VEGGIE LO MEIN

Asian|Pasta|Sides|Vegetarian

Ingredients

1 large onion, cut into thin slices

6 garlic cloves, chopped

3 cups Napa cabbage, thinly sliced

1 cup carrot, peeled and shredded

1 small red bell pepper, cut into thin 2″ matchsticks

9 ounces fresh Chinese egg noodles (lo mein noodles)

¼ cup oyster sauce

3 tablespoons hoisin sauce

2 teaspoons soy sauce

2 teaspoons sesame oil

3 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon black pepper

2 cups pea pods, stringed

½ cup scallions, chopped

1 teaspoon each black and white sesame seeds, lightly toasted

Optional – 6 eggs, fried

Instructions

Chop and prepare all of your veggies in advance as this dish will come together very quickly.

Cook the noodles according to package directions. Reserve ½ cup of the cooking liquid before draining in a colander. Set aside.

Combine the oyster sauce, hoisin, soy sauce, and sesame oil in a small bowl with ¼ cup of the reserved cooking liquid and whisk until smooth. Set aside.

Heat the oil in a wok or a large deep skillet over medium high heat. Add the onions and cook until fragrant, stirring frequently, about 2 minutes. Add the garlic and cabbage and cook until the cabbage is just wilted, about 2 minutes more. Add the carrots and season with the salt and pepper. Cook for 2 more minutes, stirring.

Add the pea pods, noodles, and half the scallions to the pan along with the sauce. Toss with tongs until everything is well incorporated and the noodles and all evenly coated in the sauce. Add as much of the remaining cooking liquid as needed to make the sauce silky and cling to the noodles.

Serve immediately garnished with the sesame seeds.

Optional – Serve a sunny side egg on top of each dish.