ReceptnaptárVegetable lo mein
Lo mein is the Cantonese "tossed noodle" (撈麵): cooked noodles are not fried crisp but tossed in a wok with the vegetables and sauce, so they stay soft and saucy. The vegetable version gives your daily vegetables in one bowl.
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Ingredients
Method
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- Cook the noodles for the time on the packet, drain, rinse in cold water, and toss with a little oil.
- Mix the sauce ingredients in a small bowl.
- Heat the wok over high heat until very hot, add the oil, and stir-fry the garlic and ginger for 15 seconds.
- Add the carrot and broccoli and stir-fry for 2 minutes, then the pepper and mushrooms for another 2 minutes.
- Add the noodles, pour over the sauce, and toss over high heat for 2–3 minutes.
- Add the sprouts and spring onions for the last half minute; serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Heat the wok well so the vegetables stir-fry rather than stew.
- Rinse the noodles so they don't stick.
- Work in small batches so the wok stays hot.
- Add chicken, prawns or tofu if you like.
Frequently asked questions
What is the difference between lo mein and chow mein?
Lo mein noodles are boiled and tossed in sauce; chow mein noodles are fried.
Is it vegan?
Yes, with a vegan mushroom sauce instead of oyster sauce.
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