1 lb lo mein noodles

1 cup napa cabbage sliced

1 cup red bell pepper julienned

¾ cup snow peas ends trimmed

½ cup carrot julienned

4 button mushrooms sliced

1 green onion finely chopped

1 tablespoon vegetable oil or any neutral oil

Lo Mein Sauce:

2 tablespoon regular soy sauce

1 tablespoon dark soy sauce

1 tablespoon oyster sauce or sub with vegetarian stir fry sauce

1 tablespoon sesame oil

3 cloves garlic minced

½ tablespoon cornstarch

¼ cup chicken stock or any stock of your choice

In a small bowl, combine sauce ingredients as listed above. Set aside.

Soak your lo mein noodles in hot boiling water for 15-20 seconds just until loosened. Strain immediately.

In a large skillet or large wok, on medium-high heat, heat vegetable oil. Add carrots, red bell pepper, snow peas, mushrooms and napa cabbage. Add ¼ cup water around the pan to help cook the veggies until softened, about 1-2 minutes. It’s okay if there’s still some water in the base of the pan.

Add in cooked noodles and prepared sauce. Toss everything together until noodles are coated in sauce and sauce has slightly thickened. Garnish with green onions and enjoy!

*adapted from Christie at home