Vegetable Lo Mein (Chinese Stir-Fried Noodles)

Bring a large pot of water to a boil. Cook the lo mein noodles according to the package directions (usually 3–5 minutes for fresh noodles or 8–10 minutes for dried). Stir gently to prevent sticking. Once tender but firm (al dente), drain the noodles in a colander and rinse briefly under cold water to stop cooking. Toss them lightly with 1 tsp sesame oil to prevent clumping and set aside.

In a small bowl, combine soy sauce, dark soy sauce (if using), oyster sauce, sugar, sesame oil, and water. Whisk well until smooth and set aside. This sauce is the heart of the lo mein, balancing salty, savory, and slightly sweet flavors.

While the noodles drain, prepare all the vegetables. Peel and julienne the carrot, thinly slice the bell pepper, shred the cabbage, and trim the ends off the snow peas. Mince the garlic and grate the ginger fresh. Having everything ready (mise en place) is key to a successful stir-fry.

Heat a wok or large skillet over high heat. Once hot, add 2 tbsp oil and swirl to coat. Add garlic and ginger, stir for 10–15 seconds until fragrant. Immediately add all the vegetables. Stir-fry quickly, tossing constantly, for about 2–3 minutes until slightly tender but still crisp. Do not overcook — the veggies should keep their vibrant color and some crunch.

Add the cooked noodles into the wok with the vegetables. Pour the sauce evenly over the top. Using tongs or two spatulas, toss everything together thoroughly. Stir-fry for another 2–3 minutes until the noodles are coated, glossy, and heated through. Taste and adjust seasoning with a splash of soy sauce if needed.

Transfer the lo mein to bowls or a serving platter. Garnish with chopped green onions and a sprinkle of sesame seeds if desired. Serve immediately while hot. This dish pairs beautifully with dumplings or hot tea.