This recipe is a quick version of the Chinese takeout favorite. Pack in the veggies with cabbage, mushrooms, carrot, celery and snow peas or use whatever seasonal produce you have on hand. This recipe comes to us from Karen of The Tasty Bite.
For the sauce:
2 tbsp. reduced sodium soy sauce, or more, to taste
2 tsp. sugar
1 tsp. sesame oil
1 tsp. fresh ginger, grated
1/2 tsp. Sriracha or chili-garlic sauce (optional)
For the lo mein:
8 oz egg noodles
1 tbsp vegetable oil
3 cloves garlic, minced
8 oz mushrooms, sliced
1 carrot, julienned
1 stalk celery, sliced thinly
1 cup cabbage, shredded
1/2 cup snow peas, trimmed
In a small bowl, whisk together soy sauce, sugar, sesame oil, and ginger. Set aside.
In a large pot of boiling water, cook egg noodles according to package instructions. Drain, toss with a bit of oil to prevent sticking, and set aside.
Heat oil in a large skillet or wok over high heat. Add garlic and cook until just fragrant, about 30 seconds.
Stir in mushrooms, carrot, celery, cabbage, and snow peas. Cook, tossing frequently, until the vegetable are crisp-tender, about 3 minutes.
Add the cooked egg noodles and sauce to the skillet, then toss gently to combine. Serve immediately.