Garlic Sesame Lo Mein Noodles (side Dish)

Cook 5 oz of lo mein noodles according to package directions until al dente. Drain well and rinse with cold water to prevent sticking, then set aside.

While noodles cook, mince 2 cloves of garlic and grate 1 inch of fresh ginger. Thinly slice the green and white parts of 3 scallion stalks, keeping them separate. Julienne or thinly slice 1 medium carrot.

In a small bowl, whisk together 3 tbsp of low-sodium soy sauce, 1 1/2 tbsp of toasted sesame oil, 1 tbsp of rice vinegar, and 1 tsp of light brown sugar. This is your sauce.

Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, and the white parts of the sliced scallions. Sauté for 30 seconds until fragrant.

Add the julienned carrot to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.

Add the cooked and drained lo mein noodles to the wok. Pour the prepared sauce over the noodles and toss well to coat all ingredients. Continue to stir-fry for 2-3 minutes, allowing the noodles to heat through and absorb the sauce.

Remove from heat. Stir in the green parts of the sliced scallions. Garnish with 1 tsp of toasted sesame seeds before serving.