Directions 6 steps | 30 Minutes
Make the sauce. In a large saucepan, sauté the minced ginger, garlic and shallots with the oil.
Add the sambal and cook for 2 minutes.
Add the soy sauce, water, honey and sesame oil. Bring to a boil. In a small bowl, mix the cornstarch and water. Add the cornstarch mixture to the sauce to thicken slightly. Set aside.
Heat the oil in a large non-stick pan over medium heat. Add the sliced vegetables with a touch of salt and pepper and cook until tender.
Pushing the vegetables to one side, add the chilled noodles to the pan. Slightly brown the noodles to bring out the flavor of the noodles.
Add the soy chili noodle sauce to the pan and cook until the noodles and vegetables are well glazed and seasoned. Garnish with sliced scallions. Enjoy!
To cook the lo mein noodles:
- Bring a large pot of water to a boil.
- Add the lo mein noodles and cook until tender.
- Rinse the noodles under cold water to remove the starch.
- Cool and add 1 teaspoon of oil to prevent the noodles from sticking to each other.