Lunch: Lo Mein with Mushrooms and Snow Peas

Recipe by Grace Parisi Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substantial.

Ingredients

1/2 c. low-sodium chicken broth
3 tbsp. low-sodium soy sauce
2 tbsp. Chinese oyster sauce
1/2 tsp. toasted sesame oil
1 tsp. Chinese chile-garlic sauce
Chinese chile-garlic sauce
12 oz. fresh linguine or spaghetti
1/4 c. vegetable oil
1/2 lb. shiitake mushrooms
1 tbsp. fresh ginger
1 clove garlic
6 oz. snow peas
3 scallions

Instructions

Bring a large saucepan of water to a boil. In a small bowl, combine chicken broth with soy sauce, oyster sauce, sesame oil, and the 1 teaspoon of chile sauce. Add linguine to boiling water and cook until al dente, about 3 minutes. Drain and rinse linguine briefly.
In a large nonstick skillet, heat vegetable oil. Add mushrooms and cook over high heat, stirring occasionally, until tender and browned, about 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Add linguine and snow peas and cook, stirring and tossing occasionally, until snow peas are barely cooked, about 2 minutes. Stir sauce and add it to the skillet along with scallions. Cook, stirring occasionally, until sauce is absorbed and noodles are browned in spots, about 5 minutes. Serve right away, passing more chile sauce on the side. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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