Vegetable Lo Mein
Submitted by CRAZYD
Fresh lo mein noodles wok-tossed with Chinese mushrooms, bamboo shoots, bean sprouts, and celery in a savory oyster sauce. Faster than takeout at just 14 minutes.
YIELD
4 servingsPREP
4 minCOOK
10 minREADY
14 minSkip the delivery app. This vegetable lo mein comes together in about 14 minutes and tastes like it came straight out of a Chinatown wok.
Fresh lo mein noodles get a quick boil, then hit the wok alongside rehydrated Chinese mushrooms, crunchy bamboo shoots, crisp bean sprouts, and shredded celery.
The sauce is simple but spot-on: stock mixed with the mushroom soaking liquid, oyster sauce, and a pinch of sugar for that glossy, savory-sweet coating.
Push the vegetables up the side of the wok, warm the noodles in the sauce, then toss everything together for that authentic restaurant-style finish.
Pro Tips
- Rinse the boiled noodles in cold water and toss with a little oil immediately; this prevents a sticky, clumpy mess
- Save the mushroom soaking water and use it as part of the broth for deeper umami flavor
- Keep the wok screaming hot; high heat is what gives lo mein that slightly smoky, charred character called wok hei
- Add a slurry of cornstarch and water at the end only if you want a thicker, clingier sauce
Ingredients
Directions
Boil noodles in salted water until just done, about 4 minutes.
Drain well and rinse in cold water.
Mix in a little oil to prevent sticking.
Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil.
Add salt and broth, oyster sauce and sugar.
Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
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