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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a wonderful, light lo mein. If you've never tried fresh gingerroot, try it-it has great flavor combined with the sesame oil. You could also try different combinations of vegetables. Ingredients:
1 ounce dried chinese black mushrooms (available in asian or produce section of grocery stores) or 1 ounce dried shiitake mushroom (available in asian or produce section of grocery stores) |
3/4 cup boiling water |
10 ounces lo mein noodles |
2 egg whites |
1 whole egg |
1 teaspoon sesame oil |
2 teaspoons cooking oil |
1 medium red bell pepper, sliced |
2 garlic cloves, minced |
1 teaspoon finely chopped fresh gingerroot |
1/8 teaspoon crushed red pepper flakes |
2 cups sugar snap peas (halved) or 2 cups snow peas (halved) |
1/3 cup light teriyaki sauce |
salt (optional) |
Directions:
1. Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
2. After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
3. Chop mushrooms.
4. Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
5. Combine egg whites and egg.
6. Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
7. Add egg mixture.
8. Cook without stirring until egg is set (about 2-3 minutes).
9. Flip egg and cook until set on other side.
10. Remove from pan and cut into short strips.
11. Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
12. Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
13. Cook and stir for 2-3 minutes.
14. Add mushroom liquid and teriyaki sauce.
15. Bring to a low boil, cook for 3-4 minutes.
16. Toss with noodles and egg strips, sprinkle with salt if desired.
17. Serve with low-sodium soy sauce.
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