Ingredients:

  • 3 tbsp low sodium soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp granulated sugar
  • 1 tsp cornstarch
  • 1/4 cup vegetable broth
  • 1 lb fresh lo mein noodles
  • 1 tbsp neutral oil
  • 2 cups shredded cabbage
  • 1 cup thinly sliced shiitake mushrooms
  • 1 large julienned carrot
  • 2 cups baby bok choy leaves
  • 3 cloves minced garlic
  • 1 tbsp grated fresh ginger
  • 3 green onions

Instructions:

  1. Whisk the 3 tbsp low sodium soy sauce, 1 tbsp dark soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, 1 tsp cornstarch, and 1/4 cup vegetable broth in a small bowl. Note: Stir until the cornstarch is completely dissolved to avoid lumps.
  2. Prepare the 1 lb fresh lo mein noodles according to package directions — usually a 2-3 minute boil. Drain immediately and rinse with cold water until they are no longer steaming. This stops the cooking process instantly.
  3. Heat 1 tbsp neutral oil in a large wok or skillet over high heat until it starts to shimmer and smoke slightly.
  4. Add the 1 cup sliced shiitake mushrooms. Sear for 1 minute until the edges are browned and the aroma is earthy.
  5. Toss in the 1 large julienned carrot and 2 cups shredded cabbage. Stir fry for 2 minutes until the cabbage begins to wilt but still has a snap.
  6. Push the vegetables to the side and add the 3 cloves minced garlic and 1 tbsp grated ginger to the center. Sauté for 30 seconds until fragrant but not browned.
  7. Add the 2 cups baby bok choy leaves and the 3 green onions. Toss for 30 seconds.
  8. Add the cooked noodles to the pan. Give the sauce a quick re whisk and pour it over the noodles.
  9. Toss everything constantly for 1-2 minutes until the sauce thickens and turns into a glossy, dark glaze that coats everything evenly.
  10. Remove from heat immediately and serve while the steam is still rising.