Lo Mein

2 tbsp. (2 turns around the pan in a slow drizzle) vegetable or wok oil 
1 c. (2 handfuls) snow peas, halved on a diagonal 
1 red bell pepper, seeded and cut into match stick size pieces 
1/2 lb. assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary 
4 scallions, thinly sliced on a diagonal 
2 c. (about 4 handfuls) fresh bean spouts 
2 inch fresh ginger root, minced or grated with hand grater 
4 cloves garlic, minced 
1 lb. lo mein noodles or thin spaghetti, cooked to al dente and drained well 
1/2 c. aged tamari soy sauce 
1 tbsp. toasted sesame oil, several drops 


Heat a wok-shaped skillet or large non-stick skillet over high heat. 
When pan is very hot, add oil, (it will smoke a bit) then immediately add the snow peas, pepper, mushrooms, scallions, 
and bean sprouts. Stir-fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. 

Add the cooked noodles and toss to combine. 
Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. 
Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. 

Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market. 

Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.