This quick cooking Asian-inspired side goes from pan to plate in less than 30 minutes. Serve alongside Ginger and Garlic Beef Noodles and Chinese Long Beans. Or, add leftover chicken, beef, or tofu to make this a weeknight main dish.
To speed up your prep, slice all your veggies the night before and store covered in separate containers in the refrigerator.
- Cook Time
- Prep Time
- 4 to 6Servings
- 2 to 3 tablespoons toasted sesame oil
- 1 pound fresh or dry lo mein noodles
- 3 tablespoons grated fresh ginger, ¾ teaspoon ground ginger, or 9 cubes frozen ginger, thawed
- 3 garlic cloves, minced
- 6 scallions, thinly sliced
- 3 ounces dried shiitake mushrooms
- 6 carrots (2½ cups), grated
- 1 pound of fresh broccoli florets or frozen broccoli florets, thawed
- ⅓ cup regular or low-sodium soy sauce
- 2 tablespoons unseasoned rice wine vinegar
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups vegetable broth or water
- Garnish: white and black sesame seeds
1. Heat sesame oil in a large sauté pan over medium-high. Place uncooked noodles in pan and toast for 2 to 3 minutes, until golden brown and crispy.
2. Add ginger, garlic, scallions, shiitakes, carrots, broccoli, soy, vinegar, sugar, salt, pepper, and broth or water to the pan with noodles. Cover and cook for 3 to 4 minutes for fresh noodles or 8 to 10 minutes for dry noodles, or until liquid is mostly absorbed and pasta is cooked through.