garlic, and the greens from the green onion. Set the sliced green tops aside for later.
# Additional Notes:
01 -
You’ll get the best flavor if you cook over super high heat with a wok so you get that nice smoky taste, called 'wok hei'. Since it all goes fast, have everything chopped and ready to roll before you start cooking.