- 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
- 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.
- 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.
Bright, cranberry-inflected Beaujolais.