Ginger Vegetable Lo Mein Recipe

Name: Ginger Vegetable Lo Mein
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried Chinese black mushrooms (available in Asian or produce section of grocery stores) or 1 ounce dried shiitake mushroom (available in Asian or produce section of grocery stores); 3/4 cup boiling water; 10 ounces lo mein noodles; 2 egg whites; 1 whole egg; 1 teaspoon sesame oil; 2 teaspoons cooking oil; 1 medium red bell pepper, sliced; 2 garlic cloves, minced; 1 teaspoon finely chopped fresh gingerroot; 1/8 teaspoon crushed red pepper flakes; 2 cups sugar snap peas (halved) or 2 cups snow peas (halved); 1/3 cup light teriyaki sauce; salt (optional)

Servings: persons

1 ounce dried Chinese black mushrooms (available in Asian or produce section of grocery stores) or 1 ounce dried shiitake mushroom (available in Asian or produce section of grocery stores)
3/4 cup boiling water
10 ounces lo mein noodles
2 egg whites
1 whole egg
1 teaspoon sesame oil
2 teaspoons cooking oil
1 medium red bell pepper, sliced
2 garlic cloves, minced
1 teaspoon finely chopped fresh gingerroot
1/8 teaspoon crushed red pepper flakes
2 cups sugar snap peas (halved) or 2 cups snow peas (halved)
1/3 cup light teriyaki sauce
salt (optional)

1
Place mushrooms in small bowl with boiling water, let stand 20 minutes while proceeding with recipe.
2
After 20 minutes, drain mushrooms and reserve 1/2 cup liquid.
3
Chop mushrooms.
4
Cook noodles according to package directions, toss with 1 tsp sesame oil, return to pan.
5
Combine egg whites and egg.
6
Heat 1 tsp cooking oil and 1 tsp sesame oil in large skillet over medium heat.
7
Add egg mixture.
8
Cook without stirring until egg is set (about 2-3 minutes).
9
Flip egg and cook until set on other side.
10
Remove from pan and cut into short strips.
11
Heat remaining 1 tsp cooking oil and 1 tsp sesame oil in same skillet on medium-heat heat.
12
Add mushrooms, red bell pepper, garlic, ginger, crushed red pepper, and peas.
13
Cook and stir for 2-3 minutes.
14
Add mushroom liquid and teriyaki sauce.
15
Bring to a low boil, cook for 3-4 minutes.
16
Toss with noodles and egg strips, sprinkle with salt if desired.
17
Serve with low-sodium soy sauce.

1271

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ounce dried Chinese black mushrooms (available in Asian or produce section of grocery stores) or 1 ounce dried shiitake mushroom (available in Asian or produce section of grocery stores), 3/4 cup boiling water, 10 ounces lo mein noodles, 2 egg whites, and more.

Yes, Ginger Vegetable Lo Mein falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ginger Vegetable Lo Mein

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions