VEGETABLE LO MEIN #HEALTHYVEGAN #NOODLES

This vegetable lo mein isn't so much a takeout dish makeover to such an extent as only an extremely straightforward, adaptable noodle dish that can be a staple veggie lover supper or a go-to meatless Monday supper. Vegetable lo mein is solid, scrumptious, and simple to make. In China, crisp eggless hand-pulled noodles are promptly accessible (modest representation of the truth), with the goal that's what we utilized, however you can don't hesitate to utilize bundled new white noodles or the lo mein egg noodles from the Asian supermarket. You can even sub in dried spaghetti on the off chance that you don't have anything else!

This formula is like our initial and prevalent Beef Lo Mein formula. Be that as it may, with better photographs! I believe it's incredible the amount Sarah's photography has improved over the previous year. She is as yet shooting the vast majority of our photos, and I am as yet lingering behind on my photography and arrangement abilities. In any case, I surmise we as a whole have our qualities. One of mine is making up noodle plans, so we should continue ahead with the dish!

Ingredients:

• 1 pound fresh white noodles or lo mein egg noodles (450g)
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar (plus 1 teaspoon hot water to dissolve the sugar in)
• Pinch of five spice powder (optional)
• 1 tablespoon oil
• 1 clove garlic (minced)
• 1 cup sliced mushrooms (shiitakes, button mushrooms, or anything you like)
• 1 scallion (split at the thick parts and cut into 2-inch lengths)
• 1 bell pepper (red, orange, or yellow; julienned)
• 1 small carrot (julienned)
• 1 tablespoon Shaoxing wine
• 1 cup snow peas (trimmed)
• 1 cup leafy greens (bok choy, choy sum, etc.)

Instructions:

1. Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
2. In a small bowl, combine the soy sauces, sesame oil, dissolved sugar, and five spice powder, if using.
3. Heat 1 tablespoon oil in a wok over high heat and add the garlic, mushrooms, and the white parts of the scallions. Stir-fry for 30 seconds and add the peppers and carrots. Make sure your wok is searing hot, and then add the Shaoxing wine. Stir-fry for another minute.
4. Next, add the snow peas and leafy greens to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).
5. Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

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