Ingredients:

  • Chinese cooking wine: 1 tablespoon
  • Sesame oil: 2 tsp.
  • Sriracha: 1 tsp.
  • Soy sauce: 3 tbsp.
  • White pepper: 1/8 tsp.
  • Bell pepper: 1/2.
  • Sliced mushrooms: 2 cups.
  • Maple syrup: 1 tsp.
  • Garlic clove: 4
  • Shredded cabbage: 1 cup.
  • Crispy tofu
  • Snow peas: 1 cup.
  • Ginger: 1 tsp.
  • Matchstick carrots: 1 cup.
  • Roasted veggies: 1 cup.

Instructions:

  1. Follow the directions, add the water to a warm up, and cook the noodles.
  2. In vessels, combine the ingredients for the Lo Mein Sauce.
  3. Prepare all vegetables and place them close to the burner.
  4. Grease the oil.
  5. Add the mushrooms, then put the onions, and mix it perfectly for about three to four minutes while stirring constantly.
  6. After adjusting the heat to medium, sauté the ginger and then mix the garlic for two minutes.
  7. Add the bell pepper,  with carrots, and cabbage, and then add the snow peas. Stir often and cook for about three to four minutes, till the vegetables are soft but not mushy.
  8. When the noodles are added, thoroughly swirl and toss a few times to mix them.
  9. Put the lo mein sauce in, mix it perfectly, and then add the water to make them a little soft.
  10. Serve the bowl with green onions.

Notes:

  • Keep them in a cool place for almost four days.
  • It’s difficult to duplicate the delicate smokiness of classic lo mein at home. It originates from the sauce’s sugar caramelizing when the seasoning wok is heats to a high temperature on a restaurant stove. Liquid smoke in little drops can effectively replicate this flavor. Now go light on this.
  • Sear swiftly in an ungreased wok after adding crispy tofu, chicken, shrimp, or beef, and season with salt. Move on a cover plate.  Finally, add this, along with the noodles and sauce and prepare them properly.
Nutritional facts:

Fiber: 7.2 g.

Saturated fat: 2.4 g.

Protein: 13.8 g.

Sugar: 14.4 g.

Calories: 464

Sodium: 717.6 mg.

Fiber: 7.2 g.

Cholesterol: 0 mg