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Vegetable Lo Mein Stir-Fry

Vegetable lo mein stir fry comes together in a hot wok with springy noodles, crisp-tender vegetables, and a savory soy and oyster sauce. Toss everything over high heat until the sauce coats the noodles and the dish is hot.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp water
  • 1 tbsp brown sugar packed
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
Noodles
  • 8 oz lo mein noodles dried
Stir-fry
  • 2 tbsp vegetable oil
  • 1 carrot medium, cut into thin matchsticks
  • 1 red bell pepper thinly sliced
  • 2 cups green cabbage shredded
  • 1 cup snow peas trimmed
  • 3 scallions thinly sliced, white and green parts separated
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced

Equipment

  • 1 14-inch wok

Method
 

Make the sauce
  1. Whisk the soy sauce, oyster sauce, water, brown sugar, cornstarch, and toasted sesame oil in a small bowl until the cornstarch is dissolved.
Cook the noodles
  1. Cook the lo mein noodles in a large pot of boiling water according to the package directions, then drain well.
Stir-fry and finish
  1. Heat a 14-inch wok over high heat until very hot.
  2. Add 1 tablespoon of the vegetable oil and stir-fry half of the carrot, bell pepper, cabbage, and snow peas for 2 to 3 minutes; transfer to a plate.
  3. Repeat with the remaining oil and vegetables.
  4. Add the scallion whites, garlic, and ginger to the wok and stir-fry for 30 seconds.
  5. Add the drained noodles, cooked vegetables, and sauce; toss over high heat for 1 to 2 minutes, until the sauce coats the noodles and everything is hot.
  6. Stir in the scallion greens.

Notes

For crisp-tender vegetables, keep the wok very hot and stir-fry them in batches. Refrigerate leftovers for up to 3 days; freezing is not recommended because the noodles and vegetables can soften. For a vegetarian version, swap the oyster sauce for vegetarian mushroom sauce.