Ingredients

The following ingredients have 6 Servings
  • 10 ounces lo mein noodles
  • 3 teaspoons sesame oil ( divided)
  • 2 tablespoons vegetable oil (divided)
  • 1 cup sliced mushrooms
  • 1 large carrot (julienned)
  • 2 small bok choy ( halved and cut into 1-inch pieces)
  • 1 cup snow peas
  • 1 tablespoon fresh grated ginger
  • 2 cloves garlic ( minced)
  • 4 scallions (sliced into 1-inch pieces, whites and greens separated)
  • 3 tablespoons soy sauce
  • ¼ cup hoisin sauce
  • 2 teaspoons chili-garlic sauce (more or less to taste)
  • sliced green onions ( for garnish)
  • toasted sesame seeds ( for garnish)

Instruction

  • Cook lo mein noodles according to package directions. Drain and rinse under cold water. Return the drained noodles to the cooking pot and drizzle with 1 teaspoon sesame oil. Toss to coat and set aside.
  • Heat 1 tablespoon of vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the mushrooms and cook without stirring until well browned on one side, about 5 minutes.
  • Stir the mushrooms and add the carrots, bok choy, snow peas, ginger, garlic, chopped onion whites and the remaining 1 tablespoon oil. Cook, stirring frequently until the bok choy starts to soften.
  • Add the soy sauce, hoisin sauce and cooked lo mein noodles. Stir and toss until combined then continue cooking without stirring for 2 to 3 minutes to develop a light char on the noodles. Stir again then cook without stirring for a few minutes more. Add the scallion greens, remaining 2 teaspoons sesame oil and chili garlic sauce. Toss to combine.
  • Serve garnished with additional scallion greens and toasted sesame seeds.