Vegetable Lo Mein
Serves 4 | Prep Time: 20 minutes | Total time: 30 minutes
Ingredients
2 TB soy sauce
1 TB rice wine vinegar
8 ounces dried Chinese of Lo Mein noodles (you may substitute spaghetti if necessary)
1 clove of garlic
1-inch piece of fresh ginger
2 medium or 1 large carrot
8 ounces of mushrooms
1⁄4 pound green beans
1⁄4 pound snow or snap peas
4 scallions
2 TB peanut oil (or any oil with a high smoke point)
Method
Mix the soy sauce and rice wine vinegar. Set aside.
Finely chop or prepare to crush garlic. Peel and grate ginger. Grate carrots. Cut mushrooms into quarters. Top and tip the green beans and peas, and cut into 1/2 inch pieces. Chop scallions.
Cook the noodles according to package directions. Set aside.
Turn on your stove fan. Begin heating a wok or large skillet on high with 1 TB of oil.
When the oil shimmers, turn to medium-high and add the garlic, ginger, carrots, mushrooms, and green beans. Stir-fry for 5 minutes.
Add the peas and scallions and stir-fry for 2 minutes more.
Add the noodles and soy sauce mixture, and use tongs to evenly distribute ingredients as it warms for 2 more minutes in the pan.
Serve hot.
Variation:
Add 1 tsp of Shaoxing wine to the marinade in step 1.