Ingredients:

  • 3 tbsp Low-sodium soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tsp Toasted sesame oil
  • 1 tbsp Light brown sugar
  • 1/2 tsp Cornstarch
  • 1/4 tsp Ground white pepper
  • 8 oz Fresh lo mein noodles
  • 2 tbsp Neutral oil
  • 3 cloves Garlic, finely minced
  • 1 tsp Fresh ginger, grated
  • 2 cups Shredded green cabbage
  • 1 large Carrot, julienned into matchsticks
  • 1 Red bell pepper, thinly sliced
  • 3 Green onions, cut into 2-inch batons

Instructions:

  1. Boil the fresh lo mein noodles according to package instructions until just al dente. Drain and set aside.
  2. In a small bowl, whisk together the low-sodium soy sauce, dark soy sauce, toasted sesame oil, light brown sugar, cornstarch, and white pepper until the sugar and starch are fully dissolved.
  3. Heat 2 tablespoons of neutral oil in a large wok or 12-inch skillet over high heat until a faint wisp of smoke appears.
  4. Add the minced garlic and grated ginger to the pan, searing for 30 seconds until fragrant but not browned.
  5. Toss in the shredded cabbage, julienned carrots, and sliced red bell pepper. Stir-fry for 2-3 minutes until the vegetables are crisp-tender and have achieved slight charring.
  6. Add the cooked noodles to the pan followed by the sauce mixture. Use kitchen tongs to lift and toss the noodles for 1-2 minutes, allowing the sauce to gelatinize and coat the strands evenly.
  7. Stir in the green onion batons during the last 30 seconds of cooking. Serve immediately while hot.