Members recipe 
Pasta & Noodles · Chinese-American
Sesame Vegetable Lo Mein with Tricolor Peppers
Springy egg noodles get tossed in a glossy soy and sesame sauce with red, yellow and green peppers that stay just crisp. A generous shower of toasted sesame seeds adds a nutty crunch to every twirl, making this quick weeknight plate better than takeout.
Test kitchen note: Rinse the cooked noodles briefly under cold water and toss with a teaspoon of oil so they stay separate when they hit the hot wok.
Method 6 steps
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