Lo Mein with Vegetables
Slick wheat noodles, crisp veg and tofu and sesame-soy glaze.
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Underccook the noodles by 30-60 sec on the boil - they finish cooking in the wok when they pick up the sauce. Overcooked = gummy. Pulling them early is non-negotiable.
Ingredients
Everything below makes 4 servings.
- 12 ozlo mein noodles
- 14 ozextra-firm tofupressed 10 min, cubed into 3/4-inch
- 4 ozshiitake mushroomsstems removed, caps sliced
- 4baby bok choyhalved lengthwise
- 1 largecarrotjulienned
- 1 mediumred bell pepperthinly sliced
- 4 ozsnap peastrimmed
- 4scallionscut into 1-inch pieces
- 4garlic clovesminced
- 1 tbspfresh gingerminced
- 3 tbspsoy sauce
- 1 tbspdark soy sauce
- 2 tbspoyster sauce
- 1 tbspShaoxing wine
- 1 tspsugar
- 1 tbsptoasted sesame oil
- 3 tbspneutral oil
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 600calories
- 26gprotein
- 73gcarbs
- 22gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Bring a large pot of water to a boil.
- Press tofu 10 min, cube into 3/4-inch pieces.
- Slice mushrooms, julienne carrot, slice bell pepper, halve bok choy lengthwise, trim snap peas. Cut scallions, mince garlic and ginger.
- Whisk soy sauce, dark soy, oyster sauce, Shaoxing wine, sugar, sesame oil in a small bowl.
Boil noodles
Cook lo mein in boiling water 30-60 sec less than package time - they'll finish in the wok. Drain, rinse with cold water to stop the cook, drizzle with neutral oil so they don't clump. Set aside.
4 min · hands onSear tofu
Heat neutral oil in wok over high. Add tofu in a single layer, don't move for 2 min until deep golden. Flip and brown another 2 min. Transfer to plate.
4 min · hands onStir-fry veg
Add oil to the wok. Add mushrooms and carrot, stir-fry 90 sec. Add bell pepper, bok choy, and snap peas; cook 90 sec more until veg is crisp-tender and bright.
3 min · hands onAromatics
Push veg to one side. Add garlic, ginger, and scallions to the empty side, cook 30 sec until fragrant, then toss everything together.
1 min · hands onToss noodles and sauce
Add the noodles and tofu back to the wok. Pour the sauce around the edge so it sizzles, then toss everything together for 60-90 sec using tongs - the noodles should glisten with a dark, glossy coating.
2 min · hands onServe
Plate immediately - lo mein clumps as it cools. Top with extra scallion greens if you saved any.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Slice chicken thin; stir-fry first 3 min until cooked through, set aside. Adds about 3 minutes.
Stir-fry shrimp 90 sec at start, set aside, add back at the end. Saves about 2 minutes.
Double the mushrooms and add 1 cup edamame instead of tofu. Saves about 2 minutes.
GF wheat-free noodles also work. Also add 1/4 tsp molasses for color. Check label - many contain wheat.
What keeps
Toss with a splash of sesame oil before storing - keeps noodles from clumping. Reheat in a hot skillet, not microwave.
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