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.

Lo Mein with Mushrooms and Snow Peas
Photo: © Johnny Miller
Total Time:
30 mins


  • 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


  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.

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