Soy Sauce Lo Mein

Instructions

1. 1

   Cook Noodles and Prepare Sauce

   • Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just al dente (usually 3-5 minutes).
   • Drain the noodles immediately and rinse under cold running water. This stops the cooking process and prevents them from sticking together. Set aside.
   • In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, toasted sesame oil, sugar, and white pepper. This is your lo mein sauce.
2. 2

   Stir-fry Aromatics and Vegetables

   • Place a large wok or skillet over high heat. Once it's very hot, add the vegetable oil and swirl to coat.
   • Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
   • Add the julienned carrots and sliced bell pepper to the wok. Stir-fry for 2-3 minutes until they are crisp-tender.
   • Toss in the shredded Napa cabbage and continue to stir-fry for another 1-2 minutes until it just begins to wilt but still has a bite.
3. 3

   Combine and Finish

   • Add the cooked and drained noodles to the wok with the vegetables.
   • Pour the prepared sauce mixture over everything.
   • Using tongs, toss everything together continuously for 1-2 minutes to ensure the noodles and vegetables are evenly coated with the sauce and heated through.
   • Turn off the heat. Stir in the green parts of the scallions.
4. 4

   Garnish and Serve

   • Divide the lo mein among four serving bowls.
   • Garnish with toasted sesame seeds and serve immediately.