Vegetable Lo Mein

1. 1
   prep

   Make the stir-fry sauce.

   1.In a small bowl, combine soy sauce, dark soy sauce, water, sugar, sesame oil, salt, and black pepper.

   2.Whisk until sugar dissolves and set aside.
2. 2
   boil · ~5 min

   Cook the noodles until just al dente.

   1.Bring a large pot of water to a rolling boil.

   2.Add lo mein noodles and cook according to package directions until just al dente.

   3.Drain in a colander and rinse briefly under cold water to stop cooking.

   4.Toss with a drizzle of oil to prevent sticking and set aside.

   TIPSlightly undercook the noodles — they finish cooking in the wok with the sauce.
3. 3
   prep · ~3 min

   Blanch the broccoli.

   1.In the same pot, bring fresh water to a boil.

   2.Add broccoli florets and blanch for 1 minute.

   3.Drain and immediately plunge into cold water. Drain again and pat dry.

   TIPBlanching keeps broccoli bright green and crisp-tender.
4. 4
   saute · ~5 min

   Stir-fry the aromatics and vegetables.

   1.Heat 1 tablespoon oil in a wok over high heat until shimmering.

   2.Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.

   3.Add scallion whites, julienned carrot, and sliced bell pepper. Stir-fry for 2 minutes.

   4.Add shredded cabbage and blanched broccoli. Stir-fry for another 1-2 minutes until vegetables are crisp-tender.

   TIPKeep the heat high and keep things moving — this creates the smoky 'wok hei' flavor.
5. 5
   saute · ~3 min

   Toss noodles with sauce and finish.

   1.Push vegetables to the sides of the wok and add remaining 1 tablespoon oil in the center.

   2.Add the cooked noodles and pour the prepared sauce over them.

   3.Using tongs, toss everything together vigorously for 1-2 minutes until noodles are hot and evenly coated.

   4.Add scallion greens and toss once more.

   TIPToss with tongs instead of a spatula — it distributes the sauce better through the noodles.
6. 6
   garnish

   Transfer to plates and serve immediately.

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