Lo Mein
Tender egg noodles tossed with crisp vegetables and a savory soy sauce blend.
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Ingredients
- 8 oz egg lo mein noodles
- 2 tbsp vegetable oil
- 4 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 2 cups shiitake mushrooms, sliced
- 1 cup carrots, julienned
- 2 cups napa cabbage, shredded
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- 2 tsp toasted sesame oil
- 4 green onions, chopped
Instructions
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1
Cook 8 oz egg lo mein noodles according to package directions, then drain and set aside.
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2
In a small bowl, whisk together 2 tbsp soy sauce, 2 tsp dark soy sauce, and 2 tsp toasted sesame oil.
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3
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
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4
Add 4 minced garlic cloves and 2 tsp minced fresh ginger, stirring constantly for 30 seconds until fragrant.
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5
Add 2 cups sliced shiitake mushrooms, 1 cup julienned carrots, and 2 cups shredded napa cabbage, stir-frying for 3 minutes until tender-crisp.
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6
Add cooked egg lo mein noodles and the sauce mixture, tossing for 2 minutes until hot and evenly coated.
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7
Stir in 4 chopped green onions and remove from heat to serve.
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