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Ingredients
- 2 Tablespoons vegetable or wok oil
- 1 cup (2 handfuls) snow peas, halved on a diagonal
- 1 red bell pepper, seeded and cut into match stick size pieces
- 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
- 4 scallions, thinly sliced on a diagonal
- 2 cups (about 4 handfuls) fresh bean spouts
- 2 inches fresh ginger root, minced or grated with hand grater
- 4 cloves garlic, minced
- 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
- 1/2 cup aged tamari soy sauce
- 1 Tablespoon toasted sesame oil, several drops
- Optional: cooked shredded pork, chicken or shrimp
Details
Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.
Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
Add the cooked noodles and toss with to combine.
Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.
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