Lo Mein

Instructions

1. 1

   Prepare the Noodles

   • Bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
   • Cook the lo mein noodles according to package directions until al dente (firm to the bite), typically 3-5 minutes.
   • Drain the noodles immediately and rinse under cold running water to stop the cooking process.
   • Toss the noodles with 1 teaspoon of sesame oil to prevent them from sticking together. Set aside.
2. 2

   Mix the Sauce

   • In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, Shaoxing wine, sugar, cornstarch, white pepper, and the remaining 1 teaspoon of sesame oil.
   • Continue whisking until the sugar and cornstarch are fully dissolved. Set the sauce aside.
3. 3

   Stir-fry the Aromatics and Vegetables

   • Heat the vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
   • Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
   • Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they begin to soften but are still crisp.
   • Add the sliced shiitake mushrooms and snow peas. Continue to stir-fry for another 1-2 minutes until all vegetables are crisp-tender.
4. 4

   Combine and Finish

   • Add the cooked noodles to the wok with the vegetables.
   • Give the sauce a final stir and pour it over the noodles and vegetables.
   • Using tongs, toss everything together quickly and continuously for 1-2 minutes, ensuring the noodles are heated through and evenly coated with the sauce.
   • Turn off the heat and stir in the green parts of the scallions.
5. 5

   Serve

   • Transfer the lo mein to a serving platter or individual bowls.
   • Garnish with toasted sesame seeds and serve immediately.