Ingredients:

  • 1 pound (450g) Lo Mein noodles (fresh or dried)
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) ginger, peeled and minced
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 1 green bell pepper, thinly sliced (about 1 cup)
  • 1 cup sliced shiitake mushrooms (or cremini mushrooms)
  • 1 cup shredded carrots
  • 1 cup snow peas, trimmed
  • 1/2 cup sliced green onions
  • 1/2 cup bean sprouts (optional)
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons oyster sauce (vegetarian option: use mushroom soy sauce or hoisin sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water

Instructions:

  1. Cook the Noodles: Prepare Lo Mein noodles according to package instructions. Drain and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
  2. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce (or substitute), sesame oil, rice vinegar, brown sugar, cornstarch, and water. Set aside.
  3. Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic and ginger and sauté for another minute until fragrant.
  4. Add the Vegetables: Add the bell peppers, mushrooms, carrots, and snow peas to the wok. Stir-fry for 5-7 minutes, or until the vegetables are crisp-tender.
  5. Combine and Simmer: Pour the sauce over the vegetables and bring to a simmer, stirring constantly, until the sauce has thickened, about 1-2 minutes.
  6. Add Noodles and Toss: Add the cooked noodles to the wok with the vegetables and sauce. Toss well to combine, ensuring the noodles are evenly coated.
  7. Garnish and Serve: Stir in the green onions and bean sprouts (if using). Serve immediately.