Vegetable Lo Mein | Kenji's Cooking Show

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce provides a similar sweetness and depth.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for frying.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a budget-friendly alternative.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder can be used for convenience.

Pick off the sprouted ends of mung bean sprouts for texture; discard the rest.

Cut napa cabbage into relatively thin shreds, about 6 ounces.

Chop half a red onion and add it to the cabbage.

Cut carrot into fine julienne matchsticks, ensuring all pieces are the same size for even cooking.

Smash and rough chop a few cloves of garlic.

Cut scallions into about two-inch lengths and then cut them lengthwise.

Pre-cook fresh egg noodles in boiling salted water for about 1 minute until barely cooked.

Drain the noodles using a salad spinner to remove excess water; they don't need to be perfectly dry.

Toss the noodles with about 1 tablespoon of vegetable oil to prevent clumping.

Preheat the wok until smoking hot and coat with about 1 tablespoon of vegetable oil.

Add the vegetables to the hot wok and let them sit without moving until browned on one side.

Use a blowtorch to lightly char the noodles for a smoky flavor, listening for a faint crackling sound and seeing orange spots of flame.

Repeat the torching process a couple of times to enhance the smokiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens