Originally published on April 9, 2018
I love noodles, especially Chinese noodles that are coated in a salty, fatty sauce. I would always choose noodles over rice and they may be even easier to make, as you’ll see in this Easy Lo Mein recipe. You can add even more vegetables or protein such as chicken or tofu if you want to make it a full meal. On the night I made it, we were having a full Chinese buffet at our house with egg rolls, a platter of vegetables, and chicken balls so there was no need to add too much more to the noodles.
Ingredients:
- 8 ounces lo mein noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup Savoy cabbage, shredded
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Sriracha
- Sliced green onions, for garnish
Directions:
1.) In a small bowl whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha. Set aside.
2.) Bring a large pot of water to a boil. Salt the water generously and add the lo mein noodles. Cook according to package directions and drain.
3.) Heat olive oil in a large skillet or wok over medium-high heat. Add carrot and Savoy cabbage and cook for just a few minutes, until the carrots have just slightly softened, about 3 to 4 minutes. Add garlic and cook for another 30 seconds.
4.) Stir egg noodles into the vegetables and add soy sauce mixture. Toss gently to combine.
5.) Serve and enjoy!