Ingredients:

  • 8 oz fresh lo mein noodles
  • 1 tbsp neutral oil
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup carrots, julienned
  • 1 cup cabbage, shredded
  • 1 cup snap peas, trimmed
  • 1 cup baby bok choy, chopped
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 1/4 tsp white pepper

Instructions:

  1. Cook noodles according to package directions. Drain and immediately rinse with cold water to stop the cooking process and remove excess starch. Toss with 1 tbsp oil to prevent sticking.
  2. In a small bowl, combine soy sauce, sesame oil, brown sugar, rice vinegar, and white pepper. Whisk until the sugar is fully dissolved.
  3. Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add garlic and ginger; sauté for 30 seconds until fragrant but not browned.
  4. Add carrots and snap peas first. Stir-fry for 2 minutes. Add cabbage and bok choy; continue to toss for another 2 minutes until the edges are slightly translucent but the centers remain crisp.
  5. Turn the heat to high. Add the cooked noodles to the pan.
  6. Pour the savory glaze over the noodles. Toss rapidly for 1–2 minutes using tongs or a spatula until the sauce reduces into a glossy coating that clings to every strand. Remove from heat immediately.