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Restaurants›MIYABI Japanese & Asian Bistro›Lo Mein With Veggies Recipe

Lo Mein With Veggies Recipe

Name: MIYABI Japanese & Asian Bistros Lo Mein With Veggies Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz lo mein or Chinese egg noodles (or spaghetti); 1 tbs low-sodium soy sauce; 1 tsp dark soy sauce (or additional regular soy sauce + 1/2 tsp molasses); 1 tbs oyster sauce (or vegetarian mushroom sauce); 1 tsp sesame oil; 1 tbs chicken or vegetable stock (or water); 1 tsp cornstarch; 1 tsp sugar; 3 tbs neutral oil (canola, vegetable, or peanut), divided; 3 cloves garlic, minced; 1 tsp ginger, peeled and minced; 4 stalks green onions (scallions), sliced (white and green separated); 1 medium yellow onion, thinly sliced; 1 large carrot, julienned or thinly sliced; 1 medium red bell pepper, thinly sliced; 2 cups baby bok choy or napa cabbage, thinly sliced; 1 cup snow peas or sugar snap peas, trimmed; 1 cup bean sprouts (optional); 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp toasted sesame seeds; 2 stalks additional sliced green onion (for garnish); 1 tsp chili oil or chili flakes (optional); 8 oz cooked shrimp, chicken, or tofu (optional)

Inspired by MIYABI Japanese & Asian Bistro

Time30m

Serves4

Make Lo Mein With Veggies Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz lo mein or Chinese egg noodles (or spaghetti)

1 tbs low-sodium soy sauce

1 tsp dark soy sauce (or additional regular soy sauce + 1/2 tsp molasses)

1 tbs oyster sauce (or vegetarian mushroom sauce)

1 tsp Toasted sesame oil

1 tbs chicken or vegetable stock (or water)

1 tsp Cornstarch

1 tsp sugar

Vegetables

3 tbs neutral oil (canola, vegetable, or peanut), divided

3 cloves Garlic, minced

1 tsp ginger, peeled and minced

4 stalks green onions (scallions), sliced (white and green separated)

1 medium yellow onion, thinly sliced

1 large carrot, julienned or thinly sliced

1 medium red bell pepper, thinly sliced

2 cups baby bok choy or napa cabbage, thinly sliced

1 cup snow peas or sugar snap peas, trimmed

1 cup bean sprouts (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish & Optional Add-ins

1 tsp toasted sesame seeds

2 stalks additional sliced green onion (for garnish)

1 tsp chili oil or chili flakes (optional)

8 oz cooked shrimp, chicken, or tofu (optional)

Method

Noodles & Sauce

Cook noodles

Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook 1–2 minutes less than package directions for slightly firm (al dente). Reserve 1/2 cup of the cooking water, then drain noodles and toss with 1 teaspoon neutral oil to prevent sticking. Set aside.

Make sauce

In a small bowl whisk together low-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken/vegetable stock (or water), cornstarch, and sugar until smooth. Taste and adjust to balance salty-sweet; set aside.

Vegetables

Prepare and heat wok or skillet

Heat a large wok or wide skillet over high heat until hot (just starting to smoke). Add 1 tablespoon of neutral oil and swirl to coat.

Aromatics

Add the minced garlic, minced ginger, and the white parts of the sliced green onions. Stir-fry 10–15 seconds until fragrant but not browned.

Cook hearty vegetables

Add the sliced yellow onion, julienned carrot, and red bell pepper. Stir-fry 1–2 minutes until they begin to soften but still have bite.

Add quick-cooking veg

Add the bok choy (or napa cabbage) and snow peas. Stir-fry 1–2 minutes until leaves begin to wilt and peas are bright green and crisp-tender. If using bean sprouts, add them last and toss briefly (30–45 seconds).

Season vegetables

Sprinkle the vegetables with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine.

Combine & Finish

Add protein (optional)

If using pre-cooked protein (shrimp, chicken, or tofu), push vegetables to the side of the wok, add 1 teaspoon oil to the empty spot, and quickly stir-fry the protein until heated through (about 1 minute for shrimp/tofu pieces). Then mix with the vegetables.

Combine noodles and sauce

Add the drained noodles to the wok along with the prepared sauce. If the sauce seems too thick or the noodles are dry, add 1–2 tablespoons of the reserved noodle cooking water. Toss vigorously with tongs or two spatulas to evenly coat the noodles and vegetables in sauce, stirring for about 1–2 minutes until sauce thickens and everything is heated through.

Adjust seasoning & finish

Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon soy sauce if needed, and a few drops of sesame oil for aroma. If you like heat, drizzle chili oil or sprinkle chili flakes now.

Garnish and serve

Transfer lo mein to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot.