Vegetable Lo Mein

Steps

1. 1

   Boil water in a large pot for the noodles.

2. 2

   If using fresh white noodles, cook them in the boiling water until al dente, drain, and rinse in cold water; set aside. If using lo mein egg noodles, you can skip the boiling step as they do not require pre-cooking.

3. 3

   In a small bowl, combine the dark soy sauce, light soy sauce, sesame oil, dissolved sugar, and five spice powder (if using).

4. 4

   Heat 1 tablespoon oil in a wok over high heat.

5. 5

   Add the minced garlic, sliced mushrooms, and the white parts of the scallions to the wok.

6. 6

   Stir-fry for 30 seconds, then add the julienned bell peppers and carrots.

   Start 30-second timer
7. 7

   Ensure the wok is searing hot, then pour in the Shaoxing wine and stir-fry for another minute.

8. 8

   Add the snow peas and leafy greens to the wok and cook until the greens are just wilted.

9. 9

   Add the noodles to the wok. Ensure they are loose and not clumped together; if needed, rinse them in warm water to loosen them before adding.

10. 10

    Pour the prepared sauce mixture over the noodles.

11. 11

    Stir-fry using a folding or scoop-and-lift motion until the color of the noodles is uniform and everything is well-combined.

12. 12

    Dish out the noodles and serve immediately.