“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.”
1ouncedried Chinese black mushrooms (available in Asian or produce section of grocery stores) or 1ouncedried shiitake mushroom( available in Asian or produce section of grocery stores)
3/4 cupboiling water
10ounceslo mein noodles
1mediumred bell pepper, sliced
2garlic cloves, minced
1teaspoonfinely chopped fresh gingerroot
1/8 teaspooncrushed red pepper flakes
2cups sugar snap peas (halved) or 2cupssnow peas( halved)
1/3 cuplight teriyaki sauce
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.
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.
“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.”
“This was very good.I skipped the egg and added quite a few more veggies. Thanks for posting.”
“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.”
“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.”
“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.”