Description
A quick and easy weeknight Lo Mein with tender egg noodles, vibrant veggies, and a savory sauce.
Ingredients
Scale
- 8 oz egg noodles
- 2 tbsp vegetable oil
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 3 green onions, chopped
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Protein of choice (chicken, beef, shrimp, or tofu)
Instructions
- Cook the egg noodles according to package instructions, then drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the minced garlic and stir for about 30 seconds, until fragrant and golden.
- Toss in the sliced bell peppers, broccoli florets, and carrot strips. Stir-fry for about 3-4 minutes until the veggies are tender-crisp and vibrant.
- Add the cooked egg noodles along with the soy sauce, oyster sauce (if using), and sesame oil.
- Toss everything together, ensuring the noodles are coated in the sauce. Cook for another 2-3 minutes to heat through.
- Stir in your protein and cook until heated through.
- Garnish with freshly chopped green onions before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg