Vegetable Lo Mein

Name: Vegetable Lo Mein
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Chinese
Ingredients: 1 cup (250 ml) vegetable stock or chicken stock, homemade or store-bought; 2 green onions (scallions), green and white parts, cut into 1-in (2.5-cm) pieces; 1 teaspoon salt; 2 oz (50 g) thinly sliced red bell pepper; 2 oz (50 g) fresh shiitake mushrooms, stemmed and thinly sliced; 3 tablespoons cold water; 2 tablespoons oil; 1 teaspoon peeled and minced fresh ginger; 2 oz (50 g) broccoli florets; 3 tablespoons all-purpose cornstarch; 2 oz (50 g) sliced carrots; 1 clove garlic, minced; 8 oz (250 g) dried egg noodles or 14 oz (400 g) fresh egg noodles; 2 oz (50 g) snow peas, tips and strings removed; 2 oz (50 g) canned baby corn, drained, rinsed and sliced lengthwise; 4 tablespoons oyster sauce

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Medium
Ready in
30 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

My friend Karen, a working mom who doesn’t have much time to cook, tried these noodles at my house. She was amazed at how tender-crisp the vegetables were and how fresh and delicious everything tasted. She didn’t believe she could make it herself until I had her over for a cooking lesson, along with our friend Rebecca. Armed with spatulas and glasses of pinot grigio, they finished the recipe and said, “Wow, did we really just do that?” My mother always taug

Ingredients

Asia
China
Main course

Ingredients

Method