Ingredients
- Lo Mein Noodles: 8 ounces (dry weight)
- Eggs: 2 large
- Soy Sauce: 3 tablespoons
- Oyster Sauce: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Vegetable Oil: 2 tablespoons
- Mixed Vegetables (broccoli, carrots, bell peppers, snap peas): 2 cups
- Green Onions: 2, sliced
Instructions
- Step 1: Cook the noodles according to package directions. Drain well and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
- Step 2: Whisk the eggs in a small bowl. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the eggs and cook, scrambling until just set but still slightly soft. Remove from the pan and set aside.
- Step 3: Add the remaining 1 tablespoon of vegetable oil to the wok or skillet. Add the mixed vegetables and stir-fry for 3-5 minutes, or until tender-crisp.
- Step 4: Add the cooked noodles back to the wok with the vegetables. Pour in the soy sauce and oyster sauce. Stir-fry for 2-3 minutes, tossing to coat the noodles and vegetables evenly.
- Step 5: Add the scrambled eggs back to the wok. Stir-fry for another minute until everything is heated through.
- Step 6: Garnish with sliced green onions and serve immediately.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of water or broth to prevent drying.
- Serve with a drizzle of chili oil for an extra kick of flavor reminiscent of your favorite restaurant.
- Don't overcook the noodles initially – slightly undercooking them ensures they don't become mushy during the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American