Delicious and quick. Add colorful veggies and protein for a complete and balanced meal. Yummy noodle goodness!
10 ounces Canton lo mein noodles, thin oriental style or lo mein egg noodles
1-2 T cooking oil
4 T light soy sauce
2 T dark soy sauce
2 T oyster sauce
1 t sesame oil
Your choice of vegetables:
5–6 green onions, separate white ends from green ends, cut into 2-inch lengths
bunch bean sprouts
mushrooms, any variety, sliced
red, yellow or green bell pepper, julienned
In a large pot, boil water for the lo mein noodles. Skip this step if using lo mein egg noodles, because they do not require pre-cooking. Cook the noodles until al dente, following the package instructions. Drain and rinse well in cold water.
In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, sesame oil. Whisk together and set aside.
Heat 1-2 T oil in a wok or skillet over high heat. Add your choice of veggies; bean sprouts, carrots, garlic, mushrooms, or peppers. (If using carrots, add them 1-2 minutes before other vegetables) Stir fry on all on high heat until tender, about 3-4 minutes. Remove from the pan and heat. Set aside.
Add 1-2 T more oil in the same wok or skillet over high heat. Add noodles. Stir fry the first side of the noodle pile. Gently move noodles around with tongs or chopsticks, pulling apart noodle clumps, separating, so the noodles are individually cooked and “dried out” for approximately 30-45 seconds.
Flip over the entire pile of noodles and cook on the other side for another 30-45 seconds, while continuing to pull apart and separate noodles.
Pour liquid sauce over the noodles. Mix and stir, then toss in the white halves of the green onions. Continue cooking 3-4 minutes, as you gently move the noodles around the pan. Next, add the darker green halves of the green onion and cover them up with the noodles to warm. Let set 10-15 seconds.