No-Pain Lo Mein

Recipe courtesy of Rachael Ray SHOW: 30 Minute Meals EPISODE: Last Minute Get-Together

No-Pain Lo Mein

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons (2 turns around the pan in a slow drizzle) 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

  • ½

    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 sprouts

  • 2

    inches fresh ginger root, minced or grated with hand grater (to taste)

  • 4

    cloves garlic, minced

  • 1

    pound lo mein noodles or thin spaghetti, cooked to al dente and drained well

  • ½

    cup aged tamari soy sauce

  • 1

    tablespoon toasted sesame oil, several drops

  • Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.

  • Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

Directions

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. Recipe courtesy Rachael Ray


Nutrition

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