Ingredients
- 1/2 lb (225 g) lo mein noodles
- tablespoon peanut oil
- clove sgarlic, minced
- ” (2.5 cm) ginger, minced
- green onions, chopped
- cup snow peas, removed the tough ends
- 1/4 cup slice d carrot
- head sbaby bok choy, slice d
- tablespoon light soy sauce(or soy sauce)
- teaspoon sdark soy sauce
- teaspoon ssugar
- 1/2 teaspoon sesame oil
Instructions
- Combine all the sauce ingredients in a small bowl. Stir well and set aside.
- Bring a pot of water to a boil. Cook the lo mein noodles according to the instructions on the packaging. Rinse with cool water to stop the cooking and set them aside.
- Heat the oil in a large nonstick skillet over medium high heat until hot. Add the garlic, ginger, and green onion and saute until fragrant, about 1 minute.
- Turn the heat to high and add the carrots, snow peas, and baby bok choy. Stir fry until the vegetables begin to soften, 1 to 2 minutes.
- Add the cooked lo mein and toss with a pair of tongs to distribute the vegetables. Pour the sauce onto the noodles. Cook, tossing continuously, until the liquid is fully absorbed and the noodles are fully coated.
- Serve hot as a main dish or side dish.
Tips
Lo mein noodles usually contain eggs. If you want to make your dish vegan, you’ll need to find a wheat noodle that has a similar round, fatty shape.