Stir fry until fork-tender, about 5 minutes.

Add 1 TBSP of oil and veggies.

Toss everything together over high heat until well combined.

Rest dough 30 minutes. Knead 3-5 minutes. Heat a large skillet or wok over high heat. Mix dry and wet ingredients together and knead for 1 minute. Lo Mein: Heat the sesame oil in a large wok or skillet.

Mix wet ingredients: water, lye water (or baked baking soda ), and eggs. Stir until vegetables are nicely seared (about 3 minutes.) Cut dough into long strips of noodles. Serve. NOTE: Add 1 tsp of sesame oil with the veggies for an aromatic flavor. Add in the noodles and pour in the sauce. Rest dough for another 30 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the green onions (white parts) and vegetables to the hot pan. Mix dry ingredients: salt and flour. Roll dough flat with pasta machine or rolling pin. Add the cooked noodles and about half of the sauce – toss around in the hot pan to combine.