Ingredients

The following ingredients have 4 Servings
  • 8 ounces lo mein noodles
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 4 cups julienned vegetables (I like to use scallions, celery, bok choy or cabbage, and green pepper)
  • For the sauce:
  • 4 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons rice wine (Mirin)
  • 3 teaspoons toasted sesame oil
  • 1 tablespoon Thai Sweet Chili sauce

Instruction

  • Cook the noodles, per the package directions, to al dente. Drain and rinse with cold water.
  • While the noodles cook, prep your vegetables, cutting them into similar-sized julienned pieces.
  • In a small bowl, stir together the sauce ingredients until the sugar dissolves completely.  Set the sauce aside.
  • In a skillet or wok, over high heat, saute the garlic and ginger in the vegetable oil.  When fragrant but not browned, stir-fry the vegetables, stirring often, until just barely tender.  
  • Stir in the rinsed noodles, tossing to combine with the vegetables.  Add the sauce mixture and continue tossing and cooking for a minute or two to fully coat each noodle with the sauce.
  • Serve your noodles in bowls and top with chopped peanuts or cilantro, if desired.
  • This is excellent served steaming hot but is equally delicious served at room temperature or even cold.