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Prep Time5 minutes
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Cook Time15 minutes
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Serv SizeYield 4 servings
Delicious Lo Mein Sauce with both dark & light soy sauce, giving amazing depth of flavors & color!
Ingredients
Directions
Both light and dark soy sauce are used in this recipe. The difference between the two soy sauces is that the fermentation of the dark soy sauce is longer and dark soy sauce also has palm sugar, brown sugar or molasses added which makes a thicker sweeter and darker sauce. Regular soy sauce is saltier and waterier than dark. Regular soy sauce can be substituted if necessary.
Gather your ingredients and prepare vegetables. We have snow peas growing in our garden. Perfect for this vegetable Lo Mein dish!
Boil a large pot of water and follow the cooking instructions on the Lo Mein package.
While Lo Mein is boiling, make sauce. In a small mixing bowl combine 3 tablespoons dark soy sauce, 2 tablespoons regular soy sauce, 1 tablespoon sugar, 4 tablespoons vegetable stock, 1 tablespoon minced garlic and 2 teaspoons sriracha hot chili sauce.
Heat a large skillet or wok with 1 tablespoon of sesame oil. Add cabbage or Bok Choy and stir fry for a couple minutes. Then add snow peas and green onions, cooking for a few minutes. You can use regular green cabbage or Bok Choy whichever you prefer. Next add bean sprouts if using. Cook till the vegetables soften but are still firm with some crunch.
Remove from heat. Add cooked and drained noodles. Next add in sauce, tossing until everything is coated.
Serve and enjoy!
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Conclusion
I've also added shrimp, beef, chicken and pork to this recipe before and it turned out amazing!
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