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1
Cook noodles as per directions on the package.
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2
Drain and let them cool.
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3
I tossed the noodles with a small amount of canola oil to prevent sticking and then refrigerated them for a couple of hours.
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4
You will be stir frying them in hot oil so you want all the water to be gone or it will spatter.
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5
Mix soy sauce, chicken broth, sugar, sherry or vinegar, black pepper, sesame oil and cornstarch in a bowl.
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6
Make sure you dont have any lumps from the cornstarch.
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7
Strain it if needed.
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8
Heat 2 tablespoons of canola oil in a wok or large frying pan over high heat.
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9
When the oil is steaming hot, add the ginger and garlic and stir fry for 15-20 seconds.
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10
Dont let the garlic burn or it will get bitter.
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11
Add the scallions and the rest of the veggies and stir fry until your desired done-ness is reached, about 3-5 minutes.
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12
Then pour sauce over veggies and let it begin to thicken, then add noodles and toss until noodles are heated through and the veggies are distributed.
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13
Note: For the stir fry veggies, I used bagged shredded carrots, cabbage and broccoli slaw.
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14
It isnt the traditional lo mein combo but it cut my prep time to nothing and it was delicious.
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15
You could also double the sauce and use it as a marinade for the meat of your choice.
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16
Enjoy!
