Stir Fry Vegetable Lo Mein

  • 1 lb soba or udon noodles
  • 2 cloves minced garlic
  • 2 tsp ginger root, finely chopped
  • 1/4 cup chopped scallions
  • 2 carrots, sliced
  • 1 cup snow peas
  • 1/2 cup bean sprouts
  • 1/2 lb shitake mushrooms, sliced
  • 1/2 cup vegetable stock
  • 2 tsp sesame oil
  • 3 Tbsp Soy sauce
  • 1 tsp cornstarch
  • 3 Tbsp vegetable oil

Drop noodles into a large quantity of boiling water – at least 2 quarts – and cook 3 1/2 to 5 minutes, until barely tender to the bite. Drain, rinse with cold water and reserve. In a bowl, combine the vegetable broth, soy sauce, sesame oil and cornstarch. Set aside. Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides. Add the garlic, ginger, and green onions and cook, stirring until fragrant, about 30 seconds. Add the vegetables and cook them until golden on the outside and tender on the inside. Add noodles and cook them so they get some nice crispness. Add the sauce and cook until heated through and sauce has thickened. Serve immediately.

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