Breaking News Bar
posted: 4/9/2014 6:01 AM

Mushroom and Scallion Lo Mein

hello
Success - Article sent! close
  • Mushroom and Scallion Lo Mein

      Mushroom and Scallion Lo Mein
    The Washington Post

 

8 ounces dried lo mein noodles (may substitute linguine)

2 tablespoons peanut oil or vegetable oil

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

½ ounce piece peeled ginger root, cut crosswise into thin coins, each coin then cut into thin strips

10 ounces scallions, trimmed, cut in half horizontally, then cut lengthwise into thin strips

1 pound assorted mushrooms, such as a combination of oyster, shiitake, king trumpet, cremini and/or white button, stemmed as needed and thinly sliced

1 tablespoon toasted sesame oil, or more to taste

2 tablespoons low-sodium soy sauce, or more to taste

Cook the noodles according to the package directions.

Heat the peanut or vegetable oil in a large nonstick braising pan or skillet over medium-high heat. Once the oil shimmers, add the ginger and cook, stirring, for 2 minutes. Add the scallions and cook, stirring, until they start to wilt, 2 to 3 minutes.

Add the mushrooms; cook, stirring occasionally, for 8 to 10 minutes, until they are cooked through. If the mushrooms release a lot of liquid, cook until that liquid has reduced to a syrupy consistency.

Stir in the sesame oil and the soy sauce. Remove the pan from the heat; transfer the mixture to a large serving bowl. Add the drained noodles and toss to combine. Taste, and add sesame oil and/or soy sauce as needed.

Serve warm.

Serves four.

Nutrition values per serving: 350 calories, 12 g fat (2 g saturated), 53 g carbohydrates, 5 g fiber, 5 g sugar, 12 g protein, 0 cholesterol, 320 mg sodium.

Stephanie Witt Sedgwick for The Washington Post

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.