Recipe by erinBOberrin
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.
Top Review by amcfar
Great recipe. I omitted the egg and added red onion. I also added a little extra sesame oil and vegetable oil. I will be using this recipe time and time again. Thanks for sharing.
- 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 See How It's Made
- Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
- After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
- Chop mushrooms.
- Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
- Combine egg whites and egg.
- Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
- Add egg mixture.
- Cook without stirring until egg is set (about 2-3 minutes).
- Flip egg and cook until set on other side.
- Remove from pan and cut into short strips.
- Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
- Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
- Cook and stir for 2-3 minutes.
- Add mushroom liquid and teriyaki sauce.
- Bring to a low boil, cook for 3-4 minutes.
- Toss with noodles and egg strips, sprinkle with salt if desired.
- Serve with low-sodium soy sauce.