Vegetable Lo Mein Recipe
Ingredients
| 1 cup dried shiitake or Chinese black mushrooms | ||
| Boiling water | 1 Cup (16 tbs) | |
| Udon noodles | 6 Ounce, dried | |
| Egg whites | 2 | |
| Egg | 1 | |
| Cooking oil | 2 Teaspoon | |
| Toasted sesame oil | 2 Teaspoon | |
| Ginger | 2 Teaspoon, finely chopped | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Garlic | 3 Clove (5gm), minced | |
| 2 cups sugar snap peas or pea pods, halved | ||
| 1 red sweet pepper, cut into thin bite-size strips | ||
| 1/4 cup light teriyaki sauce | ||
Directions
In a small bowl combine mushrooms and the 1 cup boiling water.
Cover and let stand for .20 minutes.
Drain mushrooms, reserving 1/2 cup liquid.
Chop mushrooms and set aside.
Meanwhile, in a large saucepan cook noodles in additional boiling water for 5 minutes; drain.
Return noodles to saucepan; cover and keep warm.
For egg strips, combine egg whites and whole egg.
In a 10-inch nonstick skillet 'heat 1 teaspoon of the cooking oil and 1 teaspoon of the sesame oil over medium heat.
Pour egg mixture into skillet.
Lift and tilt skillet to form a thin layer of egg on the bottom.
Cook, without stirring, for 2 to 3 minutes or just until set.
Slide out onto a cutting board; cool slightly.
Cut into 2 x 1/2-inch strips; set aside.
In the same skillet heat the remaining 1 teaspoon cooking oil and the remaining 1 teaspoon sesame oil over medium-high heat.
Add mushrooms, ginger, crushed red pepper (if desired), and garlic.
Cook and stir for 1 minute.
Add snap peas and sweet pepper; cook and stir for 2 minutes more.
Add the reserved mushroom liquid and the teriyaki sauce.
Bring to boiling.
Boil gently, uncovered, for 3 minutes.
Add the egg strips and vegetable I mixture to cooked noodles; toss gently to combine.
Cover and let stand for .20 minutes.
Drain mushrooms, reserving 1/2 cup liquid.
Chop mushrooms and set aside.
Meanwhile, in a large saucepan cook noodles in additional boiling water for 5 minutes; drain.
Return noodles to saucepan; cover and keep warm.
For egg strips, combine egg whites and whole egg.
In a 10-inch nonstick skillet 'heat 1 teaspoon of the cooking oil and 1 teaspoon of the sesame oil over medium heat.
Pour egg mixture into skillet.
Lift and tilt skillet to form a thin layer of egg on the bottom.
Cook, without stirring, for 2 to 3 minutes or just until set.
Slide out onto a cutting board; cool slightly.
Cut into 2 x 1/2-inch strips; set aside.
In the same skillet heat the remaining 1 teaspoon cooking oil and the remaining 1 teaspoon sesame oil over medium-high heat.
Add mushrooms, ginger, crushed red pepper (if desired), and garlic.
Cook and stir for 1 minute.
Add snap peas and sweet pepper; cook and stir for 2 minutes more.
Add the reserved mushroom liquid and the teriyaki sauce.
Bring to boiling.
Boil gently, uncovered, for 3 minutes.
Add the egg strips and vegetable I mixture to cooked noodles; toss gently to combine.
Chef
