Easy Vegetable Lo Mein

When you're craving take out lo mein, but you want it stat, this recipe delivers all the flavors in just a few minutes. 

This one's built around a sauce that does the same trick as any good lo mein joint: oyster sauce for depth, scallion oil for that fragrant finish, and a few background players that round everything out. Stir-fry it for real caramelization, or just toss it all together if you're short on time — both versions work.

Why This Works

Oyster sauce is the backbone — savory, glossy, slightly sweet. Fresh scallion oil (just hot oil poured over scallions and salt) adds the aromatic lift that jarred sauces can't fake. A splash of stock keeps things saucy instead of gloppy, and a little KYUNU Chili Crisp brings heat and crunch without needing a separate condiment on the side.

Ingredients

Serves 1-2

For the noodles:

• 1 package KYUNU noodles
• 1 stalk celery, sliced on a diagonal
• 1 medium carrot, julienned or thinly sliced
• 1/2 medium onion, sliced
• Optional add-ins: 1/2 cup shredded cabbage, 1/2 bell pepper, or a handful of bean sprouts — anything you have on hand that cooks fast
• 1/2 cup shredded rotisserie chicken, optional topping

For the sauce:

• 3 tbsp oyster sauce
• 2 tbsp scallion oil (fresh — see note below)
• 2 tsp soy sauce or Taiwan thick bean paste
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1/2 tsp sugar (or sweetener of choice)
• 1-2 tbsp KYUNU Chili Crisp
• 2 tbsp chicken, vegetable stock, or water

Instructions

1. Make the scallion oil: heat 2 tbsp neutral oil until shimmering, then pour it over 2 chopped scallions and a pinch of salt. Let it sizzle and set aside.
2. Mix the sauce: combine the oyster sauce, scallion oil, soy sauce (or thick bean paste), sesame oil, white pepper, sweetener, chili crisp, and stock in a bowl.
3. Cook the KYUNU noodles according to the package directions and set aside.
4. To stir-fry: heat a wok or large pan over high heat, add a little oil, and stir-fry the celery, carrot, and onion until just crisp-tender. Add the noodles and sauce, and toss until everything is coated and slightly caramelized at the edges.
5. To skip the stir-fry: just toss the cooked noodles with raw or quick-blanched veggies, and sauce together in a bowl until combined.
6. Top with shredded rotisserie chicken if using, and serve.

Notes

• Stir-frying gets you those caramelized, slightly smoky notes you can't get from mixing alone — worth it if you have five extra minutes and a hot pan.
• Keep the veggie list simple: celery, carrot, and onion cook fast and hold their texture, which is really all a good lo mein needs.