GINGER VEGETABLE LO MEIN
This is a wonderful, light lo mein. If you've never tried fresh gingerroot, try it--it has great flavor combined with the sesame oil. You could also try different combinations of vegetables.
Provided by erinBOberrin
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
- After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
- Chop mushrooms.
- Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
- Combine egg whites and egg.
- Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
- Add egg mixture.
- Cook without stirring until egg is set (about 2-3 minutes).
- Flip egg and cook until set on other side.
- Remove from pan and cut into short strips.
- Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
- Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
- Cook and stir for 2-3 minutes.
- Add mushroom liquid and teriyaki sauce.
- Bring to a low boil, cook for 3-4 minutes.
- Toss with noodles and egg strips, sprinkle with salt if desired.
- Serve with low-sodium soy sauce.
Nutrition Facts : Calories 311.9, Fat 17.9, SaturatedFat 2.7, Cholesterol 31, Sodium 242.2, Carbohydrate 32.5, Fiber 3.6, Sugar 1.7, Protein 7.3
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