Cook the lo mein noodles in boiling salted water until al dente. Strain and cool. Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauce in a small bowl and mix well.
In a large skillet, heat 1 tablespoon grapeseed oil and quickly sauté the ginger, garlic and 1/2 of the scallions until they release aroma, then add the cabbage, carrots, bok choy, bell pepper and onions and briefly sauté before adding the bean sprouts and snap peas about 2 minutes.
In a separate large skillet, heat 1 tablespoon grapeseed oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add in the other sautéed ingredients in the large pan.
Toss in soy-hoisin mixture and stir to coat. Sprinkle with the chopped scallions and serve.
Tip: Saute veggies and set aside then, use the same large skillet to finish the noodles and the sauce(one less pan to wash!)
Note: If adding meat or seafood, make sure it's precooked completely and add it after the aromatics (ginger, garlic and scallions), followed by the veggies.
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