Ginger Vegetable Lo Mein

Recipe by erinBOberrin
READY IN: 30mins


  • 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)
  • 34
  • 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
  • 2
    cups sugar snap peas (halved) or 2 cups snow peas (halved)
  • 13
    cup light teriyaki sauce
  • salt (optional)


  • 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.