Vegetable Lo Mein with Spicy Sesame-Ginger Sauce

Vegetable Lo Mein

with Spicy Sesame-Ginger Sauce

20 MIN
2 Servings
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From the Test Kitchen

To give this takeout classic a fresh, spicy kick of flavor, we’re mixing up a sauce that highlights citrusy ginger, nutty sesame oil, savory black bean sauce, and more. It deliciously elevates a quick-cooking duo of springy noodles and tender sautéed broccoli and carrots.

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  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
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fresh
ingredients
Vegetable Lo Mein with Spicy Sesame-Ginger Sauce
Title
  • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
  • 6 oz Carrots
  • 2 Scallions
  • ½ lb Broccoli
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Black Bean Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sambal Oelek
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter). Cook 3 to 4 minutes, stirring occasionally, or until the vegetables are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, combine the sesame oil, black bean sauce, vinegar, chopped ginger, sliced white bottoms of the scallions, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Cook the noodles:
4 Cook the noodles:

While the vegetables continue to cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. 

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pan of cooked vegetables, add the cooked noodles, sauce, and half the reserved noodle cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined (if necessary, gradually add the remaining cooking water to ensure the noodles are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and finely chop the ginger. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter). Cook 3 to 4 minutes, stirring occasionally, or until the vegetables are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables:
Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, combine the sesame oil, black bean sauce, vinegar, chopped ginger, sliced white bottoms of the scallions, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

4 Cook the noodles:

While the vegetables continue to cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. 

Cook the noodles:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

To the pan of cooked vegetables, add the cooked noodles, sauce, and half the reserved noodle cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined (if necessary, gradually add the remaining cooking water to ensure the noodles are thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

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