• Timing: Begin by boiling a pot of water.
• Place your 12 ounces of Lo Mein noodles in the pot and cook according to package directions—generally about 4-5 minutes for egg noodles.
• Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

2. Make the Lo Mein Sauce

• In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1 teaspoon finely grated fresh ginger. Set this aside; it’ll be used later to flavor our noodles!

3. Sauté the Vegetables

• Heat 2 tablespoons of sesame oil in a large skillet or wok over medium heat.
• Add the sliced white parts of three green onions and sauté for about 30 seconds until fragrant.
• Toss in the chopped mushrooms, diced bell pepper, and coarsely chopped snap peas. Timing: Sauté these for 4-5 minutes, stirring occasionally until tender.

4. Add Cabbage

• Stir in 2 cups of shredded Cabbage and continue cooking for an additional 2-3 minutes until wilted but still slightly crunchy.

5. Combine Noodles and Sauce

• Add your reserved cooked lo mein noodles to the pan and pour the Lo Mein sauce over the top. Gently toss everything together and heat until warmed through—about 2-3 minutes more.

6. Serve it Up!

• Serve warm or chilled. Garnish with the reserved green tops of the green onions for a pop of color.