No-Pain Lo Mein (Rachael Ray) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Meal makers: Add a few simple sides to this one-pot meal and double the fun and the food on the table! Prepare store-bought egg or spring[ rolls (preferred brand Pagoda Cafe) with dishes of duck sauce and sweet hot mustard for dipping. Chill pieces of sliced melons and pineapple spears for a simple dessert. Fortune cookies and green tea are readily available in the Asian food aisle at the market and will add to the total effect of a weeknight fun Chinese supper for your family.] Ingredients:
2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil |
1 cup (2 handfuls) snow peas, halved on a diagonal |
1 red bell pepper, seeded and cut into match stick size pieces |
1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary |
4 scallions, thinly sliced on a diagonal |
2 cups (about 4 handfuls) fresh bean spouts |
2 inches fresh ginger root, minced or grated with hand grater |
4 cloves garlic, minced |
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well |
1/2 cup aged tamari soy sauce |
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. |
Directions:
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.
|
|