Mushroom and Green Onion Lo Mein

By nlhartman

The vegetables can be prepped and refrigerated several hours in advance. You'll need a large pan for this.

Ingredients

• 8 oz. dried lo mein noodles
• 2 T. peanut or vegetable oil
• 1 1/2 oz. piece peeled ginger root, cut crosswise into thin coins, each coin then cut into thin strips
• 10 oz. green onions, trimmed, cut in half horizontally, then cut lengthwise into thin strips
• 1 lb. assorted mushrooms, such as combination of oyster, shitake, king trumpet, cremini and/or white button, stemmed as needed and thinly sliced
• 1 T. toasted seasame oil or more to taste
• 2 T. low-sodium soy sauce, or more to taste

Preparation

Step 1

Cook the noodles according to pkg. directions
Heat the oil over medium-high heat.
Once the oil shimmers, add the ginger and cook, stirring for 2 minutes.
Add the green onions and cook, stirring, until they start to wilt, 2-3 minutes.
Add the mushrooms; cook, stirring occasionally, for 8-10 minutes, until they are cooked through.
If the mushrooms release a lot of liquid, cook until that liquid has reduced to a syrupy consistency.
Stir in the sesame oil and the soy sauce.
Remove the pan from the heat; transfer the mixture to a large serving bowl.
Add the drained noodles and toss to combine.
Taste, and add sesame oil and/or soy sauce as needed.
Serve warm.