Ingredients:

  • 12 oz (340g) lo mein noodles (fresh or dried)
  • 2 tablespoons vegetable oil (30ml)
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 cup broccoli florets (150g)
  • 1 red bell pepper, sliced
  • 1 cup snap peas (120g)
  • 1 carrot, julienned
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon water
  • 1 teaspoon sugar (optional)

Instructions:

  1. Boil water in a large pot. Add lo mein noodles and cook according to package instructions until al dente. Drain and set aside.
  2. While the noodles cook, slice the onion, mince the garlic, and julienne the carrot. Chop the broccoli, bell pepper, and snap peas.
  3. In a mixing bowl, whisk soy sauce, oyster sauce, sesame oil, and sugar (if using). Stir in the cornstarch mixture until combined.
  4. Heat the vegetable oil in a large wok over medium-high heat. Add the onions and garlic, sauté until fragrant.
  5. Add the carrots, broccoli, bell pepper, and snap peas. Stir-fry for about 3-5 minutes, until vegetables are tender-crisp.
  6. Add the cooked lo mein noodles to the wok. Pour the sauce over the noodles and vegetables. Toss everything together until well combined and heated through (about 3-4 minutes).
  7. Transfer to serving bowls and garnish with sesame seeds or sliced green onions if desired. Enjoy!