Vegetable Lo Mein with Garlic and Soy Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft egg noodles stir-fried with crisp vegetables, garlic, and a savory soy sauce glaze for a quick and satisfying noodle dish. This Chinese recipe (vegetarian), ready in about 25 minutes, pairs egg noodles, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz egg noodles and cook for 4-5 minutes until just tender but not mushy. Drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 julienned carrot, 1 julienned red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 cup water. Toss everything together and cook for 2-3 minutes until the sauce thickens slightly and coats the noodles.
  5. Step 5: Remove from heat and drizzle 1 tsp sesame oil over the noodles. Toss in 2 sliced green onions and serve hot.

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