Lunar vegetarian lo mein
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This vegetarian lo mein is a great choice for Lunar New Year. The noodles symbolize longevity, the mushrooms prosperity, and the cilantro compassion. When stir-frying noodles, the easiest way to integrate the vegetables with the pasta is to use wooden chopsticks in one hand and a metal spatula in the other, tossing the mixture like a salad. Be careful that the wok is secure so it doesn’t flip off the stove as you’re doing this. While we chose ginger root, bean sprouts, and scallions, you can add a variety of vegetables to this dish, such as carrots, bell peppers, or snap peas.
Ingredients
Uncooked egg noodles
7 oz
Toasted sesame oil
1 tsp
Less sodium soy sauce
2 Tbsp
Sherry wine (dry)
2 Tbsp
White pepper
¼ tsp
Peanut oil
1 Tbsp, or vegetable oil
Jarred minced garlic
1 Tbsp
Fresh ginger
3 piece(s), thinly sliced, smashed
Cremini mushroom
2 cup(s), sliced, thinly
Uncooked bean sprouts
2 cup(s)
Scallions
½ cup(s), chopped or sliced, or thinly sliced
Cilantro
¼ cup(s), sprigs
Instructions
1
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.
2
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.
3
Serving size: about 1 cup
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