“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:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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)

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.

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