Go Back
Sautéed Bok Choy and Ginger Lo Mein served in a bowl

Sautéed Bok Choy & Ginger Lo Mein

A quick and delicious weeknight dinner combining silky lo mein noodles, crisp bok choy, and vibrant vegetables, all coated in a savory sesame-ginger sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz lo mein noodles Fresh or dried; cook slightly under package time if using dried.
Vegetables
  • 2 cups bok choy, chopped Use firm stalks with crisp leaves.
  • 1 cup bell pepper, sliced Any color is fine.
  • 1 cup carrot, julienned Cut uniformly for even cooking.
  • 2 cloves garlic, minced Add garlic after firmer veggies.
  • 1 inch ginger, grated Fresh is recommended for aroma.
Sauce and Seasoning
  • 3 tbsp soy sauce Use low-sodium for less salt.
  • 1 tbsp sesame oil Add to cooked noodles to prevent sticking.
  • 2 tsp rice vinegar Adjust to taste.
  • to taste Salt and pepper Season to preference.
Oil for Cooking
  • 2 tbsp vegetable oil For sautéing vegetables.

Method
 

Cooking Noodles
  1. Cook the lo mein noodles according to package instructions. Drain and set aside.
Sautéing Vegetables
  1. Heat vegetable oil in a large pan or wok over medium-high heat until shimmering.
  2. Add bok choy, bell pepper, and carrot; sauté for 3-4 minutes until vegetables soften.
  3. Add minced garlic and grated ginger; stir-fry for 1 minute until fragrant.
Combining Ingredients
  1. Add the cooked noodles, soy sauce, sesame oil, rice vinegar, salt, and pepper; toss to combine.
  2. Heat through for 1-2 minutes until everything is hot and evenly coated.
Serving
  1. Serve hot and enjoy, garnishing with scallions, sesame seeds, or extra sesame oil if desired.

Notes

For meal prep, store vegetables and noodles separately. Avoid freezing as the texture may suffer; instead, freeze plain cooked noodles and sauce separately.