Vegetable Lo Mein (Stir-Fried Noodles)
Soft lo mein noodles tossed with colorful vegetables and a savory sauce, with an optional protein. A friendly version of the classic stir-fry made gentle for little eaters.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 340 g velveted protein, optional, chicken, beef, pork, or shrimp11.99 oz velveted protein, optional, chicken, beef, pork, or shrimp
- 30 ml chicken stock, low-sodium, hot2.03 tbsp chicken stock, low-sodium, hot
- 22.5 ml oyster sauce1.52 tbsp oyster sauce
- 22.5 ml light soy sauce, low-sodium if possible1.52 tbsp light soy sauce, low-sodium if possible
- 15 ml dark soy sauce1.01 tbsp dark soy sauce
- 2.5 ml sesame oil0.51 tsp sesame oil
- 1.25 ml sugar0.25 tsp sugar
- 0.63 ml white pepper0.13 tsp white pepper
- 453.6 g lo mein noodle, cooked al dente1 lb lo mein noodle, cooked al dente
- 2 each garlic, minced
- 240 ml mushroom, sliced1.01 cup mushroom, sliced
- 180 ml carrot, julienned12.17 tbsp carrot, julienned
- 120 ml bamboo shoot, sliced8.12 tbsp bamboo shoot, sliced
- 120 ml water chestnut, sliced8.12 tbsp water chestnut, sliced
- 840 ml napa cabbage, shredded3.55 cup napa cabbage, shredded
- 240 ml snow pea, trimmed1.01 cup snow pea, trimmed
- 600 ml mung bean sprout2.54 cup mung bean sprout
- 30 ml neutral oil2.03 tbsp neutral oil
- 15 ml shaoxing wine, alcohol cooks off1.01 tbsp shaoxing wine, alcohol cooks off
- 2 each scallion, sliced
- salt (to taste), for over-1s and adults, added at the end
Steps
Make the Sauce
- In a small bowl, stir together the chicken stock, oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper until smooth.
- Set the sauce aside near the stove so it is ready to pour in quickly once you start stir-frying.
Prep
- Optional: if using a raw protein, velvet it first, or slice any cooked protein like char siu into thin strips before you begin.
- Boil the lo mein noodles until just al dente, then drain and rinse under cool water so they do not stick together.
- Peel and slice the carrot, slice the mushrooms, and mince the garlic so everything is ready to cook.
- Shred the napa cabbage and trim the snow peas, keeping the quick-cooking vegetables in a separate pile.
Stir-Fry
- Optional: heat the wok over medium-high heat, add the oil, and sear the raw protein in one layer until about 80 percent cooked, then remove it.
- Add the garlic, mushrooms, carrots, bamboo shoots, and water chestnuts. Turn the heat to high and stir-fry for 1 minute.
- Pour the Shaoxing wine around the edge of the wok, stir quickly, then add the napa cabbage and any cooked protein.
- Stir-fry for about 20 seconds, then add the drained lo mein noodles and toss gently to warm them through.
- Pour the sauce evenly over the noodles and stir-fry with a scooping motion for 1 to 2 minutes until everything is coated.
- Add the snow peas and bean sprouts and toss until just tender. Splash in a little hot water if the noodles start to stick.
- Stir in the scallions and serve warm. For older kids and adults, add a pinch of salt or chili to taste at the end.
Nutrition
- Calories
- 184
- Protein
- 5g
- Fat
- 4g
- Carbs
- 31g
Tips by age
Cut the noodles short and chop all vegetables small and soft. Skip added salt, use low-sodium soy sauce, and offer a tiny portion since the sauces are naturally salty.
Choking safety: Firm water chestnuts, whole bean sprouts, and long noodles are choking risks. Chop them small and cut noodles short before serving.
Cut noodles into short, manageable lengths and chop vegetables into small pieces. Keep added salt out and use low-sodium soy sauce for this stage.
Choking safety: Firm water chestnuts and crunchy bean sprouts can be hard to chew. Chop small and make sure noodles are cut short.
Cut the long noodles so they are easy to manage and serve a small portion. Keep added salt minimal and use low-sodium soy sauce.
Choking safety: Firm water chestnuts and whole bean sprouts can be a choking risk. Chop them smaller for this age.
Serve as written in a child-size portion, cutting any long noodles so they are easy to eat. Hold the extra salt at the table.
Choking safety: Cut firm water chestnuts smaller if your child is still learning to chew crunchy textures.
Serve as written. Offer chili oil or hot sauce on the side only if your child enjoys mild heat, and let them salt their own portion lightly.
Want the full library?
Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.
Unlock all in the app