Vegetable Lo Mein

Measurements are approximate and only convert common kitchen units.

• Fresh egg noodle

  10 oz

• Boiling water

  1 cup

  for cooking noodles in wok

• Green onion

  1 piece

• Garlic

  1 clove

• Fresh shiitake mushroom

  3 ½ oz

• Enoki mushroom

  3 oz

• King oyster mushroom

  2 oz

• Carrot

  1 ½ oz

• Broccoli

  2 ½ oz

• Celery

  2 ½ oz

• Red bell pepper

  2 oz

• Bean sprouts

  3 oz

• Cornstarch

  1 tbsp

• Water

  3 tbsp

  for cornstarch

• Light soy sauce

  1 ½ tsp

• Dark soy sauce

  1 ½ tsp

• Oyster sauce

  1 tbsp

• Salt

  1 tsp

• Sugar

  1 tsp

• Vegetable oil

  2 tbsp

• Sesame oil

  1 tsp

1. 1

   Cook fresh egg noodles in boiling water, stirring constantly to prevent sticking, then drain and rinse briefly.

2. 2

   Wash all mushrooms and vegetables in a bowl of water to remove dirt.

3. 3

   Slice shiitake, king oyster mushrooms, carrots, broccoli, celery, and red bell pepper into thin strips; chop green onion and mince garlic.

4. 4

   Heat wok on highest heat until it starts to smoke, then add vegetable oil and swirl.

5. 5

   Add garlic and cook until fragrant, then add vegetables and cook for 2-3 minutes.

6. 6

   Add boiling water to the wok, cover, and bring to a boil again while mixing cornstarch and water into a slurry.

7. 7

   Add light soy sauce, dark soy sauce, oyster sauce, sugar, and salt to the wok, stir, then add noodles and cover for 3 minutes.

8. 8

   Stir cornstarch slurry and slowly pour into the wok, mixing everything together as noodles cook for another minute.

9. 9

   Add bean sprouts, chopped green onions, and sesame oil, stirring for 60-90 seconds.

10. 10

    Plate the noodles and serve.