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Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial. Slideshow: More Vegetarian Chinese Recipes 

Grace Parisi
February 2013

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Credit: © Johnny Miller

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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