Chinese-American · main

Vegetable Lo Mein

Vegetable Lo Mein reads sweetness 5.5, umami 5.2 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.9 / 10
• Sweet & Fruity — 6.2 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Sweetness 5.5 · Umami 5.2 · Salinity 4.9 · Richness 4.7 · Nutty 3.8 · Allium 3.6 · Sourness 3.2 · Funk & Ferment 2.6 · Herbaceous 2.1 · Fruity 2.1 · Warm Spice 2.0 · Earthy 1.6 · Floral 1.3 · Bitterness 1.2 · Citrus 1.0

What's in it (16)

• noodles — 227 g
• soybean soy sauce — 44 g
• hoisin sauce — 15 g
• dark sesame oil — 14 g
• rice wine vinegar — 11 g
• brown sugar — 13 g
• vegetable oil — 41 g
• garlic — 9 g
• ginger — 15 g
• carrots — 120 g
• red bell pepper — 100 g
• shredded red cabbage — 710 g
• snow peas — 237 g
• scallions — 400 g
• salt — 5 g
• water — 30 g

Time & effort: about 12 min · effort: involved

Nutrition (per 100 g, engine-estimated): 97.2 kcal, 2.4 g protein, 3 g fat, 15.5 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Bring a large pot of well-salted water to a boil. Add the noodles and cook according to package directions until just tender with a slight chew, 3 to 4 minutes for fresh lo mein (8 to 9 minutes for dried spaghetti). Drain, toss with 1 teaspoon of the sesame oil to keep the strands from clumping, and set aside.
2. While the water heats, whisk together the soy sauce, hoisin sauce, the remaining sesame oil, rice vinegar, brown sugar, and 2 tablespoons water in a small bowl until the sugar dissolves. Set the sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat until it shimmers and just starts to smoke. Add the carrots and bell pepper; stir-fry, tossing constantly, until crisp-tender with lightly charred edges, 2 to 3 minutes. Transfer to a large plate.
4. Add another tablespoon of vegetable oil to the wok. Add the cabbage and snow peas; stir-fry until the cabbage wilts but stays bright green and the peas are still crisp, about 2 minutes. Transfer to the plate with the other vegetables.
5. Add the remaining vegetable oil, garlic, ginger, and the white parts of the scallions to the wok; stir-fry until fragrant and just golden at the edges, about 30 seconds to 1 minute — don't let the garlic brown or it will turn bitter.
6. Return the noodles and all the cooked vegetables to the wok. Pour in the sauce and toss continuously with tongs until every strand is coated and the sauce thickens slightly and clings, about 2 minutes.
7. Season with the salt, tasting and adding a splash more soy sauce if needed. Scatter the scallion greens over the top, toss once more, and serve immediately while hot.

Dishes with a similar flavor shape

• Crispy Sesame Tofu Stir-Fry — Chinese-American
• Guo Bao Rou (Harbin Sweet and Sour Pork Slices) — Chinese · Dongbei
• Teriyaki Beef Skewers — Japanese
• Grilled Veggie and Tofu Skewers — American
• Teriyaki Tofu and Vegetable Rice Bowls — Japanese

Keep reading: what sweetness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.