No-Pain Lo Mein (Rachael Ray)

READY IN: 20mins
Recipe by Kirste

This recipe is a "30 Minute Meals" from Rachael Ray of Food TV.

Top Review by Keith Olson

Even with some substitutions, this was a wonderful chinese dish. We used spaghetti noodles and regular peas instead of snow peas. Makes great leftovers too!

Ingredients Nutrition

  • 2 tablespoons vegetable oil or 2 tablespoons wok oil
  • 1 cup snow peas, halved on a diagonal
  • 1 red bell pepper, seeded and cut into match stick size pieces
  • 12 lb assorted mushroom, coarsely chopped, if necessary (shiitake, straw, enoki, or oyster)
  • 4 scallions, thinly sliced on a diagonal
  • 2 cups fresh bean sprouts
  • 2 inches fresh gingerroot (minced or grated with hand grater)
  • 4 garlic cloves, minced
  • 1 lb lo mein noodles or 1 lb thin spaghetti, cooked to al dente and drained well
  • 12 cup aged tamari soy sauce
  • 1 tablespoon toasted sesame oil, several drops


  1. Heat a wok-shaped skillet or large non-stick skillet over high heat.
  2. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts.
  3. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes.
  4. Add the cooked noodles and toss with to combine.
  5. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce.
  6. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.
  7. Cook's Notes: Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
  8. Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

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