Vegetable Lo Mein

Trust us when we say this dish is better than your Chinese takeout with three simple words: quick, easy, and delicious.

 

Prep Time: 15 minutes

Cook Time: 10 minutes

Yields: 6 servings

 

Stir Fry Sauce

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp sweet soy sauce

1 tbsp mirin

1 tbsp black vinegar

 

Noodle Mix

1 package lo mein, egg noodles

1 red pepper, julienne

1 carrot, julienne

1 bunch, scallions, julienne, green and white separated

½ head broccoli, sliced thinly

2 heads bok choy, sliced thinly

2 cups mixed mushrooms, sliced thinly

6 leaves nappa cabbage, sliced thinly

1 cup snow peas

¼ cup vegetable oil

1 tbsp sesame oil

To taste salt and pepper

To garnish cilantro leaves

 

Method of Preparation

  1. Follow instructions on lo mein packaging using your Wolf Range, Cooktop, or Induction. Shock with ice cold water. Once shocked, pat noodles as dry as possible.
  2. Using a small bowl, whisk stir fry ingredients. Set aside.
  3. Preheat Wolf Teppanyaki on high heat.
  4. Drizzle one tablespoon of vegetable oil and sesame oil on surface.
  5. Place red pepper, carrot, white scallion, broccoli, bok choy, mushroom on teppanyaki. Cook for 3-5 minutes and season with salt and pepper; stirring vegetables frequently.
  6. Place noodles, nappa cabbage, snow peas, green scallions, and sauce onto surface. Drop heat to a medium high and cook for about 2 minutes, or once sauce has thickened.
  7. Garnish lo mein and serve immediately.

 

*Chef Tip* Protein or poultry can be added to this Lo Mein dish using the Wolf Charbroiler or Probe in your Wolf Oven!