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Makes about 2 servings
Prep Time: 15 minutes
Total Time: 1 hour
Shopping List:
Egg noodles or udon noodles
Avocado or vegetable oil
Toasted sesame oil, to taste
Soy sauce, 2 tbsp
Dark soy sauce, 1 tbsp
Rice vinegar, 1 tsp
Oyster sauce (regular or vegan), 1 tbsp
Hoisin sauce, 1 tbsp
Green onion, 2 - 3 pieces, sliced
3 garlic cloves, diced
1 carrot, thinly sliced
Red bell pepper, thinly sliced
Red cabbage, small piece, thinly sliced
Shiitake mushrooms, 4 -5, sliced
White pepper, a pinch (optional)
Let's get started:
Preparation: Get everything ready
Cook noodles Al dente, according to package instructions. Once noodles are finished drain and toss in oil, to prevent sticking. Slice and dice all veggies and set them in a place where you can reach them quickly, as this meal should cook pretty fast at a high heat.
Sauce: Amp up the flavor profile
In a small mixing bowl, add soy sauce, dark soy sauce, vinegar, oyster sauce, hoisin sauce, sesame oil and mix. Taste sauce and adjust, if needed.
Heat: Get ready to cook
Heat your wok or pan over medium high heat, then add oil.
First in: Cook the veggies
Add garlic and sauté for about 1 minute, then add carrots and cabbage. Cook for about 2 minutes, then add the rest of the veggies. Cook for another 3-4 minutes.
Bring it all together
Add noodles to the pan and top with your sauce and a little white pepper. Give everything a good mix. Use tongs, if needed, to mix noodles in well. Sautee for a couple minutes until sauce is cooked into noodles.
Plate and serve! This noodle dish can go with many other vegetables as well. Play around and find what you like. Add some cooked shrimp and you’ve got shrimp lo mein!
Check out our YouTube video tutorial!
Let us know how yours turns out! Tag us on Instagram @ivyeatz & use our hashtag #ivyeatz