Crisp cabbage, julienned carrot, snap peas, and green onion get a fast, high-heat toss in a wok until everything hits that perfect crisp-tender snap, then garlic and fresh ginger bring the whole pan to life. A glossy, savory sauce — rounded out with sesame oil, a touch of sugar, and a hit of white pepper — clings to every strand of noodle so nothing sits at the bottom of the bowl. The whole thing comes together in one pan in well under twenty minutes, making it an easy weeknight stand-in for takeout. A sprinkle of sesame seeds on top adds a little crunch and a nice finishing touch. This one's a solid pick for a gluten free dinner rotation, especially when you're craving something saucy, quick, and loaded with vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package directions until just tender with a slight chew, about 3–4 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, hoisin sauce, sugar, and white pepper until the sugar dissolves. Set the sauce aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
