Vegetable Lo Mein

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Vegetable Lo Mein Noodles with Snow Peas, Baby Corn, Carrot, and the most delicious sticky dark soy sauce! A tasty 15-Minute Chinese Dinner Recipe!

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Prep Time :5

Cook Time :10

Total Time :15

Servings : 2

Calories : 609kcal

Cook noodles according to the package instructions. Drain, rinse with cold water and set aside. → Fresh egg noodles are usually cooked for approx. 5 minutes in boiling salt water, but varies from brand and kind of noodles.
Heat a skillet or wok with 1 tablespoon oil. Add ginger, garlic, scallion, snow peas, baby corn, and carrot, stir-fry for 5 minutes over medium-high heat.
Mix all ingredients for the sauce in a small bowl and add it with the cooked noodles to the skillet.
Toss until combined and serve immediately!

Leftovers can be stored for up to 3 days stored in an airtight container in the refrigerator.
Reheat in a pot over medium heat or in the microwave.
Vegetables: This recipe is highly adaptable. Use your favorite veggies such as zucchini, mushrooms, bok choy, cabbage, bell pepper, broccoli.
Dark Soy Sauce is made of soy sauce, caramel color, and sugar. It's thicker, darker, and slightly sweeter than regular or light soy sauce and is often used for adding color and flavor to dishes. You can buy it at the Asian market. Substitute with sweet soy sauce or vegetable mushroom stir-fry sauce, although this won't give your low mein noodles such an intense color.
Vegan: Substitute egg noodles with egg-free Asian noodles of choice.