Vegetable Lo Mein
Inspired by The Art of Cooking
  • Noodles. Use any you wish, but actual Lo Mein noodles are preferred. I used Soba noodles.
  • 1 Tbsp Vegetable oil to coat noodles
  • 1 Tbsp Vegetable oil to cook vegetables to coat wok or pan. (You can add more to start, but reduce to 1 tbsp to cook veggies.)
  • ---------------------------------------------------------
  • Vegetables: (what I used, use what you want. Preferred ratio for veggies/noodle mix is 3:1 noodles to veggies.)
  • 1-2 Cloves Garlic
  • 1 Tbsp Ginger
  • ½ cup Celery
  • ½ cup Carrot
  • 2 Tbs green onion
  • ½ cup Purple Kale
  • ½ cup White Kale
  • ½ white onion
  • ------------------------------
  • Sauce
  • Light Soy Sauce - 10 tsp
  • Dark Soy Sauce - 2 tsp
  • White Sugar - 5-6 tsp
  • Cooking Wine - 6 tsp
  • Oyster Sauce - 5 tsp
  • White Pepper - 1 tsp (to taste)
  1. In a wok that has been heated until smoking add the vegetable oil. Once coated, turn the fire off and add the garlic.
  2. Once the garlic is fragrant turn the heat back on and add the vegetables.
  3. Cook the veggies for about 30-45 seconds on high heat and add the noodles.
  4. Toss the noodles for another minute or two and add the sauce in small amounts.
  5. Make sure to sample the noodles for the amount of sauce that you prefer, add more if needed.
  6. Maintain cooking for another few minutes until the desired consistency of the vegetables and noodles are achieved.
NOTE: Not everyone has a commercial wok and heating surface that the guy in the video does, so cooking times and consistencies may vary depending on what you use to cook the dish. A wok and a gas stove with a power burner are preferred, but I just use a little longer cooking time with my wok on electric stove setup.
Recipe by YUM Eating at