Easy 15-Minute Lo Mein (Print-Friendly Format)

Flavor-packed lo mein with egg noodles and vegetables, tossed in a savory sauce and ready in minutes.

# Required Ingredients:

→ Main Ingredients

01 - 225 g dried egg noodles (alternatively, use fresh noodles)
02 - 2 carrots, sliced into thin matchsticks
03 - 1/4 yellow onion, thinly sliced
04 - 3 cups (approximately 250 g) cabbage, finely shredded
05 - 3 garlic cloves, minced
06 - 1 bunch green onions, green tops only, sliced

→ Sauce

07 - 2 tablespoons dark soy sauce
08 - 2 tablespoons light soy sauce
09 - 2 tablespoons brown sugar or granulated sugar
10 - 1 tablespoon corn starch
11 - 1 tablespoon water
12 - 1 teaspoon toasted sesame oil
13 - 1/4 teaspoon ground white pepper
14 - 1 tablespoon oyster sauce

# How to Make It:

01 - Slice the onion, carrots, cabbage, garlic, and green onion. Set aside, keeping green onion separate for finishing.
02 - In a bowl, combine dark soy sauce, light soy sauce, brown sugar, corn starch, water, sesame oil, white pepper, and oyster sauce. Whisk until the sugar and corn starch are completely dissolved.
03 - Bring a large pot of water to a boil. Add the dried egg noodles and cook for 5 minutes or until just tender. Rinse immediately under cold running water to halt cooking. Drain thoroughly.
04 - Heat a wok or large frying pan over high heat. Add a small amount of oil. Stir-fry the garlic, carrots, and onion for 2 minutes until just softened.
05 - Toss the shredded cabbage into the pan and stir-fry for an additional 2 minutes until beginning to wilt.
06 - Add the cooked noodles, prepared sauce, and sliced green onion tops to the wok. Stir-fry for 1 minute, ensuring the noodles are evenly coated and heated through.
07 - Transfer to serving plates. Enjoy immediately while hot.

# Additional Information:

01 - For best results, use a wok over high heat to achieve a slightly smoky aroma known as 'wok hei'. Prepare all ingredients in advance as the cooking process is rapid.