Vegetable Lo Mein
Ingredients: fresh egg noodles, shiitake mushrooms, king oyster mushroom, enoki mushrooms, carrot · 30 min cook time · 420kcal · $16.60
Ingredients
10oz fresh egg noodles, 4pieces shiitake mushrooms, 0.5mushroom king oyster mushroom, 3oz enoki mushrooms, 0.33carrot carrot, 3oz broccoli, 3oz celery, 2oz red bell pepper, 3oz bean sprouts, 1clove garlic, 1piece green onion, 2tbsp vegetable oil, 0.5tbsp light soy sauce, 0.5tbsp dark soy sauce, 1tbsp oyster sauce, 1tsp sugar, 1tsp salt, 1tbsp cornstarch, 1tsp sesame oil
Instructions
1. Boil fresh egg noodles in boiling water for about 10 minutes until fully cooked, then rinse in cold water and drain.
2. Wash and slice all mushrooms and vegetables (shiitake, king oyster, enoki, carrots, broccoli, celery, bell pepper, garlic, and green onions).
3. Heat wok, add 2 tbsp vegetable oil, and fry the garlic for 20-30 seconds until fragrant.
4. Add the sliced vegetables and stir-fry for 2-2.5 minutes.
5. Add 1 cup of water and cover the wok for 2-3 minutes until it starts boiling.
6. Season with light soy sauce, oyster sauce, dark soy sauce, sugar, and salt.
7. Add the cooked noodles into the wok, cover, and let stew for 3 minutes so the noodles absorb the juices.
8. Prepare cornstarch slurry with 1 tbsp cornstarch and 3 tbsp water. Add it into the wok to thicken the sauce.
9. Stir in bean sprouts, chopped green onions, and 1 tsp sesame oil. Stir-fry for 60-90 seconds and serve.
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