15 Minute Lo Mein

• Vegan

• Produce

  • 3 Green onions
  • 2 cups Julienne cut or chopped vegetables like carrots

• Condiments

  • 1 tbsp Mirin
  • 1 2 tablespoons Pearl River bridge dark soy sauce
  • 1 1 tablespoon Pearl River bridge light soy sauce

• Pasta & Grains

  • 4 oz Ramen noodles

• Baking & Spices

  • 1 tsp Sugar

• Oils & Vinegars

  • 4 tsp Sesame oil

Found on pinchofyum.com

Description

Ingredients

• 2 tablespoons Pearl River Bridge dark soy sauce
• 1 tablespoon Pearl River Bridge light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 4-6 ounces uncooked ramen noodles
• 1 tablespoon sesame oil
• 3 green onions, chopped (separate green parts from white parts - youll use both separately)
• 2-3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli
• 1-2 tablespoons mirin

Directions

• Sauce: Shake all the sauce ingredients together in a jar.
• Noodles: Cook the noodles according to package directions. Drain and set aside.
• Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce - toss around in the hot pan to combine. Add more sauce if needed (I usually gauge the amount of sauce I want by the color of the noodles - you want a medium brown color, not too light, not too dark). Serve topped with remaining green onions!