Vegan Classic Lo Mein

Total time30 min

Prep time15 min

Cook time15 min

Springy lo mein noodles get tossed straight into a hot wok with garlic, fresh ginger, and scallions until everything turns fragrant and golden at the edges. Thinly sliced napa cabbage and julienned carrot go in next, stir-fried just until crisp-tender so they keep their snap against the chew of the noodles. A savory, glossy sauce clings to every strand and gets folded through with the reserved scallion greens for a pop of color and freshness. A scatter of sesame seeds on top finishes it off with a little crunch and nutty aroma. This one comes together fast in a single pan, making it a solid weeknight option for a vegan kitchen, and it reheats beautifully for lunch the next day.

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Ingredients

4 servings

For the noodles

8 oz fresh or dried lo mein noodles
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1 tsp sesame oil

For the sauce

3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
½ tsp ground white pepper

For the stir-fry

2 tbsp neutral oil (such as vegetable oil 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)

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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