Lunar Vegetarian Lo Mein
- Total Time
- 0:25
- Prep
- 0:15
- Cook
- 0:10
- Serves
- 5
- Difficulty
- Easy
A great choice for Chinese New Year. The noodles symbolize longevity, the mushrooms prosperity, and the cilantro compassion.
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uncooked spaghetti7 oz, or fresh Chinese egg noodles
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toasted sesame oil1 tsp, *
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low sodium soy sauce2 Tbsp
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dry sherry2 Tbsp
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white pepper¼ tsp
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peanut oil1 Tbsp, or vegetable oil
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minced garlic1 Tbsp
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ginger root3 piece(s), slices, smashed
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cremini mushroom(s)2 cup(s), thinly sliced
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uncooked bean sprouts2 cup(s)
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uncooked scallion(s)½ cup(s), thinly sliced
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cilantro¼ cup(s), sprigs
- In a 2 quart saucepan bring 1 1/2 quarts water to a boil over high heat for pasta. Add pasta and cook according to package directions until al dente. Drain well, return noodles to unwashed saucepan and toss with sesame oil. Set aside. In a small bowl combine soy sauce, sherry and pepper.
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic and ginger, and stir-fry 10 seconds or until fragrant. Add mushrooms and stir-fry 15 seconds or until mushrooms are just coated in oil. Add bean sprouts, scallions and noodles, swirl in soy sauce mixture, and stir-fry 1 minute or until noodles are hot. Turn off heat and add cilantro. Yields a generous 3/4 cup per serving.