Restaurant Quality Vegetable Lo Mein

Cook noodles as per directions on the package. Drain and let them cool. I tossed the noodles with a small amount of canola oil to prevent sticking and then refrigerated them for a couple of hours. You will be stir frying them in hot oil so you want all the water to be gone or it will spatter.

Mix soy sauce, chicken broth, sugar, sherry or vinegar, black pepper, sesame oil and cornstarch in a bowl. Make sure you don’t have any lumps from the cornstarch. Strain it if needed.

Heat 2 tablespoons of canola oil in a wok or large frying pan over high heat. When the oil is steaming hot, add the ginger and garlic and stir fry for 15-20 seconds. Don’t let the garlic burn or it will get bitter. Add the scallions and the rest of the veggies and stir fry until your desired done-ness is reached, about 3-5 minutes. Then pour sauce over veggies and let it begin to thicken, then add noodles and toss until noodles are heated through and the veggies are distributed.

Note: For the stir fry veggies, I used bagged shredded carrots, cabbage and broccoli slaw. It isn’t the traditional lo mein combo but it cut my prep time to nothing and it was delicious. You could also double the sauce and use it as a marinade for the meat of your choice. Enjoy!