Ingredients
- Lo mein noodles: 8 ounces
- Eggs: 2 large
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Carrots: 1/2 cup, julienned
- Cabbage: 1 cup, shredded
- Green onions: 2, chopped
Instructions
- Step 1: Cook the lo mein noodles according to package directions. Drain well and toss with 1 tablespoon of sesame oil to prevent sticking.
- Step 2: Whisk eggs with a pinch of salt. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and cook, scrambling until just set. Remove from the pan and set aside.
- Step 3: Heat the remaining 1 tablespoon of vegetable oil in the same wok or skillet over medium-high heat. Add the julienned carrots and shredded cabbage and stir-fry for 2-3 minutes until slightly softened.
- Step 4: Add the cooked noodles to the wok with the vegetables. Pour in the soy sauce and stir-fry for another 2-3 minutes, ensuring the noodles are coated evenly with the sauce.
- Step 5: Return the scrambled eggs to the wok. Add the chopped green onions. Stir-fry everything together for 1 minute, until heated through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying.
- Garnish with extra chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- For restaurant-style noodles, use high heat and work quickly to get a slight char and prevent the vegetables from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American