Vegetable Lo Mein

Instructions

1. Step 1

   On the cutting board with the chef's knife, finely mince garlic, thinly shred cabbage, cut carrot into thin matchsticks, thinly slice bell pepper, and slice scallion, separating the white and green parts.

   Cookware: Chef Knife, cutting board

2. Step 2

   Fill the stockpot with water and bring it to a vigorous boil over high heat.

   Timer: 8 min (fixed)

   Cookware: Stockpot — high heat

3. Step 3

   Add egg noodle to the stockpot and boil for 3 minutes, until just tender. Drain well in the colander, then toss the noodles with 5.0 ml of the measured vegetable oil to prevent sticking.

   Timer: 3 min (scalable)

   Ingredients used: 300.0 gr Egg Noodle, 5.0 ml Vegetable Oil

   Cookware: colander, Stockpot — boiling

4. Step 4

   Heat the wok over high heat and add the remaining 25.0 ml vegetable oil; heat until it shimmers.

   Timer: 1 min (fixed)

   Ingredients used: 25.0 ml Vegetable Oil

   Cookware: wok — high heat, Wok Spatula

5. Step 5

   Add garlic, cabbage, carrot, bell pepper, and 1.5 piece of the 3-piece scallion, using the white half. Stir-fry with the wok spatula for 4 minutes, until the cabbage softens and the vegetables remain bright and lightly crisp.

   Timer: 4 min (scalable)

   Ingredients used: 120.0 gr Bell Pepper, 180.0 gr Cabbage, 100.0 gr Carrot, 3.0 clove Garlic, 1.5 piece Scallion

   Cookware: wok — high heat, Wok Spatula

6. Step 6

   Add the drained egg noodle, soy sauce, and oyster sauce to the wok. Toss continuously for 2 minutes, until the noodles are hot, evenly coated, and glossy.

   Ingredients used: 30.0 ml Oyster Sauce, 30.0 ml Soy Sauce

   Cookware: wok — high heat, Wok Spatula

7. Step 7

   Drizzle in sesame oil and add the remaining 1.5 piece of scallion, the green half. Toss for 1 minute until aromatic, then remove the wok from the heat and serve immediately.

   Ingredients used: 1.5 piece Scallion, 10.0 ml Sesame Oil

   Cookware: wok — off heat, Wok Spatula