Ginger Vegetable Lo Mein

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 ounce dried chinese black mushrooms (available in asian or produce section of grocery stores) or 1 ounce dried shiitake mushroom (available in asian or produce section of grocery stores)
• 3/4 cup boiling water
• 10 ounces lo mein noodles
• 2 egg whites
• 1 whole egg
• 1 teaspoon sesame oil
• 2 teaspoons cooking oil
• 1 medium red bell pepper, sliced
• 2 garlic cloves, minced
• 1 teaspoon finely chopped fresh gingerroot
• 1/8 teaspoon crushed red pepper flakes
• 2 cups sugar snap peas (halved) or 2 cups snow peas (halved)
• 1/3 cup light teriyaki sauce
• salt (optional)

Recipe

• 1 place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
• 2 after 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
• 3 chop mushrooms.
• 4 cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
• 5 combine egg whites and egg.
• 6 heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
• 7 add egg mixture.
• 8 cook without stirring until egg is set (about 2-3 minutes).
• 9 flip egg and cook until set on other side.
• 10 remove from pan and cut into short strips.
• 11 heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
• 12 add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
• 13 cook and stir for 2-3 minutes.
• 14 add mushroom liquid and teriyaki sauce.
• 15 bring to a low boil, cook for 3-4 minutes.
• 16 toss with noodles and egg strips, sprinkle with salt if desired.
• 17 serve with low-sodium soy sauce.