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Vegetable Lo Mein Stir-Fry

Vegetable lo mein stir-fry brings noodles and crisp-tender vegetables together in a savory soy-hoisin sauce. Cook the vegetables in batches in a hot wok or skillet, then toss everything until the sauce thickens and coats the noodles.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 3 tbsp soy sauce low-sodium
  • 2 tbsp hoisin sauce
  • 2 tbsp water
  • 1 tsp cornstarch
  • 1 tsp sesame oil toasted
  • 1 tsp sugar
For the lo mein
  • 8 oz lo mein noodles dried
  • 2 tbsp neutral oil such as vegetable or canola oil, divided
  • 1 carrot medium, cut into matchsticks
  • 8 oz mushrooms sliced
  • 1 red bell pepper thinly sliced
  • 2 cups green cabbage thinly sliced
  • 4 scallions thinly sliced, whites and greens separated
  • 3 cloves garlic minced
  • 1 tbsp ginger fresh, minced

Equipment

  • 1 14-inch wok or 12-inch high-sided skillet

Method
 

Mix the sauce
  1. Whisk the soy sauce, hoisin sauce, water, cornstarch, sesame oil, and sugar in a small bowl until the cornstarch dissolves.
Cook and assemble the lo mein
  1. Cook the noodles in a large pot of boiling water according to the package directions until just tender, then drain well.
  2. Heat a 14-inch wok or 12-inch high-sided skillet over high heat; add 1 1/2 teaspoons oil and half of the carrot, mushrooms, bell pepper, and cabbage. Stir-fry for 3 to 4 minutes, until the vegetables are crisp-tender, then transfer to a plate.
  3. Add 1 1/2 teaspoons oil and the remaining carrot, mushrooms, bell pepper, and cabbage; stir-fry for 3 to 4 minutes until crisp-tender, then transfer to the plate.
  4. Add the remaining 1 tablespoon oil and the scallion whites, garlic, and ginger to the wok or skillet; stir-fry for 20 to 30 seconds, until fragrant.
  5. Add the drained noodles and sauce; toss for 1 to 2 minutes, until the sauce thickens and coats the noodles.
  6. Return the vegetables to the wok or skillet and add the scallion greens; toss for about 1 minute, until heated through.

Notes

For the best texture, stir-fry the vegetables in batches so they stay crisp-tender. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the noodles may become soft. For a gluten-free variation, use gluten-free noodles, tamari, and certified gluten-free hoisin sauce.