Vegetable Lo Mein
A smoky and flavorful stir-fried noodle dish with vegetables.
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- •.5 lb Mung bean sproutsEnds trimmed
- •6 oz Napa cabbageThinly shredded
- •0.5 Red onionSliced
- •1 CarrotJulienned
- •3 Garlic clovesRoughly chopped
- •3 ScallionsCut into 2-inch lengths
- •1 lb Fresh egg noodlesBoiled and drained
- •3 tbsp Vegetable oilDivided
- •0.25 tsp White pepper
- •1 tbsp Light soy sauce
- •1 tbsp Dark soy sauce
- •0.5 tsp Sesame oil
- •1 tbsp Shaoxing wineOr use sherry
- 1
Trim the ends of the mung bean sprouts and set aside.
5 min
- 2
Shred the napa cabbage and slice the red onion. Julienne the carrot.
10 min
- 3
Chop the garlic and cut the scallions into 2-inch lengths.
5 min
- 4
Boil the fresh egg noodles for about 1 minute, drain, and toss with 1 tablespoon of vegetable oil.
5 min
- 5
Preheat the wok and add 1 tablespoon of vegetable oil. Stir-fry the vegetables until browned.
5 min
- 6
Add the garlic and scallions to the wok and stir-fry for about 10 seconds.
0 min
- 7
Add the noodles, soy sauces, white pepper, sesame oil, and Shaoxing wine. Stir-fry until well combined.
5 min
- 8
Add the mung bean sprouts and stir-fry until the soy sauce is dry.
5 min
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