Lo Mein for One
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A quick noodle stir-fry for one with bell pepper, carrot, and a soy and oyster sauce. The sauce is mixed first, then tossed in at the end.
Ingredients
Stir-fry sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon granulated sugar
- ⅛ teaspoon ground ginger
- 1 finely minced garlic clove
Noodle dish
- 2 ounces uncooked lo mein noodles (about 1 cup cooked)
- ½ tablespoon avocado oil (or another neutral oil)
- ½ medium red bell pepper thinly sliced
- 1 small carrot thinly sliced
- 1 green onion chopped with white and green parts kept separate
Equipment
- skillet
- saucepan
- cutting board
Directions
- Stir both soy sauces, the oyster sauce, sesame oil, sugar, ginger, and garlic together in a small bowl. Set it aside.
- Cook the noodles following the package directions. Drain and rinse them with cold water.
- Heat the oil in a 10-inch skillet. Cook the bell pepper and carrot for about 4 minutes. Add the white part of the green onion and cook for about 30 seconds.
- Add the noodles and about half of the sauce. Toss until hot and evenly coated, adding more sauce only if you need it.
- Top with the green onion tops.
Nutrition
Serving: 193g | Calories: 345kcal | Carbohydrates: 53g | Protein: 11g | Fat: 11g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 1165mg | Potassium: 466mg | Fiber: 4.4g | Sugar: 6g | Vitamin A: 8014IU | Vitamin C: 55mg | Calcium: 62mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); uncooked lo mein noodles counted as dry egg noodles, ½ tablespoon avocado oil (the first choice counted), carrot counted as carrots, onion counted as green onions. Brands and portions vary, so use it only as an approximation.