Bring a large pot of water to rolling boil, add lo mein noodles and cook for 3-4 minutes until al dente. Drain immediately and rinse under cold water for 30 seconds to stop cooking and prevent sticking.
8 oz lo mein noodles
Heat a wok or large skillet over high heat for 2 minutes until a drop of water sizzles instantly. Add vegetable oil and swirl to coat the pan evenly.
2 tbsp vegetable oil
Add minced garlic and ginger, stir constantly for 30 seconds until fragrant but not browned.
3 cloves garlic, 1 tbsp fresh ginger
Add carrots and bell peppers first, stir-fry for 2 minutes. Then add snow peas and cabbage, cooking for another 2 minutes until vegetables are crisp-tender with slight char. Cook in batches if needed to avoid overcrowding.
1 cup carrots, 1 cup bell peppers, 1 cup snow peas, 1 cup cabbage
Add drained noodles to the wok, toss everything together for 1 minute to heat through and combine evenly.
8 oz lo mein noodles, 1 cup carrots, 1 cup bell peppers, 1 cup snow peas, 1 cup cabbage
Pour in soy sauce and sesame oil, then toss vigorously for 1-2 minutes until noodles are glossy and coated. Remove from heat, garnish with sliced green onions, and serve immediately.
2 green onions, 3 tbsp soy sauce, 1 tbsp sesame oil
