Ingredients:

  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 6 oz dried lo mein noodles
  • 1 tbsp neutral oil
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 green onions, sliced

Instructions:

  1. Whisk the sauce. Combine 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp toasted sesame oil, 1 tbsp brown sugar, 1 tsp cornstarch, 1 tsp grated ginger, and 2 minced garlic cloves. Note: Whisking the cornstarch now ensures a smooth, lump free glaze later.
  2. Boil the noodles. Cook 6 oz dried lo mein noodles according to package directions, but drain them 1 minute early. Note: They will finish cooking in the sauce, preventing them from becoming mushy.
  3. Prepare the skillet. Heat 1 tbsp neutral oil over high heat until a light wisp of smoke appears.
  4. Sear the broccoli. Add 1 cup broccoli florets first as they take the longest. Cook for 2 minutes until bright green and slightly charred.
  5. Flash fry the aromatics. Add the 1 medium julienned carrot, 1 thinly sliced red bell pepper, and 1 cup snap peas.
  6. Toss the medley. Stir constantly for 2 minutes until the peppers look glossy and slightly softened but still firm.
  7. Integrate the noodles. Add the drained noodles to the pan, using tongs to pull the vegetables through the strands.
  8. The Final Glaze. Give the sauce a quick re whisk and pour it over the noodles.
  9. Thicken and coat. Toss for 1 minute until the sauce turns from a watery liquid into a thick, velvety glaze that clings to everything.
  10. Garnish. Remove from heat and toss in 2 sliced green onions before serving.