Vegetable Lo Mein
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
� 1 cup dried shiitake or Chinese black mushrooms (1 ounce)
� 1 cup boiling water
� 6 ounces dried udon noodles
� 2 egg whites
� 1 egg
� 2 teaspoons cooking oil
� 2 teaspoons toasted sesame oil
� 2 teaspoons finely chopped fresh ginger
� 1/2 teaspoon crushed red pepper (optional)
� 3 cloves garlic, 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
Recipe
1. 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.
2. 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 the 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 2x1/2-inch strips; set aside.
3. 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.
4. Add the egg strips and vegetable mixture to cooked noodles; toss gently to combine. Serve immediately. Makes 4 servings.
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