Sautéed Bok Choy & Ginger Lo Mein
A quick weeknight stir-fry featuring bright bok choy, crisp vegetables, and slippery lo mein noodles, all brought together with ginger and sesame in under 20 minutes.
Ingredients
Main Ingredients
- 200 g lo mein noodles Fresh or dried. Fresh offers chewier texture, dried softens after rehydration.
- 2 tablespoons vegetable oil For sautéing.
- 2 cups bok choy, chopped Choose small to medium heads with crisp stalks.
- 1 cup bell pepper, sliced Adds color and crunch.
- 1 cup carrots, julienned For added texture and sweetness.
- 2 cloves garlic, minced Aromatic base.
- 1 tablespoon ginger, grated Fresh for best flavor.
- 3 tablespoons soy sauce Use low-sodium if desired.
- 1 tablespoon sesame oil Adds a rich flavor.
- 2 green onions, chopped green onions, chopped For garnish.
- to taste none sesame seeds For garnish.
Instructions
Cooking Noodles
- Cook the lo mein noodles according to package instructions. Boil in well-salted water, stirring occasionally to prevent clumping.
- Drain the noodles and toss with a tiny splash of oil to keep them from sticking, then set aside.
Sautéing Vegetables
- In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Add the garlic and ginger, sauté for 1 minute until fragrant.
- Add the bok choy, bell pepper, and carrots. Stir-fry for about 3–4 minutes until tender but still crisp.
Combining Noodles and Sauce
- Add the cooked lo mein noodles to the skillet along with the soy sauce and sesame oil. Toss everything together.
- Heat just until everything is steamy but not overcooked.
Garnishing and Serving
- Garnish with green onions and sesame seeds before serving. Enjoy hot!
Notes
Tip: Cook noodles just to al dente as they finish cooking in the wok. Adjust soy sauce if using low-sodium options.