Chinese Vegetable Lo Mein With Chicken Allergy Safe 1771028260260 C57a

Ingredients

• 12 ounces Lo Mein egg noodles
• 3 tablespoons Soy sauce (ensure no chicken-derived additives)
• 1 tablespoon Toasted sesame oil
• 0.25 cup Vegetable broth (Strictly chicken-free)
• 2 cups Bok choy, chopped
• 1 cup Carrots, julienned
• 1 cup Snow peas
• 1 cup Shiitake mushrooms, sliced
• 1 teaspoon Fresh ginger, minced
• 3 cloves Garlic cloves, minced
• 2 stalks Green onions, sliced
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Boil a large pot of water and cook the lo mein noodles according to package directions until al dente.

2. 2

   In a small bowl, whisk together the soy sauce, sesame oil, and vegetable broth to create the stir-fry sauce.

3. 3

   Heat vegetable oil in a large wok or skillet over high heat.

4. 4

   Add the garlic, ginger, and mushrooms, stir-frying for 2 minutes until the mushrooms soften.

5. 5

   Toss in the carrots, snow peas, and bok choy, stir-frying for another 3-4 minutes until vegetables are tender-crisp.

6. 6

   Drain the noodles and add them directly into the wok with the vegetables.

7. 7

   Pour the sauce over the noodles and vegetables, tossing constantly for 2 minutes to ensure even coating and heating.

8. 8

   Garnish with sliced green onions and serve immediately.