Vegetable Lo Mein

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Step 1

Bring a large pot of water to a boil.

Step 2

Salt the water generously and add the pasta.

Step 3

Return the water to a boil

Step 4

cook according to package directions, stopping 2 minutes so before the pasta is fully cooked.

Step 5

Drain and set aside.

Step 6

Meanwhile, combine the broth, sherry, soy sauce, cornstarch, sesame oil, sugar, and black pepper in a small bowl or container.

Step 7

Set the sauce aside.

Step 8

Heat the oil in a large skillet or wok over high heat.

Step 9

Add the garlic, celery, carrots, red pepper, and sugar snap peas and cook until everything becomes crisp-tender, 3 minute Mix in the pasta and cabbage.

Step 10

Cook, stirring occasionally, until everything is combine and hot and the cabbage is a bit wilted, 2 minutes.

Step 11

Add the sauce and toss until the noodles are cooked and absorb most of the sauce, and the rest of the sauce is sligh thickened, another 2 minutes or so.

Step 12

Stir in the bean sprouts and/or bamboo shoots if using.