Vegetable Lo Mein

1. 1

   Bring a large pot of water to a boil over high heat.

2. 2

   Peel shallot, halve, and thinly slice.

3. 3

   Peel carrot and cut into 1/4-inch slices.

4. 4

   Drain and rinse baby corn, then halve crosswise.

5. 5

   Add linguine and a generous pinch salt to pot of boiling water.

6. 6

   Cook until al dente, about 8 minutes.

7. 7

   Drain and set aside.

8. 8

   While linguine cooks, in a medium bowl, combine soy sauce, teriyaki sauce, cornstarch, and 1/2 cup water.

9. 9

   Heat 1 tablespoon vegetable oil in a large pan over medium heat.

10. 10

    When oil is shimmering, add shallot, carrot, and baby corn.

11. 11

    Cook until shallot is soft and translucent and carrot is bright in color, about 5 minutes.

12. 12

    Add linguine to vegetables in pan and stir to combine.

13. 13

    Push ingredients to edges of pan, creating a well in center.

14. 14

    Pour sauce into well and cook until thickened, about 2 minutes.

15. 15

    Stir to combine all ingredients.

16. 16

    Taste and add salt and pepper as needed.

17. 17

    Divide lo mein evenly between 2 bowls and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.