Ingredients:

  • 1/2 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp mirin
  • 1 tsp cornstarch
  • 1 clove minced garlic
  • 12 oz lo mein noodles
  • 2 tbsp neutral oil
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 1 red bell pepper, thinly sliced
  • 3 scallions, cut into 2-inch pieces
  • 1 tsp freshly grated ginger

Instructions:

  1. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, mirin, cornstarch, and minced garlic until the cornstarch is fully dissolved.
  2. Heat the neutral oil in a wok or heavy-bottomed skillet over medium-high heat until shimmering.
  3. Add the carrots and bell peppers, stir-frying for 2-3 minutes until bright but still crisp.
  4. Toss in the cabbage and ginger, sautéing for another 2 minutes until the cabbage just begins to wilt.
  5. Add the cooked, drained noodles to the pan and pour the sauce over the mixture.
  6. Toss continuously for 2-3 minutes over high heat until the sauce thickens into a glossy glaze.
  7. Stir in the scallions during the last 30 seconds of cooking.