Vegetable Lo Mein

Instructions

1. Step 1

   Whisk the soy sauce, vegetarian oyster sauce, rice vinegar, sesame oil, sugar, and white pepper until the sugar dissolves. Set the sauce aside.

   Ingredients used: 8.0 gr Granulated Sugar, 1.0 gr Ground White Pepper, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 30.0 gr Vegetarian oyster sauce

   Cookware: mixing bowl, whisk

2. Step 2

   Bring a large pot of water to a boil over high heat. Cook the noodles until just tender, then drain thoroughly and toss with 5 ml vegetable oil.

   Timer: 3 min (fixed)

   Ingredients used: 450.0 gr Noodle, 5.0 ml Vegetable Oil

   Cookware: colander, large pot

3. Step 3

   Heat the wok over high heat. Add the remaining 25 ml vegetable oil, followed by the mushrooms and carrots, and stir-fry until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Carrot, 150.0 gr Shiitake Mushroom, 25.0 ml Vegetable Oil

   Cookware: wok, Wok Spatula

4. Step 4

   Add the garlic and ginger and stir-fry just until fragrant.

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: wok, Wok Spatula

5. Step 5

   Add the bell pepper, snow peas, and Napa cabbage. Stir-fry until brightly colored and crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Napa Cabbage, 150.0 gr Red Bell Pepper, 120.0 gr Snow Pea

   Cookware: wok, Wok Spatula

6. Step 6

   Add the cooked noodles and prepared sauce to the wok. Toss over high heat until the noodles are evenly coated and heated through.

   Timer: 2 min (fixed)

   Cookware: wok, Wok Spatula

7. Step 7

   Remove the wok from the heat, fold in the green onions, and serve immediately.

   Ingredients used: 60.0 gr Scallion

   Cookware: wok, Wok Spatula