Ingredients Jump to Instructions ↓

  1. 2 tablespoons (2 turns around the pan in a slow drizzle ) vegetable or wok oil

  2. 1 cup (2 handfuls) snow peas, halved on a diagonal

  3. 1 red bell pepper, seeded and cut into match stick size pieces

  4. 1/2 pound assorted mushrooms ( shiitake , straw, enoki, or oyster), coarsely chopped, if necessary

  5. 4 scallions, thinly sliced on a diagonal

  6. 2 cups (about 4 handfuls) fresh bean spouts

  7. 2 inches fresh ginger root, minced or grated with hand grater

  8. 4 cloves garlic, minced

  9. 1 pound lo mein noodles or thin spaghetti , cooked to al dente and drained well

  10. 1/2 cup aged tamari soy sauce

  11. 1 tablespoon toasted sesame oil , several drops 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.

Instructions Jump to Ingredients ↑

  1. 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.


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