EasyLo Mein noodles made with noodles and fresh vegetables in a simple lo mein sauce. It's scrumptiously savory, sweet, and ready in 30. Learn how to make lo mein and skip the takeout!
Cook NOODLES according to package directions; rinse in cold water, drain, set aside.
To make Lo Mein Sauce: In a small bowl, whisk together SOY SAUCE, SUGAR, SESAME OIL, and GINGER; set aside.
Heat SESAME OIL in a large skillet or wok; add GREEN ONIONS (white stalk), MUSHROOMS, BELL PEPPERS, and SNAP PEAS. Sauté until tender, stirring as needed.
Add CABBAGE and sauté a few minutes until tender, stirring as needed.
Add cooked NOODLES and LO MEIN SAUCE. Continue heating until warmed through, gently tossing as needed.
Serve warm or chilled; garnish with sliced green onions
Notes
Substitute any long, thin noodle for lo mein egg noodles in this recipe.
Use a reduced-sodium soy sauce to cut down on the sodium.
Once the pasta/noodles have been boiled, rinse them under cold water to remove excess starch and prevent them from over-cooking.
Prepare ingredients up to 3 days in advance to save time cooking on a busy weeknight.