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."
 
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photo by MsSally photo by MsSally
photo by MsSally
Ready In:
30mins
Ingredients:
14
Serves:
6
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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)
  • 34 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
  • 18 teaspoon crushed red pepper flakes
  • 2 cups sugar snap peas (halved) or 2 cups snow peas (halved)
  • 13 cup light teriyaki sauce
  • salt (optional)
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directions

  • 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.

Questions & Replies

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Reviews

  1. 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.
     
  2. Dominick and Amanda
    This was very good. I skipped the egg and added quite a few more veggies. Thanks for posting.
     
  3. sworonoff
    I was asked to cook for a friends wife's birthday party. I prepared egg rolls, grilled asian chicken served on top of the ginger vegetable lo mein. What a hit! The lo mein was the perfect accompaniment to the meal.
     
  4. Shepardess
    We loved the recipe, but added shredded cabbage and half a sweet onion to it. The Shiitake mushroom gives it a unique flavor and was a hit with my family. This one's a keeper!!! Four stars because we added more stuff to it.
     
  5. MsSally
    This was great. Although I didn't cook it quite like stated. I used regular spagetti noodles and cooked them as usual. I scrambled 1/2 cup of egg beaters in 1 t olive oil. Then I stirfried button mushrooms, pea pods, green peppers and scallions in another 1 t of olive oil. I used 1/2 t of powdered ginger and 1/8 t of cayanne pepper. I then added the noodles and poured in the soy sauce. DH and DD loved it. Thanks for the great recipe.
     
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