Vegetable Lo Mein by WoonHeng Chia - Recipe Print View

Step 1

To make the sauce, whisk all of the ingredients with ½ cup of warm water until the sugar is dissolved. Taste and adjust if needed. To prepare the noodles, blanch in boiling water for about 1 minute to refresh and remove excess oil, then drain. (The specifics of this might vary depending on your product and brand, so always check the package first.) Meanwhile, heat a large wok over medium-high heat and add the oil. Add the ginger (it should sizzle with wisps of smoke) and cook until light brown and fragrant, about 30 seconds. Add the tofu and cook for 2 to 3 minutes, tossing occasionally, until it browns. Add more oil as necessary if the pan seems dry. Add the garlic and stir-fry for a few seconds until aromatic, then add the bok choy and carrot. Stir-fry for 1 to 2 minutes, until the bok choy is slightly softened but still crisp (it will continue to soften when you add the noodles and sauce). Add the sauce, then the noodles. Using a pair of chopsticks or tongs (aided with a spatula or wooden spoon), quickly toss the noodles until well coated—the goal is to avoid overcooking the noodles. Taste and adjust the seasoning if needed (say, more dark soy sauce for saltiness and a deeper color). Remove from the heat and toss in the scallions. Serve immediately, with chile oil if you’d like.