This classic recipe is a study in simplicity and wok technique. As with all wok cooking recipes, the actual cooking is done in a flash. That means in order to successfully prepare it, all ingredients must be prepped prior to turning on the flame under the wok.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Vegetable Lo Mein
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 12 Ounces Lo Mein Noodles, uncooked

  • 1 Tablespoon Sesame Oil

  • 2 Tablespoons Soy Sauce, divided

  • 4 Dried Premium Wood Ear Mushrooms

  • 3 Tablespoons Vegetable Oil, divided

  • 1 Tablespoon Fresh Ginger, minced

  • 1 Cup Carrots, julienned

  • 2 Scallions, shredded

  • 12 Ounces Napa Cabbage, rinsed and finely shredded

  • 1 Tablespoon Oyster Sauce


  1. Bring large pot of water to a boil. Add lo mein noodles, and cook until al dente. Drain in colander, and rinse under cold running water. Transfer to medium bowl. Add sesame oil and 1 tablespoon soy sauce. Toss to coat, and set aside.

  2. While noodles cook, rinse mushrooms and place in bowl. Cover with 1/4 cup boiling water, and let soak 12 to 15 minutes. Drain, reserving soaking liquid. Rinse mushrooms again. Pat dry and thinly slice.

  3. Heat large wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and ginger, and stir-fry for 20 seconds. Add carrots, scallions and mushrooms, and stir-fry 1 minute, until vegetables are just slightly softened. Transfer vegetable mixture to plate.

  4. Add remaining 2 tablespoons vegetable oil and cabbage, and stir-fry 1 minute, until cabbage just begins to soften. Add vegetable mixture, noodles and reserved mushroom soaking liquid. Stir-fry 2 to 3 minutes, until heated through.

  5. Add remaining 1 tablespoon soy sauce and oyster sauce, and toss well to coat. Serve immediately.