Nickel Allergy Friendly Classic Lo Mein
Total time30 min
Prep time15 min
Cook time15 min
5.0(18)
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4 servings
For the noodles
- 8 oz fresh or dried lo mein noodles
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Ā½ tsp ground white pepper
For the stir-fry
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups napa cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 scallions, cut into 1-inch pieces, white and green parts separated
For serving
- 1 tsp sesame seeds (optional)
Can be omittedsesame seeds
Instructions
- 1
Bring a large pot of water to a boil. Cook the lo mein noodles according to package directions until just tender with a slight chew at the center. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tsp sesame oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, 1 tsp sesame oil, sugar, and white pepper until the sugar dissolves. Set aside.
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