Lo Mein with Mushrooms and Snow Peas

Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial.

  • Total Time:
  • Servings: 4
KEY: Fast - Column, Asian, Chinese, Pasta & Noodles, Fast, Healthy, Dinner

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Ingredients

  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons Chinese oyster sauce
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon Chinese chile-garlic sauce, plus more for serving
  • 12 ounces fresh linguine or spaghetti
  • 1/4 cup vegetable oil
  • 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 1 tablespoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 6 ounces snow peas, trimmed
  • 3 scallions, julienned

How to make this recipe

  1. Bring a large saucepan of water to a boil. In a small bowl, combine the chicken broth with the soy sauce, oyster sauce, sesame oil and the 1 teaspoon of chile sauce. Add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and rinse the linguine briefly.
  2. In a large nonstick skillet, heat the vegetable oil. Add the mushrooms and cook over high heat, stirring occasionally, until tender and browned, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the linguine and snow peas and cook, stirring and tossing occasionally, until the snow peas are barely cooked, about 2 minutes. Stir the sauce and add it to the skillet along with the scallions. Cook, stirring occasionally, until the sauce is absorbed and the noodles are browned in spots, about 5 minutes. Serve right away, passing more chile sauce on the side.

Suggested Pairing

Bright, cranberry-inflected Beaujolais.

Contributed By Photo © Johnny Miller Published February 2013

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500812 recipes/lo-mein-mushrooms-and-snow-peas 2013-12-06 Grace Parisi fast-column|asian|chinese|pasta-and-noodles|4|fast|healthy|weeknight-dinner february-2013 recipes,lo-mein-mushrooms-and-snow-peas 500812
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