Vegetable Lo Mein
Cooking Times
Ingredients
- 16 ounces fresh Chinese egg noodles
- 6 tbsp canola oil, divided
- 1/2 lb Cal-Organic Broccoli
- 1 Cal-Organic Yellow Onions
- 1/4 head Cal-Organic Red Cabbage
- 2 Cal-Organic Bunch Carrots
- 1 red bell pepper
- 8 ounces shiitake mushrooms
- 6 stalks Cal-Organic Green Onions
- 6 garlic cloves
- 2 tbsp low-sodium soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1/2 tsp ground white pepper
- chili crisp, for topping
- dried carmelized onions, for topping
Directions
1. Prepare vegetables by thinly slicing the onions, red cabbage, and mushrooms. Cut broccoli florets into bite size pieces, and chop carrots and bell peppers into thin matchsticks.
2. Bring a large pot of water to a boil. Cook Chinese egg noodles until al dente according to package directions. Rinse with cold water, drain well and transfer to a large bowl. Add 1 tablespoon canola oil, toss to combine and set aside.
3. In a large fry pan, heat 2 tablespoons canola oil over high heat. Add broccoli and onion and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to a large bowl and set aside.
4. Heat 1 more tablespoon canola oil in the fry pan over high heat. Add cabbage, carrots and bell pepper and cook, stirring occasionally, until browned, 3-4 minutes. Transfer to bowl with broccoli and onion.
5. Heat 1 more tablespoon canola oil in the fry pan over high heat. Add mushrooms and cook, stirring occasionally, until browned, 2-3 minutes. Transfer to bowl with broccoli, onion, cabbage, carrots and bell pepper.
6. Heat remaining 1 tablespoon canola oil in the fry pan over high heat. Add green onions and garlic and cook, stirring occasionally, for 30 seconds. Add prepared vegetables and Chinese egg noodles and stir to combine.
7. Add low-sodium soy sauce, dark soy sauce, Shaoxing wine, sesame oil and white pepper and cook, stirring occasionally, for 2 minutes. Top with chili crisp and dried caramelized onions, if using. Serve immediately.
Recipe courtesy of Two of a Kind Cooks