I signed up to bring noodles to small group last week for our group meal. These noodles needed to got with Orange Beef & Chicken. We eat a lot of american food in this house (though we could probably benefit from widening our options.) So I haven’t made a lot of meals that include asian noodles. I looked up a recipe that looked like something I could accomplish with ingredients I would have or use the rest of. The following is what I found and they turned out GREAT! Super easy and totally yummy.
- 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(I didn’t use these)
- 1 red bell pepper, seeded and cut into match stick size pieces (I used green b/c they’re cheaper)
1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary(I didn’t use these) 4 scallions, thinly sliced on a diagonal(I just used 1/2 a regular onion) 2 cups (about 4 handfuls) fresh bean spouts(I couldn’t find any of these in the stores I was at) 2 inches fresh ginger root, minced or grated with hand grater(I just used my ginger from the spice rack)
- 4 cloves garlic, minced
- 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well (I used thin spaghetti)
- 1/2 cup aged tamari soy sauce (I used Kikkoman)
- 1 tablespoon toasted sesame oil, several drops
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.