Ginger Vegetable Lo Mein

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.

• Ready In: 30 mins
• Serves: 6

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.