Lo Mein

🔥 Prep

• Measure out 250 g of egg noodles and set aside.
• Peel and julienne 0.5 cup of carrot into thin matchsticks.
• Rinse 1 cup of bok choy, then separate leaves and stems; slice stems thinly and roughly chop leaves.
• Mince 1 tsp of garlic (about 1 clove).
• Measure 3 tbsp of soy sauce into a small bowl.
• Have 1 tbsp of oil ready for stir-frying.

🔥 Cook

• 1. Bring a large pot of water to a boil over high heat, add the 250 g egg noodles and cook according to package directions until al dente, about 4-5 minutes; then drain and rinse with cold water to stop cooking.
• 2. While noodles cook, heat the 1 tbsp of oil in a wok or large skillet over medium-high heat.
• 3. Add the minced 1 tsp garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn.
• 4. Add the julienned 0.5 cup carrot and sliced bok choy stems; stir-fry for 2 minutes until they begin to soften.
• 5. Add the chopped bok choy leaves and continue to stir-fry for another 1 minute until wilted but still bright green.
• 6. Pour in the measured 3 tbsp soy sauce and toss to coat the vegetables; cook for 30 seconds to allow the sauce to glaze.
• 7. Add the drained noodles to the wok, increase heat to high, and toss everything together for 2-3 minutes until the noodles are heated through and lightly coated.
• 8. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the lo mein to a serving platter or bowls, garnish with extra sliced green onions or sesame seeds if desired.
• Enjoy hot as a main dish, optionally paired with a simple cucumber salad or steamed edamame on the side.