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Garlic Scape & Bok Choy Lo Mein

Prep Time:

20 min.

Cook Time:

20 min.


6 servings


Dinner Ideas

About the Recipe


  • 1 pound fresh uncooked lo mein egg noodles or dried spaghetti 

  • 1 tablespoons plus 2 teaspoons sesame oil, divided

  • 3 tablespoons light soy sauce

  • 2 tablespoons dark soy sauce

  • 1 tablespoon Shaoxing wine or dry sherry

  • 1 teaspoon sugar 

  • Pinch of white pepper

  • 2 tablespoons neutral oil, such as avocado 

  • 1 medium kohlrabi, peeled and diced

  • 1 cup sliced shiitake or oyster mushrooms

  • 2 garlic scapes, cut into ¼-inch pieces 

  • 1 tablespoon minced ginger

  • 3 cups chopped bok choy

  • 2 cups koji, tatsoi, or spinach 


1. Bring a large pot of water to a boil. Cook noodles according to package instructions, approximately 2 minutes for fresh noodles and 10 minutes for dried spaghetti. Drain the noodles in a colander and rinse with cold water. Drizzle with 1 tablespoon sesame oil to prevent them from sticking. Set aside.

2. Whisk light soy sauce, dark soy sauce, Shaoxing (or dry sherry), the remaining 2 teaspoons sesame oil, sugar, and white pepper in a small bowl. Place next to the stove.

3. Heat neutral oil in a wok or large cast iron skillet over high heat. Add kohlrabi and cook, stirring constantly, until it starts to soften and brown, about 1 minute. Add mushrooms, garlic scapes, and ginger. Cook, stirring constantly, until the kohlrabi is soft, about 3 minutes. 

4. Add bok choy and koji (or tatsoi or spinach) and cook just until the greens are wilted, about 1 minute. Add the noodles and the sauce. Stir fry, using tongs to break apart the noodles if necessary, until everything is coated with the sauce. 

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