No-Pain Lo Mein (Rachael Ray)

Recipe by Kirste
READY IN: 20mins
SERVES: 4
UNITS: US

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
    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
  • 1
    tablespoon toasted sesame oil, several drops
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DIRECTIONS

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