• Prep Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 6

20 Minute Vegetable Lo Mein

  • Recipe Submitted by on

 Ingredients List

  • 16 ounces Lo Mein egg noodles
  • 3 tablespoons vegetable oil
  • 8 oz boneless skinless chicken breast, cut into thin strips
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 1/2 cup matchstick carrots (pre-cut from store)
  • 2 cups mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 cup snow peas
  • 2 cups baby bok choy, chopped
  • ¼ cup water
  • 2 scallions, sliced
  • Sauce (make 1 ½ cup)
  • ¼ cup dark soy sauce
  • ¼ cup light soy sauce (all-purpose like Kikkoman)
  • ½ cup oyster sauce
  • ¼ cup Shaoxing Chinese wine
  • ¼ cup cornstarch
  • 1 tablespoon sugar
  • 2 tablespoons sesame oil
  • ½ - 1 teaspoon ground pepper


Cook the noodles according to package directions (be sure not to over-cook). Drain and set aside.

While noodles are cooking, prepare the sauce: In a small bowl whisk all the sauce ingredients together. Set aside.

Add 2 tablespoons of sauce to the chicken. Set aside.
Heat the 1 tablespoon of oil in a large wok or skillet over medium heat. Add the chicken and cook for about 5 minutes, or until the chicken starts to brown and is no longer pink. Transfer chicken to a plate and set aside.

Add the other 2 tablespoons of oil to the wok. Add the garlic, ginger, carrots, mushrooms, and red pepper; cook for a 2 - 4 minutes, until tender, while tossing around. Stir in snow peas and bok choy and cook until the bok choy has wilted, about 2-3 minutes.
Stir in cooked egg noodles, ½ cup soy sauce mixture and ¼ cup of water, and gently toss to combine. Stir fry for 1 – 2 minutes. Add the scallions and cook for 1 more minute.
Garnish more scallions and black sesame seed, if desired. Serve immediately.

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