Vegetable Lo Mein

sweet savory noodle dish packed with Chinese flavors and fresh vegetables 

Ingredients 

• 1 lbs Lo Mein Egg Noodle 

( I enjoy twin Marquis Brand)

• 1/2 Onion, julienned
• 1/2 Carrot, julienned 
• 1/4 Green Bell Pepper, julienned 
• 1/4 Red Bell Pepper, julienned 
• 1/4 Yellow Bell Pepper, julienned 
• 1 Rib Celery, julienned 
• 2-3 Scallion, julienned
• 3 Cloves Garlic, minced 
• 1 tbsp Vegetable Oil
• 1/2 tsp Sesame Oil

(Optional: Mushroom, Snow-peas, Bamboo Shoots, Napa Cabbage, Mung Bean Sprouts, Broccoli)

Sauce 

• 3 tbsp Low Sodium Soy Sauce
• 2 tbsp Sugar
• 1 tbsp Dark Soy Sauce 
• 1 tbsp Water 
• 1 tbsp Oyster Sauce 
• 1 tbsp Hoisin Sauce 
• 2 tsp Dash of Dacy Asian Sesame Seasoning 
• 1 tsp Accent Flavor Enhancer (MSG)
• 1 tsp Cornstarch
• 1/2 tsp Dash of Dacy Garlicky Onion Herb Seasoning 
• 1/4 tsp Dash of Dacy Salt & Pepper Blend
• 1/4 tsp Sesame Oil
• 1/4 tsp White Pepper

Directions 

1. Julienne and chop all of the vegetables 
2. Boil noodles, according to package instructions then strain
3. Rinse noodles in cold water to stop the cooking process 
4. Heat wok, add vegetable and sesame oil
5. On medium high heat, stir fry veggies — starting with onion for 30 
   seconds, then peppers for an additional 30 seconds followed by the celery, carrot, scallion and garlic for a final 30’seconds
6. Remaining in medium high heat, add noodles to the wok
7. Mix noodles and veggies together while pressing noodles into the wok to reheat the noodles
8. Pour sauce all over the noodles and mix vigorously 
9. Remove from  heat, garnish with chopped scallion

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