' Al Lago Wines - Lo Mein Noodles with Vegetables

Lo Mein Noodles with Vegetables

Recipe by Simone Lagomarsino


This is a delicious Cantonese side dish for any Chinese meal, and one of our favorites because we grow most of the vegetables in it in our home garden.  Similar to the egg noodle that is commonly used in this noodle, this recipe uses an organic version of “lo mein” noodle made from wheat flour, which translates to "stirred noodles". We particularly enjoy it with one of our favorite Chinese main courses -- Orange Chicken -- and you can access that recipe easily by clicking on that recipe title.

At a Glance

Prep Time: 15 minutes
Cook Time: 07 minutes
Serves: 4-6 servings


It is important to have either a wok or large sauté pan available to use in the preparation of this recipe.



1 cup of Celery, chopped on the diagonal

1-½ cups of Cabbage, chopped into about 1-inch pieces

1 cup of Bean Sprouts, chopped into about 1-inch long pieces

1 Onion, finely chopped

1 large Carrot, shredded

½ pound of dry, organic Lo Mein noodles


2 tablespoons of Canola or Vegetable Oil


For the Sauce:


⅓ cup of Soy Sauce

2 cloves of Garlic, minced

1-½ teaspoons of Ginger, freshly grated

1 tablespoon of Brown Sugar

1 teaspoon of Toasted Sesame Oil

½ teaspoon of Black Pepper, freshly ground



Place all the ingredients for the sauce in a bowl and whisk them together before setting them aside.  Put water in a saucepan on the stove and bring it to a boil to cook the Lo Mein noodles.  Once the water is boiling, cook the Lo Mein noodles by following the directions on the package.  These will generally cook very quickly (about 5-6 minutes) but follow the directions on the package.  While the Lo Mein noodles are cooking, heat your wok and add the oil.  Add the onion, the celery, and cook them for about 1-2 minutes, then add the carrots and the cabbage and continue cooking them for 1-2 minutes more.  Drain the Lo Mein noodles. Once the noodles are drained, immediately add them to the wok.  Add the bean sprouts and the sauce, and cook for another 2-3 minutes using a wooden spoon or other utensil to move the food around in the wok to avoid sticking and to make sure that the sauce is fully integrated with the noodles and the vegetables.  Immediately move the noodles to a serving dish and serve.


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