Simple, rich, and delicious, this homemade lo mein is better than your favorite takeout! A savory sauce is combined with fresh veggies and stir fry noodles for an authentic Chinese dinner that is quick and easy to make from scratch.
- Half of a 6-ounce package stir fry noodles I used Wel-Pac
- 2 cloves garlic minced
- ½ cup matchstick carrots
- 1 cup cabbage sliced (Napa or regular cabbage)
- 1 celery stick diced small
- 1 small onion sliced
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 1 cup water
- 3 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- 2 teaspoon cornstarch
- 1 teaspoon apple cider vinegar
- 1 teaspoon sriracha
- ½ teaspoon garlic powder
- ¼ teaspoon ginger
- 2 green onions sliced on a bias
Mix together all the sauce ingredients and set aside.
Heat a large skillet or wok over medium heat. Add oil and sesame oil to skillet. Add garlic and stir for about 30 seconds.
Then add carrots, celery and onions to the pan cooking and stirring until they soften.
Add the cabbage to the pan and stir as it begins to wilt.
After cabbage has wilted add the dry noodles to the pan.
Give the sauce a quick stir and then pour over the noodles. Let the noodles sit a few minutes to begin to soak up the sauce. Then being to slowly stir the noodles moving them apart as they cook and soften.
Remove from heat.
Garnish with additional green onions.
Calories: 105kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 926mg | Potassium: 166mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2750IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg